Grilled Kimchi’n’Cheese Shinwich

So I saw this recipe here and I thought hmmm… What a great idea! But I thought it might go better a little done differently…

Grilled Kimchi’n’Cheese Shinwich

  • 2 Slices sourdough – the big stuff
  • Kimchi – I used store brand
  • 1 pack Nongshim Shin Ramyun instant noodles
  • 4 slices processed cheese – I used two American and two Pepper Jack
  • Spray olive oil

Let’s first get the noodles cooking. Boil 300cc water and add seasoning packet. This is significantly less water than on the package directions. The reason we do this is so that when we drop the noodles in and they cook, they suck up a lot of the flavoring. Drop the veggies in as well. Add the noodles and cook for about 5 minutes or so. Drain and set aside.

Slap two slices of cheese on each slice of bread. Also make ’em mirrored so once the noodles hop on board, it’s a bit easier. Add kimchi to both sides of the bread.

Add noodles on top of the kimchi, close sandwich and drop in a hot skillet with a very decent amount of spray olive oil.

I’m going to tell you right now that flipping this thing over can be a real pain, but just go all in and you’ll be fine. Helps if the bottom is nice and done – one flip here folks.

Here’s the finished product (click image to enlarge)! It’s really good – the noodles that end up sticking out end up a little crunchy, the cheese is really nice and drippy too. Be careful – if it is being eaten right out of the skillet, the kimchi can be really hot – kind of like an onion on a patty melt that comes out and slaps ya on the chin and you learn about medieval torture the hard way. Anyways, enjoy.What a great idea this was – remember, I heard about it here first!

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