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Preheat your oven to 375°F (190°C). Carefully slice the baguette lengthwise, ensuring not to cut all the way through so that the two halves remain connected like a hinge.

Open the baguette and generously spread the gochujang mayo evenly on the inside surface of both halves.

Place the warmed, shredded galbijjim along the entire length of the bottom half of the baguette, distributing it evenly.

Lay the slices of provolone cheese over the galbijjim filling, ensuring good coverage.

Carefully transfer the filled baguette to a baking sheet. Bake in the preheated oven for 8-10 minutes, or until the cheese is bubbly and melted, and the baguette is lightly toasted and crisp.

Remove the baguette from the oven. Immediately sprinkle the freshly chopped scallions and sesame seeds over the warm filling.

Cut the assembled baguette into 4 individual portions. Serve immediately with a side of warm au jus for dipping.


Preheat your oven to 375°F (190°C). Carefully slice the baguette lengthwise, ensuring not to cut all the way through so that the two halves remain connected like a hinge.

Open the baguette and generously spread the gochujang mayo evenly on the inside surface of both halves.

Place the warmed, shredded galbijjim along the entire length of the bottom half of the baguette, distributing it evenly.

Lay the slices of provolone cheese over the galbijjim filling, ensuring good coverage.

Carefully transfer the filled baguette to a baking sheet. Bake in the preheated oven for 8-10 minutes, or until the cheese is bubbly and melted, and the baguette is lightly toasted and crisp.

Remove the baguette from the oven. Immediately sprinkle the freshly chopped scallions and sesame seeds over the warm filling.

Cut the assembled baguette into 4 individual portions. Serve immediately with a side of warm au jus for dipping.
