These cheesy gochujang spring onion swirls are a tasty treat! With a blend of creamy cheese and the spicy kick of gochujang, each bite is packed with flavor and fun.
They’re perfect for snack time or as a party appetizer. I love serving them hot out of the oven—just be careful not to burn your tongue in the excitement! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your dough. If you’re looking for a gluten-free option, consider using a gluten-free all-purpose blend, which usually includes rice flour and starches.
Gochujang: This Korean chili paste adds a unique sweet and spicy flavor. If you can’t find it, a mix of chili paste with a touch of honey or sugar can imitate its flavor.
Cheese: I love using mozzarella for its meltiness. You can also try Monterey Jack or a blend of your favorite cheeses for a different flavor profile.
Spring Onions: Fresh spring onions are essential for that oniony crunch. Scallions or chives can be used as substitutes if needed, just keep the flavors in mind!
Mayonnaise: This is optional but adds creaminess to the filling. If you prefer a healthier option, Greek yogurt can serve as a delicious substitute.
How Do You Achieve the Perfect Dough?
Kneading and rising are crucial for getting that fluffy, tender dough. Here’s how to do it right:
- When kneading, don’t rush! About 7-10 minutes should give you smooth, elastic dough. Remember, the dough shouldn’t stick to your hands.
- Rising is key! Let the dough rest in a warm place until it doubles. If your kitchen is cooler, try letting it rise in an oven that’s turned off but slightly warmed.
Patience pays off here! The more the dough rises, the fluffier and more rewarding your swirls will be once baked. Enjoy the process!
Cheesy Gochujang Spring Onion Swirls
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 2 tsp instant yeast
- 1/2 tsp sugar
- 1/2 tsp salt
- 3/4 cup warm milk (around 110°F/43°C)
- 2 tbsp unsalted butter, melted
- 3/4 cup shredded cheese (mozzarella or a mild melting cheese)
- 3-4 spring onions, finely chopped
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp mayonnaise (optional, for creaminess)
- 1 egg (for egg wash)
- 1 tsp sesame seeds (black and white mixed)
How Much Time Will You Need?
This delicious recipe requires about 90 minutes total. About 20 minutes for preparation and 1 hour for the dough to rise, plus 15-20 minutes for baking. It’s a mix of hands-on time and some waiting, making it a perfect kitchen project!
Step-by-Step Instructions:
1. Activate the Yeast:
In a mixing bowl, combine the warm milk, sugar, and instant yeast. Stir gently and let it sit for about 5-10 minutes until it becomes foamy. This shows the yeast is active!
2. Make the Dough:
Add the all-purpose flour, salt, and melted butter into the yeast mixture. Mix everything together until a soft dough forms. If the dough is too sticky, you can sprinkle a bit more flour as you go.
3. Knead the Dough:
Transfer the dough to a lightly floured surface and knead it for about 7-10 minutes. You want it to be smooth and elastic. This is important for the texture of your swirls!
4. First Rise:
Place the kneaded dough into a greased bowl and cover it with a clean towel or plastic wrap. Let it rise in a warm spot for about an hour or until it has doubled in size.
5. Prepare the Filling:
While the dough is rising, mix the gochujang and mayonnaise (if using) in a small bowl until smooth. This will be your spicy and creamy filling!
6. Roll Out the Dough:
After the dough has risen, punch it down gently to release any air. Roll it out into a large rectangle, about 10×12 inches. Make sure it’s evenly rolled out for even baking.
7. Spread the Filling:
Spread the gochujang mixture evenly over the rolled dough, leaving about a half-inch border along the edges. This helps keep the filling inside when you roll it up!
8. Add Cheese and Onions:
Sprinkle the shredded cheese and chopped spring onions evenly over the gochujang layer. The combination of flavors will be incredible!
9. Roll the Dough:
Starting from one long edge, carefully roll the dough tightly into a log. Make sure to keep it tight but not so tight that it squeezes out the filling.
10. Slice and Arrange:
Cut the rolled dough into 1-inch thick slices and place them cut-side down on a baking tray lined with parchment paper. Leave some space between each one to allow for rising and baking.
11. Second Rise:
Cover the swirls loosely with a towel and let them rest for another 20-30 minutes, allowing them to puff up a bit more.
12. Preheat the Oven:
While the swirls are rising, preheat your oven to 375°F (190°C).
13. Add the Egg Wash:
Beat the egg in a small bowl and brush it over the top of each swirl. This will give them a beautiful, golden finish when baked.
14. Sprinkle Sesame Seeds:
Generously sprinkle sesame seeds on top of the swirls for extra flavor and crunch!
15. Bake:
Bake in the preheated oven for about 15-20 minutes, or until the swirls are golden brown and cooked through. The smell will be amazing!
16. Cool and Serve:
Remove from the oven and let the swirls cool slightly on a wire rack. Serve warm and enjoy these delightful spicy, cheesy spring onion swirls! They’re perfect as a snack or appetizer.
FAQ for Cheesy Gochujang Spring Onion Swirls
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour, but the texture will be a bit denser. For best results, consider using half whole wheat and half all-purpose flour to maintain some lightness while adding more nutrients.
What Can I Use If I Don’t Have Gochujang?
If you can’t find gochujang, you can mix equal parts of chili paste with a little honey or sugar to mimic its sweet and spicy flavor. Alternatively, sriracha can work in a pinch, though it has a different taste profile.
How Do I Store Leftovers?
Store any leftover swirls in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10 minutes to regain their crisp texture, or microwave them for about 30 seconds.
Can I Freeze These Swirls?
Absolutely! You can freeze the unbaked swirls. Place them in a single layer on a baking tray until frozen solid, then transfer them to a freezer bag. When you’re ready to bake, simply let them thaw in the fridge overnight and then proceed with the second rise before baking.
