Recipes

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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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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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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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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