Sourdough Korean Gochujang Butter and Corn Cheese Flatbread

Name: Sourdough Korean Gochujang Butter and Corn Cheese Flatbread
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 300 g sourdough dough, cold from the fridge, refrigerated, shaped into a ball; 3 tbsp (43 g) unsalted butter, softened, softened to room temperature; 2 tbsp (30 g) gochujang (Korean red chili paste); 1 tsp (5 ml) honey; 1 clove (3 g) garlic clove, minced, minced very finely; 1 cup (110 g) shredded mozzarella cheese, low-moisture; ¾ cup (110 g) corn kernels, fresh or thawed frozen, drained thoroughly if frozen; ½ tsp (2½ ml) toasted sesame oil; 1 tbsp (9 g) toasted sesame seeds (white or mixed); 2 stalks (20 g) scallions (green onions), thinly sliced; to taste fleur de sel or sea salt

From the MyKitchenBank Kitchen

A crispy-bottomed, chewy sourdough flatbread topped with spiced gochujang butter, melted mozzarella, sweet corn kernels, and a drizzle of sesame oil. This Korean-inspired bake combines tangy sourdough with the umami-rich heat of gochujang and the creamy richness of melted cheese, finished with toasted sesame seeds and scallions for brightness and crunch.

Prep: 15 min
Cook: 18 min
Wait: 45 min
Total: 1 hr 18 min
Makes: 1 flatbread (2 servings)

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Steps

Before you start

Preheat the oven to 475°F (245°C)
Remove sourdough from the fridge at least 30 minutes ahead to bring it closer to room temperature
Have all toppings measured and ready before baking begins
If using frozen corn, thaw and drain it thoroughly to prevent sogginess

1
Prepare the gochujang butter
- In a small saucepan over low heat, melt the 3 tbsp (43 g) softened butter.
- Remove from heat and stir in the 2 tbsp (30 g) gochujang, 1 tsp (5 ml) honey, and minced garlic clove until fully combined and smooth.
- Set aside to cool slightly.
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Ready when: Gochujang is fully dissolved and the mixture is smooth
Tip: Keep the heat very low to avoid cooking the garlic; you want a creamy paste, not a sizzling oil.
2
Shape and rest the dough
- Place the 300 g cold sourdough dough on the 9×13-inch (23×33 cm) baking sheet, lightly oiled.
- Using your fingertips and palms, gently stretch and press it into a rough rectangle to fill the sheet, creating an even thickness of about ¼ inch (6 mm).
- Cover loosely with plastic wrap and let it rest at room temperature for 30–40 minutes until it puffs slightly and springs back slowly when poked.
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Ready when: Dough is slightly puffy and indents slowly when lightly pressed
Tip: Don't over-work the dough during stretching; if it resists, let it rest 5 minutes and try again to avoid a tough crust.
3
Spread gochujang butter
- Using a spoon or offset spatula, spread the cooled gochujang butter evenly over the stretched dough, leaving a thin ½-inch (1 cm) border all around.
- Work quickly and gently to avoid deflating the dough.
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Tip: If the butter hardens while spreading, warm it over low heat for 10 seconds to make it more spreadable.
4
Add cheese and corn
- Sprinkle the 1 cup (110 g) shredded mozzarella evenly over the gochujang butter, then scatter the 0.75 cup (110 g) drained corn kernels across the entire surface, distributing them as evenly as possible.
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Tip: If using frozen corn, pat it very dry with paper towels to prevent steam from making the crust soggy.
5
Bake until goldenOven 475°F / 245°C
- Bake at 475°F (245°C) for 16–18 minutes, until the crust is golden brown on the edges and bottom, and the cheese is melted and beginning to brown slightly.
- The bottom should be crispy when tapped.
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Ready when: Crust is golden and crispy on the bottom, cheese is melted and lightly browned
Tip: Rotate the baking sheet 180° halfway through baking if your oven has hot spots, to ensure even browning.
6
Finish with toppings
- Remove the flatbread from the oven and immediately drizzle with the 0.5 tsp (2.5 ml) toasted sesame oil.
- Sprinkle with the 1 tbsp (9 g) toasted sesame seeds and sliced scallions.
- Add a small pinch of fleur de sel to taste.
- Let rest for 2 minutes before serving.
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Tip: Apply sesame oil, seeds, and scallions immediately after baking while the cheese is still warm; this helps them adhere and brings out the toasted sesame aroma.

Good to know

Tips

For maximum crispness, place a second baking sheet on the lowest oven rack to reflect heat upward and help the bottom brown faster.
If your sourdough is very tangy, you can balance it by increasing the honey slightly to 1.5 tsp (7.5 ml) in the gochujang butter.
Stretch the dough gently—tearing is okay and will heal during the proofing rest. Aggressive pulling creates an uneven crumb.
Save any leftover gochujang butter to spread on grilled cheese sandwiches or toast for breakfast the next day.

Make ahead

Sourdough dough can be prepared 1–3 days ahead and stored in the fridge. The gochujang butter can be made up to 1 day in advance and stored in an airtight container in the fridge; warm gently before spreading. Once assembled and baked, the flatbread is best eaten fresh but can be reheated.

Storage & reheating

Room temperature: up to 4 hours in an airtight container. Refrigerator: up to 2 days, tightly wrapped; reheat at 350°F (175°C) for 5–7 minutes until warmed through and the crust recrisps. Freezer: up to 1 month, tightly wrapped; thaw in the refrigerator and reheat as above.

Substitutions

gochujang (Korean red chili paste) → sriracha or sambal oelek, thinned with a little honey. Use 1.5 tbsp (22 g) sriracha mixed with 0.5 tsp (2.5 ml) honey. The heat level will be slightly different but the flavor profile remains close.
shredded mozzarella cheese, low-moisture → feta cheese or a blend of mozzarella and sharp cheddar. Feta will add a tangy, salty edge; cheddar adds deeper flavor. Use the same weight.
corn kernels, fresh or thawed frozen → edamame kernels or diced red bell pepper. Edamame adds a similar sweetness and slight crunch; bell pepper adds acidity and brightness.
toasted sesame oil → chili oil or a blend of neutral oil and a small pinch of red pepper flakes. Chili oil adds extra heat and depth; use the same amount.