Korean Gochujang Beef and Kimchi Panini
A bold, spicy-savory panini layering tender beef, tangy kimchi, and creamy provolone, all bound with a gochujang mayo and toasted until crispy. The scallions add a fresh bite to balance the heat and richness. Serve with extra napkins—this is a messy, delicious handheld feast.
Steps
Before you start
- Preheat panini press or cast-iron skillet over medium heat for 5 minutes.
- Have all ingredients prepped and within arm's reach before assembling—panini work best when built quickly.
- If using leftover cooked beef, warm it gently before assembling.
Mix gochujang mayo
- In a small bowl, stir together the mayonnaise and gochujang until fully combined and the color is evenly deep red.
- Set aside.
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Ready when: mixture is smooth and uniform in color
Tip: Gochujang needs thorough mixing or it will streak through the mayo. A small whisk or fork works well.
Prepare bread and butter
- Brush one side of each bread slice with the softened butter, using about ½ tablespoon per slice.
- This helps the panini brown evenly.
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Ready when: butter is lightly applied and melting slightly into the bread
Tip: Don't skip the butter—it's essential for achieving a golden, crispy crust on the panini.
Warm beef if needed
- If using refrigerated cooked beef, warm it gently in the panini press or on a skillet over medium heat for 1–2 minutes.
- This ensures even flavor and texture when melted into the sandwich.
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Ready when: beef is warmed through and aromatic
Assemble first panini
- Place one bread slice on a cutting board, buttered side down.
- Spread half the gochujang mayo on the unbuttered side.
- Layer half the warm beef over the mayo, then half the drained kimchi, half the provolone, and half the scallion whites (save dark green parts for later).
- Top with the second bread slice, buttered side up.
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Ready when: sandwich is fully assembled with all layers in place
Tip: Layer the gochujang mayo directly on the bread interior so it acts as a binding agent—this prevents slipping and adds flavor to every bite.
Grill first panini
- Place the assembled sandwich onto the preheated panini press or cast-iron skillet.
- Press firmly (if using a panini press, close the lid and weigh it down; if using a skillet, place a heavy lid or cast-iron weight on top).
- Cook over medium heat for 5–6 minutes until the bread is golden brown, crispy, and a thin crust has formed.
- The cheese should be visibly melting inside.
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Ready when: bread is deep golden brown and crispy to the touch, cheese is melting inside visible through the sides
Tip: Press firmly and resist the urge to flip or move the panini—this helps the cheese melt evenly and the bread crisp without burning.
Transfer and rest first panini
- Using a spatula, carefully transfer the grilled panini to a cutting board.
- Let it rest for 2–3 minutes before slicing.
- This allows the cheese to set slightly, so it doesn't pour out when you cut.
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Ready when: sandwich is cool enough to handle and cheese is firm but still warm
Tip: A short rest makes a huge difference in texture and prevents the filling from immediately escaping when you slice.
Assemble and grill second panini
- Repeat Steps 4 and 5 with the remaining ingredients: gochujang mayo, beef, kimchi, provolone, scallion whites, and the second bread slice with butter.
- Grill for 5–6 minutes until golden and crispy, pressing continuously.
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Ready when: bread is deep golden brown and crispy, cheese is visibly melting
Tip: While the second panini grills, the first continues to rest, ensuring both are perfectly warmed through when served.
Finish and serve
- Transfer the second panini to the cutting board and let it rest for 2–3 minutes.
- Slice both panini in half diagonally (optional but traditional).
- Scatter the reserved dark green scallion slices over the top of each panini, and drizzle lightly with sesame oil if using.
- Serve immediately with extra napkins—the fillings may ooze deliciously.
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Ready when: panini is sliced and ready to eat, still warm and steaming
Tip: The dark green scallion parts add a fresh, oniony brightness that cuts through the richness of the cheese and mayo. Don't skip this garnish.
Good to know
Tips
- To make this spicier, add a pinch of cayenne to the gochujang mayo or include a thin slice of fresh gochugaru (Korean red chili flakes) on one bread slice.
- If your kimchi is very watery, pat it dry with paper towels before adding to the panini—excess liquid can make the bread soggy.
- For extra Korean flair, serve with a small side of gochujang mayo for dipping or with a cooling cucumber salad (oi muchim) to balance the heat.
- If you don't have a panini press, a heavy cast-iron skillet works just as well—press down with the skillet lid or a weight to achieve the same result.
Make ahead
You can cook the beef and make the gochujang mayo up to 1 day ahead. Store them separately in airtight containers in the refrigerator. Assemble and grill the panini fresh to order for the best texture and melting cheese.
Storage & reheating
Best enjoyed immediately while warm and crispy. Leftover panini can be wrapped in foil and refrigerated for up to 2 days; reheat gently in a 350°F (175°C) oven for 8–10 minutes to restore crispness without drying out. Do not microwave, as this will make the bread soggy.
Substitutions
- sliced provolone cheese → aged Gouda, Gruyère, or Korean melting cheese (like mozzarella or white cheddar). Any cheese that melts smoothly and doesn't overpower the gochujang works well. Avoid soft cheeses like brie.
- cooked beef (sirloin, ribeye, or flank steak), thinly sliced → thinly sliced pork (bulgogi-style), chicken breast, or even crispy tofu. Korean-style marinated proteins like bulgogi are especially delicious here. Warm through before assembling.
- crusty sandwich bread or ciabatta → focaccia, sourdough, or thick-cut white sandwich bread. Use sturdy bread that can handle pressing and grilling without falling apart. Avoid soft white bread.
- mayonnaise → sour cream or Greek yogurt mixed with gochujang for a tangier spread. This shifts the flavor slightly but adds a pleasant sour note that balances the richness of the cheese and beef.
