Korean Cheese Buldak | culture: the word on cheese

Name: Korean Cheese Buldak | culture: the word on cheese
Ingredients: 3 tablespoons sake (or, even better, Korean rice wine, cheong ju); 3 tablespoons soy sauce; 1 tablespoon honey; 1 tablespoon olive oil; 1 tablespoon sugar; 1 teaspoon freshly ground black pepper; 1 scallion (chopped (optional)); Toasted sesame seeds (to taste (optional)); 3 garlic cloves (peeled); ½ large onion (chopped); ½ large Asian pear (peeled, cored, and chopped); 2 –3 tablespoons chili powder (ideally, the Korean chili powder called kochukaru); 1 –3 Thai or bird’s eye chilies; 2 tablespoons spicy red pepper paste (like kochujan or sriracha); 2 tablespoons soy sauce; 1 tablespoon sesame oil; 2 tablespoons honey; 1 teaspoon hot yellow mustard (if using a sweet variety, reduce sugar or honey); ½ tablespoon red pepper flakes (optional); Olive oil (for frying); 6-8 ounces mozzarella (grated)

culturecheesemag.com

On first tasting Korean Cheese Buldak, CNN travel writer Rob McGovern described it as “a violent torrent of invisible fire” in his esophagus that he can’t wait to eat again

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Ingredients

3 tablespoons sake (or, even better, Korean rice wine, cheong ju)
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon olive oil
1 tablespoon sugar
1 teaspoon freshly ground black pepper
1 scallion (chopped (optional))
Toasted sesame seeds (to taste (optional))
3 garlic cloves (peeled)
½ large onion (chopped)
½ large Asian pear (peeled, cored, and chopped)
2 –3 tablespoons chili powder (ideally, the Korean chili powder called kochukaru)
1 –3 Thai or bird’s eye chilies
2 tablespoons spicy red pepper paste (like kochujan or sriracha)
2 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons honey
1 teaspoon hot yellow mustard (if using a sweet variety, reduce sugar or honey)
½ tablespoon red pepper flakes (optional)
Olive oil (for frying)
6-8 ounces mozzarella (grated)