Name: Spicy Caramelized Kimchi Grilled Cheese with Cheddar and Mozzarella
Ingredients: 1 cup napa cabbage kimchi (well-fermented and tangy works best; drain most of the liquid but save it); 1 teaspoon butter (unsalted; helps the kimchi brown without burning); 1 teaspoon granulated sugar (speeds up caramelization and balances the kimchi's acidity; can substitute honey or brown sugar); 1 teaspoon soy sauce (adds a savory depth; use tamari for gluten-free); 4 slice sourdough bread (thick-cut, about 1/2 inch; sourdough's tang complements the kimchi beautifully, but any sturdy bread works); ¾ cup sharp cheddar cheese, shredded (provides the flavor backbone; extra sharp works even better); ¾ cup low-moisture mozzarella cheese, shredded (gives the stretch and melt; avoid fresh mozzarella as it releases too much moisture); 2 tablespoon butter, softened (for the outside of the bread; softened butter spreads evenly and prevents tearing); 1 tablespoon mayonnaise; 1 teaspoon gochugaru (Korean red pepper flakes; sprinkle into the cheese for extra heat); 2 slice scallion, thinly sliced (adds a fresh, mild onion bite; green parts only); 1 teaspoon sesame oil (drizzle on the kimchi after caramelizing for a nutty aroma)

Spicy Caramelized Kimchi Grilled Cheese with Cheddar and Mozzarella

Print Recipe

Tangy caramelized kimchi meets sharp cheddar and melty mozzarella in a crispy, buttery grilled cheese that’s packed with flavor.

Author: Chef Sally

Ingredients

Scale

1 cup napa cabbage kimchi (well-fermented and tangy works best; drain most of the liquid but save it)
1 teaspoon butter (unsalted; helps the kimchi brown without burning)
1 teaspoon granulated sugar (speeds up caramelization and balances the kimchi's acidity; can substitute honey or brown sugar)
1 teaspoon soy sauce (adds a savory depth; use tamari for gluten-free)
4 slice sourdough bread (thick-cut, about 1/2 inch; sourdough's tang complements the kimchi beautifully, but any sturdy bread works)
¾ cup sharp cheddar cheese, shredded (provides the flavor backbone; extra sharp works even better)
¾ cup low-moisture mozzarella cheese, shredded (gives the stretch and melt; avoid fresh mozzarella as it releases too much moisture)
2 tablespoon butter, softened (for the outside of the bread; softened butter spreads evenly and prevents tearing)
1 tablespoon mayonnaise
1 teaspoon gochugaru (Korean red pepper flakes; sprinkle into the cheese for extra heat)
2 slice scallion, thinly sliced (adds a fresh, mild onion bite; green parts only)
1 teaspoon sesame oil (drizzle on the kimchi after caramelizing for a nutty aroma)

Instructions

Caramelize the kimchi
Assemble the sandwiches
Grill the sandwiches

Find it online: https://www.delicetreats.com/spicy-caramelized-kimchi-grilled-cheese-with-chedd-5/