texeira.coffee

Kimchi Cheese sauce

Put it on fries, cheesesteaks, burgers, chips, but not your cat.

Ingredients

• 8oz corsely grated cheese (cheddar and/or gruyère)
• 1/4 cup evaporated milk
• 1/2 cup kimchi (the funkier, the better) and juice
• 1 tablespoon gochugaru (red pepper flake)
• 1 tablespoon gochujang (fermented red pepper paste)
• 1/2 teaspoon cornstarch

Directions

Toss cheese with cornstarch and add to nonstick skillet, place over medium-low heat.

Add evaporated milk a tablespoon at a time, and stir frequently until melted and runny.

In another skillet, fry the drained kimchi in a tablespoon of oil.

Add the fried kimchi, reserved liquid, gochugaru, and gochujang.

Add evaporated milk as needed to retain a runny consistency.

You can also throw in a slice of american cheese to help with the texture if needed, or when reheating.

Spoon over fries, tots, burgers, etc. Garnish with sesame seeds and chopped seaweed.

Notes

The cheese sauce technique is from Brian Lagerstrom’s cheesesteak recipe.

ECH, 22 Dec 2021