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Recipes

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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Marinated Tofu Stir Fry by The Korean Vegan

Marinated Tofu Stir Fry by The Korean Vegan

Marinated Tofu Stir Fry
*Recipe by The Korean Vegan.

Kick your stir fry up a notch with some added heat! The combination of gochujang and chili flakes is sure to pack an extra flavorful punch. 

Ingredients

1 13 oz. box extra firm tofu (cut into 1⁄2-inch cubes)
1 tbsp potato starch (can sub corn starch)
3 tbsp sesame oil
4 cloves garlic (minced)
3 tbsp GARLIC Gochujang Sauce
2 tsp GOCHUGARU Korean Chile Flakes
1⁄2 cup water
2 scallions (chopped)
1 handful fresh chile peppers or sliced bell peppers

For the Assembly

1. Pat tofu dry and coat with with potato starch.

2. Cook tofu in 2 tbsp of sesame oil over
medium heat until all sides are browned. Remove from heat and set aside.

3. In same pan, add remaining 1 tbsp sesame
oil, garlic, gochujang, gochugaru chile flakes and vegetables and sauté until slightly charred.

4. Add back the tofu, together with 1⁄2 cup of water. Cook over low heat until sauce thickens (this should take about 1 minute).

5. Garnish with scallions and serve warm.

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Gochujang: 2-in-1 Marinade & Dressing by Chef Paul Wang

Gochujang: 2-in-1 Marinade & Dressing by Chef Paul Wang

We're all about that sauce! This Gochujang sauce can be used as a salad dressing or a marinade for your protein of choice, it can even be used as a dipping sauce. Spicy, tangy, sweet, savory, umami, this is your new go-to condiment. 

*recipe by Chef Paul Wang

Ingredients:

  • 3 tbsp. Mother-in-Law’s Original Gochujang
  • 3 tbsp. rice wine vinegar or apple cider vinegar
  • 2 tbsp. agave nectar or honey
  • 2 tbsp. avocado oil or vegetable oil
  • 1 tsp. sesame oil
  • 1 tsp. soy sauce
  • ½ tsp. freshly ground black pepper
  • 1 tsp. grated garlic

Directions:

  1. Whisk all ingredients together until smooth.
  2. Use as a marinade for proteins or as a dressing for salads.

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