Kimchi Grilled Cheese

This Kimchi Grilled Cheese takes a flavorful, grown-up twist on the childhood classic. Imagine thick sourdough bread slathered with homemade sesame garlic butter and toasted to golden perfection, layered with melty cheddar and mozzarella cheeses and tangy kimchi for a kick, then dipped in a spicy gochujang mayo. This recipe is sure to remind you of this childhood favorite, but match your mature taste buds with its unique blend of savory and spicy.



  1. Prepare gochujang mayo.
  2. Prepare sesame garlic compound butter.
  3. Spread sesame garlic compound butter on both sides of sourdough bread and griddle one side over medium heat until golden and crispy.
  4. Flip to griddle other side and reduce heat to medium-low.
  5. Layer each slice of bread with 1 slice of cheddar and 1 slice of mozzarella cheese, cover and heat until cheese is melted and bread is golden brown.
  6. Top one slice of bread with kimchi.
  7. Combine each half together and slice in half.
  8. Garnish with Thai basil and serve with a side of gochujang mayo for dipping.

Secondary Recipes

Gochujang Mayo

  • 1/2 C. mayonnaise
  • 1 garlic clove, minced
  • 1/2 tsp. toasted sesame oil
  • 1 Tbsp. gochujang paste
  1. Add all ingredients to bowl and whisk or stir until well combined.
  2. Serve immediately or store in an airtight container for up to one week.

Sesame Garlic Compound Butter

  1. Melt butter over medium heat.
  2. Add minced garlic and sesame oil.
  3. Heat for 10 minutes, just below a boil.
  4. Remove from heat, pour into a heat-proof bowl, and place in fridge until solidified, but still soft.
  5. Add butter to a food processor and blend until smooth and all ingredients are combined.