Kimchi Ramen Grilled Cheese with Sesame Butter
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Modern American
Servings
2
Prep Time
30 minutes
Cook Time
15 minutes
This one starts with a ramen bun (yes, we'll teach you), layered with American cheese + gruyère, topped with caramelized kimchi seasoned with our Korean BBQ blend and finishes with a slather of sesame Korean BBQ compound butter. The funk. The melt. Is it a grilled cheese? The rules wouldn't say so. But who cares. It's delicious.
Author:Chef Cynthia
Ingredients
- 2 ½ tsp Spiceology Korean BBQ blend
- 2 each instant ramen noodles (2 packs, seasoning discarded)
- 1 ea eggs, lightly beaten
- 1 ea egg white, beaten with egg
- 3 Tbsp parmesan, finely grated
- 3 Tbsp neutral oil (grapeseed or avocado)
- 1 cup kimchi, roughly chopped
- ¾ cup Gruyère, grated
- 2 each American cheese slices
- 4 Tbsp unsalted butter, room temperature
- 1 tsp toasted sesame oil
- 1 tsp white sesame seeds, toasted
- ½ tsp black sesame seeds, toasted
- ½ tsp soy sauce
- 2 each green onions, thinly sliced (for garnish)
Directions
Make the sesame compound butter:
- Beat together 4 tablespoons Unsalted butter, room temperature, 1 teaspoons Toasted sesame oil, 1 teaspoons White sesame seeds, toasted, 0.5 teaspoons Black sesame seeds, toasted, 0.5 teaspoons Soy sauce, and ½ tsp of 2.5 teaspoons Spiceology Korean BBQ blend until fully combined and smooth.
- Taste — it should be nutty, savory, and slightly rich.
- Roll into a log in plastic wrap or press into a small ramekin and refrigerate while you build the sandwiches. This can be made up to a week ahead.
Cook and press the ramen buns:
- Cook 2 pieces Instant ramen noodles (2 packs, seasoning discarded) in boiling water for 3–4 minutes until just tender — slightly underdone is fine.
- Drain well and spread on a sheet pan to cool for 5 minutes.
- In a bowl, toss cooled noodles with egg and egg white mixture lightly beaten, 3 tablespoons Parmesan, finely grated, and ½ tsp 2.5 teaspoons Spiceology Korean BBQ blend. Divide noodles into 4 equal portions. Press each portion firmly into a square or round shape (about the size of your palm) inside a loaf pan or using a cookie cutter lined with plastic wrap. Refrigerate 15–20 minutes until set and firm.
Caramelize the kimchi:
- Squeeze the Kimchi, roughly chopped with your hands over the sink to remove as much liquid as possible — this is critical, or the buns will steam instead of fry.
- Heat ½ tbsp oil in a small skillet over medium-high heat. Add kimchi and 1 tsp 2.5 teaspoons Spiceology Korean BBQ blend. Cook 3–4 minutes, stirring occasionally, until the kimchi dries out, caramelizes slightly at the edges, and smells jammy and sweet. Remove from heat.
Fry the ramen buns:
- Heat remaining 3 tablespoons of Neutral oil in a large non-stick or cast iron skillet over medium-high heat until shimmering. Carefully remove each ramen square from the pan/mold and lower into the oil.
- Fry without touching for 3–4 minutes until the bottom is deep golden and holds together as a solid unit. Flip carefully using two spatulas. Fry the other side for another 3 minutes. Transfer all 4 buns to a paper towel-lined plate.
Build the sandwiches:
- Working quickly while the buns are hot: lay one ramen bun flat. Add a slice of 2 pieces American cheese slices (American cheese melts best as the base — it acts as glue), then a generous layer of the Gruyère, grated, then half the caramelized kimchi, then another pinch of Gruyère on top.
- Cap with a second ramen bun and press gently. Return the assembled sandwiches to the skillet over low heat, cover with a lid, and cook 2 minutes per side until the cheese is fully melted and the buns are sizzling.
Finish and serve:
- Remove sandwiches from the pan. Immediately place a generous slice of the sesame compound butter on top of each hot sandwich and let it melt down the sides.
- Dust lightly with the remaining ½ tsp 2.5 teaspoons Spiceology Korean BBQ blend. Scatter 2 pieces Green onions, thinly sliced (for garnish) over the top. Serve immediately.
Recipe Video
Recipe Note
**Ramen bun tips:** The refrigeration step is non-negotiable — cold, firm buns hold their shape in the oil. Warm buns will fall apart when you try to flip them. Use two spatulas when flipping and commit to it — hesitation causes collapse.
**Cheese selection:** The American cheese layer isn't optional — its emulsifiers are what makes the filling hold together when you bite in. The Gruyère provides the flavor and the stretch. A 50/50 blend of both is the move.
**Kimchi:** Use well-fermented kimchi with some age on it — the funk concentrates beautifully when caramelized. Fresh kimchi is too mild and too wet.
**Korean BBQ blend usage:** The blend appears in three places — the buns, the kimchi, and the compound butter. The soy and sesame notes in the blend tie all three components together into a single coherent flavor profile.
**Make-ahead:** The compound butter is kept refrigerated for 1 week or frozen for 1 month. The ramen buns can be pressed and refrigerated up to 4 hours before frying.
