Grilled Kimcheese

Kimcheese + Gochujang Tomato Soup

A little twist on a classic grilled cheese and tomato soup.

Sourdough from Whole Foods Bakery, classic American cheese, 36-month aged Parmigiano-Reggiano and the addition of kimchee and scallions makes for an amazing grilled cheese, especially paired with my gochujang-tomato soup.

This Korean inspired recipe is one of my favorites so far and I guarantee it will be one of yours too!

Gochujang-Tomato Soup:

• 3 tbsp butter

• 2 tbsp sesame oil

• 8 garlic cloves, peeled, sliced

• 2 shallots, peeled, sliced

• 1/2 cup ginger, peeled, sliced

• 1 bunch scallion bottoms (reserve tops for garnish and grilled cheese), diced

• salt to taste

• 2 tsp ground white pepper

• 1 tsp Korean chili flakes

• 2 tsp gochujang

• 2 tsp tomato paste

• 1 tsp red miso paste

• 2 tsp coconut sugar

• 3 tbsp soy sauce

• 1/2 cup rice vinegar

• 1-28oz can crushed tomato

• 1 cup heavy cream

1. In a large pot set over medium high heat, add your butter and sesame oil

2. when the butter is melted, add your garlic, ginger, scallion bottoms and shallots and cook your aromatics down for 5-7 minutes, stirring occasionally so the bottom does not burn.

3. salt your aromatics, then add your white pepper, Korean chili flakes, gochujang, tomato paste and miso paste and cook for 2 minutes

4. add your coconut sugar, cook for 1 minute, then add your soy sauce and rice vinegar and cook for another minute

5. add your crushed tomato, bring up to a simmer, then turn to medium low and cook for 15-20 minutes, then add your heavy cream.

6. bring back up to a simmer, then cook for another 5-7 minutes

7. remove your pot from the heat and use a stick blender to blend until smooth

Kimcheese (Kimchee Grilled Cheese):

• 2 slices sourdough (or any bread you prefer)

• 2 slices American Cheese

• 1/2 cup shredded Monterrey Jack Cheese

• 1/2 cup grated Parmigiano-Reggiano

• 2 tbsp chopped kimchee

• 2 tsp sliced scallion tops

• 2 tbsp avocado oil

• 1 tsp butter

• salt to taste

1. Assemble your grilled cheese with the sourdough, the three cheeses, kimchee and scallion tops

2. In a saute pan set over medium heat, add your avocado oil and butter

3. when the butter is melted, add your grilled cheese and immediately press your grilled cheese down and cook for about 3 minutes or until golden brown then flip and repeat again by pressing down on your grilled cheese and cook for another 3-4 minutes

4. when both sides are golden brown and very crispy, remove from the pan and season the top side of your grilled cheese lightly with salt

5. Let your grilled cheese rest for 2 minutes before slicing and then go right ahead and start dipping it into your gochujang-tomato soup!

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