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Korean Street-Style Cheese Soufflé Recipe

Korean Street-Style Cheese Soufflé Recipe
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★★★★★

4.8 from 21 reviews

This Korean Street-Style Cheese Soufflé is a light, fluffy, and irresistibly cheesy dessert that captures the essence of popular Korean street food. Featuring a delicate blend of mozzarella and cheddar cheeses folded into a soft soufflé base, it offers a perfect balance of creamy richness and airy texture. This easy-to-make recipe is perfect for anyone looking to enjoy a unique and satisfying treat at home.

Ingredients

Scale

Soufflé Base

  • 4 large eggs, separated
  • ¼ cup sugar
  • 3 tbsp all-purpose flour
  • 1 tbsp cornstarch
  • ¾ cup warm milk
  • 2 tbsp melted unsalted butter
  • ¼ tsp salt
  • ½ tsp vanilla extract

Cheese

  • ½ cup grated mozzarella cheese
  • ¼ cup grated cheddar cheese

Topping

  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat and Prepare Ramekins: Preheat your oven to 180°C (350°F). Butter four small ramekins or heatproof cups thoroughly to prevent sticking during baking.
  2. Make the Cheese Base: In a saucepan, whisk together the all-purpose flour, cornstarch, and warm milk over gentle heat. Stir continuously until the mixture is smooth and thickened. Remove from heat once the desired consistency is achieved.
  3. Add Butter, Salt, Vanilla, and Cheese: Stir in melted unsalted butter, salt, and vanilla extract into the thickened milk mixture. Then fold in the grated mozzarella and cheddar cheese until the mixture is creamy and the cheese is completely melted. Set aside to cool slightly.
  4. Incorporate Egg Yolks: Mix the egg yolks into the cooled cheese mixture until the batter becomes smooth and evenly blended.
  5. Whip Egg Whites: In a clean, dry bowl, beat the egg whites until foamy. Gradually add sugar while continuing to beat until stiff peaks form, making sure the meringue is stable and glossy.
  6. Fold Egg Whites into Batter: Gently fold the whipped egg whites into the cheese batter in three additions. Use a spatula to combine carefully, preserving as much air as possible to keep the soufflé light and fluffy.
  7. Fill Ramekins: Spoon the batter into the prepared ramekins, filling each about three-quarters full to allow room for rising.
  8. Bake the Soufflés: Place the ramekins in the oven and bake for 15–18 minutes, or until the soufflés are golden-brown on top and have risen fully.
  9. Serve: Dust with powdered sugar or drizzle with honey if desired. Serve immediately while the soufflés are warm and airy for the best texture and flavor experience.

Notes

  • Make sure to whip the egg whites to stiff peaks to achieve maximum fluffiness in the soufflé.
  • Folding the egg whites gently into the batter helps maintain its airy texture; avoid overmixing.
  • Use fresh eggs for best results and lift.
  • Serve immediately after baking, as soufflés tend to deflate quickly when cooled.
  • You can substitute the cheeses with your preferred melting cheeses, but mozzarella and cheddar offer a perfect balance of creaminess and flavor.
  • Optional toppings include honey or additional melted cheese for variation.
  • Ensure the flour mixture is cool enough before adding egg yolks to prevent scrambling.

Nutrition

Keywords: Korean Cheese Soufflé, Korean Street Food, Cheese Soufflé, Fluffy Cheese Dessert, Mozzarella Soufflé, Cheddar Soufflé

Find it online: https://maicook.com/korean-street-style-cheese-souffle-recipe/