Ingredients
Gochujang Sauce
- 1 cup water
- 3 Tbsp gochujang (medium heat)
- 2 tsp gochugaru (or chili powder)
- 2 tsp sugar (or substitute)
Cheese Sauce
- 7 oz sharp cheddar cheese, grated
- 3.5 oz Swiss cheese, grated
- 2/3 cup water
- 1 Tbsp sodium citrate
Directions
- For the Gochujang Sauce: Whisk water, gochujang, gochugaru (or chili powder), and sugar together in small saucepan. Bring to simmer over medium heat and cook, stirring occasionally with rubber spatula, until sauce has thickened and measures about 1 cup, 3 to 5 minutes. Remove from heat and set aside.
- For the Cheese Sauce: Combine cheddar and Swiss in medium bowl. Whisk ⅔ cup water and sodium citrate together in small saucepan until sodium citrate dissolves. Bring to simmer over medium heat. Whisking constantly, gradually add cheese mixture, about ¼ cup at a time, to simmering water, making sure each addition is fully incorporated before adding next, about 2 minutes. (Mixture will be very thick.)
- 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.
Source: Cooks Illustrated