Are you looking for a dessert to serve after your Korean Baby Back Ribs dinner? Well, this is the cookie recipe for you. A 5-star rating on NYT Cooking from Eric Kim (author of Korean American) gave me the incentive to give it a go. Besides, gochujang is a favorite condiment that I usually add … Continue reading
This is a very easy recipe to prepare. The flavor is outstanding due to the marinade of Korean red pepper flakes and gochujang. Of course cheese melted on top of this braised chicken gives it a cheesy finish. This recipe is from Maangchi, adapted by Sam Sifton. I checked the cookbook I own (Maangchi’s Real … Continue reading
When I am looking for a simple and quick recipe filled with lots of flavor I often turn to pasta. It doesn’t hurt that gochujang is one of the ingredients and who doesn’t like butter. Also, when this recipe by Eric Kim of NYT Cooking received 5 stars (out of 5) it’s sure to be … Continue reading
I’ve been making my Mom’s version of Sloppy Joes for a very long time and often kicked it up with some onions (occasionally peppers), added Guy Fieri’s onion straws and reduced some of the salt and sugar. Gochujang is a favorite condiment and provides the heat in these Sloppy Joes. There are different versions of … Continue reading
Love to use my slow-cookers as they are a portable, year round appliance. Plug them in the garage or deck if it’s warm outside and inside if the weather is cooler. Michigan has been going back and forth with the weather, one day it’s in the 80’s (unseasonal this time of year) and snow flurries … Continue reading
Enclosing food in foil or parchment paper with various ingredients such as a sauce or veggies is a good way to have a recipe turn out the way you want it too. Whether in the oven or on a grill you can be sure things stay moist and flavorful. I have used parchment paper a … Continue reading
This classic Korean dish is a pasta salad of sorts, with bold contrasting flavors and textures. This recipes comes from Milk Street The New Rules Recipes That Will Change the Way You Cook (2019) by Christopher Kimball. Three ingredients perked my interest; gochujang, kimchi and a noodle I was not familiar with – somen noodles. … Continue reading
This is my kind of recipe loaded with shrimp, some favorite veggies that always seem to pair well with so many dishes and Gochujang, a spicy condiment which kicks up this dish beautifully. Christopher Kimball has a new cookbook “The World in a Skillet” published 2022 which includes this recipe. Using one skillet is always … Continue reading
This recipe comes from The Kimchi Chronicles and is delicious especially with grilled shrimp. I roasted the shrimp instead as grilling in Michigan when snow is on the ground is not the best time. I love this cookbook by Marja Vongerichten and I found so many recipes I want to try. Forget shrimp cocktail and … Continue reading
I keep running across “kimchi” recipes and a compound butter is one of the latest. Possibilities are endless as to what you can do with it. I tried two versions on a beautiful filet mignon and broccoli – spicy and fantastic! One recipe included gochujang and the other used gochugaru (Korean red pepper powder or … Continue reading