Preparation

This recipe was born from a 3 AM craving and a mini-fridge containing exactly seven ingredients. Turns out, gochujang and melted cheese are soulmates. This is the kind of meal that makes you question why you ever bothered with the dining hall.

Preparation

1. Add the instant rice to your mug and pour the boiling water over it. Stir once and cover with a plate. Let it sit for 2 minutes.
2. While the rice steeps, mix the gochujang and soy sauce together in a small dish or spoon until combined into a sauce.
3. After 2 minutes, uncover the rice and fluff it with a fork. It should have absorbed all the water.
4. Stir in the butter until melted, then mix in the gochujang sauce, ensuring the rice is evenly coated in that gorgeous red color.
5. Add the frozen corn kernels and mix through—the residual heat will thaw them.
6. Top with the shredded cheese and cover the mug again with the plate. Let it sit for 1-2 minutes until the cheese melts into gooey perfection.
7. Uncover and top with sesame seeds and green onion. Eat directly from the mug, with kimchi on the side if you have it.

The Gochujang Gospel: This Korean chili paste is sweet, savory, spicy, and fermented—basically umami in a tube. One container lasts months in your mini-fridge and transforms everything from eggs to ramen to this cheesy rice situation. Consider it a dorm room essential.