Spicy Gochujang Mac Bowl
The viral Korean-American comfort food hybrid — macaroni and cheese made with a spicy gochujang base sauce instead of just cheddar, creating an intensely savoury, umami-laden, mildly spicy mac that's become a staple. The gochujang is emulsified into the cheese sauce for depth. Topped with crispy panko breadcrumbs and spring onions.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Cook macaroni al dente. Drain.
About 5 min
Cheese sauce: melt butter in a saucepan; add flour; cook 1 minute. Gradually whisk in milk until smooth. Simmer, stirring, until thick.
About 14 min
Remove from heat. Stir in gochujang, soy sauce, garlic powder, ginger and sesame oil. Add all the cheese; stir until melted and glossy.
About 14 min
Add macaroni; stir to coat in the spicy cheese sauce. Adjust seasoning.
About 14 min
Toast panko in butter until golden. Serve mac in bowls. Top with toasted panko, spring onions and sesame seeds. The gochujang depth replaces the one-note cheddar flavour completely.
About 3 min
Nutrition per serving (estimate)
- Calories
- 540
- Protein
- 22 g
- Carbs
- 66 g
- Fat
- 22 g
- Fibre
- 3 g
- Sugar
- 8 g
- Sodium
- 780 mg
Contains: gluten, dairy, soy, sesame
You might also cook
All Korean recipes
Recipe by Boon Tools.