Korean · Dinner
Kimchi Grilled Cheese Toast with Egg
Korean-style grilled cheese toast with aged kimchi, melted mozzarella, and a fried egg pressed between buttered milk bread, served with scallion and toasted sesame.
$
5 minsPrep
15 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
520Calories
22gProtein
28gFat
42gCarbs
3gSugar
2gFiber
780mgSodium
185mgChol
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Instructions
1
Prep
Finely chop 200g aged kimchi and squeeze out juice. Thinly slice 2 scallions. Whisk 4 eggs with 0.5 tsp salt and 0.5 tsp black pepper. Spread 40g softened butter on outer sides of all 4 bread slices. Mix 10ml Kewpie mayo and 10g gochujang on inner sides of all slices.
2
Build 1
Heat a large skillet over medium-low. Lay two bread slices butter-side down, spacing them apart. Scatter half of 120g mozzarella (about 30g per slice) over the gochujang side of each, pile half the chopped kimchi over cheese on each slice. Raise heat to medium-high.
3
Fry
Pour half the whisked egg into pan beside the first bread slice, cook 90 seconds until whites set but yolk stays runny. Slide cooked egg over kimchi layer, scatter remaining mozzarella over egg. Repeat with second slice and remaining egg in the same pan, cooking simultaneously if space allows, or work in quick succession.
4
Build 2
Top each bread slice with a second bread slice butter-side up. Press gently with spatula, lower heat to medium. Grill 2 minutes until undersides turn deep golden and cheese begins melting.
5
Grill
Flip sandwiches carefully, grill 2 minutes until second sides turn deep golden and cheese pulls between layers, butter sizzling.
6
Rest and plate
Slide onto a board, rest 30 seconds. Cut each sandwich diagonally, scatter scallions and 10g toasted sesame seeds over the open faces. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 large eggs
- 4 thick slices milk bread
- 200g (7.1 oz) aged sour kimchi
- 120g (4.2 oz) shredded low-moisture mozzarella
- 40g (1.4 oz) unsalted butter
- 2 scallions
- 10g gochujang
- 10ml (2 tsp) Kewpie mayo
- 10g toasted sesame seeds
- 0.5 tsp fine sea salt
- 0.5 tsp freshly ground black pepper