Gochujang Grilled Cheese Recipes

Steps:

• Spread the gochujang on one side of each of 2 slices of bread.
• Add 2 tablespoons butter to a large nonstick pan over medium-high heat. (If the butter begins to brown immediately, turn down the heat a bit.) Swirl the melting butter around the pan to coat. Add the 2 pieces of prepared bread to the pan, gochujang-side up. Move them around to absorb the melted butter. Layer 2 pieces of cheese on each slice and top each with the final 2 pieces of bread. Cook on one side until a peek at the underside reveals a golden brown crust, then carefully flip, adding the remaining 2 tablespoons butter to the pan and tucking it underneath the sandwiches. Cook until the other side is golden.

Steps:

• For the sauce/marinade: Combine the soy sauce, gochujang, sugar and sesame oil in a small bowl. Whisk together until the sugar has dissolved and the sauce is smooth. You can make this a few days in advance and store it tightly covered in the refrigerator.
• For the tacos: Cut the tofu in thirds horizontally. Blot dry with paper towels then transfer to a large bowl. Add the onion, zucchini, canola oil, salt and pepper. Toss to coat well.
• Heat a large grill pan or grill over high heat for about 3 minutes. Decrease to medium heat and wipe the grill pan or grill grates with a lightly oiled towel right before cooking to remove any char and debris. (This will give you great grill marks and help the food from sticking.)
• Carefully grill the tofu, onion, and zucchini until you see char marks on one side, 2 to 3 minutes for the tofu, and about 2 minutes for the vegetables. Flip and repeat until the other side is grilled.
• Move the grilled food to a cutting board. Cut the tofu into medium dice and transfer to a large bowl. Cut the onion and zucchini into small dice and add it to the bowl. Pour in about half of the gochujang sauce (reserve the rest for serving) and toss to combine.
• Spray the tortillas lightly with nonstick spray. Grill for about 30 seconds on each side and place on a platter.
• Fill each tortilla with about 1/4 to 1/2 cup of the tofu-vegetable mix. Garnish each taco with a few teaspoons of the reserved gochujang sauce, 1 teaspoon of the Cotija, and some cilantro leaves. Serve with lime wedges.