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Gochujang Nacho Cheese

Gochujang Nacho Cheese

I found a recipe for regular nacho cheese on Seriouseats.com and decided that in place of the Frank’s red hot they use for the heat, I would use gochujang. This is nacho regular cheese dip.

Get it? Nacho. Sorry, I couldn’t help it.

Here is the recipe.

Gochujang Nacho Cheese

Ingredients:

  • 8 oz. shredded sharp cheddar cheese
  • 1 Tbsp. cornstarch
  • 1 12oz. can of evaporated milk
  • 2 Tbsp. gochujang

Instructions:

  1. Combine shredded cheese and cornstarch in a bowl, set aside.
  2. Combine 1 cup of evaporated milk with gochujang in a pot, whisk on medium heat until it bubbles. Add one handful of cheese at a time, whisking until fully melted, then add more cheese. Repeat until all cheese is added and bubbly. Add more evaporated milk to thin it out to your preferred consistency. Use for hot dogs, fries, or my upcoming nachos recipe.

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Instructions with Photos:

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Only four ingredients away to making ooey gooey nacho cheese.

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Combine shredded cheese and cornstarch in a bowl, set aside.

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Combine 1 cup of evaporated milk with gochujang in a pot, whisk on medium heat until it bubbles.

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Add one handful of cheese at a time, whisking until fully melted, then add more cheese.

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Repeat until all cheese is added and bubbly.

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Add more evaporated milk to thin it out to your preferred consistency.

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Use for hot dogs, fries, nachos or just eat it with a spoon because you know you’re going to end up doing that anyway.



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