Kimchi Grilled Cheese with Gochujang Butter and Spring Pea Spread

Ingredients

• ▸4 slices thick-cut sourdough bread
• ▸1 cup kimchi, roughly chopped and squeezed dry
• ▸3 oz gruyère, freshly grated
• ▸3 oz sharp cheddar, freshly grated
• ▸4 tbsp unsalted butter, softened
• ▸1.5 tbsp gochujang paste
• ▸1 tsp toasted sesame oil
• ▸1 tsp honey
• ▸1 cup fresh or frozen spring peas, thawed if frozen
• ▸2 tbsp cream cheese, softened
• ▸1 tbsp fresh mint leaves, roughly torn
• ▸1 tbsp fresh lemon juice
• ▸1 small garlic clove, microplaned
• ▸0.5 tsp flaky sea salt, plus more to taste
• ▸0.25 tsp white pepper
• ▸1 tsp toasted sesame seeds, for garnish
• ▸1 tsp gochugaru flakes, for garnish

Instructions

1. 1

   1. Make the gochujang butter: In a small bowl, mash together the softened butter, gochujang paste, sesame oil, and honey until fully combined and a uniform deep-orange color. Taste and adjust — it should be spicy, slightly sweet, and deeply savory. Set aside at room temperature.

2. 2

   2. Make the spring pea spread: Combine the peas, cream cheese, mint, lemon juice, microplaned garlic, salt, and white pepper in a food processor. Pulse 8–10 times until you have a chunky, bright-green spread with some texture — do not fully purée. Taste and adjust salt and lemon. Set aside.

3. 3

   3. Prep the kimchi: Place your roughly chopped kimchi in a clean kitchen towel or several layers of paper towel and squeeze firmly to remove as much liquid as possible. This is non-negotiable — wet kimchi = soggy sandwich = sadness.

4. 4

   4. Build the sandwiches: Lay out all 4 slices of sourdough. Spread the spring pea spread generously on two slices (these will be the insides). On the other two inside-facing slices, pile the squeezed kimchi evenly. Top the kimchi with the mixed gruyère and cheddar, distributing evenly. Press the pea-spread slices firmly onto the cheese-and-kimchi halves to form 2 sandwiches.

5. 5

   5. Butter the outsides: Spread the gochujang butter generously and evenly on both outer faces of each sandwich. Don't be shy — this butter is the crust, the color, and the soul of this recipe.

6. 6

   6. Heat a cast-iron skillet or grill pan over medium-low heat. Place the sandwiches butter-side down. Press gently with a spatula or a second heavy pan. Cook for 4–5 minutes until the bottom is deeply golden-brown, lacquered, and slightly crispy. Watch the heat — the honey in the gochujang butter will burn if the pan is too hot.

7. 7

   7. Flip carefully and cook the second side for another 3–4 minutes, pressing again, until equally golden and the cheese is fully melted. If the bread colors before the cheese melts, tent loosely with foil and lower the heat slightly.

8. 8

   8. Remove from heat, let rest for 90 seconds (this stops the molten cheese from immediately escaping), then slice diagonally. Garnish the cut faces with flaky sea salt, sesame seeds, and a pinch of gochugaru. Serve immediately while the cheese is still dramatically stretchy.

Variations

• ◆Add 2 strips of crispy bacon per sandwich and swap 1 tbsp of the gochujang in the butter for 1 tsp doenjang (Korean fermented soybean paste) — you get a smokier, deeper umami backbone without losing the heat.
• ◆For a vegan build, use vegan butter, swap the gruyère and cheddar for Violife smoked cheddar and Miyoko's mozzarella, and replace the cream cheese in the pea spread with soaked raw cashews blended smooth. The kimchi's fermented funk still carries the sandwich.
• ◆Fold 3 oz of canned oil-packed tuna mixed with a little gochujang mayo into the kimchi layer before assembling. It becomes a Korean-inflected tuna melt that will make you reconsider every tuna melt you've eaten before it.