Gochujang Grilled Cheese

Remember how I went on a grilled cheese bender a little while ago?  This was a part of that bender.  My sister Marie went to Korea a little while ago and brought me back some gochujang.  Which I wasn’t quite sure how to use.  And then I just started putting it on everything.  It’s not overly spicy and it definitely adds some flavor.  Gochujang is a fermented Korean red chili pepper paste.   It is made from red chili peppers, glutenous rice, and fermented soy beans.  You may not be able to find it in the grocery store, but I’m pretty sure you don’t have to travel to Korea to get it.

So one day I stumbled across this recipe for a Gochujang Grilled Cheese: http://www.epicurious.com/recipes/food/views/gochujang-grilled-cheese-56389469 from Chef Edward Lee who happens to be from Kentucky and who I watched on Top Chef.  And I knew my gochujang had found a new purpose!  Especially since I was on my grilled cheese bender.  Now I won’t lie and say I followed the recipe exactly.  Because I didn’t.  I went for simplicity in my version, and I am sure it turned out just as delicious!

Start by crisping your pancetta in a little olive oil.  Set aside to cool.


In a small bowl, mix together the mayonnaise and gochujang.


Add the cooled pancetta, green onions and gruyere cheese.  I went with gruyere because it adds a nutty flavor and is delicious in grilled cheese.


Mix until combined.  I actually only made 1 sandwich with this spread and put the rest in the refrigerator so I could make a second one the next day, until KB came home from work and ate it with a spoon.


Butter 2 slices of bread.  I used whole wheat, sliced sandwich bread.


Place the bread butter  side down into a frying pan.  Spread with cheese mixture.


Top with the other slice of bread, butter side up.


Grill both sides golden brown and let the cheese melt.


Serve and enjoy!



4 slices whole wheat bread
butter to spread
4 oz pancetta
1 Tablespoon olive oil
1/2 cup mayonnaise
3 Tablespoons gochujang
1 cup grated gruyere cheese
2 green onions, chopped

Crisp pancetta in olive oil.  Set aside to cool.  In a small bowl, mix together gochujang and mayonnaise.   Add pancetta, gruyere and green onions.  Mix to combine.  Spread 4 slices of bread with butter on one side.  Place 2 slices of bread in the frying pan, butter side down, and spread tops with cheese mixture.  Top with 2 slices of bread, butter side up.  Grill both sides of sandwich until golden and cheese is melted.

Serve and enjoy!