Imagine pulling a bubbling, golden dish from the oven — ribbons of melted mozzarella stretching over tender mushrooms bathed in a spicy-sweet gochujang cream sauce, finished with toasted sesame seeds and bright scallions. This Korean-inspired bake delivers the bold, umami-rich flavors of your favorite Korean cheese dishes in a format that is ideal for weekly meal prep. Every forkful combines the mild stretch of mozzarella with earthy shiitake and cremini mushrooms, a kick of fermented chili paste, and the nutty warmth of sesame oil. It is comfort food with serious depth of flavor.

The macro profile here is textbook keto: 44 grams of fat per serving, mostly from mozzarella, cream cheese, butter, and heavy cream, with only 7 grams of net carbs. At 25 grams of protein, each portion is satisfying enough to stand as a complete dinner. Fat accounts for roughly 73 percent of total calories, keeping you firmly in ketosis while feeling genuinely full and satisfied.

Best of all, this recipe is designed from the ground up for batch cooking. One baking dish yields four generous dinner portions that store beautifully in the fridge for up to five days. The flavors actually deepen overnight as the gochujang cream melds with the mushrooms. Simply reheat a portion in the microwave or oven and dinner is ready in minutes — no weeknight cooking required.

Ingredients (serves 4)

For the gochujang cream sauce:

  • 4 oz (115g) cream cheese, softened
  • 1/4 cup (60ml) heavy cream
  • 2 tsp gochujang (Korean red chili paste)
  • 1 tbsp (15ml) coconut aminos or soy sauce
  • 1 tbsp (15ml) toasted sesame oil
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, finely grated
  • 1/2 tsp gochugaru (Korean red pepper flakes), optional

For the bake:

  • 2 tbsp (28g) unsalted butter
  • 12 oz (340g) mixed mushrooms (shiitake caps and cremini), sliced 1/4-inch thick
  • 1 medium zucchini (about 7 oz / 200g), halved lengthwise and sliced into half-moons
  • 3 cups (90g) fresh baby spinach
  • 2 large eggs, lightly beaten
  • 12 oz (340g) low-moisture mozzarella, shredded
  • Salt and black pepper to taste

For the topping:

  • 2 scallions, thinly sliced
  • 1 tbsp toasted sesame seeds
  • Extra gochugaru for garnish, optional

Instructions

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9×9-inch (23×23cm) or 8×11-inch (20×28cm) baking dish with a thin coat of butter or cooking spray.

  2. Make the gochujang cream sauce. In a medium bowl, whisk together the softened cream cheese, heavy cream, gochujang, coconut aminos, sesame oil, minced garlic, grated ginger, and gochugaru until smooth. If the cream cheese is lumpy, microwave the mixture for 15 seconds and whisk again. Set aside.

  3. Cook the mushrooms. Melt the butter in a large skillet over medium-high heat. Add the sliced mushrooms in a single layer — work in batches if needed to avoid crowding. Cook without stirring for 2 to 3 minutes until the undersides are golden brown, then flip and cook another 2 minutes. The mushrooms should be deeply caramelized and have released their moisture. Season lightly with salt.

  4. Wilt the spinach and add zucchini. Add the zucchini half-moons to the skillet with the mushrooms and cook for 2 minutes until just starting to soften. Add the baby spinach and toss with tongs for about 1 minute until wilted. Remove the skillet from the heat.

  5. Combine everything. Pour the gochujang cream sauce over the vegetables in the skillet and stir to coat evenly. Add the beaten eggs and stir quickly to incorporate — the residual heat will start to set them slightly, which is fine. This creates a custard-like binder that holds the bake together when sliced for meal prep.

  6. Layer the bake. Spread half of the shredded mozzarella evenly across the bottom of the prepared baking dish. Spoon the vegetable and sauce mixture over the cheese layer, spreading it out evenly. Top with the remaining mozzarella, making sure to cover the surface edge to edge.

  7. Bake until golden and bubbling. Place the dish on the center rack and bake for 20 to 22 minutes, until the mozzarella is melted, lightly golden on top, and the edges are bubbling vigorously. If you want a deeper golden crust, switch the oven to broil for the final 2 minutes — watch carefully to avoid burning.

  8. Rest and garnish. Remove the bake from the oven and let it rest for 8 to 10 minutes. This resting time is essential — it allows the cheese to set slightly so portions hold together when cut. Scatter the sliced scallions and toasted sesame seeds over the top, and add a light dusting of gochugaru if you like extra heat.

  9. Portion for meal prep. Cut the bake into 4 equal portions. If meal prepping, allow portions to cool completely before transferring to airtight glass containers. Refrigerate for up to 5 days.

Nutrition per Serving

Nutrient Amount
Calories ~538 kcal
Fat ~44g
Protein ~25g
Total Carbs ~9g
Fiber ~2g
Net Carbs ~7g

Nutrition values are approximate and may vary based on specific brands and ingredient sizes used.

Tips & Variations

Caramelize those mushrooms properly. The biggest mistake people make with mushrooms is overcrowding the pan and stirring too much. Spread them in a single layer and leave them alone for 2 to 3 minutes — you want deep golden-brown edges, not pale steamed mushrooms. This caramelization adds crucial savory depth to the finished bake.

Watch the gochujang carb count. Gochujang contains rice flour and sugar, so carbs vary widely by brand. Look for brands with 4 to 5 grams of carbs per tablespoon — we use just 2 teaspoons for the whole recipe to keep things keto-safe. If your brand runs higher, reduce to 1.5 teaspoons and add a pinch more gochugaru for heat without the extra carbs.

Swap the cheese to change the vibe. While mozzarella gives the best melt and stretch, you can substitute half the mozzarella with shredded pepper jack for a spicier bake, or use a combination of mozzarella and provolone for a smokier flavor. Halloumi cubes scattered through the middle layer add a satisfying chewy contrast but will increase the protein and calorie count.

Reheat low and slow for best results. Microwave individual portions at 70 percent power for 2 to 3 minutes, or reheat in a 325°F (165°C) oven loosely covered with foil for 12 to 15 minutes. High microwave heat can make the mozzarella rubbery. A splash of heavy cream over the top before reheating helps restore the creamy texture of the sauce.

Add extra fat if your macros need it. If you are targeting higher fat ratios, serve each portion drizzled with an extra teaspoon of toasted sesame oil or a pat of butter on top. You can also pair slices with a side of buttered cauliflower rice to round out the meal without adding significant carbs.

Frequently Asked Questions

Is gochujang keto-friendly?
Gochujang is made with glutinous rice and fermented soybeans, so it does contain carbs — typically 4 to 8 grams per tablespoon depending on the brand. However, when used in small quantities as a flavoring agent rather than a primary ingredient, it fits within keto macros. This recipe uses just 2 teaspoons for the entire batch, which works out to roughly 1 gram of net carbs per serving from the gochujang alone. Always check the label on your specific brand, and if carbs are a concern, you can reduce the amount and supplement the heat with pure gochugaru flakes, which have minimal carbs.
Can I use a different cheese instead of mozzarella?
Absolutely. Mozzarella is ideal here because it melts smoothly and creates that iconic stretchy, golden top, but you have options. A blend of mozzarella and Gruyère adds a nuttier, more complex flavor. Monterey Jack or Colby work well for a milder taste. Avoid very hard cheeses like aged Parmesan as the sole cheese since they do not melt into a cohesive layer — though a tablespoon of grated Parmesan mixed in with the sauce adds excellent umami depth. All of these substitutions keep the carb count comparable.
How long does this bake last in the fridge, and can I freeze it?
Stored in airtight glass containers, individual portions keep well in the refrigerator for up to 5 days — the flavor actually improves on days 2 and 3 as the gochujang cream sauce mellows and the mushrooms absorb more of the seasoning. For freezing, wrap individual portions tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. The texture of the zucchini may soften slightly after freezing, but the overall dish holds up well.
How can I make this dairy-free or vegan keto?
For a dairy-free or vegan keto version, replace the mozzarella with a plant-based mozzarella shred that melts well — brands like Violife or Miyoko's work best for baking. Swap the cream cheese for cashew-based cream cheese, use coconut cream in place of heavy cream, and replace butter with coconut oil or vegan butter. Use coconut aminos instead of soy sauce to keep it soy-free as well. The texture will differ slightly — plant-based cheeses tend to be less stretchy — but the gochujang sauce carries so much flavor that the dish remains delicious. Check the carb counts on your vegan cheese, as some brands add starches that increase carbs.
Can I use an air fryer or different baking dish for this recipe?
You can adapt this recipe for an air fryer by dividing the mixture into two oven-safe ramekins or small baking dishes that fit your air fryer basket. Air fry at 350°F (175°C) for 12 to 15 minutes, checking after 10 minutes to ensure the cheese is not burning. The result will have crispier edges, which is actually a nice variation. For a different baking dish, a 9×13-inch dish will also work — the bake will be thinner and cook about 3 to 5 minutes faster, so check for doneness at 16 minutes. A cast-iron skillet is another excellent option if you want to go from stovetop to oven without dirtying a second dish.