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Category Archives: Korean

Cheese Buldak

August 20, 2019

This is a delicious recipe- a Korean version of chicken parm.. kind of- it has Korean rice cakes mixed with tomato sauce and the iconic Korean pepper paste, gochujang! If you like Korean food and want to try something at home, this is a great way to experiment. I have made the recipe more accessible and not as spicy.

¼ cup gochugaru (Korean red-pepper flakes)

2 tablespoons gochujang (Korean red-pepper paste)

3 tablespoons light brown sugar

3 cloves garlic, peeled and minced (about 2 tablespoons)

1 (1-inch) piece ginger, peeled and minced (about 1 tablespoon)

1 tablespoon soy sauce

½ teaspoon freshly ground black pepper

1 pound boneless, skinless chicken thighs, cut into ¾-inch cubes

2 tablespoons neutral oil, such as canola or peanut

4 ounces sliced Korean rice cakes (optional)

6 to 8 ounces low-moisture mozzarella, thinly sliced

2 scallions, sliced, for garnish

 

Combine the gochugaru, gochujang, brown sugar, garlic, ginger, soy sauce and black pepper in a medium bowl and mix well. Add the chicken and stir until it is well coated.

If you’re using the rice cakes, swirl the oil into a large, oven-safe skillet set over medium-high heat and wait for it to shimmer. Add the rice cakes and cook, turning the cakes often, until they are a little crisp, 3 to 4 minutes. Transfer the rice cakes to a small bowl and set aside. If you’re not using rice cakes, simply swirl the oil into the pan and move along to the next step.

Add the chicken mixture to the pan along with ¼ cup water. Cover and cook over medium-high heat, stirring occasionally, until the chicken is cooked through, 8 to 10 minutes, stirring in the rice cakes halfway through, if using. Meanwhile, heat the broiler in your oven.

Remove the chicken from the heat. Cover the pan with the sliced mozzarella, then slide the pan under the broiler. Cook until the cheese has melted and browned in spots, about 2 minutes. Remove from the oven, and sprinkle with scallions. Serve immediately, with rice.

 

 

Gochujang Tofu Stir Fry

February 4, 2019

We love, love Korean cuisine- this one is a play on the Korean flavors…

4 tablespoons Gochujang

2 tablespoons soy sauce

2 tablespoons honey

3 garlic cloves, minced

2 tablespoons Mirin

1 teaspoon salt

 

Mix the ingredients in a small bowl and keep aside.

 

1 18 ounces firm tofu package, cut into 1 inch cubes

3 tablespoons corn starch

1 teaspoon salt

¼ cup peanut oil

 

Transfer the tofu into a medium bowl, add the corn starch and salt. Mix  well till all cubes are coated properly. Heat a frying pan with the peanut oil and brown the tofu on medium heat till all sides are golden brown. Drain on some paper towel and keep aside.  Save the peanut oil for stir frying the veggies.

 

1 medium onion, sliced

2 cups Cremini or any mushroom of choice, slices

1 large red bell pepper, sliced

4 cups Chinese broccoli, or bok choy or spinach

3 green onions, cut into 1 inch pieces

2 teaspoons black sesame seeds

 

Heat a wok like pan with 2 tablespoons of the saved peanut oil. Add the onion and sauté for 2 to 3 minutes on medium heat. Add the mushrooms and sauté on high for 4 to 5 minutes. Add the red pepper and cook for 2 to 3 minutes on medium heat. Add the greens and let them wilt and add the browned tofu and the gochujang sauce. Mix well and bring to a boil. Check for seasonings. Garnish with green onions and sesame seeds. Serve with jasmine rice.

 

 

 

Korean Style Burgers with Spicy Coleslaw

June 25, 2018

Korean cuisine is currently my family’s favorite right now… amongst other Asian cuisines. We love all Asian cuisines but right now gochujang is always on my mind…

  • 1 pound ground pork
  • 3 green onions, trimmed
  • 1/3 cup cilantro, chopped
  • 2 garlic cloves, peeled
  • 1 inch ginger, peeled
  • 2 teaspoons gochujang sauce
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon tamari
  • 1 teaspoon salt
  • 1 egg, beaten

Transfer the pork to a mixing bowl and keep aside. Transfer the green onions, cilantro, garlic and ginger to a food processor and process till chopped fine. Add to the ground meat. Add the gochujang, sesame oil, tamari, salt and egg. Mix well and refrigerate at least for an hour. Take out of fridge half an hour before making the burgers. Form into equal sized 4 to 5 patties and cook on stove or grill. Serve on ciabatta rolls topped with the spicy coleslaw.

Spicy Coleslaw

  • 2 cups mixed cabbage coleslaw mix
  • 1 jalapeno, deseeded and chopped
  • ¼ cup cilantro, chopped
  • 2 tablespoons gochujang sauce
  • ½ cup mayonnaise
  • 1 teaspoon sesame oil
  • 1 tablespoon tamari
  • 1 teaspoon salt
  • Juice of a small lime

Mix the gochujang, mayonnaise, sesame oil, tamari, salt and lime juice in a medium bowl. Add the coleslaw mix, jalapeno and cilantro. Mix well and check for seasonings. Serve on top of burgers.