This kimchi grilled cheese breakfast sandwich with sesame seed crust is everything your taste buds have been craving...
A few weeks ago, I was craving bibimbap, a traditional Korean dish that features meat, vegetables, and a fried egg over a bowl of white rice. I had the luxury of growing up with a Korean grandmother before K-culture was cool. Bibimbap was often on the table, served with beef bulgogi, mung beans, sauteed spinach, carrots and potatoes, and her homemade kimchi. The only ingredients I had on hand were kimchi and eggs.
Later, Half Baked Harvest had posted a kimchi grilled cheese recipe on her blog. It sounded so good; I wanted to make something similar with vegetables I usually put in my spicy ramen: eggs, red cabbage, cilantro, and scallions. So here we are, a kimchi grilled cheese breakfast sandwich with a sesame seed crust.
You'll love this kimchi grilled cheese breakfast sandwich because it's...
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Add a dash of sesame seeds...
This kimchi grilled cheese breakfast sandwich features a sesame seed crust. I used real mayonnaise and black sesame seeds. While you can mix the two ingredients before spreading it onto each slice of sourdough bread, I just sprinkled the sesame seeds over the mayo; then, I ran my knife back over the sourdough to press the seeds into the mayo. It makes the perfect crispy crust. However, if you don't like mayo, use softened butter.
What to put in this kimchi grilled cheese breakfast sandwich...
Not all kimchi is created equal. I always buy mine from an Asian Market, but it can be daunting if you've never been. Luckily, many local grocery stores, like Whole Foods and Target, carry kimchi because of its recent popularity —a couple of popular brands to look out for are Seoul Kimchi and Not your Mother-in-Laws Kimchi
For this sandwich, I chose kimchi (obviously) fresh cilantro, shredded red cabbage, scallions, a fried egg, and mango habanero cheddar cheese. Surprisingly, kimchi, fried eggs, and cheddar cheese are a dream combination.
I came across mango habanero cheddar cheese at my local grocery store and thought the slightly sweet but spicy flavor would pair well with the fermented tang of kimchi. I was right. If you can't find mango habanero cheddar or think it might be too spicy, you can use any style cheddar cheese you like. I prefer white cheddar varieties.
Make the kimchi grilled cheese breakfast sandwich...
Before starting, make sure you have all of your ingredients prepped and ready to go so you are not scrambling to cook the sandwich —nobody wants a burnt grilled cheese.
Once everything has been prepped, fry the eggs first in a hot pan with a small amount of sesame seed or olive oil. We are looking for an egg that is still somewhat soft. When the eggs finish, season with a pinch of salt and pepper; then, remove from the pan and set aside.
Now, if needed, add a half teaspoon of oil into the pan —just enough to make the vessel look shiny. Next, once the pan is hot, place both slices sesame crust side down, and top with enough cheese to cover each slice. Then, on one slice of bread only, start adding your toppings: red cabbage, cilantro, a little more cheese, kimchi, scallions, and a pinch more cheese.
Cover the pan with a lid to let the cheese melt. When the cheese has melted, and the bread is golden brown, top the vegetable side with the fried egg, and place the other slice of bread on top pressing to adhere. Sprinkle with leftover cilantro, cut, and serve.
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Recipe inspired by Half Baked Harvest.
Kimchi Grilled Cheese Breakfast Sandwich
This kimchi grilled cheese breakfast sandwich with a sesame seed crust is filled with kimchi, mango habanero cheddar cheese, red cabbage, cilantro, and scallions.
- 2 slices sourdough bread
- 1 tbsp real mayo
- 1 tsp black sesame seeds
- 3/4 c. mango habanero cheese, , shredded
- 1/4 c. kimchi
- 1/4 c. red cabbage, , loosely packed
- 1 scallion , chopped
- 1 small handful cilantro, chopped
- 1 egg, fried
- sesame oil , for frying
- spread mayo on one side of each slice of bread. sprinkle with sesame seeds, and run the knife back over it to press the sesame seeds with the mayo.
- Set aside and prep other ingredients for easy access
- Fry egg in a small amount of oil, season with salt and pepper if desired. The egg yolk should still be somewhat soft and runny. Remove from pan and set aside.
- Coat the hot pan in a small amount of oil if needed, and place both slices of bread mayo side down.
- Cover both slices of bread with a handful of cheese. Then, on only one slice, stack veggies, sprinkling with a small amount of cheese between each layer.
- Once the bread is golden brown and the cheese is melty, Top the vegetable side with the fried egg.
- Place the other slice of bread on top and press to adhere.
- Garnish with cilantro, cut and serve.
Any cheddar cheese will work, but I prefer white varieties.
Nutrition Information:Yield: 1 Serving Size: 1 people
Amount Per Serving: Calories: 868Total Fat: 44gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 215mgSodium: 1324mgCarbohydrates: 91gFiber: 7gSugar: 25gProtein: 30g
Nutrition facts are for personal reference only as calories may vary on a case by case basis.
This was so yummy! I’ve made grilled cheese and kimchi sandwiches before. But today I made your recipe; I didn’t have any cabbage, and I used a cheddar blend and orange american cheese slices . The scallions and cilantro along with the kimchi, runny fried egg, melted cheese, on crispy toasted sesame bread were amazing additions. This sandwich is comfort food to the max!
so glad you loved it. it's one of my favorites for sure!