Spicy Korean Cheese Toast — Korean Doenjang Rarebit Brunch
A Welsh-Korean brunch fusion, a classic rarebit cheese sauce rebuilt with doenjang and gochujang as structural flavour elements alongside the cheddar and stout, grilled until blistered and bubbling on thick sourdough toast.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Grate 150g mature cheddar. Thinly slice 2 spring onions and 0.5 small red chilli. Cut 4 thick sourdough slices. Measure stout, milk, doenjang, gochujang, mustard, worcestershire sauce. Have 1 egg yolk ready. Line a baking tray with foil.
Build
Melt 20g butter in a small saucepan over medium heat. Add 15g flour, stir constantly 1 minute until smooth paste forms. Gradually whisk in 80ml stout and 60ml milk, whisking continuously until smooth. Simmer 2–3 minutes over medium heat until sauce coats the back of a spoon.
Build 2
Remove from heat. Stir in grated cheddar, 1.5 tbsp doenjang, 1 tbsp gochujang, 0.5 tsp mustard, and 0.5 tsp worcestershire sauce until fully melted and incorporated. Whisk in 1 egg yolk quickly until glossy and smooth. Season with 0.25 tsp black pepper.
Toast
Toast 4 sourdough slices on both sides over medium heat 2–3 minutes per side until golden. Arrange on the foil-lined baking tray.
Grill
Spoon rarebit sauce generously over each toast slice, spreading to the edges. Grill under a hot grill 3–4 minutes until sauce is deeply blistered and bubbling with dark caramelised patches.
Plate
Scatter spring onions, 1 tsp toasted sesame seeds, and sliced chilli over grilled toasts. Serve immediately with 60g pickled cucumber or kimchi alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.