Nutrition data is AI-estimated and may not be fully accurate.
This recipe was created by analyzing the video with AI. For full details, please refer to the original video.
Finely dice a quarter of an onion.
Finely chop the well-fermented kimchi. Using scissors in a bowl is recommended to avoid staining your cutting board.
Heat oil in a small pan over medium heat. Once hot, add the chopped onion and kimchi, and sauté for about 2 minutes.
Pour in the kimchi juice and continue to sauté for 4-5 more minutes until most of the liquid has evaporated and the kimchi is caramelized. If the kimchi is too sour, add a pinch of sugar.
Once the filling is ready, remove it from the heat and set it aside.
Spread a thin layer of softened unsalted butter evenly on one side of each bread slice.
In a cold, medium-sized pan, place a slice of bread with the buttered side down. Layer with two slices of American cheese, half of the kimchi filling, and then two more slices of cheese.
Top with another slice of bread, ensuring the buttered side is facing up. Repeat for the second sandwich.
Place the pan over medium-low heat and cook slowly for 2-4 minutes. Gently press down with a spatula and rotate the sandwich occasionally for even browning.
Once the bottom is golden brown and crispy, flip the sandwich and toast the other side for 1-2 minutes until it's also golden brown and the cheese is fully melted.
Remove the sandwich from the pan, place it on a cutting board, cut it in half, and serve immediately.
