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.
f canola oil and the Gochujang sauce ingredients in a bowl.
Note: original recipe specified 3 tablespoons Korean kochujang sauce. I used sambal oelek sauce which
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Stir in 1 teaspoon barbecue sauce. Keep warm.
In the
Add drained pinto beans and Korean barbecue sauce and combine well. Cancel
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
>To make the spicy gochujang sauce, combine 1/4 cup
ver high heat. Add butter, gochujang, and shallots. Cook, stirring, until
74 degrees C). Brush barbeque sauce on top of chicken. Cover
ll the ingredients for the sauce and stir until bubbling. Toss
Spray the inside of a slow cooker with coconut oil cooking spray. Place pork inside cooker and slather all sides with barbeque sauce. Top with sweet onion. Cover and cook on High for 3 hours.
Mix gochujang into the resulting sauce in the slow cooker. Continue cooking on High until pork is fork-tender, about 1 hour more.
Combine gochujang, onion, vinegar, chicken stock, honey, brown sugar, ginger, soy sauce, mustard
Peel and finely grate ginger.
Place the finely minced garlic and ginger in a large saucepan or wok and add the remaining ingredients: gochujang, tamari soy sauce, rice wine vinegar, dark brown sugar, fish sauce and toasted sesame oil.
Cook over medium heat until the sauce starts to thicken, about 2-3 minutes.
Toss the chicken, fish, noodles, rice or vegetables in the sauce to coat -- and serve.
Whisk gochujang, green onions, soy sauce, rice vinegar, garlic, sesame seeds, sugar, ginger, and sesame oil together in a bowl until smooth.
brown sugar, 2 tablespoons vinegar, gochujang, and black sesame seeds together
Mix all ingredients together and let sit for at least 2 hours in the refrigerator before serving to let the flavors blend.
This will be heavy in the green onion department, so if you don't want as much, cut it down a little, but we love them and the green onions are what all of us go for first.
This is great with any kind of steamed or fried dumpling (like Chinese dumplings or Korean mandu).
ust prior to serving add Korean soybean paste then blend until
mall bowl combine Bacon slices, Korean Chile Seasoning, and Chipotle Seasoning
Mix brown sugar, soy sauce, sesame oil, red pepper and ginger.
heat olive oil ovr medium heat.
add garlic, stirring constantly until fragrant (1 min).
Add ground beef (1lb for full recipe), crumble.
drain fat.
stir in sauce mix and onions until combined, simmer until heated.
serve over rice.