Cooking Instructions
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Step 1
For the Gochujang Mayo, combine the yolks of the
Eggs (2)
and
White Wine Vinegar (30 mL)
in a high speed blender and blend on high until combined.
Step 2
With the blender motor running, slowly add the
Sunflower Oil (480 mL)
using a jug, in a steady stream, until the mayonnaise emulsifies.
Step 3
Add the
Dijon Mustard (10 g)
, the juice from
Lemon (1)
,
Garlic (1 clove)
,
Salt (to taste)
, and
Chung Jung One® Gochujang Korean Chili Sauce (20 g)
. Blend on high for a few seconds.
Step 4
Season to taste with salt if needed, then store covered in the refrigerator until needed.
Step 5
In a bowl, combine the
Mozzarella Cheese (115 g)
,
Cheddar Cheese (120 g)
,
Fresh Parsley (3 g)
, and
Garlic (1 clove)
.
Step 6
Add the
Chung Jung One® Spicy Miso Sauce (30 mL)
, 2 tablespoons of the Gochujang Aioli, and the
Scallions (4 g)
.
Step 7
Mix altogether until well combined.
Step 8
Spread two slices of the
Sourdough Bread (8 slices)
with additional Gochujang Aioli and heat up a skillet over medium heat.
Step 9
Flip over one piece over and spread liberally with the cheese mixture.
Step 10
Sandwich the two pieces together with the remaining piece, making sure the aioli sides are on the outside.
Step 11
Pan-fry the sandwiches on either side, until outside is toasted and the cheese mixture has melted.
Step 12
Slice and serve immediately, while the cheese is still melty. Enjoy!
