Kimchi Grilled Cheese

1. Squeeze the chopped kimchi in a clean tea towel or kitchen paper until it stops dripping. This step decides whether the sandwich works.
2. Toss the kimchi with the two cheeses and the spring onion in a bowl.
3. Mix the gochujang into half the butter and spread it on the inside faces of the bread.
4. Pile the cheese and kimchi mixture onto two slices and close the sandwiches.
5. Butter the outsides generously with the remaining butter.
6. Cook in a cold frying pan over medium-low heat for 4 minutes a side, pressing gently, until deep gold outside and completely molten inside. Rest for a minute before cutting.

‍

Notes:

‍

• Start in a cold pan over low heat — high heat browns the bread long before the cheese melts
• Two cheeses is deliberate: cheddar for flavour, mozzarella for the pull
• Older, more sour kimchi is better here than a fresh jar