Yes, kimchi and cheese! I was skeptical about this combo when I first heard of it but just really had to try it out myself. Now I can’t get enough of making vegan Kimchi Grilled Cheese or Kimcheese sandwich as I like to call it.
KIMCHI AND CHEESE COMBO
The kimchi has this somewhat sour and crispy bite with a bite and a bit of spice that pairs so well with a salty and gooey melted cheese. Needless to say, I love this flavour combo. ?
See how I made the sandwich below!
I make my own vegan kimchi and use some vegan cheese shreds (a mix of vegan mozzarella and cheddar). The brand I used for this is Daiya but it’s totally up to you what type of vegan cheese you wan to use.
VEGAN KIMCHI FOR THIS GRILLED CHEESE
You can get my vegan kimchi recipe here.
I don’t really have an exact recipe for these sandwiches and it is all estimates based on my liking. Feel free to adjust the measurements based on how you like them–from cheesiness to spice, and how toasted you want the bread!
HOW TO MAKE THIS SANDWICH
- Mix together the gochujang mayo. Feel free to adjust to your taste.
- Spread a generous amount of vegan mayonnaise or butter onto the outer sides of each piece of bread.
- Heat a pan over medium to medium high heat. Once hot, place the sandwich, mayonnaise/butter side down.On the other side, spread some more mayo. Flip the bread over. Over the toasted side, spread the gochujang mayo. Add a generous amount of cheese and kimchi.
- Flip one of the slices of bread to cover the sandwich. Place a heavy flat surface, like a plate, on top to press down the sandwich and leave it over medium to allow to toast until golden brown.
- Once golden brown and crisp, flip to toast the other side of sandwich.Repeat this for the other sandwich. Enjoy!
OTHER RECIPES YOU MIGHT LOVE:
- Miso Sesame Eggplant
- Kimchi Pancakes or Kimchi Jeon
- Pajeon (Korean Scallion Pancakes)
- Eggplant and Tofu Teriyaki
- Miso Butter Fried Rice
- Mushroom Tocino
Kimchi Grilled Cheese Sandwich
Ingredients
Gochujang Mayo
- 1.5-2 tbsp gochujang or korean chili paste
- tbsp vegan mayonnaise
- 1 tsp minced garlic
- 1.5 tsp sesame oil
Sandwich
- 4 slices of your favourite bread I used multigrain toasts
- 2-3 tbsp vegan mayonnaise or butter
- 2 tbsp gochujang or korean chili paste optional but highly recommended!
- 1 cup vegan mozzarella and cheddar cheese shreds (I used Daiya's cheese)
- 1 cup vegan kimchi (homemade recipe here)
Instructions
- Mix together the gochujang mayo. Feel free to adjust to your taste.
- Spread a generous amount of vegan mayonnaise or butter onto the outer sides of each piece of bread.
- Heat a pan over medium to medium high heat. Once hot, place the sandwich, mayonnaise/butter side down.On the other side, spread some more mayo. Flip the bread over. Over the toasted side, spread the gochujang mayo. Add a generous amount of cheese and kimchi.
- Flip one of the slices of bread to cover the sandwich. Place a heavy flat surface, like a plate, on top to press down the sandwich and leave it over medium to allow to toast until golden brown.
- Once golden brown and crisp, flip to toast the other side of sandwich.Repeat this for the other sandwich. Enjoy!
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