Kimchi grilled cheese

By Sang Kim
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  • 1/4 cup unsalted butter
  • 4 slices of any bread (country-style or milk bread is best)
  • 8 ounces cheese (goat or blue)
  • 1/2 cup napa cabbage kimchi, coarsely chopped


  1. Heat the griddle or a skillet over med-low heat.
  2. Generously butter two slices of bread on one side and place them butter side down on the griddle/skillet.
  3. Slather cheese on the unbuttered side.
  4. Add kimchi on top of the cheese. Cook until the bottom of the bread is toasted golden brown.
  5. Butter another two slices of bread on one side and place the unbuttered side of the slices on top of the kimchi.
  6. Flip over the sandwich and grill on the other buttered side until golden brown.
  7. Slice and serve hot. Try not to say "Oh, MY GOD!!" while you're chewing. Might cause unecessary choking. 

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