Rich & Creamy Homemade Cheese Fondue with Seoul Milk Cheeses
Melted Emmental and Gouda Cheese Fondue Recipe by Seoul Milk
Indulge in a deep, rich, yet incredibly smooth and nutty cheese fondue made with Seoul Milk’s Emmental and Gouda cheeses! You’ll be surprised at how easy and quick it is to create this gourmet treat at home. This recipe is also perfect for a ‘fridge clean-out’ meal, utilizing any leftover vegetables you have on hand. It’s a fantastic way to encourage picky eaters to enjoy their veggies, making mealtime fun for everyone. (Source: https://www.instagram.com/p/CbZLORxpv_Z/?utm_medium=copy_link)
Fondue Ingredients- 3 slices Seoul Milk Emmental cheese
- 3 slices Seoul Milk Gouda cheese
- 1 clove garlic (minced)
- 100ml milk
- 1 tsp cornstarch
- 50g bread (cut into cubes)
- 1/4 red bell pepper (cut into bite-sized pieces)
- 1/4 yellow bell pepper (cut into bite-sized pieces)
- 1 zucchini (cut into bite-sized pieces)
- 1/4 kabocha squash (cut into bite-sized pieces)
- A little carrot (cut into bite-sized pieces)
- 1/2 pack shimeji mushrooms
- A few strawberries (for garnish or dipping)
Cooking Instructions
Step 1
First, prepare the dipping ingredients for your fondue. Cut the bread into bite-sized cubes. Chop the bell peppers, zucchini, kabocha squash, and carrots into similar, easy-to-dip pieces. Trim the roots off the shimeji mushrooms.
Step 2
Measure out 100ml of milk into a measuring cup. This will form the base of your cheese sauce.
Step 3
In a small bowl, combine the cornstarch. Having it ready will help you create a smooth sauce without lumps.
Step 4
Place the prepared vegetables in a pan. Cook them over medium-low heat without any oil, turning occasionally, until they are tender-crisp. This method enhances their natural sweetness and creates a pleasant texture.
Step 5
Ensure the vegetables are evenly cooked without becoming too soft or mushy. They should retain a slight bite. They cook quickly, so keep an eye on them!
Step 6
Mince the garlic clove finely. The subtle pungency of garlic will beautifully complement the rich cheese flavor.
Step 7
Spread the minced garlic evenly over the bottom of the pot or small earthenware pot (ttukbaegi) you’ll use for the fondue. This infuses the entire sauce with a delicious garlic aroma.
Step 8
Place the pot with the garlic over low heat and gently sauté the garlic until it becomes fragrant. Be careful not to burn the garlic; you just want to release its aroma.
Step 9
Once the garlic is fragrant, pour in the milk and add the cornstarch. Whisk vigorously with a whisk or spatula to combine everything smoothly, ensuring no lumps form.
Step 10
As you notice the edges of the sauce beginning to bubble, reduce the heat to low or briefly turn it off. High heat can cause the fondue to boil over.
Step 11
Now, add all the Emmental and Gouda cheese slices to the pot. Stir constantly over low heat until the cheese is completely melted and the sauce is smooth and creamy. Once melted, turn off the heat. Crucially, do not let it boil!
Step 12
Voilà! Your deep, rich, smooth, and nutty cheese fondue is ready. Dip the beautifully cooked vegetables, crusty bread, and fresh strawberries into the luscious cheese. Enjoy this delightful and satisfying meal with your loved ones!
