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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: 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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