Why You’ll Love This Recipe
You’ll love this recipe because it perfectly balances spicy, savory, and sweet flavors in a soft, cheesy swirl. The gochujang gives a bold kick, while the melty cheeses and fresh onions add creamy texture and brightness. Plus, the glaze adds a beautiful shine and an extra layer of flavor, making these pinwheels addictive and fun to eat.
Ingredients
Gochujang Dough
30g strong flour (1)
90ml water
100g whole milk
50g egg (1 medium)
40g gochujang paste
20g sesame oil
370g strong flour (2)
30g caster sugar
4g fast action dried yeast
1 tsp smoked paprika
5g salt
20g butter
Filling
Gochujang paste (optional, for extra spice)
100g grated mozzarella
100g grated mature cheddar
100g chopped spring onions
Egg Wash
1 egg yolk
1 tsp milk
To Top
30g honey
2 tsp light soy sauce
30g butter
Black and white sesame seeds
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a mixing bowl, combine 30g flour, water, milk, egg, gochujang paste, and sesame oil. Mix until smooth and let rest for 20 minutes to hydrate.
- Add remaining flour, sugar, yeast, smoked paprika, salt, and butter. Knead until smooth and elastic (8–10 minutes).
- Cover and let dough rise in a warm place until doubled in size, about 1 to 1.5 hours.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll dough into a rectangle on a floured surface. Spread a thin layer of gochujang (optional), then evenly sprinkle mozzarella, cheddar, and spring onions.
- Roll the dough tightly from the long edge into a log. Slice into 8–10 swirls and arrange on the baking sheet with space between.
- Brush tops with egg wash. Bake for 20–25 minutes until golden brown and cooked through.
- Mix honey, soy sauce, and melted butter. Brush glaze over warm pinwheels.
- Sprinkle with black and white sesame seeds and serve warm.
Servings and timing
Yields 8–10 pinwheels. Prep time: 1 hour 30 minutes; bake time: 25 minutes; total: 1 hour 55 minutes.
Variations
- Adjust gochujang quantity for desired spice level.
- Use pre-grated cheese for convenience, but fresh grating melts best.
- Bake in muffin tins for more defined shapes.
- Serve with sriracha mayo or kimchi on the side for extra flavor.
- Substitute mozzarella with vegan cheese for dairy-free version.
Storage/Reheating
Best enjoyed fresh. Store leftovers in an airtight container and reheat in the oven to restore crispiness.
FAQs
Can I make the dough ahead of time?
Yes, refrigerate the dough overnight and bring to room temperature before rolling.
Can I omit gochujang?
You can, but it’s the signature flavor that makes these pinwheels special.
What’s the best cheese combo?
Mozzarella and mature cheddar offer gooey texture with sharp flavor.
Can I freeze these?
Yes, freeze after baking and glaze. Reheat in the oven when ready.
How spicy are these pinwheels?
Mild to medium; adjust gochujang and optional chili for heat preference.
Can I make these vegan?
Use plant-based cheeses and egg substitutes for the wash.
How do I get the glaze shiny?
Brush glaze while pinwheels are still warm for a glossy finish.
Can I add other vegetables?
Try finely chopped bell peppers or mushrooms in the filling.
What if I don’t have sesame oil?
Use a neutral oil like vegetable or olive oil instead.
How to store leftovers?
Keep in an airtight container at room temperature for up to 2 days.
Conclusion
Melty Gochujang Onion Pinwheels are a deliciously bold and cheesy snack that combine Korean-inspired spice with comforting bakery goodness. Perfect for sharing or indulging solo, these swirls offer a perfect balance of heat, sweetness, and savory flavor that will keep you coming back for more.
Melty Gochujang Onion Pinwheels
Melty Gochujang Onion Pinwheels are soft, spicy rolls made from gochujang-infused dough filled with gooey mozzarella, sharp cheddar, and fresh spring onions, baked golden and glazed with a sweet-savory soy-honey finish.
- Prep Time: 1 hour 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8–10 pinwheels
- Category: Snack / Appetizer
- Method: Baking
- Cuisine: Korean-inspired
- Diet: Vegetarian
Ingredients
Gochujang Dough: 30g strong flour (1), 90ml water, 100g whole milk, 50g egg (1 medium), 40g gochujang paste, 20g sesame oil, 370g strong flour (2), 30g caster sugar, 4g fast action dried yeast, 1 tsp smoked paprika, 5g salt, 20g butter
Filling: Gochujang paste (optional), 100g grated mozzarella, 100g grated mature cheddar, 100g chopped spring onions
Egg Wash: 1 egg yolk, 1 tsp milk
To Top: 30g honey, 2 tsp light soy sauce, 30g butter, black and white sesame seeds
Instructions
- Combine 30g flour, water, milk, egg, gochujang paste, and sesame oil in bowl; mix smooth and rest 20 minutes.
- Add remaining flour, sugar, yeast, smoked paprika, salt, and butter; knead 8–10 minutes until smooth and elastic.
- Cover and let rise in warm place until doubled, about 1–1.5 hours.
- Preheat oven to 375°F (190°C); line baking sheet with parchment.
- Roll dough into rectangle; spread thin layer of gochujang (optional), sprinkle mozzarella, cheddar, and spring onions evenly.
- Roll dough from long edge into log; slice into 8–10 pinwheels and arrange with space on sheet.
- Brush tops with egg wash; bake 20–25 minutes until golden and cooked through.
- Mix honey, soy sauce, and melted butter; brush glaze over warm pinwheels.
- Sprinkle sesame seeds; serve warm.
Notes
Adjust gochujang for spice preference.
Use pre-grated cheese for convenience, fresh grated melts best.
Bake in muffin tins for defined shapes.
Serve with sriracha mayo or kimchi for extra flavor.
Substitute mozzarella with vegan cheese for dairy-free.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 210
- Sugar: 4g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
