Gochujang Cheddar Sourdough Boule

Our Gochujang Cheddar Sourdough is what happens when two ferments meet in one loaf. Marcus Aurelius, our 6-year-old starter, raises the dough, and gochujang, the Korean fermented chili paste, gives it a deep, savory heat that builds slowly rather than arriving all at once.

We begin with three base ingredients: flour, salt, and water. We use 500 grams of flour, a mix of whole wheat and bread flour, at 78% hydration. Into the dough go orange cheddar, gochujang, and scallions. The gochujang turns the crumb a warm amber and swirls through every slice, the cheddar melts into pockets, and the scallions add a mild sweetness that rounds out the heat.

Gochujang has been made in Korea for centuries from red chili, glutinous rice, fermented soybeans, and salt, then left to mature for months. The red chili carries vitamins A and C, along with capsaicin, the compound behind its warmth, which has been studied for its antioxidant and anti-inflammatory properties. The fermented soybeans add plant protein. Scallions bring vitamin K, folate, and fiber, and cheddar contributes calcium and protein. This is sourdough with substance and a little fire.

Toast it and top with a fried egg, build a grilled cheese with it, or serve it beside a bowl of soup on a rainy afternoon. It also makes a thoughtful savory gift for the friend who puts chili oil on everything.

Preservative-free, small-batch sourdough, baked fresh every Friday in our Quezon City microbakery.