Here it is, the recipe as promised!
Kimchi Butter Grilled Cheese
Full Recipe
There’s a version of grilled cheese everyone knows.
This is just a step past that.
Not complicated. Not overworked.
Just intentional.
If you understand what you’re building, this comes together fast.
What You’ll Need
- 2 slices of sourdough bread (or any sturdy bread)
- 2–3 slices of cheese (cheddar, mozzarella, or both)
- 2 tablespoons butter, softened
- 2–3 tablespoons kimchi, finely chopped
Before You Start
This works because the kimchi isn’t added, it’s built in.
Take a minute here.
Chop it down small enough that it blends into the butter.
You’re not looking for chunks; you’re looking for something that spreads.
Step-by-Step
- Make the kimchi butter
Mix your chopped kimchi into the softened butter.
It doesn’t have to be perfectly smooth—just combined enough to spread evenly.
- Build the sandwich
- Layer cheese between the two slices of bread
- Spread the kimchi butter on the outside of both slices
- Heat the pan
Medium heat is where this works best.
Too hot and it burns before it melts.
Too low and it never builds the crunch.
- Cook
Place the sandwich in the pan and let it sit.
Don’t move it too early. Cook until:- The outside is golden and crisp
- The cheese is fully melted
- Finish
Let it rest for about 30 seconds before cutting.
It holds better—and the texture settles.
What You’re Looking For
- A crisp exterior that actually holds
- Cheese that melts clean, not greasy
- A layer of flavor that comes through, not on top, but throughout
The first bite should hit with crunch.
Then melt.
Then something slightly unexpected.
Final Note:
Stay with it while it cooks.
Let it come together the way it’s supposed to.
When you take that first bite, you’ll understand why.
As always, I’d love to hear from all of you! Drop me an email at rstone@fullglaze.com with your thoughts, visit my YouTube channel https://www.youtube.com to see my latest posts, you can also find me on Instagram @therealrileyeatsreal.
I look forward to hearing from you!!