Beef Doenjang Jjigae (Korean Soybean paste stew) made with restaurant Kalbi leftovers is my favorite way to make the most hearty, spicy and earthy stew. The marinated Kalbi bones make an amazingly rich broth and the addition of gochujang in this recipe gives the dish a fabulous spicy kick! A must try if you frequent Korean BBQ restaurants and come home with leftover Kalbi. Doenjang Jjigae ...
Sweet Gochujang Meatballs Appetizer – Instant Pot or Regular
This Gochujang Meatballs appetizer was a BIG HIT at our recent neighborhood party so I decided to share! And it's super easy to make!! I used FROZEN mini cocktail meatballs and it can be made in the Instant Pot or on stove-top. The sauce uses lots of garlic, ketchup, gochujang and maple syrup -- soooo you know it's going to be GOOD!! I recently came up with this Gochujang Meatballs ...
Bibim Guksu – Korean Spicy Cold Noodles in 20 minutes!
Bibim Guksu is a great simple cold noodle dish that just hits the spot when you are craving something delicious yet light and refreshing. My Sweet Spicy Apple Gochujang bibim sauce has the perfect balance of spicy, sweet, tangy and umami and it's simply made in the blender too! Bibim Guksu or Korean mixed noodles with spicy gochujang sauce was our family's most favorite summertime weekend ...
6 Easy Korean BBQ Marinades for Every Palate
Easy Korean BBQ Marinades for beef, chicken, pork and shrimp. With these Korean BBQ marinades you can have a wonderful BBQ party any time of the year! Six easy Korean BBQ marinades to bring Korean flavors to your grill indoors or out. Bulgogi, or "fire meat", is probably the best-known Korean dish other than kimchi. Although it is often associated with beef, bulgogi is actually applicable to ...
Gochujang Pancake (Jangtteok) with Chives
Gochujang Pancake (Jangtteok) is the best way to enjoy the wonderful flavor of Korean red chili paste. Gochujang seasons the pancake perfectly with no need for any dipping sauce. Ready in 15 minutes with just 5 ingredients. Gochujang pancake or Jangtteok is something that I had quite often at home when I was kid in Korea. Back then, I really didn't think that it was anything special ...
Easy Homemade Gochujang Recipe – Almost Instant!
Homemade gochujang recipe that allows you to have a ready-to-eat gochujang in just a couple hours! What? That's almost instant in the Korean fermentation world!! Is that possible?? Is it any good? You may ask... And my answer is YES and Yes, I mean, it's pretty good considering it is ready in just few hours vs months. BTW, if you want to go all the way and make it the slow, ...
Alaska Pollock Stew with Gochujang – Dongtae Jjigae
Alaska Pollock Stew or Dongtae Jjigae is a very popular Korean fish stew that is made with frozen Alaska pollock. I have shared in my Bugeo Gui recipe about how Koreans use different words to describe Alaska pollock in different states - fresh, frozen, dried, semi-dried.. Alaskan pollock is such an important ingredient in Korean cuisine that there are unique names (6 in all!) for all the different ...
Miso Pork Belly with Green Onions
Miso Pork Belly! This is one of the recipes I was asked to develop for my recent recipe project and at first, I have to confess I was kind of lost. I have had Grilled Miso Salmon at restaurants and loved it it but I wasn't sure how miso would work on pork belly. But this miso pork belly marinade turned out so delicious that I decided I had to write a post on it - even though this is not a ...
Korean Rice Bowl with Sashimi – Hoedeopbap
Korean Rice Bowl with Sashimi. This is the only name I could come up with that would describe this fabulous dish in a self-explanatory way. I know 'Sashimi' is not a Korean word, but very few people would know what 'Hoe/Hwe' means; which is the same thing - raw fish. Hoedeopbap (회덮밥) is the Korean name but oh boy.. how can anyone even remember that spelling?? I certainly can't!! Can ...
My home made Gochujang fully fermented at 2 months!
My home made Gochujang is fully fermented after 2 months!! OH HAPPY DAY~~ Oh HAPPY DAA-Y~~😄 is the song that came to mind as I am writing this post. So almost exactly two months ago in early February, I made my first batch of Gochujang at home. The picture below is the picture I took in February and the one above was taken yesterday. I did mix once few weeks ago to distribute the moisture ...