Korean-Style Binchotan Grilled Wensleydale
A unique fusion of Korean and English flavors, featuring binchotan-grilled Wensleydale cheese, inspired by traditional Korean dosirak-style grilled meats.
Ingredients
- ●1 block (225g) Wensleydale cheeseat room temperature
- ●1 kg Binchotan charcoalJapanese-style activated charcoal
- ●1 tsp Korean chili flakes (gochugaru)optional, for added spice
- ●1 tsp Sesame oilfor brushing
- ●to taste Saltto balance flavors
- ●1 cup Waterfor brushing
- ●2 tbsp Korean chili paste (gochujang)optional, for added depth
Instructions
- 1
1. Preheat the binchotan charcoal to a medium-high heat (around 400°C/750°F).
- 2
2. Meanwhile, brush the Wensleydale cheese with sesame oil and sprinkle with salt.
- 3
3. Once the charcoal is ready, place the cheese on the grill and cook for 2-3 minutes per side, or until golden brown and slightly charred.
- 4
4. While the cheese is cooking, mix the Korean chili flakes and chili paste (if using) in a small bowl.
- 5
5. Brush the Korean chili mixture onto the cheese during the last minute of cooking.
- 6
6. Remove the cheese from the grill and let cool for a minute.
- 7
7. Slice the cheese into small pieces and serve immediately.