If you love grilled cheese but want something with a little kick, this Gochujang Grilled Cheese is for you. The homemade gochujang aioli adds a deep, savory heat that pairs perfectly with gooey mozzarella and crispy golden bread. This spicy grilled cheese features simple ingredients and big flavor.
What is Gochujang?
Gochujang is a fermented chili paste commonly used in Korean cuisine. It’s typically made with glutinous rice flour, soybeans, and Korean red chili flakes called Gochugaru. It’s spicy and savory.
I have a soy allergy, so I use this soy-free Gochujang from my local grocery store.
Ingredients
You only need a few ingredients for this recipe. You’ll need a few more ingredients if you’re making the aioli from scratch, otherwise mix mayo with gochujang instead. See the recipe card for exact amounts.
- bread: use your favorite bread, I used a homemade loaf for this one.
- cheese: I like thick slices of mozzarella for this because it melts really well.
- gochujang: a spicy Korean chili paste, that brings flavor and heat to the sandwich.
- aioli: this is a homemade aioli and takes only a minute to blend using an immersion blender. If you really don’t want to make the aioli with a raw egg, combine store-bought mayo and gochujang instead.
Instructions
Prep Tips
How to Make the Aioli
Add all of the aioli ingredients to a tall container. Set the immersion blender flat on the bottom of the container. Blend, pulling up as you go, for about 30-60 seconds, until perfectly blended.
How to Make the Sandwich
Preheat a skillet over medium heat.
- Spread one side of the bread slices with the aioli.
- Stack them aioli sides together.
- Spread more aioli.
- Add the cheese.
- Place the bread slice aioli side down in the preheated skillet.
- Add the other slice of bread, aioli side down.
- Spread the outside with more aioli.
- Cook for 3-4 minutes per side until golden brown and crispy.
Tips for making Gochujang Grilled Cheese
- Using mayo instead of butter for a grilled cheese gives you a crispier, more evenly golden crust. Plus, the slight tang from the mayo and the spice for the gochujang paste adds extra flavor, especially when paired with rich, melty cheese.
- Heat over medium to medium-low depending on the skillet you’re using so the sandwich doesn’t burn but cooks evenly.
More Burger & Sandwich Recipes
FAQs
Grilled cheese sandwiches are best made fresh but the aioli can be made ahead of time and stored in the fridge.
Yes. Mozzarella is great for its stretch and mild flavor, but if you want a sharper taste, try cheddar or gouda. For a creamier texture, try Havarti or Monterey Jack.
Gochujang Grilled Cheese Recipe
Ingredients
For the Sandwich
- 75 grams mozzarella cheese or a couple of slices
- 2 slices bread
- 3 tablespoons gochujang aioli recipe below
For the Gochujang Aioli
- 1 large egg
- 2 cloves garlic minced
- 2 tablespoons Gochujang Hot Pepper Paste
- 1 teaspoon apple cider vinegar or lemon juice
- 1 teaspoon dijon mustard
- 1 cup neutral oil such as canola or light olive oil
- salt and pepper to taste
Instructions
For the gochujang aioli
- I use an immersion blender. Add all ingredients to a tall container.
- Fit the immersion blender flat on the bottom of the container. Start blending, pulling up slowly as the mixture comes together. This only takes a minute or so.
- The aioli is ready to use. Keep refrigerated.
For the Sandwich
- Spread the aioli on one side of the slices of bread. Stack them aioli sides together.
- Spread more aioli on the top piece of bread. Add cheese. Place the top slice of bread aioli side down in the hot skillet. Add the other slice of bread, aioli side down on top of the bread in the skillet. Spread aioli on the outside of the top slice of bread.
- Cook for 3-4 minutes per side, until golden brown and crispy.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
SHARE THIS RECIPE
Rating, commenting, and sharing my recipes really helps. Thanks for taking the time! Mention @pipercooksblog on Instagram.
