Tag: gochujang paste
Korean Style Shrimp Bowls with Brown Rice
In case you haven’t noticed- I am obsessed with Asian food- all kinds… especially yummy bowls filled with noodles, rice, delicious meats and veggies. This one is Korean inspired… check it out…
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup brown rice
- 2 cups water
- 1 teaspoon salt
Heat a medium saucepan with the butter and oil. Add the rice and sauté for 30 seconds. Add the water and salt and bring to a boil. Cover ¾ of the pan with lid and simmer for 20 minutes. Cover all the way with lid and cook for another 20 minutes. Set aside.
Shrimp
- 2 tablespoons gochujang (Korean condiment)
- 2 tablespoons orange juice
- Zest of one orange
- 2 garlic cloves, grated
- 1 inch fresh ginger, grated
- 2 tablespoons tamari
- 2 teaspoons sesame oil
- 1 tablespoon honey
- 1 tablespoon rice vinegar
Mix the ingredients, taste, adjust and keep aside.
- 1 pound medium shrimp, peeled and deveined
- 2/3 cup all purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon salt
Mushrooms
- 2 tablespoons peanut oil
- 10 ounces mushrooms, sliced
- 2 garlic cloves, grated
- 1 teaspoon salt
- 1 teaspoon sesame oil
Heat a pan with the oil and add the mushrooms. Saute on high heat for 3 to 5 minutes. Add the garlic, salt and sesame oil. Saute for another 2 to 3 minutes and keep aside.
Broccolini
- 2 tablespoons peanut oil
- 1 bunch broccolini, ends cut off
- 1 teaspoon salt
Heat a pan with the oil and add the brccolini. Saute on medium high heat till the greens are a bit soft but not over done- about 5 minutes. Add salt and keep aside.
- 4 eggs fried with a soft yolk if using
Arrange the rice with some shrimp, accompanied by the sautéed mushrooms and broccolini. Top with a fried egg and some sriracha if desired. Garnish with sesame seeds.
Korean Style Noodles with Sausage and Bok Choy
We love, love noodles in our house- so I am always experimenting with different flavors. This one is with some Korean flavorings- especially the gochujang paste which is a Korean chili paste. It is delicious and can be used for marinades as well. This dish was yummy!!
- 12 ounces any style noodles, cooked according to package directions, keep aside
- 2 tablespoons peanut oil
- 4 to 5 sausage links, casings removed and crumbled, I used Asian style pork sausages
- 2 cups Cremini and Shitake mushrooms, sliced
- 4 to 5 baby bok choy, chopped, with the whites and greens separated
Gochujang Sauce
- 2 tablespoons gochujang paste (Korean spicy paste)
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons honey
- 2 tablespoons water
- 3 to 4 eggs
Mix all the ingredients in a small bowl and taste it. Add more paste if more spiciness is desired. Keep aside.
Heat a wok like pan with the peanut oil. Add the sausage and brown on medium high heat for 4 to 5 minutes. Take the sausage out with a slotted spoon. Add the mushrooms and bok choy whites. Saute on medium high heat for 3 to 4 minutes. Return the sausage back to the pan with the noodles. Add the sauce and mix well. Top with the bok choy greens. Mix well and taste for seasonings. Serve with a soft fried egg on top.