A honey mustard sauce with Korean flavors coats the fried chicken on this crispy, spicy, and tangy sandwich.
Sweet and spicy beef, kimchi, edamame, and a cucumber salsa make these Korean inspired nachos addictive.
I had planned on making a Korean fried rice, but got lazy and put everything into a baking dish instead. It came out great!
Chicken thighs are marinaded in a Korean sauce spiked with The Black Grouse scotch. Serve with kimchi, grilled veggies, and rice. And more scotch.
These noodles are tossed with a sauce that has gochujang, pork, zucchini, and cabbage.
Ingredients1 Pound Ground Pork1 Onion (diced) 3 Cloves Garlic (grated) 2 Inches Ginger (grated) 2 Carrots (diced) 1 Large Tablespoon Korean Pepper Paste (gochujang) 1 Large Tablespoon Korean Bean Paste (doenjang) 2 Quarts Chicken Stock1 Cup Live Apple Cider Vinegar3/4 Head Cabbage (shredded) 1 Package Enoki Mushrooms2 Cups Korean Rice Cakes1 Package Tofu (medium firmness)…
I was in the mood for some Korean style kimchi pancakes, but wanted to make them with fresh veggies instead of the normal fermented cabbage. I went to the store and just grabbed a couple vegetables I felt like eating and went for it. I tossed the veggies in some vinegar and chile paste to let them marinate a little before adding the flour to make the pancake batter. I loved these pancakes. The crunch of the almost raw cauliflower combined with the crispy browned edges made for a real textural treat, and the deep savory flavors in the gochujang caused a craving for the next bite every time.
Everyone loves super tender ribs that come right off the bone, and I bet you think that they are really hard to make. Well guess what? You take the ribs out of the packaging, dump some liquid onto it, put it in the oven, go play some video games, and boom, ribs. The one tricky part is getting that liquid just right. I wouldn’t use just any liquid floating around your dorm room, like whey protein shakes or bong water, you need to make a really flavorful concoction with a balance of sweet, sour, salty, and spicy. I’ve found that Korean Bulgogi marinade fits the bill just perfectly.
The premise of this dish was to to create a textural study between 3 different gummy ingredients, braised octopus, potato gnocchi, and korean rice cake. All 3 of these things can remind me of each other, so I thought it would be fun to put them all together in a korean flavored sauce. It came out pretty tasty in the end, but I don’t feel that I fully achieved what I was going for. The main issue was the size differences between the 3 main ingredients. I was aiming to make them all a similar size and shape but failed. Regardless, if you like octopus you will enjoy this dinner, but on a normal night I would make it with either gnocchi or rice cake, and not both.
Corned beef, potato, carrot, cabbage. Sounds like boiled dinner, not Asian influenced sliders. But I adapted all these ingredients this past weekend for a lazy afternoon with some friends. These little sandwiches came out awesome, and would be perfect to make with your corned beef leftovers from this weekend! Cheers to 1000 blog posts!
When I was frying some tofu one day, I noticed that it sticks together really easily. As the tofu cooks, it basically binds to any other tofu cooking nearby. This gave me the idea to one day stuff cubes of tofu, considering that whatever the stuffing may be, the tofu would hold it in nicely. When “one day” finally came, I made a vaguely Asian turkey meatball mixture to stuff into the little cubes.
A deep flavored korean soup with beef, mushrooms, and tofu.