Method

• 1.
  Preheat oven to 220°C/200°C fan-forced. Grease a large baking tray and line with baking paper.
• 2.
  Place butter, 1/2 tsp salt flakes and 2/3 cup (160ml) water in a medium heavy-based saucepan over medium-high heat. Cook, swirling pan occasionally, until butter has melted, then bring mixture to the boil.
• 3.
  Immediately add flour and beat vigorously with a wooden spoon for at least 2 minutes, or until mixture forms a smooth ball that pulls away from sides of pan. Reduce heat to low and beat mixture for at least 1 minute, to dry out the dough.
• 4.
  Remove from heat and transfer to a stand mixer fitted with the paddle attachment. Stand for at least 1 minute to cool slightly. Add the gochujang and 1 egg and beat until thoroughly combined. Add second egg and beat until thoroughly combined. Whisk third egg in a small bowl until smooth and add a little at a time, beating until mixture is shiny and smooth and very slowly drops down from the paddle when you lift it (depending on the moisture of the batter, you may not need 3 full eggs; if the mixture is too runny, you will not be able to pipe it).
• 5.
  Stir in coarsely grated cheese. Transfer dough to a piping bag fitted with a 1cm plain nozzle. Pipe walnut-shell-sized (roughly 4cm) rounds onto the prepared tray, 3cm apart, to allow enough room for the gougères to double in size.
• 6.
  Using your fingertips, gently brush the tops of the gougères with a small amount of the extra lightly whisked egg, being careful not to squash them or let any excess egg fall onto the paper. Sprinkle tops with sesame seeds. Bake for 25 minutes, or until gougères are puffed, golden and feel light for their size. Stand on tray for 2-3 minutes.
• 7.
  Serve while hot.