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