Gochujang Grilled Cheese
KoreanHardVegan

Gochujang Grilled Cheese

A delicious korean dish. Completely plant-based.

Total Time

107 min

Serves

2

Rating

0.0 (0)

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

Instructions

  1. 1

    Mix Gruyère, white cheddar, fontina cheese, garlic, parsley, gochujang, mayonnaise, and onion in a medium bowl until well combined.

  2. 2

    Heat a large cast-iron or non-stick skillet over medium-high.

  3. 3

    Fry pancetta until crispy and fat has rendered, 3-5 minutes per side.

  4. 4

    Wipe out skillet and reserve for sandwiches.

  5. 5

    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).

  6. 6

    Flip 2 slices over so mayo side is face down.

  7. 7

    Divide cheese spread between these 2 slices.

  8. 8

    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.

  9. 9

    Heat reserved skillet over medium-high.

  10. 10

    Combine oil and butter, stir until butter is melted, and immediately add sandwiches.

  11. 11

    Cover skillet with a lid or baking sheet to properly melt cheese; toast until bread is crispy and browned, 3–5 minutes per side.

  12. 12

    Cut sandwiches in half and serve immediately.

  13. 13

    Cheese spread can be made up to 3 days in advance and refrigerated.

Cooking Timer

01:47:00
Custom Timer (minutes)

Recipe Info

Prep Time:51 min
Cook Time:56 min
Total Time:107 min
Difficulty:Hard
Servings:2