Spicy Gochujang Korean Mac & Cheese

300g macaroni

80g butter

80g plain flour

700ml whole milk

1 teaspoon English mustard

2 tablespoons gochujang

150g mozzarella, torn into pieces

100g mature cheddar, grated

100g Red Leicester, grated

2 tablespoons panko breadcrumbs

The Chilli Oil

2 tablespoons vegetable oil

1 tablespoon gochugaru (Korean chilli flakes)

1 tablespoon white sesame seeds

2 spring onions, finely sliced

2 tablespoons light soy sauce

PREPARATION

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COOKING

1. Cook the macaroni in boiling salted water for 6–7 minutes, until just under al dente. Drain well. Preheat the oven to 200°C.

2. Melt the butter in a saucepan over a medium heat.

3. Stir in the flour and cook for 1–2 minutes, stirring continuously to form a smooth roux.

4. Add the mustard and gochujang, mixing until evenly incorporated.

5. Gradually whisk in the milk a little at a time until you have a smooth, thick béchamel sauce.

6. Stir in the mozzarella, half of the cheddar and half of the Red Leicester until melted and smooth.

7. Fold the cooked macaroni through the cheese sauce until evenly coated.

8. Transfer to an ovenproof dish or Korean stone bowl.

9. Mix the remaining cheddar, Red Leicester and panko breadcrumbs together, then sprinkle evenly over the top.

10. Bake for 15–20 minutes, until bubbling and golden brown.

11. Meanwhile, place the gochugaru, sesame seeds and sliced spring onions into a heatproof bowl. Pour over the hot vegetable oil to lightly sizzle the ingredients, then stir in the light soy sauce.

12. Drizzle the Korean chilli oil over the baked mac and cheese before serving.

School of Wok Tips

 Slightly undercook the pasta before baking so it finishes perfectly in the oven.

 Add the milk gradually to the roux for a silky-smooth cheese sauce without lumps.

 Combining mozzarella, cheddar and Red Leicester gives the perfect balance of stretch, flavour and colour.

 Drizzle the chilli oil over just before serving so the fresh spring onions retain their flavour and crunch.

FAQs

Can I use different cheeses?

Yes. Gruyère, Monterey Jack or Gouda all work well, but keeping some mozzarella provides the signature stretchy texture. Is gochujang very spicy?

It has a gentle, warming heat with a sweet, savoury flavour rather than being intensely spicy.

Can I prepare it in advance?

Yes. Assemble the mac and cheese, refrigerate it, then bake when ready to serve. Add the chilli oil just before serving for the freshest flavour.