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Melty Gochujang Onion Pinwheels

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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.

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

  1. Combine 30g flour, water, milk, egg, gochujang paste, and sesame oil in bowl; mix smooth and rest 20 minutes.
  2. Add remaining flour, sugar, yeast, smoked paprika, salt, and butter; knead 8–10 minutes until smooth and elastic.
  3. Cover and let rise in warm place until doubled, about 1–1.5 hours.
  4. Preheat oven to 375°F (190°C); line baking sheet with parchment.
  5. Roll dough into rectangle; spread thin layer of gochujang (optional), sprinkle mozzarella, cheddar, and spring onions evenly.
  6. Roll dough from long edge into log; slice into 8–10 pinwheels and arrange with space on sheet.
  7. Brush tops with egg wash; bake 20–25 minutes until golden and cooked through.
  8. Mix honey, soy sauce, and melted butter; brush glaze over warm pinwheels.
  9. 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

Find it online: https://chocolatecoveredamy.com/melty-gochujang-onion-pinwheels/