Recipes, re-invented from cooking shows
Sesame Gochujang Crackers
Prep. Time:
Baking Time:
Total Time:
30 mins
15 mins
45 mins
Serves:
Makes 60 crackers
Chef's Notes Gochujang substitute: If you can't find gochujang, mix 1 tbsp sriracha with 1 tsp miso paste and 1/2 tsp brown sugar Make-ahead tip: Dough can be made up to 2 days ahead and refrigerated Storage: Store in airtight container for up to 1 week Serving suggestions: Perfect with cre...
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Ingredients
CRACKERS: 2 cups all-purpose flour 1 tsp kosher salt 2 tbsp sesame seeds (white and black mixed) 1 tsp garlic powder 1 tsp onion powder 1 tbsp gochujang (Korean chili paste) 2 tbsp toasted sesame oil 3 tbsp unsalted butter 6-7 tbsp ice water
TOPPING: 1 tbsp everything bagel seasoning 1 tbsp sesame seeds Flaky sea salt for finishing
Method
Toast the aromatics: In a dry skillet over medium heat, toast the mixed sesame seeds for 2-3 minutes until golden and fragrant. Set aside to cool.
Prepare the wet mixture: In a small saucepan, gently warm the butter and sesame oil until butter melts.
Whisk in the gochujang until smooth. Remove from heat and let cool slightly.
Make the dough: In a large bowl, whisk together flour, salt, garlic powder, onion powder, and toasted sesame seeds. Create a well in the center and pour in the gochujang mixture. Gradually add ice water, 1 tablespoon at a time, mixing with a fork until a shaggy dough forms.
Rest and roll: Turn dough onto a lightly floured surface and knead gently 3-4 times until it comes together. Wrap in plastic and refrigerate for 15 minutes.
Shape the crackers: Divide dough in half. On a floured surface, roll each portion into a rectangle about 1/8-inch thick. Using a pizza wheel or knife, cut into 2-inch squares or diamonds.
Add toppings: Transfer crackers to parchment-lined baking sheets, spacing 1/2 inch apart. Prick each cracker 3-4 times with a fork. Brush lightly with water and sprinkle with everything bagel seasoning and extra sesame seeds.
Bake: Preheat oven to 375°F. Bake for 14-16 minutes, rotating pans halfway through, until edges are golden brown and crackers are crisp.
Finish: Remove from oven and immediately sprinkle with flaky sea salt. Cool completely on wire racks before serving.
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Instructions
Toast the aromatics: In a dry skillet over medium heat, toast the mixed sesame seeds for 2-3 minutes until golden and fragrant. Set aside to cool.
Prepare the wet mixture: In a small saucepan, gently warm the butter and sesame oil until butter melts.
Whisk in the gochujang until smooth. Remove from heat and let cool slightly.
Make the dough: In a large bowl, whisk together flour, salt, garlic powder, onion powder, and toasted sesame seeds. Create a well in the center and pour in the gochujang mixture. Gradually add ice water, 1 tablespoon at a time, mixing with a fork until a shaggy dough forms.
Rest and roll: Turn dough onto a lightly floured surface and knead gently 3-4 times until it comes together. Wrap in plastic and refrigerate for 15 minutes.
Shape the crackers: Divide dough in half. On a floured surface, roll each portion into a rectangle about 1/8-inch thick. Using a pizza wheel or knife, cut into 2-inch squares or diamonds.
Add toppings: Transfer crackers to parchment-lined baking sheets, spacing 1/2 inch apart. Prick each cracker 3-4 times with a fork. Brush lightly with water and sprinkle with everything bagel seasoning and extra sesame seeds.
Bake: Preheat oven to 375°F. Bake for 14-16 minutes, rotating pans halfway through, until edges are golden brown and crackers are crisp.
Finish: Remove from oven and immediately sprinkle with flaky sea salt. Cool completely on wire racks before serving.
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Ingredients
CRACKERS:
2 cups all-purpose flour
1 tsp kosher salt
2 tbsp sesame seeds (white and black mixed)
1 tsp garlic powder
1 tsp onion powder
1 tbsp gochujang (Korean chili paste)
2 tbsp toasted sesame oil
3 tbsp unsalted butter
6-7 tbsp ice water
TOPPING:
1 tbsp everything bagel seasoning
1 tbsp sesame seeds
Flaky sea salt for finishing
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