Kimchi Grilled Cheese with Bacon & Sesame Oil
This kimchi grilled cheese is crispy, melty, and packed with umami – bacon-caramelized kimchi, Monterey Jack, and sourdough toasted to perfection.
This kimchi grilled cheese takes a classic comfort sandwich and turns up the flavor. Crispy sourdough, melty Monterey Jack, and caramelized kimchi cooked in bacon fat come together for a sandwich that’s savory, tangy, smoky, and deeply satisfying.
Kimchi was a staple in my house growing up, but it wasn’t until adulthood that I truly fell for its bold, fermented flavor – and if you already love kimchi but have never tried it in grilled cheese, consider this your sign.
The Dish Details
- Caramelized kimchi – Cooking the kimchi in bacon fat tames acidity and concentrates its savory, slightly sweet flavor.
- Crisp bacon = texture + depth – Bacon adds smoky richness and keeps the sandwich from feeling flat.
- Mild, melty cheese – Monterey Jack melts smoothly without competing, letting the kimchi stay front and center.
- Mayo for better browning – A thin layer of mayo creates an evenly crisp, golden crust.
- Sesame oil finish – Toasting the sandwiches in sesame oil reinforces the Korean-inspired flavors without overpowering them.
The result: a grilled cheese that’s bold, balanced, and deeply satisfying.
Ingredients You’ll Need
Simple ingredients, chosen with purpose:
- Kimchi – Well-fermented napa cabbage, roughly chopped. Choose mild or spicy to suit your palate.
- Bacon – Thick-cut is great for extra texture, but I usually grab center-cut…use your favorite.
- Cheese – Monterey Jack, freshly shredded for the ultimate meltability.
- Bread – Sourdough is my go-to for it’s sturdiness and tangy bite.
- Green onions – Fresh bite and color.
- Mayo – Regular works just fine, but try it with Kewpie if you’ve got it.
- Sesame oil – For toasting and adding a little nutty essence.
How to Make Kimchi Grilled Cheese
- Crisp the bacon – Start the bacon in a cold skillet and cook over medium heat until crispy. Drain on paper towels, then crumble or chop.
- Caramelize the kimchi – Cook the kimchi in the same skillet in the bacon fat to get yummy caramelization. Combine with the bacon + sesame seeds, then remove to a plate. DO NOT wipe out the skillet (so your sandwiches pick up all those umami-packed bits).
- Layer the sandwiches – Layer cheese, the kimchi mixture, green onions, then more cheese between two slices of sourdough. Spread a thin layer of mayo on the outside of the bread.
- Toast the sandwiches – Heat sesame oil in the skillet until shimmery, then toast the sandwiches in batches over medium-low heat to allow the cheese to get super melty without burning the bread.
Cook’s Note
This is a gloriously messy sandwich. Don’t stress if some of the kimchi mixture falls out while cooking. Use a spatula to nudge any runaway bits back into the sandwich, or let them caramelize in the pan and enjoy them as a crispy, savory garnish. Napkins are non-negotiable, and absolutely worth it. 😉
What to Serve with Kimchi Grilled Cheese
Pair with something light and fresh:
- A brothy soup like Korean doenjangguk.
- Cucumber salad or quick pickles.
- Crisp lager, dry cider, or citrusy cocktail.
Frequently Asked Questions
I use a napa cabbage kimchi, which is the most common. It should taste tangy and savory, not overly sweet. If your kimchi is very wet, give it a quick drain or squeeze before using so the sandwich stays crisp.
Yes. Skip the bacon and sauté the kimchi in butter or neutral oil. Adding a small pinch of sugar helps mimic the depth and caramelization that bacon fat provides.
Absolutely. Mild, good-melting cheeses work best. Havarti, low-moisture mozzarella, or mild provolone are all solid options. Avoid very sharp or aged cheeses, which can overpower the kimchi.
Two things matter most: 1) Cook the kimchi first to drive off excess moisture. 2) Use medium-low heat so the cheese melts fully while the bread crisps before it overcooks.
It depends on the kimchi you use. Most are mildly spicy rather than hot. If you’re sensitive to spice, look for a “mild” kimchi—or rinse it lightly and pat dry before cooking.
Kimchi grilled cheese is best served hot off the pan, but you can prep the kimchi-bacon mixture and shred the cheese up to a day ahead. Cook the sandwiches just before serving for the best texture.
Other Ways We Love Grilled Cheese
- Chicken, Blueberry + Brie Grilled Cheese
- Grilled Cheese with Ricotta, Chicken + Fig
- Onion Ring + Bacon Grilled Cheese
- Vegetarian Antipasto Grilled Cheese Sandwich
Kimchi Grilled Cheese with Bacon + Sesame Oil
Equipment
- cast iron skillet, or other heavy bottomed skillet
Ingredients
- 2 cups prepared kimchi, roughly chopped
- 1 teaspoon sesame seeds
- 6 slices bacon, (I use center-cut; thick cut is nice, too)
- 8 slices sourdough bread
- 8 ounces monterey jack, shredded on a box grater
- 2 green onions, thinly sliced
- 3 tablespoons mayonnaise, (regular or light; use Kewpie if you've got! You may not need all 3 tbsps.)
- 2 tablespoons toasted sesame oil
Instructions
- Place the bacon slices in a heavy bottomed skillet (cast iron is ideal) over medium heat. Cook until crisp, then transfer to a paper towel to drain. Cool slightly, then roughly chop.
- Add the chopped kimchi to the bacon fat in the skillet. Cook over medium heat for 3-4 minutes to caramelize. Mix the chopped bacon and sesame seeds into the kimchi to combine. Remove to a plate, and turn off the heat. DO NOT wipe out the skillet.
- Layer the sandwiches like this: sourdough, 1 ounce of cheese, 1/4 of the kimchi-bacon mixture, 1/4 of the sliced green onions, another 1 ounce of cheese, last slice of sourdough. Spread a thin layer of mayo on the top and the bottom of the sandwiches.
- Toast the sandwiches in 2 batches: add 2 teaspoons of sesame oil to the skillet and return it to medium-low heat. Once hot and shimmery, add 2 of the sandwiches. Cook for 3 to 5 minutes per side; adding another teaspoon of sesame oil when flipping. Remove to a cutting board and repeat with the other two sandwiches. (You can keep the first batch warm by placing them on a sheet pan in a very low oven.)
- Slice in half + enjoy!
Notes
- **The original recipe was published on October 8, 2020, and received a much needed glow-up on January 29, 2026. This new version features more kimchi; the addition of bacon, green onions, sesame seeds, sesame oil and mayonnaise; Monterey jack replaces havarti; butter has been removed.**
- Please see the full post for FAQs, including swaps and variations.
Nutrition
Pin for Later! Kimchi Grilled Cheese
I’ve been thinking about what other things I can put kimchi on! I think the answer is: pretty much anything. 😉
Hope you love it!
You gotta try it!