Gochujang Grilled Cheese
There's nothing better than slicing into a crunchy grilled cheese sandwich. This ridiculously easy recipe features a spicy Korean Miso Sauce, two different kinds of cheese, and our killer homemade Gochujang Mayo. Sweet dreams are made of cheese...
Ingredients
Cooking Instructions
step 1
For the Gochujang Mayo, combine the yolks of the Eggland's Best Classic Eggs (2) and White Wine Vinegar (2 Tbsp) in a high speed blender and blend on high until combined.
step 2
With the blender motor running, slowly add the Sunflower Oil (2 cups) using a jug, in a steady stream, until the mayonnaise emulsifies.
step 3
Add the Dijon Mustard (2 tsp), the juice from Lemon (1), Garlic (1 clove), Salt (to taste), and Chung Jung One® Gochujang Korean Chili Sauce (1 Tbsp). Blend on high for a few seconds.
step 4
Season to taste with salt if needed, then store covered in the refrigerator until needed.
step 5
In a bowl, combine the Mozzarella Cheese (1 cup), Fresh Parsley (1 Tbsp), and Garlic (1 clove).
step 6
Add the Chung Jung One® Spicy Miso Sauce (2 Tbsp), 2 tablespoons of the Gochujang Aioli, and the Scallions (2 Tbsp).
step 7
Mix altogether until well combined.
step 8
Spread two slices of the Sourdough Bread (8 slices) with additional Gochujang Aioli and heat up a skillet over medium heat.
step 9
Flip over one piece over and spread liberally with the cheese mixture, then top the mixture with the American Cheese Slices (2).
step 10
Sandwich the two pieces together with the remaining piece, making sure the aioli sides are on the outside.
step 11
Pan-fry the sandwiches on either side, until outside is toasted and the cheese mixture has melted.
step 12
Slice and serve immediately, while the cheese is still melty. Enjoy!
