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Recipes

Broccolini with Gochugaru Chile Flakes

Broccolini with Gochugaru Chile Flakes

Broccolini with Gochugaru Chile Flakes

Brighten up some broccolini with garlic and gochugaru chile flakes.

Ingredients

2 bunches broccolini, rinsed and trimmed of tough ends 
4 cloves garlic, thinly sliced 
¾ tsp Gochugaru Chile Flakes
1-2 tbsp olive oil 
salt, to taste 
lemon juice, to taste 

For the Assembly

1. Bring a large pot of water to the boil. Blanch the broccolini in the boiling water until the vegetables turn bright green and start to become tender, about 3-5 minutes. Remove with tongs and rinse with cold water. Set aside. 

2. In a large pan, heat the oil over medium heat. Add the garlic and gochugaru chile flakes and cook, stirring constantly, until fragrant, about 1 minute. Add the blanched broccolini and increase the heat to high. Toss to coat the broccolini in the chile-garlic oil and salt to taste. Sauté until the broccolini florets start to brown, about 2 minutes. Remove from heat. Transfer to a platter and squeeze over fresh lemon juice, to taste.

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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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Russian Carrot Salad

Russian Carrot Salad

Over the years, there have been several waves of Korean immigration to neighboring Russia. The Russian palate fell in love with the spicy, acidic way that these Korean immigrants prepared carrots with local ingredients to try to mimic the flavor of kimchi. The toasted coriander is not to be skipped.

Russian Carrot Salad

2 lbs. carrots, peeled
3 cloves garlic, minced
½ cup neutral-tasting oil, such as vegetable or avocado
¼ cup rice vinegar
½ tsp. coriander seeds, toasted and ground
1 tsp. sweet paprika
1 tsp. black peppercorns, ground
1.5 tsp. gochugaru chile flakes
1.5 tbsp. ORIGINAL Gochujang Paste
1 tsp. sugar, or more as needed
Salt

1. Whisk together all of the ingredients except for the carrots, salt, and sugar in a small bowl. This is your dressing. Set aside.

2. Using a mandolin slicer, slice the carrots into long, thin strips (aka julienne). Place the sliced carrots in a large bowl and toss with approx 1.5 tsp of salt. Set aside until the carrots begin to soften, about 20 minutes.

3. When the carrots have softened, place them in a fine mesh sieve and give them a good rinse to remove the excess salt. Allow to drain well.

4. Transfer the dressing and carrots to a bowl and toss to combine. Taste and add sugar little by little as needed (this will depend a lot of how sweet your carrots are), and season to taste with salt as desired. 

Serves 4-6 people as a side dish.

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