Super easy Kimchee Cheese Toastie Recipe

My easy kimchee cheese toastie recipe is one I found myself making over and over again during the first lockdown. Pure comfort food, and one I return to long after the lockdowns ended.

For a kimchee cheese toastie, I recommend mild cheese. It's pretty much the only time I'll recommend a mild cheese, because the kimchee is already very strong in flavour and doesn't need anything else too salty and sharp overwhelming it.

I also think cheddar is the best cheese for toasties (or one of them, alongside Red Leicester) because it melts so well and makes for that perfect 'cheese pull'.

You can also watch me make this kimchee cheese toastie on my YouTube channel:

Ready? Let's go.


2 slices of sourdough bread
Slightly salted butter, softened
2–4 total slices of mild cheddar and Red Leicester
1 spring onion, chopped
A little vegetable oil (for frying)


1. Butter both sides of your sourdough slices liberally.

2. Spread one side of each with a good smearing of gochujang.

3. Layer one slice of bread gochujang-side-up with as much cheese, chopped spring onion and kimchee as you like/can physically fit onto it, and press the other slice of bread gochujang-side-down on top firmly.

4. Head a little oil in a frying pan on medium heat. Place your sandwich in the pan, cover with a lid and cook for about two minutes (check every so often the bottom isn't burning). Then carefully flip it over, press with the back of a spatula to squish down a little, and cover to cook for a further two minutes.

5. Slice your kimchee cheese toastie in half and serve.

Enjoy, and have fun.


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