Kimchi Ramen Grilled Cheese with Sesame Butter

Directions

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1. 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. 
2. Taste — it should be nutty, savory, and slightly rich. 
3. 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.

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1. Cook 2 pieces Instant ramen noodles (2 packs, seasoning discarded) in boiling water for 3–4 minutes until just tender — slightly underdone is fine. 
2. Drain well and spread on a sheet pan to cool for 5 minutes. 
3. 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.

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1. 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. 
2. 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.

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1. 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. 
2. 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.

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1. 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. 
2. 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.

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1. 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. 
2. 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.