Crunchy, extra cheesy and packed with flavor, this Kimchi Grilled Cheese Toast is absolutely addictive! Super easy to make with only a few ingredients.
Table of contents
Imagine this - extra crunchy buttery toast, oozing with melted cheese and packed with lots of big, bold flavor. Introducing the ultimate Korean Kimchi Grilled Cheese Toast recipe!
The combination of gooey cheese, crunchy toasted bread, and tangy, umami-rich kimchi mixture makes the most delicious toast ever. Plus, with crispy bacon and a creamy, slightly spicy mayo spread, this is the cheese recipe you never knew you needed!
So if you have any leftover kimchi and 5-10 minutes, you can whip up this delicious Korean cheese toast. It’s perfect for breakfasts, easy lunches or as a snack in between meals!
If you love Korean recipes, check out my Korean Gilgeori Toast, Cheesy Korean Corn Dogs, Kimchi Burger, Creamy Kimchi Pasta, Kimchi Hotdog or Cheesy Loaded Kimchi Fries.
Why you'll love this recipe
- Easy to Make – This kimchi grilled cheese sandwich is ready in just 10 minutes and only needs simple ingredients!
- Extra cheesy – Not one but three different types of cheeses for the perfect cheesy pull! Made with cheddar cheese, mozzarella cheese, and American cheese, there’s cheese for days!
- Crispy & Buttery – The outside of each slice of bread is toasted with butter until golden brown and crunchy.
- Spicy & Savory – Kimchi pairs so well with cheese, making this kimchi toast full of flavor, with the best umami and savory kick.
Ingredient round-up
- Bread – I recommend using thick bread slices like sourdough or any other type.
- Butter – Toasting the bread in butter gives it the best crunchy finish and makes it taste delicious as well. I recommend using salted butter.
- Kimchi – Homemade kimchi tastes the best, but you can also use store-bought kimchi.
- Bacon – Optional, but highly recommended. I like using smoked thick-cut bacon. You can also use spam instead.
- Mayo – Any type of mayo works, but for the best flavor I recommend using Kewpie mayo.
- Gochujang – Optional, but adds a lovely spice to the toast.
- Cheese – I recommend a combination of Gruyère, mature cheddar cheese and American cheese.
How to make this recipe
- Cook bacon until crispy.
- Stir-fry spicy kimchi in the bacon grease for 2-3 minutes.
- Combine kimchi and bacon mixture with grated cheese and set aside.
- Butter all sides of each slice of bread, then toast in a pan over medium heat until lightly golden brown.
- Spread gochujang mayo on the bottom of the sandwich.
- Add a generous layer of cheese on each slice.
- Add a layer of kimchi mixture and sandwich slices together.
- Cook over medium-low heat for 3-5 minutes per side, pressing down slightly, until the melted cheese is gooey and the bread is crispy.
Substitutes & Variations
- Different Cheese – Swap cheddar cheese for gouda, or use mozzarella cheese for extra gooeyness.
- Furikake – Add extra spice and a delicious toasted flavor.
- Sweet & Spicy – Drizzle a little honey on the top of the cheese before grilling! You can also add some chutney or Onion Jam.
- More Spice – Add extra gochujang or chili flakes to the kimchi mixture.
Success Tips & Tricks
- Medium-low heat – This prevents the outside of each slice of bread from burning while ensuring the melted cheese inside becomes perfectly gooey.
- Press lightly – A gentle press on the top piece of bread helps the layers stick together and makes the toast more compact and easier to eat.
- Fry the kimchi – Too much liquid from spicy kimchi can make the sandwich soggy. Don’t skip stir-frying the kimchi for the best flavor and texture.
- Cover the pan – If the cheese isn’t melting fast enough, covering the pan for the last minute will help trap heat and soften everything perfectly. You can also air fry it instead, flipping it halfway through.
- Rest before slicing – Letting the sandwich sit for a minute after cooking keeps the gooey cheese from spilling out too quickly, making for cleaner, more structured bites.
Frequently asked questions
Use thick slices of bread like sourdough or milk bread for the best crunch.
Yes! Try any kind of melty cheese you like, there’s no right or wrong!
Drain kimchi of excess liquid and don’t skip stir frying it to remove any extra moisture.
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If you’ve tried this recipe out, please don’t forget to rate and comment on this post. I love hearing from you, so feel free to reach out to me on social media as well and tag me in your posts!
Recipe
Korean Kimchi Grilled Cheese Toast Recipe (김치치즈토스트)
Ingredients
- 4 slices of bread square, thick cut
- 2 tablespoons salted butter
- 1 cup kimchi sliced
- 2 bacon slices
- 4 slices Gruyere cheese or mature cheddar
- 4 slices American cheese
- 2 tablespoons Kimchi mayo (Or mayo + gochujang)
Optional
- Toasted sesame seeds
- 2 slices spam
- Hurikake
- Gim seaweed sheets
Instructions
- Butter both sides of each bread slice and lightly toast all 4 sides in a pan over medium heat until golden. Set aside.
- In a skillet, cook bacon until crispy, then chop into bite-sized pieces. In the same pan, stir-fry kimchi in the bacon grease for 2-3 minutes until caramelized.
- Mix Kewpie mayo and gochujang (or use kimchi mayo).
- Spread gochujang mayo on each bread slice. Layer Gruyère (or cheddar) and American cheese on all the slices, then top with bacon, kimchi and a sprinkle of toasted sesame seeds. Sandwich with the remaining bread slices.
- Toast the sandwiches in a pan over medium-low heat for 2-3 minutes per side, pressing lightly, until the cheese melts and the bread is crispy.
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