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Recipes

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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Spaghetti Arrabiata by The Korean Vegan

Spaghetti Arrabiata by The Korean Vegan

Spaghetti Arrabiata
*Recipe by The Korean Vegan.

Arrabiata means "spicy", and in this version of the classic Italian spicy spaghetti we use gochujang paste to bring sizzle and fermented depth of flavor.

Ingredients

4 portions spaghetti noodles
2 tbsp olive oil
2 cloves garlic (sliced)
1⁄4 red onion (diced)
1 Fresno chile (sliced)
1 tbsp ORIGINAL Gochujang Paste
1⁄2 tbsp miso paste
1⁄2 red bell pepper
(chopped)
2-3 leaves fresh basil
1 cup marinara sauce
1⁄2 cup pasta water (reserved)

For the Assembly

1. Blend gochujang, miso paste, red bell pepper, basil and marinara sauce into a paste. Begin cooking the spaghetti according to package directions.

2. Add olive oil to large skillet over medium heat and brown the garlic and red onion until fragrant. Add Fresno chile slices and a ladle of pasta water.

3. Once pasta is slightly undercooked (al dente), add to the pan with garlic, onions and chile peppers.

4. Add bell pepper-gochujang paste to pasta, with some more pasta water and mix until spaghetti noodles are evenly coated. Add your favorite vegetables such as beans, spinach, zucchini and broccoli, and serve warm.

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Ramen Duk-bok-ki by The Korean Vegan

Ramen Duk-bok-ki by The Korean Vegan

Ramen Duk-bok-ki

*Recipe by The Korean Vegan

Korean rice cakes (translation: "duk") have a satisfying chew and cling to a good sauce like pasta. For when you're feelings carbs on carbs with a spicy kick, ramen duk-bok-ki is right there with you. Our sesame gochujang sauce brings it all together.

Ingredients

1 package Korean rice cakes (cylindrical)
1 package ramen noodles

2-3 tbsp sesame oil
1⁄4 yellow onion (sliced)
1 cup mushrooms (chopped)
1 clove of garlic (minced)
1⁄2 zucchini (chopped)
1 tbsp Gochugaru Chile Flakes

2 tbsp SESAME Gochujang Sauce
1-2 cups water
1 green onion (sliced)

 

For the Assembly

1. Add 2 tbsp sesame oil over medium heat in non-stick pan and brown the onions, mushrooms and garlic. Add in the zucchini and cook until it starts to soften.

2. Add the rice cakes, 1 tbsp oil (if needed) and gochugaru chile flakes and stir until contents are evenly coated.

3. Next, add 1-2 cups of water and SESAME Gochujang Sauce and stir. Add instant ramen noodles to the pan and cook over medium heat until sauce reduces and noodles are cooked.

4. Garnish with sliced green onion and serve.

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