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Recipes

Kimchi Hot Dogs

Kimchi Hot Dogs

Kimchi Hot Dogs

One of our four favorite hot dog topping combinations is sure to please every guest at your cookout.

Our Topping Picks:

Frank from Grand Rapids – Kimchi ranch dressing + shredded cabbage + crispy fried onions

Aloha Dog – Kimchi + bacon + grilled pineapple relish

Hot Girl Summer – Kimchi + avocado + scallions + black sesame seeds + SESAME Gochujang Sauce

New All-American – Kimchi + chili + cheese + ruffled potato chips + chopped jalapeño

 

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Gochujang Carrot Bacon

Gochujang Carrot Bacon

Gochujang Carrot Bacon

The most delightful carrot bacon is made with just gochujang, soy sauce, and oil. Some may say its 24 carrot magic.

Ingredients

4 carrots, peeled and trimmed 
2 tbsp ORIGINAL Gochujang Paste 
1 tsp soy sauce 
2 tbsp vegetable oil or other neutral-tasting oil 

For the Assembly

1. Preheat oven to 300F. Place a baking rack lined with parchment paper on top of a baking sheet. 

2. Using a Y-peeler or mandolin, peel the carrots into strips lengthwise. 

3. In a medium bowl, mix together the gochujang, soy sauce, and oil until well combined. Add the carrots to the mixture and toss until well coated. Let sit for 10 minutes at room temperature to allow the marinade to absorb. 

4. Lay the marinated carrot slices onto the rack topped baking sheet. Transfer to preheated oven and bake 20-25 minutes, flipping halfway through. Keep an eye on the carrot bacon to make sure that it is crisp, but not burned. 

 

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Gochujang Crispy Tofu

Gochujang Crispy Tofu

Crispy Gochujang Tofu

Spice up your simple fried tofu with garlic gochujang.

Ingredients

1 block extra firm tofu, cut into ½ inch cubes 
1/2 cup corn starch
½ tsp fine salt 
4-5 tbsp GARLIC Gochujang sauce 
oil, for frying 
water, as needed

For the Assembly

1. Pat tofu dry. Combine the corn starch and salt in a small bowl and toss tofu to coat. 

2. In a pan set over medium-high heat, heat 1 tbsp oil, or just enough to coat the pan. Gently fry the cubes of tofu in batches, taking care not to overcrowd the pan, until all sides are golden. Set aside. 

3. Reduce heat to low and add half the tofu back to the pan. Add the gochujang sauce. Toss the sauce with the tofu, adding water by the spoonful if required to help the sauce coat the tofu without burning. Add in the rest of the tofu and more sauce and water if required to achieve the desired level of sauciness. Serve warm. 

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