Ingredients
2 Tbsp salted butter, divided
½ cup [100 g] well-fermented cabbage kimchi, chopped fine
2 tsp sugar, plus extra for sprinkling
½ tsp fish sauce
½ tsp gochugaru
¼ tsp Dasida beef stock powder
2 (½ in [ mm] thick) slices sourdough bread
3 slices [61 g] Muenster cheese, halved
½ tsp garlic powder
½ tsp onion powder
¼ tsp black pepper
2 green onions, chopped fine
Instructions
- Melt ½ Tbsp butter in a 12 in [30.5 cm] nonstick skillet over medium-high heat. Add the kimchi and cook, stirring occasionally, until heated through and it begins to sizzle. Stir in the sugar, fish sauce, gochugaru, and Dasida powder and cook until the liquid has just evaporated, about 1 minute. (Don’t let the kimchi dry out.) Transfer the seasoned kimchi to a small plate and set aside. Wipe the skillet clean with paper towels.
- Melt half of the remaining butter in the skillet over medium-high heat. Add the bread slices and swirl them around the skillet to coat them in butter on the first side; transfer the bread to a separate plate. Repeat melting the remaining butter and coating the second sides of the bread slices. Continue to toast the bread on the second sides until just golden brown and crisp, about 1 minute.
- Reduce the heat to low and flip the bread slices. Arrange the cheese evenly on top of the bread slices, then sprinkle with the garlic powder, onion powder, and pepper. Sprinkle 1 slice of the bread with the onions, then neatly arrange the seasoned kimchi on top. Place the second slice of bread over the kimchi, cheese side down. Using a spatula, gently press down on the sandwich to help seal it. Cover and cook until the cheese is fully melted, about 2 minutes, flipping the sandwich halfway through cooking. Transfer the sandwich to a wire rack and sprinkle with sugar on both sides to taste. Garnish the sandwich with any green onions that fell out into the skillet. Slice and serve.
