Kimchi Meatloaf Melt

Because of this, Jason and I had almost nothing but a bottle of soy sauce to sip on Chinese new year's eve.  Because of my fixation on having something called a "meatloaf melt" in my archive, I was giddying and bustling in the kitchen the night before NOT on a Chinese feast but an American staple with a Korean twist.  Because nowadays I am more a traffic-seeker than a considerate home-cook, we desperately loitered on the deserted Beijing streets only few hours before new year's eve dinner, earmuffs and Uggs equipped and all, bracing an empty pot from home meant as a carrier for hot-pot soup which turned out was irresponsibly gone on holiday as well.  Like I said, almost nothing to eat. This unhealthy obsession was seeded the moment I noticed a boom of kimchi grilled cheese recipes sprouting everywhere on TV, magazines, restaurant menus and all across my peripheral vision.  As weird as the union between the spicy and garlicy Korean pickle and a slab of cheese may sound to some, it really isn't