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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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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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Gochujang Grilled Chicken

Gochujang Grilled Chicken

Gochujang Grilled Chicken

How to make chicken actually tasty? Paint on this simple gochujang sauce for savory spicy kick.

Ingredients

6-8 bone-in skin-on chicken quarters 
¾ cup ORIGINAL Gochujang Paste 
¼ cup avocado oil, or other neutral high-smoke point oil 
½ tsp cracked black pepper 
salt and pepper, to taste 

For the Assembly

1. Preheat grill so that one side is medium-high heat (300-350F) and the other side is low heat. 

2. Blend together the gochujang paste, oil, and cracked black pepper until well combined. Pat the chicken skin dry with paper towel. Season to taste with salt and pepper. 

3. Lightly oil the grate on the medium-high heat side of the grill to prevent the chicken from sticking. Place chicken on grill, skin side down. Cook, with the lid closed, until the chicken is two-thirds done, flipping occasionally, about 20-25 minutes. 

4. Move the chicken over to the low heat side of the grill and brush with the gochujang mixture. Close the lid and cook 2 minutes, and repeat the brushing process, flipping and brushing the chicken with the gochujang mixture until nicely glazed and lightly charred. Remove from grill and rest the chicken for 5 minutes before serving to let the juices settle. 

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