📝 About This Recipe
This luxurious spread marries the deep, fermented funk of Korean chili paste with a silky, whipped base to create a condiment that is simultaneously spicy, sweet, and savory. Inspired by the bold street flavors of Seoul but refined for the modern charcuterie board, it features layers of roasted garlic, toasted sesame, and a touch of bright acidity. Whether slathered on warm sourdough or used as a glaze for roasted vegetables, this spread is a transformative addition to your culinary repertoire.
🥗 Ingredients
The Base
- 8 ounces Cream Cheese (full-fat, softened to room temperature)
- 2 tablespoons Unsalted Butter (very soft)
- 2 tablespoons Greek Yogurt (plain, full-fat for tanginess)
The Flavor Core
- 3 tablespoons Gochujang Paste (adjust based on spice tolerance)
- 1.5 tablespoons Honey (clover or wildflower works best)
- 2 cloves Garlic (finely minced or grated into a paste)
- 1 teaspoon Fresh Ginger (peeled and finely grated)
- 1 teaspoon Rice Vinegar (for a subtle acidic lift)
- 1 teaspoon Toasted Sesame Oil (high quality for aroma)
- 1/2 teaspoon Soy Sauce (for extra salt and depth)
Texture and Garnish
- 1 tablespoon Toasted White Sesame Seeds (plus extra for sprinkling)
- 1 teaspoon Black Sesame Seeds (for visual contrast)
- 2 stalks Scallions (whites and greens, very thinly sliced)
- 1 pinch Flaky Sea Salt (Maldon or similar)
👨🍳 Instructions
-
1
Ensure your cream cheese and butter are completely softened at room temperature for at least 30-45 minutes to ensure a lump-free spread.
-
2
In a small skillet over medium-low heat, briefly sauté the minced garlic and grated ginger in the sesame oil for just 60 seconds until fragrant but not browned.
-
3
Remove the skillet from the heat and stir in the Gochujang paste, using the residual heat to soften the paste and meld it with the aromatics.
-
4
In a medium mixing bowl or the bowl of a stand mixer, combine the softened cream cheese and butter.
-
5
Using a hand mixer or a sturdy whisk, beat the cream cheese mixture until light, airy, and completely smooth.
-
6
Add the Greek yogurt to the bowl and continue beating for another 30 seconds to incorporate the tang and lighten the texture.
-
7
Fold in the Gochujang-aromatic mixture, honey, rice vinegar, and soy sauce using a rubber spatula.
-
8
Switch back to the mixer and beat on medium speed until the spread turns a uniform, beautiful sunset-orange color.
-
9
Gently fold in the toasted white and black sesame seeds and the sliced scallions, reserving a few for the final presentation.
-
10
Taste the spread; if you prefer more heat, add another teaspoon of Gochujang. If you want it saltier, add a tiny pinch of sea salt.
-
11
Transfer the spread to a serving bowl and smooth the top with the back of a spoon, creating a small well in the center.
-
12
Drizzle a tiny bit of extra honey or sesame oil into the well and garnish with the remaining sesame seeds and scallions.
💡 Chef's Tips
Always use full-fat cream cheese; low-fat versions contain more water and may cause the spread to weep or separate. If your Gochujang is particularly thick or grainy, whisk it with the honey and vinegar separately before adding to the cheese to ensure even distribution. For a smoky variation, add 1/4 teaspoon of smoked paprika or a drop of liquid smoke. This spread actually tastes better after chilling for 2 hours, as the fermented flavors of the Gochujang develop and mellow into the cream. Leftovers can be stored in an airtight container in the refrigerator for up to 7 days.
🍽️ Serving Suggestions
Slather generously on toasted sourdough or warm milk bread for a sophisticated breakfast toast. Serve as a dip for crispy lotus root chips, rice crackers, or sliced cucumbers and radishes. Use it as a bold sandwich spread for a turkey club or a fried chicken slider. Pair with a crisp, dry Riesling or a cold Korean Lager to cut through the richness and spice. Dollop onto a hot baked potato or stirred into warm pasta for an instant creamy sauce.