Gochujang Mac & Cheese
What Koreans call rose sauce has transformed into the trendy "gochujang cream" abroad. Today, I'm going to make mac and cheese using gochujang cream, adding a slightly spicy kick to the rich cheesy flavor that makes it utterly irresistible.
Equipment
- 1 Korean stone pot Any pot is fine.
- 1 Pot
- 1 Spatula
- 1 Tablespoon
Ingredients
- 200 g Macaroni
- 2 Tbsp Butter
- 1 Tbsp All-purpose flour
- 200 ml Milk
- 1 Tbsp Gochujang If you're worried about it being too spicy, feel free to use 0.5 tablespoons instead.
- 3 Slices Cheddar cheese
- 150 g Mozzarella cheese
- 1 tsp Salt to boil the macaroni
- 0.5 tsp Parsley
Instructions
Boil the macaroni
- Boil the water and add pinch of salt
- Boil the macaroni
Make the sauce
- Melt 2 Tbsp of butter in a pot.
- Once the butter has melted, add 1 Tbsp of flour and mix well.
- When the flour is well combined, pour in a large cup of milk (200ml) and simmer on medium-low heat.
- Add 3 slices of cheddar cheese.
- Add a handful of mozzarella cheese.
- Add 1/2 to 1 Tbsp of gochujang(I like it strong, so I used 1 Tbsp).
Add the macaroni into the sauce
- Add the macaroni into the sauce
Cheese topping
- Once the sauce is thickened, add a generous amount of mozzarella cheese
- Sprinkle parsley on the top.
- Microwave for 3 minutes to melt the cheese
- Using an air fryer or oven will give the cheese a crispier texture
Jal meokgetseumnida.
잘 먹겠습니다.
Notes
Feel free to swap any of the topping in the ingredient list with whatever you have lying around. It will probably taste just as amazing!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @lemon&limes on Instagram and hashtag it #lemon&limes.