Kimchi Gouda Grilled Cheese

Ingredients

• •4 slices sturdy sourdough bread, about 1/2 inch thick
• •2 tablespoons unsalted butter, softened
• •3/4 cup (about 120 g) napa cabbage kimchi, well drained
• •1 teaspoon neutral oil
• •1 teaspoon gochujang (Korean chili paste)
• •3 ounces smoked Gouda, freshly grated
• •3 ounces low-moisture mozzarella, freshly grated
• •2 tablespoons thinly sliced scallions

Instructions

1. 1

   Step 1

   Drain the kimchi in a fine-mesh strainer for 2 minutes, press gently, then chop into bite-size pieces. Blot with a clean towel until damp but not dripping.

2. 2

   Step 2

   Heat the neutral oil in a skillet over medium heat for 30 seconds. Add the kimchi and cook for 3–4 minutes, stirring, until the excess moisture evaporates and the edges begin to brown. Turn off the heat and stir in the gochujang.

3. 3

   Step 3

   Spread 1/2 tablespoon butter on one side of each sourdough slice. Over about 2 minutes, assemble two sandwiches with the buttered sides facing out: divide half the Gouda and mozzarella between two slices, add the warm kimchi and scallions, top with the remaining cheese, and close with the remaining bread.

4. 4

   Step 4

   Wipe the skillet dry and preheat over medium-low heat for 1 minute. Add the sandwiches and cook for 4–5 minutes, until the undersides are evenly golden and the cheese begins to soften.

5. 5

   Step 5

   Flip with a wide spatula and cook over medium-low heat for another 4–5 minutes, until the second sides are golden and the cheese is melted. If the bread darkens before the center melts, lower the heat and cover for the final 30–60 seconds, then uncover before removing.

6. 6

   Step 6

   Move the sandwiches to a board, rest off heat for 1 minute, then cut diagonally and serve hot.