My 1-Ingredient Upgrade for Better Grilled Cheese

You and I both know what the quintessential grilled cheese tastes like; it's rich and decadent with toasted bread and a thick, gooey layer of melted cheese. Now, imagine all that but with one special addition: a spoonful of chopped kimchi.

If you haven’t tried kimchi in your grilled cheese, you’re missing out. The bright, tangy funk of fermented cabbage cuts straight through the sandwich's richness and adds a satisfying crunch.

The Best Kimchi To Use for Grilled Cheese

"Kimchi" is a broad term for Korean salted and fermented vegetables. The most common vegetable is napa cabbage, followed by radish, cucumbers, and green onions. Each type of vegetable is typically fermented on its own, often with gochugaru (Korean chili flakes), which gives kimchi its signature red hue and gentle heat.

There are also non-spicy varieties, like white kimchi, which skip the chile flakes entirely but still deliver that deeply savory, fermented flavor.

For my grilled cheese, I like using Tobagi’s Country-Style Sliced Napa Cabbage Kimchi. It strikes the perfect balance of saltiness and natural sweetness from the cabbage, plus it has a pleasant kick of spice (and it's widely available).

For extra crunch and sweetness, I like to use the white base of the napa cabbage; for extra heat, I use more of the leafy parts, which carry the most spice.

Like wine, the flavor of kimchi changes over time depending on how long it's been fermenting. Tobagi’s kimchi hits the sweet spot for me: It’s fermented just enough to develop that signature funky depth without becoming overly sour or pungent.

How To Add Kimchi to Grilled Cheese

While making the sandwich as usual, I like to prepare the kimchi. I put two paper towels on my cutting board to prevent staining (and if you haven’t already done so at this point, find and wear an apron since kimchi juice always manages to make its way to your clothes).

For each sandwich, I use about one-fourth cup of kimchi with a 2:1 ratio of cabbage stalks to leaves. I give everything a rough chop so I have bite-sized pieces.

Once the sandwich is golden and crisp, I carefully open it up and add the cold, chopped kimchi right inside. The contrast between the hot, melty cheese and the cool, crunchy kimchi is incredibly satisfying. Plus, it cools the sandwich just enough so you can take a bite right away. There's no waiting required, a bonus for grilled cheese lovers like me.