Gochujang Honey Provoleta (Argentine × Korean)

Method

1. Cut the provolone into 1.5–2 cm discs, one per person, put them on a plate and freeze, uncovered, for 20 min to firm up the outside.

   Add in this stepProvolone, 1.5–2 cm discs 200 g

2. Put the gochujang, honey, rice vinegar, grated garlic and sesame oil in a small pan and stir on low heat for 1 min, until glossy and loose enough to drizzle, then take off the heat. Just warm it: boiling makes it bitter.

   Add in this stepGochujang (Korean chilli paste) 2 tspHoney 2 tspRice vinegar 1 tspGarlic cloves, grated 1Toasted sesame oil 1 tsp

   low heat

3. Put a dry 20 cm cast-iron pan on medium heat and toast the baguette for 3 min, turning once, until crisp; keep warm. Slice the spring onion very thinly.

   Add in this stepBaguette slices 6

   medium heat

4. Turn the heat up to medium-high heat and heat the pan for 2 min until very hot. Brush the cold cheese on both sides with the oil and sprinkle the gochugaru on top.

   Add in this stepVegetable oil 2 tspGochugaru (Korean chilli flakes) 1 pinch

   medium-high heat

5. Lay the cheese in the pan 2 cm apart and leave untouched on medium-high heat for 3 min to form a deep golden crust. Flip quickly with a thin spatula and cook for 1 min 30 sec more until soft and molten inside.

   medium-high heat

6. Slide onto a warm plate, spoon over the gochujang honey glaze and pile on the spring onion and sesame seeds. Eat straight away on the toast or wrapped in a perilla leaf.

   Add in this stepSpring onion 1Toasted sesame seeds 1 tsp