Description
I found a recipe for regular nacho cheese on Serious Eats and decided that in place of the Frank’s Red Hot they use for the heat, I would use gochujang. This is ‘nacho’ regular cheese dip.
Ingredients
- 8 ounces, fluid Sharp Cheddar Cheese, Shredded
- 1 Tablespoon Cornstarch
- 1 cup Evaporated Milk, Or More As Needed
- 2 Tablespoons Gochujang
Preparation
Combine shredded cheese and cornstarch in a bowl, set aside.
Combine 1 cup of evaporated milk with gochujang in a pot, whisk on medium heat until it bubbles. Add a handful of cheese at a time, whisking until fully melted, then add more cheese. Repeat until all cheese is added and bubbly. Add more evaporated milk to thin it out to your preferred consistency.
Use for hot dogs, fries, or my nachos recipe.
