It makes all the delicious, cheesy flavors pop.
His approach to cooking is welcomed in the era of “The Bear” and chaotic kitchens.
It is spicy, but it doesnt numb the palate.
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Its also subtly sweet and smoky, with hints of umami and caramel thanks to fermentation.
When made with glutinous rice instead of barley malt, gochujang is gluten-free.
Gochujang added to grilled cheese doesnt overpower.
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Instead, it enhances.
Its umami depth makes all the cheesy flavors pop.
So, for every tablespoon of mayo, add an equal amount of gochujang.
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Then, mix in grated cheese to create a vibrant, orangey, and aromatic cheese spread.
Gochujang, after all, already brings plenty of aroma and flavor to the mix.
Sandwich the gochujang-cheese spread between two slices of buttered or mayonnaised bread.
Each bite will be packed with unforgettable flavor.
For another layer of texture, I recommend topping the cheese spread with a layer of drained kimchi.
The kimchi will add crunch and complement the flavors of the gochujang beautifully.
Chef Lees gochujang grilled cheeseis loaded with ingredients, including bean sprouts, okra, and pancetta.
