Lunchbreak: Gochujang grilled cheese sandwiches and Gochujang Bloody Marys, prepared by chef Edward Lee and Andrew Knowlton – for Bon Appetit presents Chicago Gourmet

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Andrew Knowlton, Bon Appetit magazine Deputy Editor

Chef Edward Lee owner of 610 Magnolia, The Wine Studio and MilkWood in Louisville, KY and the culinary director for Succotash in Maryland

610 Magnolia Avenue
Louisville, KY

Bon Appetit presents Chicago Gourmet
September 23-25
Millennium Park

For more information:


Chef Edward Lee’s demo:

Saturday, September 24, 2:30 – 3:00 p.m.

Bon Appétit Culinary Stage

Umami, Spice, and Everything Nice: A Taste of Chung Jung One's Gochujang Sauce

Andrew Knowlton’s events:

Saturday, September 24,


5:30 – 6:00 p.m.

Bon Appétit Culinary Stage

Melty Meat --Japan's Genuine "WAGYU”

Kazuo Eguchi, Starzen International Co., LTD.



Cocktail Umbrellas Strongly Encouraged: Bon Appétit's Favorite Frozen Drinks

Emcee: Andrew Knowlton, Bon Appétit

Natalia Cardenas, Southern Glazer's Wine & Spirits of Illinois


William Duncan, MONEYGUN

Erin Hayes, Lost Lake

Sunday, September 25, 12:30-1:15pm


Dive Bar Upgrade from Drinks to Snacks

Emcees: Andrew Knowlton, Bon Appétit

Natalia Cardenas, Southern Glazer's Wine & Spirits of Illinois


Lee Zaremba, Billy Sunday

Jason Vaughn & Michael McAvena, Pub Royale

Ed Marszewski & Won Kim, Maria's Packaged Goods & Community Bar

Sunday, September 25, 1:30 – 2:00 p.m.

Bon Appétit Presents Crazy about Poké

Rodelio Aglibot, FireFin Poké Shop

Matt Goodman, Mahalo


Gochujang Grilled Cheese
Makes two sandwiches

4 slices good quality crusty white bread
2 ounces Gruyere cheese, grated
2 ounces white cheddar cheese, grated
1 ounce Fontina cheese, grated
2 cloves garlic, grated on a microplane
2 tablespoons parsley, roughly chopped
1 tablespoon red onion, diced
1 1⁄2 Tablespoons mayonnaise
2 Tablespoons Chung Jung One Gochujang Korean Chili Sauce
1 small pickled okra, thinly sliced
1 Tablespoon olive oil
1 Tablespoon butter

Make cheese spread. Combine the 3 cheeses, garlic, parsley, red onion, mayonnaise, and Gochujang Sauce in a bowl and mix well. Spread cheese mixture on each slice of bread and top with pickled okra. Use the remaining 2 slices of bread to close the sandwiches. Heat olive oil and butter in pan over medium. Meanwhile, spread an extra dab of mayonnaise on to the outside of each slice of bread. Once butter melts, add sandwiches to pan, keeping a lid over the pan at all times to properly melt the cheese. Toast sandwiches on both sides until golden brown. Cut sandwiches and serve immediately.

Gochujang Bloody Mary
Makes 8 servings

4 cups tomato juice (preferably Campbell's)
1 cup dill pickle juice
1/4 cup fresh lemon juice
1 Tablespoon prepared horseradish
2 teaspoons Worcestershire sauce
2 teaspoons curry powder
1 teaspoon Gochujang
1 teaspoon kosher salt
1/2 teaspoon celery seeds
1/4 teaspoon black pepper
2 cups Belvedere vodka
8 celery stalks
8 lemon wedges

Combine first 10 ingredients in a large pitcher. Chill overnight. Add Belvedere vodka to pitcher; stir well. Fill tall glasses with ice. Divide Bloody Mary cocktail among glasses. Garnish each with a celery stalk and a lemon wedge.


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