Gochujang Grilled Cheese Recipes

SUNNY'S SIMPLE GOCHUJANG GRILLED CHEESE SANDWICH

Sunny's Simple Gochujang Grilled Cheese Sandwich image

Provided by Sunny Anderson

Time 10m

Yield 2 servings

Number Of Ingredients 4

Ingredients

2 teaspoons gochujang, or more to taste
4 slices white bread (I like Wonder Bread, for extra credit and nostalgia)
4 tablespoons unsalted butter
4 slices American cheese

Steps:

Spread the gochujang on one side of each of 2 slices of bread.
Add 2 tablespoons butter to a large nonstick pan over medium-high heat. (If the butter begins to brown immediately, turn down the heat a bit.) Swirl the melting butter around the pan to coat. Add the 2 pieces of prepared bread to the pan, gochujang-side up. Move them around to absorb the melted butter. Layer 2 pieces of cheese on each slice and top each with the final 2 pieces of bread. Cook on one side until a peek at the underside reveals a golden brown crust, then carefully flip, adding the remaining 2 tablespoons butter to the pan and tucking it underneath the sandwiches. Cook until the other side is golden.

GOCHUJANG GRILLED CHEESE

Gochujang Grilled Cheese image

Provided by Edward Lee

Time 25m

Yield 2 sandwiches

Number Of Ingredients 15

Ingredients

2 ounces grated Gruyère (about 6 tablespoons)
2 ounces grated white cheddar (about 6 tablespoons)
1 ounce grated fontina cheese (about 3 tablespoons)
2 garlic cloves, finely grated
2 tablespoons coarsely chopped fresh parsley
2 tablespoons gochujang (Korean hot pepper paste)
2 tablespoons mayonnaise (preferably Duke's)
1 tablespoon chopped red onion
2 slices pancetta (about 1 ounce)
4 slices good-quality crusty Italian bread, such as ciabatta
2 tablespoons mayonnaise (preferably Duke's)
2 small pickled okra, thinly sliced
1/2 cup fresh bean sprouts
2 tablespoons olive oil
2 tablespoons unsalted butter

Steps:

Mix Gruyère, white cheddar, fontina cheese, garlic, parsley, gochujang, mayonnaise, and onion in a medium bowl until well combined.
Heat a large cast-iron or non-stick skillet over medium-high. Fry pancetta until crispy and fat has rendered, 3-5 minutes per side. Wipe out skillet and reserve for sandwiches.
Spread 1 side of each slice of bread with 2 Tbsp. mayonnaise total (doing this before toasting helps ensure a golden brown and crispy grilled cheese). Flip 2 slices over so mayo side is face down. Divide cheese spread between these 2 slices. Top each slice with a piece of pancetta, half of sliced okra, half of bean sprouts, and a second slice of bread with the mayo on the outside of the sandwich.
Heat reserved skillet over medium-high. Combine oil and butter, stir until butter is melted, and immediately add sandwiches. Cover skillet with a lid or baking sheet to properly melt cheese; toast until bread is crispy and browned, 3-5 minutes per side. Cut sandwiches in half and serve immediately.
Cheese spread can be made up to 3 days in advance and refrigerated.

GRILLED SPICY HALLOUMI CHEESE

Grilled Spicy Halloumi Cheese image

Halloumi cheese has always been a family favorite. Dipping it in Sriracha sauce kicks it up to another level.

Provided by Yoly

Categories Appetizers and Snacks Cheese

Time 20m

Yield 4

Number Of Ingredients 5

Ingredients

8 ounces halloumi cheese, sliced
1 tablespoon Sriracha sauce
2 teaspoons olive oil
¼ teaspoon garlic powder
¼ teaspoon black pepper

Steps:

Preheat an outdoor grill for medium heat and lightly oil the grate.
Mix Sriracha, olive oil, garlic powder, and black pepper in a shallow bowl. Dip each halloumi cheese slice into Sriracha mixture and let rest 5 minutes.
Place each halloumi slice on the hot grill and cook for 3 minutes. Carefully flip slices and cook an additional 3 minutes. Serve immediately.

Nutrition Facts : Calories 201 calories, Carbohydrate 2 g, Cholesterol 42.5 mg, Fat 16.6 g, Fiber 0.2 g, Protein 12.1 g, SaturatedFat 8.8 g, Sodium 782.6 mg

GRILLED GOCHUJANG TOFU TACOS

Grilled Gochujang Tofu Tacos image

Korean-style tacos don't have to be for meat eaters only. This version with tofu and vegetables will satisfy anyone craving a KBBQ taco. You can sub the Cotija cheese for one that's plant-based to make this recipe completely vegan. The smoky-sweet sauce for the tacos is made with gochujang, a Korean fermented hot pepper paste that's as savory as it is spicy.

Provided by Jet Tila

Categories main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1/2 cup Japanese-style dark soy sauce
1/4 cup gochujang (see Cook's Note)
1/4 cup sugar (see Cook's Note)
1 tablespoon toasted sesame oil
One 16-ounce package firm tofu in water, drained
1 small onion, sliced into 1/2-inch-thick rings
1 small zucchini, cut lengthwise into 1/2-inch-thick tiles
3 tablespoons canola oil, plus more for cleaning the grill or grill pan
1/2 teaspoon kosher salt
Pinch freshly ground black pepper
Ten to twelve 6-inch corn tortillas
Nonstick cooking spray
1/2 cup crumbled Cotija cheese, for garnish (see Cook's Note)
1/4 cup cilantro leaves, for garnish
2 limes, cut into wedges, for serving

Steps:

For the sauce/marinade: Combine the soy sauce, gochujang, sugar and sesame oil in a small bowl. Whisk together until the sugar has dissolved and the sauce is smooth. You can make this a few days in advance and store it tightly covered in the refrigerator.
For the tacos: Cut the tofu in thirds horizontally. Blot dry with paper towels then transfer to a large bowl. Add the onion, zucchini, canola oil, salt and pepper. Toss to coat well.
Heat a large grill pan or grill over high heat for about 3 minutes. Decrease to medium heat and wipe the grill pan or grill grates with a lightly oiled towel right before cooking to remove any char and debris. (This will give you great grill marks and help the food from sticking.)
Carefully grill the tofu, onion, and zucchini until you see char marks on one side, 2 to 3 minutes for the tofu, and about 2 minutes for the vegetables. Flip and repeat until the other side is grilled.
Move the grilled food to a cutting board. Cut the tofu into medium dice and transfer to a large bowl. Cut the onion and zucchini into small dice and add it to the bowl. Pour in about half of the gochujang sauce (reserve the rest for serving) and toss to combine.
Spray the tortillas lightly with nonstick spray. Grill for about 30 seconds on each side and place on a platter.
Fill each tortilla with about 1/4 to 1/2 cup of the tofu-vegetable mix. Garnish each taco with a few teaspoons of the reserved gochujang sauce, 1 teaspoon of the Cotija, and some cilantro leaves. Serve with lime wedges.

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