Spicy Korean Cheese Ball is a perfect party appetizer or snack with some excellent heat from Gochujang or Korean Chili Paste. Who doesn’t like a good cheese ball? Cheese balls have been a staple at American parties from the beginnings of the United States. And they began showing up at parties in the 1940s. There is something about the smooth, creamy center with nuts coating the outside that is addictive. It is the perfect party food. It can be made ahead and just unwrapped to be slathered on crackers at the last minute. I have a good friend that used to stop by The Lion King with a cheese ball every Christmas. People would get so excited to break into it every year. I will miss her cheese ball, but I, too, can make a delicious one! This Spicy Korean Cheese Ball has just the right amount of zip with the addition of Gochujang that makes it a standout cheese ball.
The first cheese ball, however, was of a much grander size. In the early 1800s, an elder in a church from Cheshire, Massachusetts, decided to make something to impress and serve to President Thomas Jefferson. So, he made a cheese ball that weighed in at 1,235 pounds! According to the story, the Baptist community of Cheshire donated milk from over 900 cows to make enough cheese to make this huge ball. It was called “The Mammoth Cheese.” The legend goes that he preached along the way, as he transported the ball by wagon and then rolled it across the White House lawn to serve it to the 3rd president of the United States. He declared that this ball was made without the use of slaves. The ball supposedly was served to guests for 2 years before finally being tossed into the Potomac. Now I’m not sure this story is true. In that era, there seemed to be many stories of massive objects and people from the 1800s that made it into the storybooks. Paul Bunyan and his huge blue ox are an example. But the story is a fun one.
This recipe can be made and chilling in literally minutes. There is only one bowl if you have a food processor, as you can grate the cheeses right into the processor before adding the cream cheese. You can also make this by beating it in a mixer, though it will take longer to make. I think the food processor is one of the most useful appliances when you need to whip up something fast, and then you can throw the bowl in the dishwasher and be done with it. I use this one from Cuisinart that you can find on Amazon. (I get a small commission at no cost to you from Amazon. If you use any link on this page, please consider helping fund my food journey.) Gojuchang is a Korean chili paste that I am addicted to. I have used it in many recipes, including this gochujang and shallots dip and these incredible short ribs. You can find it in the Asian section of most grocery stores or here on Amazon. Try it mixed with mayo for dipping French fries. It will change your life!
Well, that is all for this week. I hope you are all staying safe and healthy. Please think of others in your choices. We all have to live together in this crazy world. Until next time!
- 8 oz cream cheese at room temperature
- 6 oz good cheddar cheese grated
- 6 oz Comté or Gruyere, grated
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 teaspoon dried parsley flakes
- 1/8 teaspoon liquid smoke optional
- 1 teaspoon toasted sesame oil
- ¼ teaspoon white pepper
- 2 tablespoons Worchester sauce
- 3 tablespoons Gochujang Korean Chili Paste
- 1 ½ cup chopped pecans
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In a food processor or mixer, using the paddle attachment, blend the cream cheese with the grated cheddar and Comté. Blend very well until the cheeses have become very smooth and homogeneous. This will take several minutes. If you are using a mixer, it will take even longer (about 6-8 minutes)
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Add the remaining ingredients except for the nuts and blend well for a minute or two.
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Have 1 piece of plastic wrap, around 15 inches long, spread out onto a counter
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Scoop out the mixture onto the center of the plastic wrap. The mixture will be very soft.
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Pull up the plastic wrap to make a package sealing it in. It will be too soft to form a ball at this stage. Just make sure it is all sealed. Place it onto a plate or tray and refrigerate for several hours or overnight. You can speed up this by placing the “ball” in the freezer for 45 minutes and then continue in the fridge until firm.
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Take the wrapped shape from the fridge and using your hands with the plastic still wrapped around the shape, mold it into a ball. It may take a bit, and the mixture will move around. You can unwrap the ball and rewrap it as needed but keep the plastic between you and the mixture to be neater.
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Let the ball chill until set again for a few minutes before covering it in nuts. The ball can be frozen for 6 months at this point before covering them in nuts. Then, just let it thaw for several hours or overnight in the fridge.
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Roll the ball in the chopped pecans, using a bowl or plate, and pressing the ball into the nuts to cover the ball entirely with the chopped nuts.
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Serve with your favorite crackers.
