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Cheesy, savory Kimchi Grilled Cheese Sliders are going to be your next game day or gathering MVP – they’re so easy to make and only require 6 ingredients!
Watch the Kimchi Grilled Cheese Sliders Recipe Video Below!
Table of Contents
Kimchi Grilled Cheese Sliders Ingredients
Refer to the recipe card for the full list of ingredients and measurements!
- Hawaiian sweet rolls – I love using Hawaiian sweet rolls to make sliders, as they’re the perfect size and so easy to use. However, you can also use regular rolls or bread – the recipe works for regular Kimchi Grilled Cheese as well.
- kimchi – I buy kimchi from my local Korean grocery store but in my area (Los Angeles), I see it at almost every grocery store. Chop the kimchi to your preference – I like it chopped roughly so there is some texture. If you want less texture, you can chop it more finely.
- thick cut bacon – I like the balance between the fatty and crispy bacon with the kimchi (very similar to how we use pork belly in Kimchi Fried Rice); if you prefer to leave the bacon out, you absolutely can!
- You can also substitute with another fatty meat, such as pancetta or pork belly.
- cheddar cheese – I like to keep it simple and use cheddar cheese slices for grilled cheese; however, you can use any cheese slice you prefer, including but not limited to American cheese, colby jack, havarti, provolone, or any combination.
Kimchi Grilled Cheese Sliders: Recipe Instructions
1. Cook Bacon and Kimchi
Roughly chop the bacon and add it directly to a cold stainless steel pan or nonstick skillet. Heat bacon in a dry pan over medium heat until the fat is rendered and crispy. Using a cold, dry pan allows the bacon fat to render slowly and evenly, resulting in crispier bacon.
Use a paper towel to drain the excess fat, leaving about 2 tablespoons remaining in the pan.
Add the chopped onions and let them sweat in the bacon fat for 1 minute. Add the chopped kimchi and cook for another 4-5 minutes over medium high heat, until the kimchi has softened and the mixture smells aromatic. Set aside.
2. Assemble the Sliders
Melt butter in a nonstick pan over low heat. Make sure the pan is large enough for the rolls before doing this step! Slice the rolls in half so there is a top and bottom layer. Refer to the video or photos.
Add the bottom rolls and layer in this order:
- 6 slices of cheddar cheese
- the kimchi mixture
- 6 more slices of cheddar cheese
- the top rolls
3. Toast the Sliders
Toast each side of the rolls for 2-3 minutes per side over low heat. I recommend using a large plate to help flip the sliders onto the other side. Do not try doing this with just a spatula!
I like to melt another tablespoon of butter in the pan before flipping to evenly toast the top of the sliders.
Once both sides have been toasted and the cheese is melted evenly, remove from heat and separate the Kimchi Grilled Cheese Sliders. Enjoy!
What Should I Serve with Kimchi Grilled Cheese Sliders?
Kimchi Grilled Cheese Sliders are perfect for game day or gatherings (or even a quick dinner at home) – serve it with other Game Day food like Air Fryer Chicken Wings or Crispy Baked Chicken Wings, Spinach Artichoke Dip or Buffalo Chicken Dip, or Jalapeno Popper Wontons Cups!
PRO TIPS
Expert Tips
- I like the kimchi chopped roughly so there is some texture. If you want less texture, you can chop the kimchi more finely.
- The fatty and crispy bacon provides a nice contrast to the kimchi and cheese; however, you can leave it out if you don’t have it or don’t want to include it. Alternatively, you can also use another fatty meat, like pancetta or pork belly.
- The bacon, kimchi, and cheese bring plenty of saltiness, but always adjust to your preferences. Taste test the kimchi and bacon mixture for salt after step 2 and adjust to your liking.
- I like to keep it simple and use cheddar cheese slices for grilled cheese; however, you can use any cheese slice you prefer, including but not limited to American cheese, colby jack, havarti, provolone, or any combination.
- Using a cold, dry pan allows the bacon fat to render slowly and evenly, resulting in crispier bacon.
- Make sure the pan is large enough for the rolls before assembling the rolls.
- I recommend using a large plate to help flip the sliders onto the other side. Do not try doing this with just a spatula!
Storage, Reheating, and Make Ahead Tips
Store any leftover Kimchi Grilled Cheese Slides in an airtight container or wrapped in aluminum foil in the refrigerator for up to 3 days. Note: the bread will soften in the refrigerator.
Reheat sliders in the oven at 300F for 5-7 minutes until warmed through or in the air fryer at 350F for 5 mintues.
I don’t recommend making these ahead of time, as it’s best to assemble in the pan and serve them fresh.
If you tried this Kimchi Grilled Cheese Sliders Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Kimchi Grilled Cheese Sliders
Ingredients
- 12 ct Kings Hawaiian sweet rolls, cut in half
- 2 cups kimchi, chopped
- ½ cup onion, chopped
- 8 oz thick cut bacon, roughly chopped
- 12 slices cheddar cheese
- 2 tbsp butter
Instructions
- Heat bacon in a dry pan over medium heat until the fat is rendered and crispy. Use a paper towel to drain the excess fat, leaving about 2 tablespoons remaining in the pan.
- Add the onions and let sweat for 1 minute, then and kimchi and cook for 4-5 minutes over medium high heat. Set aside.
- Melt butter in a nonstick pan over low heat and add the bottom rolls followed by 6 slices of cheddar cheese, the kimchi mixture, 6 more slices of cheddar cheese and the top roll.
- Cover and toast each side of the rolls for 2-3 minutes per side, carefully using a plate to help flip the sandwich onto the other side. Melt another tablespoon of butter in the pan before flipping to evenly toast the top roll. Enjoy!
Notes
- I like the kimchi chopped roughly so there is some texture. If you want less texture, you can chop the kimchi more finely.
- The fatty and crispy bacon provides a nice contrast to the kimchi and cheese; however, you can leave it out if you don’t have it or don’t want to include it. Alternatively, you can also use another fatty meat, like pancetta or pork belly.
- The bacon, kimchi, and cheese bring plenty of saltiness, but always adjust to your preferences. Taste test the kimchi and bacon mixture for salt after step 2 and adjust to your liking.
- I like to keep it simple and use cheddar cheese slices for grilled cheese; however, you can use any cheese slice you prefer, including but not limited to American cheese, colby jack, havarti, provolone, or any combination.
- Using a cold, dry pan allows the bacon fat to render slowly and evenly, resulting in crispier bacon.
- Make sure the pan is large enough for the rolls before assembling the rolls.
- I recommend using a large plate to help flip the sliders onto the other side. Do not try doing this with just a spatula!
- Store any leftover Kimchi Grilled Cheese Slides in an airtight container or wrapped in aluminum foil in the refrigerator for up to 3-4 days.
- Reheat sliders in the oven at XXXXXXXXXXXXXXXXXXXXXXXXXXXXX or in the air fryer at XXXXXXXXXXXXXXXXXXXXXXXXXXXXX.
- I don’t recommend making these ahead of time, as it’s best to assemble in the pan and serve them fresh.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
