April is National Grilled Cheese Month, so we celebrated by posting a grilled cheese sandwich every day. We are slightly behind since it’s May and we still have a few more to go. This is No. 28. See all of our grilled cheese sandwiches >> here << .
Wait! Hear us out first. No, we’re serious…
We know. We could hardly believe this idea was taking shape in our heads, let alone actually coming alive in a frying pan in front of us. But the Kimchi Ramen Grilled Cheese Sandwich actually happened.
And the thing is, it’s not as horrifying as it sounds, if you break it down into smaller pieces. Let’s talk about ramen first. Sure, this is ramen out of a package, but at least it’s not the kind that reconstitutes itself and the neon green vegetables when you pour hot water into its styrofoam cup from the Sparkletts cooler in the break room at 11 PM when you’re the last one working in the office at a job you hate. (That might be a true story for someone, somewhere.)
Ramen and kimchi is obviously a natural combination. I don’t think Korean people eat ramen without kimchi, and I’ve seen Kimchi ramen on the menu at almost every Ramen noodle shop I’ve been to.
Now what about the cheese? Ramen with cheese? This part had me puzzled for a very long time, but apparently, throwing a few slices of American or Cheddar cheese on a steaming hot bowl of ramen and letting the cheese ooze down between the noodles into the salty broth is not a common thing, but not totally unknown. Just google it.
So if someone can put macaroni and cheese between two slices of bread and be brilliant, then we think this noodle and cheese combination, Kimchi Ramen and Cheese, is just as good, if not better because of the spice, on a sandwich.
And yes, this totally violates our whole “grain-on-grain” philosophy, but we’re pretty sure that’s not the only thing we’re violating with this Grilled Cheese.
Kimchi Ramen Grilled Cheese Sandwich
makes 1 sandwich
½ package of ramen, any “flavor” (we used a Korean brand, “extra spicy” vegetable flavor)
½ of the ramen seasoning packet (you wont need other things like a small oil packet or dehydrated vegetables)
handful of kimchi, chopped and squeezed of excess kimchi “juice”
1 tablespoons oil for cooking (I used grapeseed)
2 tablespoon butter, softened
2 thick slices very sturdy bread
handful of mozzarella or jack cheese
handful American or Cheddar cheese
Bring a pot of water to a boil over high heat. Drop the ramen noodles in and cook until the ramen noodles are soft, about 8 minutes (this will depend, obviously).
Drain the ramen noodles of the cooking liquid (use a colander), then put the noodles back into the pot or into a bowl. Pour the contents of half the seasoning packet over the noodles. Toss the noodles to combine. Set aside to prepare sandwich.
Heat olive oil in a frying pan over low heat.
Spread the outside of both slices of bread with softened butter. Place both slices of bread buttered-side down in the oil in the pan. Pile one slice with mozzarella/jack cheese; pile the other slice of bread with American/Cheddar cheese. Cook until bread is toasted and cheese has melted.
Remove the grilled bread with cheese to a plate or cutting board. Pile as much ramen noodles on one slice of the bread as you’d like. Add chopped kimchi on top. Close the sandwich with the other slice of grilled bread and cheese. Press together firmly.