Kimchi Grilled Cheese (Kimcheese)

Kimchi Grilled Cheese (Kimcheese)

My all time favourite sandwhich – comfort food perfection. I stand by what I have said previously; the messier the sandwhich, the better it’s likely to taste. Grab a wad of kitchen roll, it doesn’t get much better than this.

Tips to achieve kimchi grilled cheese perfection: 

  • Make sure your butter is at room temperate so you can generously spread it on your bread without tearing craters into it. 
  • Pick your bread with love and care. White is the only option here for me but not just any white. Avoid plastic wonder-style bread and go for a classic country farmhouse loaf which will give you a pleasing contrast in textures between the soft centre and crisp crust.
  • Use a good quality kimchi or even better, use your own homemade stash. Here’s my best-ever kimchi recipe. 
  • If hanger is about to strike and you don’t want to make your own kimchi mayonaise, simply mix a splash of kimchi juice and black sesame seeds (if you have them) into shop bought mayo.
  • Experiment with your cheeses but also pick carefully. I have chosen mature cheddar, smoked cheddar, gruyere and Raclette as it gives me the optimum combination of sharpness, flavour, cheesiness and melty ooze. 
  • Use good quality sea salt and fresh black pepper to season your bread – it makes a difference.
  • Watch your sandwhich cook with a hawk eye. Flip, squash and move around as you see fit.
  • I hope that you love this sandwhich as much as I do. Head to my Instagram to see my camera debut as I make this for the Tom Aikens 5 Minute Cooking Challenge for the charity, Only A Pavement Away.
Kimchi Grilled Cheese (Kimcheese)

Kimchi Grilled Cheese (Kimcheese)

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Course: Dinner, LunchCuisine: KoreanDifficulty: Easy


Prep time


Cooking time



This sandwich is nothing short of grilled cheese perfection.


  • Kimchi Mayonaise
  • 2 egg yolks, room temperature

  • 1 cup canola oil

  • 1/4 cup toasted sesame oil

  • 2 tbsp kimchi juice (from the jar)

  • 1 tsp black sesame seeds

  • Kimchi Grilled Cheese
  • butter, room temperature

  • 4 slices thick cut, white farmhouse bread

  • 1 cup kimchi, roughly chopped

  • 2 tbsp kimchi, roughly chopped

  • 2 tbsp kimchi mayonaise

  • 1/2 cup extra mature smoked cheddar cheese, grated

  • 1/2 cup Gruyere, grated

  • 4 slices Raclette cheese

  • sea salt

  • black pepper


  • Kimchi Mayonaise
  • Combine the two oils together in a jug. 
  • Whisk the egg yolks in a bowl. Gradually add about a third of the oil, very slowly at first, whisking continuously until it begins to thicken. 
  • Once it has thickened a little, add in the rice vinegar and mix to loosen. 
  • Add the remaining oil in a steady stream whilst continuously mixing. 
  • Add the kimchi juice and sesame seeds, mix and taste for seasoning. Add salt if needed. 
  • Use what you need for this recipe and then store the remaining in a sterilised jar in the fridge for up to a week. 
  • Kimchi Grilled Cheese
  • Spread the outside of each slice of bread with a generous smearing of butter. Sprinkle a pinch of sea salt and cracked black pepper on top of the butter. 
  • Flip the bread over and spread the kimchi mayonnaise on the inside of half of the slices of bread. 
  • Add the chopped kimchi on top of the mayonnaise then evenly layer the mix of cheeses. 
  • Add the top of piece of bread, butter side up and gently squash together. 
  • Place the sandwiches into a pan and cook until golden on each side and the cheese begins to ooze out. Cook one at a time if your pan is not large enough. Place a weight on top of the bread to help it cook a little faster, I use another pan or a heavy, large bowl. 
  • Serve immediately with extra kimchi mayonnaise.

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