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My salted honey butter kimchi grilled cheese puts a bold twist on a comfort food classic! Crispy golden bread gets spread with sweet honey butter, then layered with sharp melted cheddar and tangy chopped kimchi for the perfect balance of savory, sweet, spicy, and crunchy. It’s an easy grilled cheese recipe that feels a little unexpected but comes together in minutes.

A kimchi grilled cheese sandwich with melted cheese is cut in half and served on a clear glass plate.

A Note From Kristen

Grilled cheese is a staple in our vegetarian household of four, so I’m always looking for new ways to keep this classic dish feeling fresh and exciting. Lately, I’ve been having fun adding different flavor twists, and this honey butter kimchi grilled cheese might be one of my favorite versions yet. The sweet and salty honey butter, tangy chopped kimchi, sharp melted cheddar, and crispy golden bread all work together so well. It’s rich, crunchy, savory, a little sweet, and packed with flavor in every bite. I especially love serving it with soup or salad for an easy lunch or simple dinner. Happy eating!
~Kristen

A kimchi grilled cheese sandwich cut in half, with melted cheese and tangy kimchi oozing between two slices of toasted bread, served on a textured glass plate.

Ingredient Notes

A few quick notes on the ingredients that matter most. Find the full ingredient list and instructions in the recipe card below.

Kimchi: The star of the recipe. You can use fish sauce-free kimchi if vegetarian.
Sandwich Bread: Holds all the ingredients together. Use gluten-free bread or sourdough bread if preferred.
Sharp Cheddar: Balances the seasoned kimchi. Use vegan cheddar if needed, or substitute with other cheeses like mozzarella, gruyere, or gouda.
Honey: Adds a touch of sweetness to contrast the tanginess. If you are vegan (and using dairy-free cheddar + butter!), use agave syrup in place of the honey. Trust me, it really elevates the whole dish!
Flaky salt: If you have it, a sprinkle of flaky salt just makes this kimchi grilled cheese extra-extra in the best of ways!

A kimchi grilled cheese sandwich with a golden crust is cut in half and served on a clear glass plate on a wooden table.

How to Make a Kimchi Grilled Cheese Sandwich

01

MAKE HONEY BUTTER

Mix the butter and honey in a small bowl until smooth and easy to spread.

A small white ramekin with a butter mixture for kimchi grilled cheese and a butter knife sits on a wooden cutting board.

02

SPREAD HONEY BUTTER

Spread the honey butter evenly over one side of each bread slice.

A slice of bread is being spread with butter using a knife on a wooden cutting board, with another slice of bread nearby—getting prepped for a delicious kimchi grilled cheese.

03

SPRINKLE CHEESE

Turn the bread over and sprinkle half the cheese onto one slice.

A slice of bread topped with shredded cheese sits in a gray frying pan on a wooden surface, ready to become a delicious kimchi grilled cheese.

04

ADD KIMCHI

Evenly scatter the chopped kimchi over the cheese layer.

A slice of bread topped with sautéed vegetables and melty kimchi grilled cheese sits in a gray frying pan on a wooden surface.

05

ADD MORE CHEESE

Add the remaining cheese, then top with the second slice of bread with the honey butter side facing outward.

A slice of bread topped with grated cheese, chopped vegetables, and tangy kimchi sits in a gray nonstick frying pan on a wooden surface, creating the perfect kimchi grilled cheese.

06

COOK THE SANDWICH

Heat a skillet over medium heat. Cook the sandwich for 3 to 4 minutes per side, pressing gently, until golden and crisp with melted cheese inside.

A kimchi grilled cheese sandwich with golden brown, crispy bread and a sprinkling of salt sits on a wooden cutting board.

07

SLICE AND ENJOY

Let the sandwich rest for 1 minute, then slice and serve. Sprinkle with flaky salt, if desired. Enjoy!

A kimchi grilled cheese sandwich, cut in half, sits on a wooden cutting board on a wooden table.

What to Serve With Kimchi Grilled Cheese

Pair with tomato soup, miso soup, or a crunchy cucumber salad.
Add sliced avocado or caramelized onions for even more flavor.
Serve with crispy fries or roasted sweet potatoes.
Drizzle with chili oil or sriracha for extra heat.
Round it out with roasted vegetables or potato salad.
Enjoy alongside coffee, iced tea, sparkling water, or my beet pineapple juice.

A hand holding half of a kimchi grilled cheese sandwich with melted cheese, on a glass plate atop a wooden table.

Tips for the Best Kimchi Grilled Cheese

Lightly squeeze or pat the kimchi dry before adding it to the sandwich. This helps keep the bread crisp instead of soggy.
Gently press the sandwich while cooking so the filling stays together and the bread browns evenly.
Let the sandwich rest for a minute before slicing so the melted cheese has time to settle.

A kimchi grilled cheese sandwich cut in half, with melted cheese and kimchi visible, sits on a clear glass plate on a wooden table.

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Kimchi Grilled Cheese

Author: Kristen Wood

415kcal

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Prep 5

Cook 8

Total 13

This kimchi grilled cheese combines crispy golden bread, melty sharp cheddar, tangy kimchi, and a touch of honey butter for an easy, flavor-packed twist on classic grilled cheese.

Servings serving

Course Main Course

Cuisine Korean-Fusion

Diet Gluten Free, Vegetarian

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Ingredients

US CustomaryMetric

▢ 2 slices sturdy sandwich bread gluten-free if needed; I love to use Schar Sourdough Slices
▢ 1 tablespoon salted butter softened
▢ 1 teaspoon honey
▢ 1/3 cup shredded sharp cheddar cheese
▢ 1/4 cup kimchi chopped and lightly squeezed dry, use fish sauce-free kimchi if vegetarian
▢ flaky sea salt optional

Method

In a small bowl, stir together the butter and honey until smooth and spreadable.
Spread the honey butter on one side of each slice of bread.
Flip the slices over. On the inside of one slice, sprinkle half the cheese.
Scatter the chopped kimchi evenly over the cheese.
Top with the remaining cheese and close the sandwich with the second slice (honey butter side facing out).
Heat a skillet over medium heat. Cook the sandwich for 3 to 4 minutes per side, pressing gently, until golden and crisp on the outside and melted inside.
Let sit for a minute, then slice and serve. Optionally sprinkle with flaky salt before digging in. Enjoy!

Notes

For a vegan version, use dairy-free cheddar, vegan butter, and swap the honey for agave syrup.

Storage and Reheating

Kimchi grilled cheese is best enjoyed warm, but you can store the leftovers in a ziploc bag or an airtight container, then keep them in the fridge for up to 2 days. Any longer than that, and the sandwich will become soggy because of the kimchi.

Toast the bread in a pan or nonstick skillet to regain crispiness. I don’t recommend the microwave since doing so will make your sandwich rubbery.

Nutrition

Serving1sandwichCalories415kcalCarbohydrates32gProtein14gFat26gSaturated Fat15gPolyunsaturated Fat2gMonounsaturated Fat6gTrans Fat0.5gCholesterol68mgSodium718mgPotassium138mgFiber2gSugar9gVitamin A755IUVitamin C0.04mgCalcium385mgIron2mg

Nutritional information is automatically calculated using a third-party calculator and is an estimate only.

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Salted Honey Butter Kimchi Grilled Cheese