Ingredients
Scale
- 3–4 tbsp vegan butter, divided
- 1/2 cup vegan kimchi, roughly chopped
- 2 tsp brown sugar
- 1/2 tsp sesame oil, optional
- 2 sliced of bread (gluten free if needed)
- 1/3 cup vegan mozzerella*
Instructions
- Over medium heat, add 1 tbsp of vegan butter and melt. Add the kimchi, brown sugar and sesame oil and cook until caramelized. Remove from heat.
- Generously spread vegan butter on both slices of bread (this side will touch the pan). I also like to spread a thin coat on the other side, but thats optional.
- Place one slice on a pan over medium high heat. Spread the vegan mozzarella and then top with the prepared kimchi. Add one more layer of vegan cheese and then place the last side of buttered bread on top.
- Reduce heat to medium low and let it cook for about 4-5 minutes per side until golden and crispy. Carefully flip the sandwich and continue to cook the other side for about 3-4 minutes. Once golden and toasty, remove from pan, slice and enjoy!
Notes
- *I used my homemade vegan mozzarella cheese for this recipe which is what makes it melty like traditional grill cheese. You may also use store bought shredded cheese or cheese slices.
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: brunch
- Method: stove top
- Cuisine: vegan, gluten free, korean
Nutrition
- Serving Size: 1 serving