Category: Korean

Spicy Korean Rice Cakes (Tteokbokki)

8 ounces fresh or thawed frozen tteok (see note) 4 ounces beefsteak, such as chuck or sirloin, very thinly sliced 1/2 teaspoon soy sauce 2 teaspoons sesame oil 2 cloves garlic, minced 1 small onion, thinly sliced 2 cups green cabbage, cut crosswise into large pieces (optional) 1 to 2 tablespoons gochujang (Korean chile paste)… Continue reading Spicy Korean Rice Cakes (Tteokbokki)

Pressure Cooker Gochujang Ribs

Ribs: 2 baby back pork side ribs about 2 lbs, each cut into 4 pieces 1/2 cup soy sauce 6 green onions sliced 1/3 cup rice wine vinegar 1/3 cup packed brown sugar 1/4 cup honey 2 tbsp sesame oil 2 tbsp fresh gingerroot minced 2 tbsp gochujang paste 4 cloves garlic minced 1 tsp… Continue reading Pressure Cooker Gochujang Ribs

Crispy Cauliflower with Gochujang

2 lb/910g cauliflower, broken into bite-sized florets 2 Tbsp/30ml extra-virgin olive oil fine sea salt 1/2 cup/120ml water 2 Tbsp/40g gochujang 2 Tbsp/30ml apple cider vinegar 1 Tbsp grated fresh ginger 1 tsp/5ml light soy sauce 1/2 tsp packed light brown sugar 2 Tbsp/20g roasted salted peanuts 1 Tbsp chopped chives Preheat the oven to… Continue reading Crispy Cauliflower with Gochujang

Gochujang Barbecue Ribs With Peanuts and Scallions

FOR THE RIBS AND RUB: 3 racks St. Louis-style spareribs (2 1/2 pounds each) 1/2 cup kosher salt (note: most readers said this was far too much!) 1/2 cup packed light brown sugar 1/4 cup ground black pepper FOR THE GOCHUJANG BARBECUE SAUCE: 1/2 cup gochujang 1 1/2 cups apple cider vinegar 1/2 cup packed… Continue reading Gochujang Barbecue Ribs With Peanuts and Scallions

Coconut-Gochujang Glazed Chicken With Broccoli

2 tablespoons canola oil 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch pieces Kosher salt and black pepper 1 (2-inch) piece fresh ginger, peeled and cut into matchsticks (about 1/3 cup) 1/2 cup unsweetened coconut milk 3 tablespoons turbinado sugar or 2 tablespoons light brown sugar 2 tablespoons gochujang paste 2 tablespoons… Continue reading Coconut-Gochujang Glazed Chicken With Broccoli

Gungjung Tteokbokki (Korean Royal Court Rice Cakes)

1/4 cup low-sodium soy sauce 2 tablespoons turbinado sugar 1 tablespoon minced garlic 1/2 teaspoon black pepper 1/4 cup finely chopped scallions 1/2 teaspoon roasted sesame oil 4 ounces beef rib-eye or sirloin steak 1 pound 2-inch-long cylindrical rice cakes 2 tablespoons safflower or canola oil 1/2 small yellow onion, thinly sliced (about 1/2 cup)… Continue reading Gungjung Tteokbokki (Korean Royal Court Rice Cakes)

Korean Meatballs and Noodles

1 pound ground beef, preferably short rib and chuck 1 1/2 tablespoons honey 1 teaspoon ground black pepper 1 tablespoon Asian sesame oil 1 tablespoon rice vinegar 1/3 cup chopped peeled Bosc or Asian pear 1/4 cup chopped onion 1/2 tablespoon grated ginger 3 tablespoons soy sauce 2 cloves garlic, minced 1 large egg, beaten… Continue reading Korean Meatballs and Noodles

Gochujang-Glazed Eggplant With Fried Scallions

1 pound Asian eggplant (about 3 large; preferably Korean, or Chinese or Japanese), halved lengthwise and cut into 4- to 5-inch segments 1 teaspoon kosher salt 2 tablespoons gochujang 1 tablespoon soy sauce 2 packed teaspoons dark brown sugar 1 teaspoon toasted sesame oil 2 garlic cloves, finely grated 1/2 cup olive oil 4 scallions,… Continue reading Gochujang-Glazed Eggplant With Fried Scallions

Bulgogi Eggplant

1 pound Asian eggplant, especially Korean (2 to 3 large), cut in half crosswise, then lengthwise into 1/4-inch-thick slices 1/2 teaspoon kosher salt (Diamond Crystal) Neutral oil, such as vegetable or canola, for grilling 1 tablespoon soy sauce 1 tablespoon maple syrup 1 tablespoon granulated sugar 1/4 teaspoon garlic powder Freshly ground black pepper 1… Continue reading Bulgogi Eggplant

Spicy-Sweet Korean Barbecue Sauce (Ssamjang)

1/4 cup fermented soybean paste (doenjang) 1 to 2 teaspoons Korean red chile paste (gochujang) 1 garlic clove, minced 1 scallion, chopped 1 teaspoon sugar or honey 2 teaspoons roasted sesame oil 1 teaspoon sesame seeds, toasted In a bowl, combine all ingredients, adjusting the amount of chile paste to taste. Use immediately or cover… Continue reading Spicy-Sweet Korean Barbecue Sauce (Ssamjang)

Beef Bulgogi

1 pound well-marbled, boneless sirloin, tenderloin or skirt steak 4 large garlic cloves 1 cup peeled, chopped ripe Asian or Bosc pear 3/4 cup finely chopped onion 1 teaspoon finely chopped ginger 1 scallion, chopped 2 tablespoons soy sauce 1 tablespoon roasted sesame oil 1 tablespoon light brown sugar or honey 1/2 teaspoon black pepper… Continue reading Beef Bulgogi

Skirt Steak Bulgogi

2 pounds skirt steak, cut into 4-inch-long pieces 1 medium Asian pear or Fuji apple (about 8 ounces), peeled, cored and chopped 1 cup chopped yellow onion, plus 1 large yellow onion, cut into ½-inch-thick rounds 10 large garlic cloves, peeled 1 (2-inch) piece fresh ginger, peeled and chopped 1/4 cup soy sauce 1/4 cup… Continue reading Skirt Steak Bulgogi

Korean Sheet Pan Shrimp

4 T gochujang sauce 4 T sesame oil 4 T honey 1 lb shelled fresh or frozen shrimp (I prefer anywhere between 16-25/lb.) 1 red pepper cut into large cubes 3/4 lb parboiled green beans 2 – 3 scallions cut on diagonal in 3- inch sections Garlic Chips (In the salad section with croutons) Chili… Continue reading Korean Sheet Pan Shrimp

Sheet-Pan Gochujang Shrimp and Green Beans

2 tablespoons plus 2 teaspoons gochujang 2 tablespoons extra-virgin olive oil or sesame oil 1 tablespoon soy sauce 2 teaspoons honey 1 pound large shrimp, peeled and deveined 1 pound green beans, trimmed Place an oven rack as close to the broiler as possible. (If your broiler is in a drawer below the oven, skip… Continue reading Sheet-Pan Gochujang Shrimp and Green Beans

Yangnyeom Sauce

1/2 cup ketchup 2 tablespoons gochujang 2 tablespoons rice vinegar 2 tablespoons maple syrup 1 tablespoon strawberry jam 1 tablespoon soy sauce 1 tablespoon finely grated garlic Freshly ground black pepper In a small bowl or liquid measuring cup, whisk the ketchup, gochujang, rice vinegar, maple syrup, strawberry jam, soy sauce and garlic until well… Continue reading Yangnyeom Sauce

Asian Cucumber Salad (with Variations)

1 1/2 pounds Turkish, Persian or English cucumbers (about 5 cups sliced) 1/2 teaspoon salt 4–5 scallions, finely sliced 1 teaspoon ginger, grated 1 clove garlic, finely minced 1/4 cup rice vinegar 1 tablespoon soy sauce 1 tablespoon toasted sesame oil 1 tablespoon maple syrup (or honey, or sugar) 1 teaspoon red chili paste (or… Continue reading Asian Cucumber Salad (with Variations)

Air Fryer Korean Grilled Pork Dae Ji Bulgogi

1 lb Boneless Pork Shoulder cut into 1/2″ thick slices 1 Onion thinly sliced 2 tbsp gochujang (Korean red pepper paste) 1 tbsp Minced Ginger 1 tbsp Minced Garlic 1 tbsp Soy Sauce 1 tbsp rice wine 1 tbsp Sesame Oil 1 tsp Sugar Or Other Sweetener Equivalent 1/4-1 tsp Gochugaru or cayenne pepper 1… Continue reading Air Fryer Korean Grilled Pork Dae Ji Bulgogi

Air Fryer Beef Bulgogi

1.5 pounds Sirloin Steak, or chuck steak, sliced thinly against the grain 3 Chopped Green Scallions, cut into 2-3 pieces each 1 cup shredded carrots 3 tablespoons Soy Sauce 2 tablespoons Brown Sugar, or 2 teaspoons Splenda for low carb 2 tablespoons Sesame Oil 2 tablespoons Sesame Seeds 2 teaspoons Minced Garlic 1/2 teaspoon Ground… Continue reading Air Fryer Beef Bulgogi