Ingredients
Yields: 1
- 2 slices of sourdough - or any other robust bread, sliced ½-inch thick
- 15 g unsalted butter or kewpie mayo
- 7 g oil
- 80 g kimchi - squeezed dry, juice reserved
- 25 g mozzarella cheese - sliced or grated
- 25 g cheddar cheese - or red Leicester
- 2 g salt - optional
- a few ground of black pepper - optional
Method
- First off, some ingredient prep. Give the kimchi a rough chop, then saute it in a pan together with the kimchi juice for 5 minutes, until dry. As for the cheese, slice them into thin pieces (if using a cheese block) and set them aside.
- Spread one side of each sourdough slice with butter or kewpie mayo. Then, place the oil in a pan or skillet, and heat it over medium heat. (We’re using oil here to prevent the butter from getting too brown too quickly.) Place the two sourdough slices in the pan, buttered side down. Let it fry and brown for 1-2 minutes, then butter the top side of the bread and flip it. Spread the chopped kimchi on one slice of sourdough, and put the grated cheese on top of the other slice. Sprinkle some salt and grind some black pepper onto the side with the kimchi, and let it cook for about 3 minutes, until the bottom of both slices are golden brown. Your cheese should be melted and bubbly at this point, and the kimchi is warm to touch. Flip the cheesy slice of sourdough onto the side with kimchi, press it down, and take the sandwich out of the pan.
- Eat it hot straight out of the pan. (Watch the lava-like melted cheese though, careful it doesn’t burn your tongue!)
