1. In a small bowl, add softened butter and finely minced kimchi with juices. Mix with fork until combined. Taste and season with salt if necessary. Set the kimchi compound butter aside.

2. In a small bowl mix gochujang and maple syrup. Whisk until combined. Set aside.

3. Preheat a cast iron skillet over medium heat. Add pork belly and cook until pork belly starts to sear and get color. About 2-3 min on each side. Drain some of the pork belly fat and brush one side of the pork belly with the gochujang maple glaze. Flip onto the heat and cook for 1-2 min. Brush the other side of the pork belly and flip onto the heat for 1-2 min. Remove pork belly onto a plate and set aside. Carefully clean and dry the hot pan, and return to heat.

4. Spread kimchi compound butter from edge to edge on one side of each side of the bread. Pile the bare side of the bread with Monterrey jack cheese. Top with sliced glazed pork belly. Drizzle more gochujang maple glaze over the pork belly. Top with shredded sharp cheddar cheese. Top with the remaining slice of bread so the buttered side is facing outward.

5. Place grilled cheese into the pan using parchment paper over the top to press down if necessary. Cook over medium heat for about 5 minutes, flip, and cook for another 4-5 minutes until nice and crispy.

6. Slice, serve, and devour! Happy National Grilled Cheese Day!