Korean Style Grilled Cheese Sandwich

  • 28 Oct - 03 Nov, 2017
  • Mag The Weekly
  • Cookery


· 2 slices of Italian bread, about 1½ inches thick

· 3tbsp unsalted butter, room temperature

· 3 slices of mozerella cheese

· 3 slices cheddar cheese

· 3tbsp kimchi

· Lettuce, shredded

For Korean beef:

· 1lb. of flank steak, cut thinly against the grain

· 1/3 cup of soy sauce

· 1tbsp dark sesame oil

· 3tbsp granulated sugar

· 1 small onion, chopped

· 4 cloves of garlic, roughly chopped

· 1tbsp fresh ginger, peeled and roughly chopped

· A generous pinch of cracked black pepper

· A pinch of red pepper flakes

· 1tbsp canola oil


To marinate your beef, place the onion, garlic and ginger into a food processor and process into a fine paste. Add the soy sauce, sugar, sesame oil, black pepper and chilli flakes to a small mixing bowl. Whisk to mix in all of the sugar. Add in the garlic paste mixture and stir. Add in your flank steak and mix thoroughly to get all of the beef marinated. Cover and place in the refrigerator for at least one hour or up to four hours. Add the oil to a skillet and bring that to a medium-high heat. Add the strips of marinated beef to the skillet and cook for a few minutes on each side letting it caramelise a bit from the sugar in the marinade. After a few minutes, flip the beef over and cook another few minutes then set it on a plate.

When you are ready to make the grilled cheese, spread the butter to cover each slice of bread. Heat a skillet on medium-low heat and add a slice of bread, butter side down onto it. Add three slices of mozerella, starting a bit from the edge and overlapping to the other edge. Add the cooked Korean beef. Top the beef with the kimchi, layering from edge to edge, and top the kimchi with the cheddar cheese slices, covering from edge to edge. Add shredded lettuce then top with the remaining slice of bread, butter side up.

Cook the grilled cheese slowly, as you want to warm everything through, making sure you get the cheese nice and melted, the beef and kimchi warmed, as well as not burning the bread. Once the bottom side is golden brown to your preference, flip upside down and toast the other side similarly. Once done, press on top to guarantee some great cheese ooziness.