Sweet Potato & Kimchi Grilled Cheese (Korean Style) | Arteflame

Introduction

There is nothing quite like the sound of sizzling butter hitting a hot griddle to signal that comfort is on the way. But this isn't your childhood grilled cheese. Imagine the earthy sweetness of roasted sweet potato melding with the sharp, spicy tang of kimchi, all held together by a decadent layer of oozing mozzarella and cheddar. It is a sandwich that warms you from the inside out, perfect for brisk autumn afternoons or whenever you need a flavor-packed pick-me-up.

Why This Recipe Works

I adore this recipe because it celebrates the classic Korean pairing of sweet potato and kimchi—a match made in culinary heaven. The natural sugars of the potato temper the fiery kick of the fermented cabbage, creating a complex flavor profile that is addictive. Plus, cooking this on the Arteflame grill ensures the sourdough gets an evenly golden, shatteringly crisp crust that a standard frying pan just cannot replicate.

Kitchen Wisdom

• Dry the Kimchi: Moisture is the enemy of a crisp sandwich. Squeeze your kimchi dry or give it a quick sear on the grill to remove excess liquid before assembling.
• Low and Slow: Because the sweet potato filling is dense, use a medium-heat zone on your grill to ensure the cheese melts fully before the bread burns.

Make It Your Own

No Korean sweet potatoes? A standard yam or butternut squash works beautifully as a substitute. For a meatier bite, try layering in some crispy bacon, or swap the butter for olive oil to keep things lighter.

Ingredients

The Sandwich Essentials

• 2 slices thick-cut sourdough or rustic country bread
• 1 medium Korean sweet potato (purple skin, yellow flesh)
• 1/2 cup Kimchi, roughly chopped and well-drained
• 2 slices Mozzarella cheese (or 1/2 cup shredded)
• 2 slices Sharp Cheddar cheese (or 1/2 cup shredded)
• 2 tbsp Unsalted butter, softened (or mayonnaise for the crust)

The Flavor Boosters

• 1 tsp Gochujang (Korean red chili paste) - optional for extra heat
• 1 tsp Honey or maple syrup
• 1 scallion, thinly sliced (for garnish inside the sandwich)

Instructions

Step 1: Roast the Sweet Potato

1. Fire up your Arteflame grill. Aim for a medium heat zone on the flat cooktop.
2. Wash the sweet potato thoroughly and prick it several times with a fork.
3. Wrap the sweet potato in foil and place it directly on the flat top grill. Alternatively, slice it into thin rounds and grill directly on the surface with a little oil until tender.
4. Cook for about 30-40 minutes (if whole) or 10 minutes (if sliced), turning occasionally until completely soft.
5. Once cooked, peel off the skin and mash the flesh in a bowl with the honey and optional Gochujang until smooth.

Step 2: Prepare the Kimchi and Bread

1. While the potato cools slightly, place your chopped kimchi on the flat cooktop for 2-3 minutes. Sautéing it briefly removes excess moisture and intensifies the flavor.
2. Butter one side of each slice of sourdough bread thoroughly. This will be the exterior of your sandwich that touches the grill.

Step 3: Assemble the Sandwich

1. On the non-buttered side of one slice of bread, layer the Mozzarella cheese.
2. Spread a generous layer of the mashed sweet potato mixture over the cheese.
3. Top with the sautéed kimchi and a sprinkle of sliced scallions.
4. Add the Cheddar cheese layer on top of the kimchi.
5. Close the sandwich with the second slice of bread, buttered side facing out.

Step 4: Grill to Perfection

1. Place the sandwich onto the Arteflame cooktop in a medium-heat zone. Do not place it directly over the open fire in the center, as the bread will burn before the cheese melts.
2. Grill for 3-4 minutes, pressing down gently with a spatula to ensure good contact with the griddle.
3. Flip carefully and grill the other side for another 3-4 minutes until the bread is deep golden brown and the cheese is visibly oozing.
4. Remove from the grill, let it rest for one minute, slice in half, and serve immediately.

Tips

To master this recipe, moisture control is key. Kimchi is naturally wet, and excess liquid can make your sourdough soggy rather than crisp. Make sure to squeeze the kimchi dry using a paper towel or cheesecloth before chopping it, or sauté it on the Arteflame cooktop as described in the instructions to evaporate the liquid. This concentrates the spicy, fermented flavor and keeps your bread crunchy.

Temperature management on the Arteflame is also crucial. Because sweet potato is dense and acts as an insulator, the heat takes longer to penetrate the center of the sandwich than a standard grilled cheese. Use a medium-heat zone further away from the center grate. If the bread is browning too fast but the cheese hasn't melted, move the sandwich to the outer, cooler edge of the cooktop to finish heating through without burning the crust.

• Use aged kimchi for a deeper, more sour flavor profile.
• Grate your own cheese for better melting; pre-shredded cheese often contains anti-caking agents.
• If using thick bread, cover the sandwich with a basting dome for the first minute to trap heat and melt the cheese faster.

Variations

This recipe is incredibly versatile and serves as a fantastic base for culinary experimentation. While the vegetarian version is robust and filling, you can easily adapt it to suit different dietary preferences or flavor cravings. The sweetness of the potato holds up well against salty proteins, and the spice level can be adjusted for those who prefer a milder experience. Here are a few ways to switch it up on your grill:

• The Carnivore: Add crispy bacon or pan-fried pork belly slices inside the sandwich to complement the kimchi.
• The Vegan: Swap the butter for vegan margarine or olive oil, and use high-quality plant-based melting cheese.
• The Extra Spicy: Add sliced fresh jalapeños or a drizzle of chili oil into the sweet potato mash.
• The Nutty Crunch: Sprinkle roasted sesame seeds or chopped walnuts into the sandwich for added texture.
• The Western Fusion: Substitute the sweet potato with butternut squash puree and use Gruyère cheese for a nuttier flavor profile.

Best pairings

The rich, carb-heavy, and spicy nature of the Korean Sweet Potato and Kimchi Grilled Cheese calls for beverages and sides that can cut through the richness or complement the heat. Since this dish hits sweet, salty, and spicy notes, you want a pairing that refreshes the palate. A light, acidic side dish or a crisp, cold drink usually works best to balance the gooey cheese and dense potato.

• Tomato Basil Soup: A classic American pairing, but add a dash of red pepper flakes to bridge the gap with the kimchi.
• Crisp Lager or Pilsner: The carbonation and bitterness of a cold beer cut through the fat of the cheese and butter perfectly.
• Barley Tea (Boricha): A traditional Korean nutty tea that can be served hot or cold; it complements the roasted sweet potato beautifully.
• Cucumber Salad: A simple, vinegar-based cucumber salad provides a refreshing, crunchy contrast to the hot, soft sandwich.

Conclusion

The Korean Sweet Potato and Kimchi Grilled Cheese is more than just a sandwich; it is a testament to how fusion cuisine can bring out the best in disparate ingredients. The Arteflame grill plays a pivotal role here, providing the consistent, high-heat surface needed to create that shatteringly crisp crust while handling the delicate roasting of the vegetables. It transforms a simple meal into a gourmet event.

Whether you are cooking for a quick weekday lunch or impressing guests at a backyard barbecue, this recipe is a winner. It challenges the palate with bold flavors while providing the warm, familiar embrace of a grilled cheese. Fire up your grill, gather your ingredients, and get ready to enjoy a sandwich that is truly greater than the sum of its parts.