Sourdough Korean Gochugaru and Corn Cheese Tear Bread
A visually striking tear bread studded with sweet corn kernels, sharp cheddar, and fiery gochugaru (Korean red chili flakes). The sourdough base provides a complex, tangy crumb that balances the heat and richness. Pulled apart warm, each piece releases the melted cheese and roasted corn flavors within. Perfect for sharing, or for a spiced-up solo indulgence.
- Prep
- 25 min
- Cook
- 35 min
- Wait
- 1 hr 30 min
- Total
- 2 hr 30 min
- Makes
- 1 tear bread (serves 6 as a side or snack)
Steps
Before you start
- Have your sourdough starter active and bubbly (fed 4–8 hours prior)
- Preheat your oven to 450°F (230°C) with a Dutch oven inside
- Drain canned or frozen corn thoroughly and pat dry to prevent soggy dough
- Have your work surface lightly floured and ready
Mix the dough
- In a large bowl, combine the active sourdough starter (180 ml), warm water (180 ml), and bread flour (320 g).
- Mix by hand or with a wooden spoon until all flour is hydrated and a shaggy dough forms, about 1–2 minutes.
- Let it rest for 10 minutes (autolyse).
- Add the fine sea salt (9 g) and squeeze it in with wet hands for 3–4 minutes until the dough becomes smooth and cohesive.
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Ready when: Dough is smooth, holds together, and feels slightly tacky
Tip: Warm water (around 90°F) helps the sourdough ferment at a steady pace. Cold water will slow fermentation, extending the total time.
First bulk fermentation
- Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp kitchen towel, and let it rise at room temperature (68–72°F / 20–22°C) for 4–5 hours.
- Alternatively, for a faster proof in a warmer kitchen, reduce to 3–4 hours.
- The dough should increase by about 50–75% (not fully doubled; sourdough is gentler than commercial yeast).
- Perform 4 sets of stretches and folds during the first 2 hours: every 30 minutes, wet your hand, grab one side of the dough, and fold it over the middle.
- Rotate the bowl and repeat 4 times per session.
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Ready when: Dough is puffy, visibly airy, and jiggles slightly when bowl is moved
Tip: Stretches and folds replace traditional kneading and help build gluten structure without overworking the dough. Skip them if you are short on time, but the dough will be slightly less structured.
Combine filling ingredients
- While the dough ferments, prepare the filling.
- In a small bowl, whisk together the gochugaru (15 g), garlic powder (2.5 g), and melted butter (28 g) until the spices are fully dissolved into the fat and the mixture is bright red.
- In another small bowl, toss together the drained corn (150 g) and shredded cheddar (120 g).
- Set both bowls aside.
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Ready when: Gochugaru butter is smooth and even in color, corn and cheese are mixed
Tip: Melting the butter into the gochugaru releases the chili's color and heat, distributing it more evenly throughout the bread than dry spice would.
Shape the tear bread
- Turn the fermented dough onto a lightly floured work surface.
- Using a bench scraper or knife, divide the dough into 8–10 roughly equal pieces (don't worry about perfect uniformity).
- Working with one piece at a time, gently stretch and shape each into a loose ball by folding the edges toward the center.
- Lightly brush or dab each piece with a little of the gochugaru-butter mixture on top and sides, then coat with a small pinch of the corn-cheese mix.
- Stack the coated pieces into your Dutch oven (no parchment needed if well-seasoned; otherwise, tear off a small square of parchment and place it in the center of the base for easy removal later).
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Ready when: All dough pieces are shaped and arranged snugly in the Dutch oven
Tip: Stacking pieces close together creates a pull-apart bread; if pieces are too far apart, they will bake more as individual rolls. Err toward snug positioning for the classic tear-bread texture.
Second proof and preheatOven 450°F / 230°C
- Cover the Dutch oven with its lid and let the shaped dough proof at room temperature for 45–60 minutes.
- The pieces should rise and snuggle together, but they don't need to fully double.
- Meanwhile, about 15 minutes before baking, preheat your oven to 450°F (230°C) with the empty Dutch oven (without the lid) inside.
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Ready when: Dough is noticeably risen and pieces have fused slightly at the edges
Tip: Preheating the Dutch oven creates steam and a crispy, caramelized exterior. If your dough has already risen to your liking after 40 minutes and the oven is not ready, refrigerate it for 5–10 minutes to slow its rise.
Transfer and scoreOven 450°F / 230°C
- Carefully remove the hot Dutch oven from the oven (use thick oven mitts).
- If you used parchment, slide the covered Dutch oven out and set it aside.
- Quickly but gently place the proofed bread (still in its covered Dutch oven or transferred via parchment) into the hot Dutch oven.
- You may optionally score the top with a sharp knife in a crosshatch or simple slash for decoration; the tear bread will naturally pull apart during baking, so scoring is decorative.
- Cover with the Dutch oven lid immediately.
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Ready when: Bread is transferred and oven is closed
Tip: Work quickly once you remove the hot Dutch oven. The steam trapped inside is what gives the bread its open crumb and crispy crust. Do not delay before closing the lid.
Bake coveredOven 450°F / 230°C
- Bake the covered Dutch oven at 450°F (230°C) for 20 minutes.
- The steam inside will cook the bread and develop the crust.
- Do not open the lid during this time.
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Ready when: Steam escapes when lid is removed; bread is pale but set
Tip: Resist the urge to peek. Opening the lid releases steam and will result in a softer crust.
Bake uncovered and finishOven 450°F / 230°C
- Remove the lid and continue baking at 450°F (230°C) for 12–15 minutes more, until the bread is deep golden brown on top and the edges are caramelized.
- The cheddar will have melted into the bread, and you may see some cheese bubbling at the seams.
- If the top is browning too quickly, reduce heat to 425°F (220°C) for the last few minutes.
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Ready when: Crust is deep golden brown to mahogany, and internal crumb has a faint gochugaru aroma
Tip: If the pieces still feel very soft and gummy at the seams, they may need 2–3 more minutes. Tap the bottom; it should sound hollow.
Cool and finish
- Remove the bread from the oven and let it rest in the Dutch oven for 5 minutes.
- Turn it out onto a wire rack or clean kitchen towel.
- While still warm, drizzle lightly with toasted sesame oil (15 ml, optional) and sprinkle with toasted sesame seeds (8 g, optional) for extra aroma and texture.
- Let cool for at least 10 minutes before tearing into pieces; this allows the crumb to set and the flavors to settle.
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Ready when: Bread is warm to the touch but no longer steaming; sesame oil and seeds cling to the warm crust
Tip: Tearing warm bread releases the residual steam and aromas. If you serve it hot, warn guests that the melted cheese and steam are very hot.
Good to know
Tips
- Gochugaru comes in varying heat levels (mild to very hot). Start with 2 tablespoons; taste a pinch of the butter mixture before committing to the full amount, and adjust up or down in future bakes.
- Patting corn kernels dry is essential: excess moisture will make the dough sticky and lead to a gummy crumb. Frozen corn defrosts to excess liquid; drain it in a fine-mesh sieve and press gently with paper towels.
- If your kitchen is very warm (above 75°F / 24°C), use cool water (75°F / 24°C) in the dough to slow fermentation and give you more control over timing.
- The tear bread is best enjoyed warm and fresh, pulled apart by hand over a small plate or napkin to catch any molten cheese. Serve with a simple side salad or pickled vegetables to cut through the richness.
Make ahead
You can slow-proof the dough in the refrigerator after shaping (step 4). Cover the Dutch oven and refrigerate for 8–12 hours or overnight. Bake from cold: preheat the oven to 450°F (230°C) with the Dutch oven inside, then bake covered for 25 minutes and uncovered for 15–18 minutes, adding 3–5 minutes to the uncovered time since the dough starts cold. Alternatively, shape the dough, cover, and freeze for up to 2 weeks; thaw at room temperature for 2–3 hours before baking.
Storage & reheating
Room temperature: Keep uncovered or in a bread box for up to 2 days; the crust will soften. Refresh in a 325°F (160°C) oven for 5–8 minutes to re-crisp. Refrigerator: Wrap tightly in plastic wrap or foil for up to 5 days. Reheat wrapped in foil at 350°F (175°C) for 10 minutes. Freezer: Wrap the completely cooled bread in plastic wrap and foil, and freeze for up to 1 month. Thaw at room temperature for 2–3 hours, then refresh in a 325°F (160°C) oven for 8–10 minutes.
Substitutions
- gochugaru (Korean red chili flakes) → Cayenne pepper or red pepper flakes, reduced to 1–1.5 tablespoons (7–11 g). Cayenne is much hotter than gochugaru and less fruity. Start with 1 tablespoon and taste as you build. Red pepper flakes are coarser and less uniform; you may see specks instead of even color.
- sharp cheddar cheese → Gruyère, Emmental, or Gouda (any semi-firm, melting cheese). Sharp cheddar provides a tangy, salty bite. Milder cheeses like mozzarella will melt but won't add umami; save mozzarella for a blander final dish. Gouda adds slight sweetness, which balances the heat well.
- fresh or frozen sweet corn kernels → Drained canned corn, or fresh corn cut from the cob in late summer and summer. Frozen corn works perfectly and requires no extra prep beyond thawing and draining. Canned corn is fine but will be softer; drain very well. Fresh corn is sweetest but must be removed from the cob and can make the dough wetter if not dried well.
- active sourdough starter → Instant yeast (½ teaspoon / 1.5 g), though the sourdough tang will be lost. Using instant yeast yields a milder, softer bread without sourdough's complex flavor. Reduce bulk fermentation time to 1.5–2 hours total (1 set of stretches and folds at 30 minutes). The bread will still be delicious but simpler.
