Posted on 12th Jul 2025

Spicy Gochujang Korean Mac & Cheese

Discover the mouth-watering marriage of classic comfort and Korean flair with our delectable Korean Mac and Cheese recipe.

Cuisine

Korean

Time

40 mins

Servings

4 people people

Ingredients

450g macaroni

The Spicy Cheese Sauce

4 tbsp butter
4 tbsp plain flour
1 tsp mustard
500ml milk
150g red leicester, grated
150g cheddar cheese, grated
200g mozzarella cheese, roughly torn
2 tbsp gochuchang

The Chilli Oil

1 spring onion, finely chopped
2 tbsp Korean chilli flakes (Gochugaru)
3 tbsp vegetable oil
1 tbsp sesame seeds
1 tbsp black sesame seeds
2 tbsp light soy sauce

Method

PREPARATION

Boil your pasta for 6 minutes and set aside while you make the sauce. Melt the butter in a large pot, then add the plain flour. Once a paste is formed add the mustard and keep stirring. When you’ve got a smooth, thickened paste, add the gochujang paste and mix. Now add the milk gradually, followed by the mozzarella, cheddar and red leicester (saving some of the grated cheeses for the topping).

COOKING

If you have one, place the sauce into a korean stone bowl, but any ceramic bowl will do. Mix the pasta in and sprinkle the rest of the grated cheese and some panko breadcrumbs over the top. Pop that in the oven at 200°C for 15 - 20 minutes.

To make the chilli oil, mix all of the ingredients together in a bowl and heat up the oil in a pan. Pour the hot oil over the ingredients. Mix well and then add the soy sauce.

When ready, serve up the mac and cheese with a drizzle of chilli oil over the top. Enjoy!