Recipes

Gochujang Grilled Chicken

How to make chicken actually tasty? Paint on this simple gochujang sauce for savory spicy kick.

Ingredients

6-8 bone-in skin-on chicken quarters 
¾ cup ORIGINAL Gochujang Paste 
¼ cup avocado oil, or other neutral high-smoke point oil 
½ tsp cracked black pepper 
salt and pepper, to taste 

For the Assembly

1. Preheat grill so that one side is medium-high heat (300-350F) and the other side is low heat. 

2. Blend together the gochujang paste, oil, and cracked black pepper until well combined. Pat the chicken skin dry with paper towel. Season to taste with salt and pepper. 

3. Lightly oil the grate on the medium-high heat side of the grill to prevent the chicken from sticking. Place chicken on grill, skin side down. Cook, with the lid closed, until the chicken is two-thirds done, flipping occasionally, about 20-25 minutes. 

4. Move the chicken over to the low heat side of the grill and brush with the gochujang mixture. Close the lid and cook 2 minutes, and repeat the brushing process, flipping and brushing the chicken with the gochujang mixture until nicely glazed and lightly charred. Remove from grill and rest the chicken for 5 minutes before serving to let the juices settle. 

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Shredded Squid with Gochujang (Ojingeochae Muchim)

This dish has some sweet, sweet heat and deep savory flavor from the combination of gochujang and jerky-textured semi-dried squid. It is typically eaten as banchan (the word for the myriad of little side dishes that come with a traditional Korean meal), with a hot bowl of rice, or alone as a drinking snack. It is well worth sourcing good semi-dried squid for this recipe. The product is also sold under the name dried cuttlefish.

3 cups shredded semi-dried squid
2 tbsp. ORIGINAL Gochujang Paste
2 tbsp. gochugaru chile flakes
¼ cup mirin
1 tbsp. sesame oil
3 tbsp. honey
Black sesame seeds, for garnish
Water, as needed

1. Combine all of the ingredients, except for the squid and sesame seeds.

2. Set an unoiled nonstick pan over low heat. Add the squid and pour the mixture of wet ingredients over top. Cook until bubbles start simmering, 2-3 minutes.

3. Move the mixture around to coat. Add 2-3 tbsp water to help the glaze to cook out properly. Cook for 1-2 more minutes until the squid is glazed.

4. Transfer to serving dish and garnish with black sesame seeds. Serve with hot rice, as banchan, or as a drinking snack.

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Nokdujeon is a popular street food in Korea where it is sold at public markets and much documented by Youtubers. The mung beans are ground fresh, creating a somewhat fluffy interior, while the hard frying creates a super crispy exterior. Traditionally, Nokdujeon is fried in beef fat. If you have beef fat on hand, try it out for a true taste of Korean street food.

*recipe by Chef Paul Wang

2 c. dried mung beans or dried split yellow lentils, soaked in water overnight
8 oz. Mother-in-Law’s HOUSE Napa Cabbage Kimchi, chopped
¼ c. sweet rice flour
4 oz. bean sprouts
6 scallions, 1” slices
8 oz. ground pork
1 egg
2 tbsp. soy sauce
1 tbsp. rice wine vinegar
2 garlic cloves, minced
1” knob ginger, minced
2 tsp. kosher salt
1 tsp. black pepper
1 tbsp. sesame oil
1 c. vegetable oil (for frying)

Directions:

1. Rinse soaked mung beans in cold water, drain.
   
   
2. In a blender, add mung beans and 1 c. cold water and blend until mung beans are smooth.
   
   
3. In a large bowl, combine kimchi, sweet rice flour, bean sprouts, scallions, ground pork, egg, soy sauce, rice wine vinegar, garlic, ginger, salt, black pepper and sesame oil.
   
   
4. Pour mung bean paste into the vegetable meat mixture and mix together well.
   
   
5. Heat ½ c. vegetable oil in a large nonstick pan over medium high heat.
   
   
6. Pour ½ c. pancake batter into the pan and pat down to a ½” thick disk.
   
   
7. Fry pancakes for 4 minutes on each side, or until the center is cooked and the edges are golden brown.
   
   
8. Transfer pancakes onto a paper towel lined plate. Serve immediately.

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A crispy, crunchy chile topper for anything you want to add a touch of heat and texture to. 

*recipe by Chef Paul Wang

Ingredients:

• 1 c. Mother-in-Law’s Gochugaru Chile Flakes
• 1 tsp. soy sauce
• 1 tsp. white pepper, ground
• 1 tsp. sichuan peppercorn, crushed
• 1 tsp. granulated sugar
• 1 tbsp. kosher salt
• 1 tbsp. ginger, finely chopped
• 1 c. vegetable oil
• 10 cloves garlic, finely chopped

Directions:

1. In a medium heat proof bowl, combine gochugaru, soy sauce, white pepper, sichuan peppercorn, sugar, salt, and ginger. Mix together and set aside.
   
   
2. In a small saucepan, combine garlic and vegetable oil over low heat. Whisk together. (It is important that the oil is at room temperature when you combine it with the garlic.)
   
   
3. Fry garlic over low heat, whisking constantly (this allows them to fry evenly, without clumping). Garlic will slowly turn golden brown after 10 minutes. Remove from heat immediately.
   
   
4. Strain fried garlic through a fine-mesh sieve set over a heat proof cup or bowl. Reserve strained oil, and allow garlic to cool in the sieve.
   
   
5. Add the reserved oil back into a small saucepan over medium-high heat.
   
   
6. Heat oil to 375°F, or test it the old school way by adding a single flake of gochugaru into the oil - it should sizzle and crisp up right away. Remove from heat.
   
   
7. Carefully pour hot oil over the gochugaru mixture. The mixture will bloom and begin sizzling. Gently stir and allow gochugaru crisp to come to room temperature.
   
   
8. Add the fried garlic into the gochugaru crisp and stir until well combined.
   
   
9. Store in an airtight jar in the fridge for up to 3 months. Stir well before serving.

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