Ingredients
Gochujang Sauce
225 g | water |
60 g | gochujang |
4 g | gochugaru |
8 g | sugar |
24 g | corn syrup |
Cheese Sauce
200 g | sharp cheddar cheese, grated |
100 g | Swiss cheese, grated |
150 g | water |
12 g | sodium citrate |
Gochujang Sauce
1 cup water |
3 tablespoons gochujang |
2 teaspoons gochugaru |
2 teaspoons sugar |
2 tablespoons corn syrup |
Cheese Sauce
7 ounces sharp cheddar cheese, grated (1¾ cups) |
3½ ounces Swiss cheese, grated (¾ cup plus 2 tablespoons) |
⅔ cup water |
1 tablespoon sodium citrate |
Essential Equipment
Instructions
- 225 g water
- 60 g gochujang
- 4 g gochugaru
- 8 g sugar
- 24 g corn syrup
- 200 g sharp cheddar cheese, grated
- 100 g Swiss cheese, grated
- 150 g water
- 12 g sodium citrate
- Reduce heat to medium-low and, whisking constantly, gradually add gochujang sauce. Scrape down saucepan with rubber spatula and continue to cook, stirring constantly, until sauce is slightly thickened, about 45 seconds longer. (Sauce will continue to thicken as it cools.) Remove saucepan from heat and either transfer sauce to serving bowl or make it extra-shiny with immersion blender. Serve warm, with plenty of tortilla chips. (The sauce can be refrigerated in an airtight container for up to 1 week.)
Instructions
- 1 cup water
- 3 tablespoons gochujang
- 2 teaspoons gochugaru
- 2 teaspoons sugar
- 2 tablespoons corn syrup
- 7 ounces sharp cheddar cheese, grated (1¾ cups)
- 3½ ounces Swiss cheese, grated (¾ cup plus 2 tablespoons)
- ⅔ cup water
- 1 tablespoon sodium citrate
- Reduce heat to medium-low and, whisking constantly, gradually add gochujang sauce. Scrape down saucepan with rubber spatula and continue to cook, stirring constantly, until sauce is slightly thickened, about 45 seconds longer. (Sauce will continue to thicken as it cools.) Remove saucepan from heat and either transfer sauce to serving bowl or make it extra-shiny with immersion blender. Serve warm, with plenty of tortilla chips. (The sauce can be refrigerated in an airtight container for up to 1 week.)