Grilled Gochujang Cheese Rice Paper Skewers
Grilled Gochujang Cheese Rice Paper Skewers
Ingredients
For the Skewers
- 12 round rice paper sheets
- 6 string cheese, cut in half crosswise
For the Gochujang Sauce
- 3 tablespoons ketchup
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons honey, or corn syrup
- 1 tablespoon gochujang, Korean chili paste
For Cooking and Garnish
- 2 tablespoons cooking oil
- 1 teaspoon black sesame seeds, for garnish
Instructions
- 1
Prepare the rice paper and cheese: Fill a shallow plate or dish with about 1/2 inch of water. Take one round rice paper sheet and submerge it in the water for 15-20 seconds, or until it becomes pliable and translucent. Lay the softened rice paper flat on a clean surface.
⏱️ 5 min
- 2
Place one half of a cut string cheese stick near one edge of the moistened rice paper. Carefully roll the rice paper tightly around the cheese stick, folding in the sides as you roll, to form a compact, enclosed roll. Repeat this process with the remaining rice paper sheets and cheese halves until you have 12 rolls.
⏱️ 10 min
- 3
Assemble the skewers: Take a wooden skewer and carefully thread four of the prepared rice paper and cheese rolls onto it. Ensure the rolls are snug against each other. Repeat with the remaining rolls and skewers, creating a total of 3 skewers.
⏱️ 5 min
- 4
Prepare the gochujang sauce: In a small mixing bowl, combine the ketchup, soy sauce, honey (or corn syrup), and gochujang. Mix thoroughly with a spoon until a smooth, well-combined sauce is formed.
⏱️ 5 min
- 5
Cook the skewers: Heat a large frying pan over medium heat. Add 2 tablespoons of cooking oil to the hot pan. Carefully place the assembled skewers into the pan.
⏱️ 1 min
- 6
Cook the skewers for 5-7 minutes, rotating them occasionally, until the rice paper turns slightly golden and develops some crispy spots. The cheese inside will begin to melt and soften.
⏱️ 7 min
- 7
Once the rice paper is lightly browned, use a spoon or a basting brush to generously coat each skewer with the prepared gochujang sauce. Continue cooking for another 3-5 minutes, turning the skewers frequently, to allow the sauce to caramelize and adhere to the rice paper, creating a glossy finish. The sauce should sizzle and thicken on the skewers.
⏱️ 5 min
- 8
Garnish and serve: Remove the skewers from the pan and place them on a wire rack to cool slightly. Generously sprinkle black sesame seeds over the sauced skewers for garnish. Serve immediately while warm and the cheese is melted and stretchy.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Gochujang Cheese Rice Paper Skewers
For the Skewers
- 12 round rice paper sheets
- 6 string cheese, cut in half crosswise
For the Gochujang Sauce
- 3 tablespoons ketchup
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons honey, or corn syrup
- 1 tablespoon gochujang, Korean chili paste
For Cooking and Garnish
- 2 tablespoons cooking oil
- 1 teaspoon black sesame seeds, for garnish
Instructions
- 1
Prepare the rice paper and cheese: Fill a shallow plate or dish with about 1/2 inch of water. Take one round rice paper sheet and submerge it in the water for 15-20 seconds, or until it becomes pliable and translucent. Lay the softened rice paper flat on a clean surface.
⏱️ 5 min - 2
Place one half of a cut string cheese stick near one edge of the moistened rice paper. Carefully roll the rice paper tightly around the cheese stick, folding in the sides as you roll, to form a compact, enclosed roll. Repeat this process with the remaining rice paper sheets and cheese halves until you have 12 rolls.
⏱️ 10 min - 3
Assemble the skewers: Take a wooden skewer and carefully thread four of the prepared rice paper and cheese rolls onto it. Ensure the rolls are snug against each other. Repeat with the remaining rolls and skewers, creating a total of 3 skewers.
⏱️ 5 min - 4
Prepare the gochujang sauce: In a small mixing bowl, combine the ketchup, soy sauce, honey (or corn syrup), and gochujang. Mix thoroughly with a spoon until a smooth, well-combined sauce is formed.
⏱️ 5 min - 5
Cook the skewers: Heat a large frying pan over medium heat. Add 2 tablespoons of cooking oil to the hot pan. Carefully place the assembled skewers into the pan.
⏱️ 1 min - 6
Cook the skewers for 5-7 minutes, rotating them occasionally, until the rice paper turns slightly golden and develops some crispy spots. The cheese inside will begin to melt and soften.
⏱️ 7 min - 7
Once the rice paper is lightly browned, use a spoon or a basting brush to generously coat each skewer with the prepared gochujang sauce. Continue cooking for another 3-5 minutes, turning the skewers frequently, to allow the sauce to caramelize and adhere to the rice paper, creating a glossy finish. The sauce should sizzle and thicken on the skewers.
⏱️ 5 min - 8
Garnish and serve: Remove the skewers from the pan and place them on a wire rack to cool slightly. Generously sprinkle black sesame seeds over the sauced skewers for garnish. Serve immediately while warm and the cheese is melted and stretchy.
⏱️ 2 min