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Updated: Dec 10, 2021

Serves two.


1 C. Kim’s Kimchi, strained and chopped

Bread of choice, I made a the Overnight White recipe by Ken Forkish

Butter or oil for toasting

“Cheese”, no skimping:) and I always like to mix two kinds;)

1 Large Tomato, sliced thinly

K-Sauce (below)

For the K-Sauce:

1 T. gochujang (hot pepper paste)

1 T. tamari

1 clove garlic, minced

1 t. brown sugar

2 t. toasted sesame seeds

1 t. sesame oil

Optional, but necessary:

Pickled jalepenos


Begin heating your cast iron pan on low if using and prepare the K-Sauce. In a small mixing bowl stir together gochujang, tamari, garlic, brown sugar, sesame seeds, and sesame oil. Set aside

Butter 4 slices of bread, prepare the kimchi, and slice the tomato.

Pile “cheese’, kimchi, tomato, cheese and sauce (and optional jalepenos) between the bread and cook on med-low in a cast iron pan to perfection.

Tip: I like to pre-warm my “cheese’ in a microwave to help it melt, I do this on a piece of parchment paper. When I use regular cheese, I shred it on the finest setting to get a good melt.

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