ver high heat. Add butter, gochujang, and shallots. Cook, stirring, until
Sprinkle ribs with salt and pepper and place them in the instant pot. Add in 1 tbsp of the gochujang and 1 cup of water. Cook on high pressure for 35 mins and natural release for 15 minutes.
While the ribs are cooking, make the glaze. Whisk together the remaining gochujang, honey, sesame oil and water. Set aside.
Move the ribs to a baking sheet, careful not to break up the tender meat. Brush with gochujang glaze and broil in the oven for 5-7 minutes Rotate them as needed.
Serve with rice and chopped green onions.
ix all the following ingredients (gochujang, soy sauce, wine, brown sugar
Heat butter and sesame oil over medium heat in a large skillet. Stir in white parts of green onion and garlic; cook until softened and fragrant, about 1 minute. Add shrimp; cook, stirring, until shrimp are opaque, 3 to 5 minutes. Stir in gochujang, soy sauce, and honey; toss to coat.
Stir cucumber, carrot, green parts of green onion, and sesame seeds together in a small bowl.
Top lettuce leaves with shrimp mixture and cucumber mixture. Serve with lemon wedges.
Combine gochujang, onion, vinegar, chicken stock, honey,
brown sugar, 2 tablespoons vinegar, gochujang, and black sesame seeds together
up water, black bean sauce, gochujang, soy glaze, and soy sauce
Heat a large saucepan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add tomatoes, vinegar, brown sugar, Worcestershire sauce, gochujang, soy sauce, molasses, garlic, and lime juice. Bring to a simmer. Remove from heat and allow sauce to cool for at least 15 minutes.
Fill a blender with the sauce. Puree until smooth.
Strain sauce through a sieve and pour into sterilized Mason jars.
Whisk gochujang, green onions, soy sauce, rice vinegar, garlic, sesame seeds, sugar, ginger, and sesame oil together in a bowl until smooth.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
1) Prepare boiled eggs, cut the veggies and abura-age.
2) In a bowl, mix gochujang sauce.
3) Boil the water in a frying pan. When it has boiled turn down to medium heat and add rice cake.
4) When rice cake is soft, simmer on a low heat and add all ingredients and combine with gochujang sauce.
5) When veggies are cooked through and sauce is thick, top with shredded cheese.
6) Sprinkle white sesame seed on top.
ieces with 1/4 cup gochujang paste in a bowl; set
Create gochujang paste: Mix gochujang with sugar, grated garlic cloves,
0 minutes.
Meanwhile, whisk gochujang and 1/4 cup hot
n the refrigerator.
This recipe serves about 4 for banchan
f canola oil and the Gochujang sauce ingredients in a bowl