I found a recipe for plain nacho cheese on Serious Eats and decided that instead of the Frank’s Red Hot they use for heat, I would use gochujang. This is a regular “nacho” cheese dip.
Preparation:
Cook:
Level: Easy
Ingredients
- 8 ounces, liquid Sharp cheddar cheese, grated
- 1 tbsp Cornstarch
- 1 cup Evaporated milk, or more if needed
- 2 tablespoons Gochujang
Preparation
Combine grated cheese and cornstarch in a bowl, set aside.
Combine 1 cup evaporated milk with gochujang in a saucepan, whisk over medium heat until bubbly. Add a handful of cheese at a time, whisking until completely melted, then add more cheese. Repeat until all the cheese is added and bubbly. Add more evaporated milk to thin it to your preferred consistency.
Use for hot dogs, fries or my nacho recipe.
