Cheesy Korean Toastie Dippers
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Cheesy Korean Toastie Dippers

Cheesy Korean Toastie Dippers

with Gochujang & Mature Cheddar Cheese

Go for gold in the kitchen with our Olympic Games inspired menu! Tuck into these Cheesy Korean Toastie Dippers whilst you're watching Paris 2024 for a winning starter or side dish to fuel your day.

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time15 minutes


serving amount

2 unit(s)


(Contains Cereals containing gluten)

90 grams

Mature Cheddar Cheese

(Contains Milk)

1 bunch(es)


30 grams

Gochujang Paste

(Contains Soya)

1 unit(s)

Garlic Clove

75 grams

Soured Cream

(Contains Milk)

Not included in your delivery

½ tsp



Nutritional information

Energy (kJ)2035 kJ
Energy (kcal)486 kcal
Fat25.3 g
of which saturates14.4 g
Carbohydrate47.9 g
of which sugars7.1 g
Protein19.7 g
Salt2.71 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Bowl
Large Frying Pan


Prep the Filling

a) Halve the ciabattas

b) Grate the Cheese.

c) Roughly chop the chives (use scissors if easier).

d) In a medium bowl, combine the cheese with the gochujang, three-quarters of the chives and the sugar (see pantry for amount)

P-P-Panini Time!

a) Divide the cheese mixture over the base of each ciabatta. Sandwich shut with the ciabatta lids and firmly press all the ingredients inside.

b) Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the paninis, pressing down with a spatula or heavy-bottomed pan.

c) Cook, pressing occasionally, until the bread is golden and toasted and the cheese has melted, 2-4 mins per side.

Finish Up!

a) Meanwhile, Peel and grate the garlic (or use a garlic press), then in a small bowl, combine the soured cream and the remaining chives and garlic. Season with salt and pepper.

b) Once cooked, remove the paninis from the pan and cut into 2cm wide strips.

c) Serve your cheesy gochujang dippers with the soured cream for dipping.


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