Kimchi Jjigae-Inspired Grilled Cheese Sandwich

**Make the Kimchi Jjigae Broth (Optional):** Heat vegetable oil in a small saucepan over medium heat. Add onion and garlic, and sauté until softened, about 5 minutes. Add remaining kimchi, and cook for another 2 minutes. Add tofu and water. Bring to a boil, then reduce heat and simmer for 15 minutes. Season with soy sauce and additional gochujang if needed. Remove from heat and set aside.

Spread a thin layer of butter on one side of each slice of bread.

In a small bowl, mix the drained kimchi with gochujang. Adjust the amount of gochujang to your preference.

Lay four slices of bread, butter-side down, on a clean surface.

Divide the shredded mozzarella evenly among the four bread slices.

Top the mozzarella with the kimchi-gochujang mixture.

Place the remaining bread slices on top, butter-side up.

Heat a griddle or large pan over medium-low heat.

Place the sandwiches on the hot griddle and cook for 3-5 minutes per side, or until golden brown and the cheese is melted and gooey.

Cut the sandwiches in half and serve immediately with a side of warm kimchi jjigae broth for dipping.