Type what you have

Ingredients

• ✓ gochujang
• soy sauce
• rice vinegar
• ginger
• garlic
• sugar
• sesame oil
• green onion
• sesame seed

Instructions

1. 1 Combine soy sauce, rice vinegar, ginger, garlic, sugar, sesame oil, gochujang, green onion, and sesame seeds in a Mason jar. Close the lid and shake until sugar has dissolved.

By Jonathan

Ingredients

• ✓ gochujang
• potato nugget
• cheddar cheese
• heavy cream
• salt

Instructions

1. 1 Preheat an air fryer to 370 degrees F (188 degrees C).
2. 2 Cook potato nuggets in the preheated air fryer until crispy and heated through, about 15 minutes, shaking the air fryer basket halfway through cooking time.
3. 3 Meanwhile, heat a saucepan over medium-high heat. Add Cheddar cheese and cream; whisk until cheese is melted, about 5 minutes. Add gochujang and salt and stir until combined. Drizzle sauce over potato nuggets.

By thedailygourmet

Ingredients

• ✓ gochujang
• butter
• sesame oil
• green onion
• garlic
• shrimp
• soy sauce
• honey
• cucumber
• carrot
• sesame seed
• butterhead lettuce
• lemon

Instructions

1. 1 Heat butter and sesame oil over medium heat in a large skillet. Stir in white parts of green onion and garlic; cook until softened and fragrant, about 1 minute. Add shrimp; cook, stirring, until shrimp are opaque, 3 to 5 minutes. Stir in gochujang, soy sauce, and honey; toss to coat.
2. 2 Stir cucumber, carrot, green parts of green onion, and sesame seeds together in a small bowl.
3. 3 Top lettuce leaves with shrimp mixture and cucumber mixture. Serve with lemon wedges.

By Juliana Hale

Ingredients

• ✓ gochujang
• baking powder
• salt
• black pepper
• garlic powder
• onion powder
• chicken wing
• soy sauce
• honey
• rice vinegar
• sesame oil
• ginger
• green onion
• sesame seed

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with foil. Coat a wire rack with cooking spray; place on the prepared baking sheet.
2. 2 Whisk baking powder, salt, black pepper, garlic powder, and onion powder together in a small bowl; transfer to a large resealable plastic bag.
3. 3 Pat wings dry with a paper towel; add wings, in batches, to the plastic bag. Shake and toss until coated; shake off excess coating and set aside. Place wings on the prepared rack, being sure not to overcrowd. Repeat with remaining wings and coating mixture.
4. 4 Bake in the preheated oven for 20 minutes; flip wings. Bake until browned and crispy, about 15 minutes more. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
5. 5 Meanwhile, whisk gochujang, soy sauce, honey, vinegar, sesame oil, and ginger together in a large bowl. Immediately add chicken wings when done cooking; toss until coated.
6. 6 Transfer wings to a serving platter; garnish with green onions and sesame seeds.

By lutzflcat

Ingredients

• ✓ gochujang
• water
• jasmine rice
• salt
• kimchi
• all-purpose flour
• egg
• vegetable oil
• edamame
• chili oil
• soy sauce
• mayonnaise
• rice vinegar
• green onion

Instructions

1. 1 Stir together water, rice, and 1/4 teaspoon salt in a saucepan. Bring to a boil. Reduce heat and simmer, covered, about 15 minutes. Remove from heat. Let stand, covered, about 10 minutes. Let cool, about 30 minutes. (You should have 3 cups rice.)
2. 2 Meanwhile, line a tray with wax paper or parchment paper. Put rice, kimchi, flour, egg, and remaining salt in a large bowl. Using your hands, gently combine. Shape rice mixture into 8 patties, 1/3 cup mixture each. Put patties on the prepared tray.
3. 3 Heat 1 tablespoon oil in an extra-large nonstick skillet over medium-high heat. Cook 4 patties, turning once halfway through, until brown and crispy, about 8 minutes. Repeat with remaining oil and 4 patties.
4. 4 Meanwhile, steam edamame according to package directions. Drain and transfer to a bowl. Add chili oil and soy sauce and toss until coated.
5. 5 For sauce, stir together mayonnaise, gochujang, and vinegar until smooth.
6. 6 Serve patties with steamed edamame and sauce. Top with green onion (if using).

By dinehaus

Ingredients

• ✓ gochujang
• sesame seed
• green onion
• cornstarch
• black pepper
• onion powder
• garlic powder
• salt
• chicken wing
• green onion
• black pepper
• salt
• ginger root
• garlic
• lemon juice
• soy sauce
• brown sugar
• hot honey

Instructions

1. 1 Combine hot honey, gochujang, brown sugar, soy sauce, lemon juice, garlic, ginger, salt, and black pepper in a saucepan. Bring sauce to a boil over medium heat, reduce heat, and simmer for 5 minutes. Add green onions and stir.
2. 2 Preheat air fryer to 400 degrees F (200 degrees C).
3. 3 Place wings in a large bowl and toss with salt, garlic powder, onion powder and black pepper.
4. 4 Add cornstarch and toss wings until fully coated.
5. 5 Shake each wing and place in the air fryer basket, making sure they are not touching; cook in batches if necessary.
6. 6 Fry in the preheated air fryer for 10 minutes, shake basket, and fry an additional 10 minutes. Flip wings over and fry until chicken is cooked through and juices run clear, 7 to 8 more minutes.
7. 7 Toss wings in the sauce and garnish with chopped green onions and sesame seeds. Serve with remaining sauce on the side.

By Yoly

Ingredients

• ✓ gochujang
• canola oil
• ground beef
• green onion
• kimchi
• short-grain rice
• sesame oil
• butter
• egg

Instructions

1. 1 Heat canola oil in large nonstick skillet over high heat. Add ground beef and green onion white parts; reduce heat to medium. Cook and stir until beef is browned and onion is fragrant, 1 to 2 minutes.
2. 2 Stir kimchi and gochujang into beef mixture; cook until warmed through and fragrant, 2 to 4 minutes. Add rice; cook and stir until rice is heated through and coated with gochujang, 3 to 5 minutes more.
3. 3 Drizzle sesame oil over rice mixture; stir to coat. Garnish with green onion green parts.
4. 4 Melt 1 teaspoon butter in a skillet over medium-high heat. Crack egg into the skillet; cook until white is completely set and yolk is thick, 3 to 4 minutes. Place egg over fried rice.

By abstractj

Ingredients

• ✓ gochujang
• russet potato
• grapeseed oil
• salt
• soy sauce
• sesame oil
• red pepper flakes
• scallion
• lime

Instructions

1. 1 Rinse potatoes in a colander to remove excess starch. Drain.
2. 2 Place potatoes into a large microwave-safe bowl. Add 1 tablespoon oil and salt; toss to coat. Cover and microwave on high for 4 minutes. Stir, cover again, and microwave until potatoes are easily pierced with a fork, about 2 minutes. Transfer to a colander to drain.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
4. 4 Whisk gochujang, remaining 1 1/2 tablespoons oil, soy sauce, sesame oil, and red pepper flakes together in the bowl used to cook the potatoes. Return potatoes to the bowl and toss to coat; spread onto the prepared baking sheet.
5. 5 Roast in the preheated oven, stirring once or twice, until potatoes are golden brown, about 20 minutes.
6. 6 Remove from the oven and garnish with scallions. Squeeze lime juice over top.

By LauraF

Ingredients

• ✓ gochujang
• green onion
• soy sauce
• rice vinegar
• garlic
• brown sugar
• sesame oil
• salt
• rack of lamb

Instructions

1. 1 Combine green onions, soy sauce, rice vinegar, garlic, gochujang, brown sugar, sesame oil, and 1 teaspoon kosher salt in a medium bowl; whisk until marinade is well combined.
2. 2 Cut a slash about 1 1/2 inches deep between each lamb rack's rib bone, stopping above the loin. Transfer racks to a large resealable plastic bag. Place the bag in a large bowl; pour marinade into the bag. Seal the bag and massage marinade onto lamb. Allow to marinate in the refrigerator for 8 hours to overnight, turning once or twice.
3. 3 Preheat an outdoor grill to 350 degrees F (175 degrees C).
4. 4 Remove lamb racks to a plate and return marinade to the refrigerator. Use paper towels to blot off excess moisture from the fatty side of lamb. Season the top with kosher salt.
5. 5 Cook lamb racks, fat-side down, on the preheated grill until browned, 7 to 8 minutes. Flip and continue cooking until an instant-read thermometer inserted into the meat reads 125 degrees F (52 degrees C), 12 to 15 minutes more. Transfer lamb to a platter and let rest for 10 minutes.
6. 6 Pour reserved marinade into a small saucepan over medium-high heat and bring to a boil. Cook until reduced to a glaze, 1 to 2 minutes.
7. 7 Brush glaze over lamb, then cut each rack between the bones to serve.

By John Mitzewich

Ingredients

• ✓ gochujang
• olive oil
• apple
• celery
• green bell pepper
• onion
• chicken tenderloin
• white wine
• lemon pepper
• white sugar
• garlic
• black pepper

Instructions

1. 1 Heat the olive oil in a skillet over medium heat. Stir in the apple, celery, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chicken, hot pepper paste, white wine, lemon pepper, sugar, garlic, and pepper. Cook the chicken until no longer pink in the center, about 5 minutes.

By mirikim03

Ingredients

• ✓ gochujang
• canola oil
• chicken drumstick
• ginger
• salt
• potato starch
• oyster sauce
• mirin
• ketchup
• fish sauce
• garlic
• sesame seed
• black sesame seed

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C). Set a rack on a foil-lined baking sheet.
2. 2 Pour oil into a 10-inch cast iron skillet. Clip a candy thermometer to the side of the skillet. Heat over medium-high heat until oil reaches 375 degrees F (190 degrees C), about 10 minutes.
3. 3 Meanwhile, toss chicken, ginger, and salt together in a large bowl until evenly coated. Spread 1/2 cup potato starch in a shallow dish; dredge chicken to coat completely and evenly. Add remaining 1/2 cup potato starch as needed. Shake off excess and transfer to a plate.
4. 4 Add chicken to the skillet carefully, working in batches; fry until lightly golden, 2 to 3 minutes. Turn chicken over and fry until an instant-read thermometer inserted into the thickest part registers 175 degrees F (80 degrees C), 2 to 3 minutes more. Transfer to the rack on the prepared baking sheet. Reheat oil between batches to 375 degrees F (190 degrees C).
5. 5 Return chicken to the skillet in batches and fry again, about 2 minutes per side.
6. 6 Stir gochujang, oyster sauce, mirin, ketchup, fish sauce, and garlic together in a large bowl. Add cooked chicken and toss to coat. Sprinkle with white and black sesame seeds.

By TheOtherJuliaGulia

Ingredients

• ✓ gochujang
• spaghetti
• broccoli floret
• soy sauce
• mayonnaise
• chili crisp oil sauce
• sugar
• garlic powder
• ginger
• olive oil
• butter
• onion
• bay scallop
• green onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain and set aside.
2. 2 Meanwhile, combine broccoli with 2 to 3 tablespoons water in a microwave-safe bowl; cover tightly. Microwave on high until tender, 3 to 4 minutes. Drain any liquid; set aside.
3. 3 Combine soy sauce, mayonnaise, chili crisp, gochujang, sugar, garlic powder, and ginger in a bowl.
4. 4 Heat oil and butter in a wok over medium heat until butter is sizzling but before it turns brown. Add onion; cook for 1 minute. Add scallops; cook and stir until seared, about 3 minutes. Add steamed broccoli; cook 1 to 2 minutes. Pour soy sauce mixture over top, add spaghetti, and toss until combined and heated through, 2 to 3 minutes.
5. 5 Garnish with green onion and serve.

By Diana71

Ingredients

• ✓ gochujang
• udon noodle
• olive oil
• chicken breast
• onion
• red bell pepper
• cabbage
• carrot
• garlic
• soy sauce
• ketchup
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain noodles and rinse with cold water.
2. 2 Meanwhile, warm olive oil in large saucepan or wok over medium heat. Add chicken and sauté until cooked through, 3 to 4 minutes. Add onion, bell pepper, cabbage, carrots, and garlic. Cook for 3 to 4 minutes, allowing vegetables to maintain most of their crispness.
3. 3 Pour soy sauce over vegetables and chicken; sauté 1 to 2 minutes more. Add udon noodles and toss well. Mix in gojuchang and ketchup, thoroughly combining to mix all the flavors. Season with salt and pepper.

By Diana71

Ingredients

• ✓ gochujang
• spaghetti
• shrimp
• salt
• baking soda
• mayonnaise
• soy sauce
• chili crisp oil sauce
• sugar
• olive oil
• shallot
• garlic
• ginger
• scallion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, occasionally stirring, until tender yet firm to the bite, about 12 minutes.
2. 2 Meanwhile, mix shrimp with salt and baking soda; let sit for 15 minutes.
3. 3 Combine mayonnaise, soy sauce, chili crisp, gochujang, and sugar in a medium bowl. Set aside.
4. 4 Drain spaghetti. Rinse shrimp with cool water and pat dry with paper towels.
5. 5 Warm oil in a sauté pan over medium heat. Cook and stir shallot, garlic, and ginger for 1 minute. Add shrimp and cook until bright pink and opaque, 4 to 5 minutes. Add scallions and cook for 1 minute longer.
6. 6 Pour chili crisp sauce over shrimp. Mix in cooked spaghetti and toss until evenly coated.

By Diana71

Ingredients

• ✓ gochujang
• butter
• olive oil
• sesame oil
• onion
• carrot
• scallion
• ham
• kimchi
• garlic powder
• rice
• soy sauce
• salt
• black pepper

Instructions

1. 1 Warm butter and olive oil together over medium-high heat in a large skillet or wok. Add in sesame oil. Add onion, carrots, and scallions and cook until onion is translucent, about 2 minutes. Mix in cubed ham and kimchi; cook for 1 more minute. Season with garlic powder.
2. 2 Stir in rice and cook until mixture is heated throughout. Drizzle soy sauce over top and mix in gochujang. Stir until well combined and adjust seasoning with salt and pepper.

By Diana71

Ingredients

• ✓ gochujang
• rice wine
• sesame oil
• ginger
• salt
• black pepper
• chicken breast
• potato starch
• oil
• wonton wrapper
• egg
• honey
• lime juice
• sesame oil
• garlic
• soy sauce

Instructions

1. 1 Combine rice wine, sesame oil, ginger paste, salt, and pepper together in a glass or ceramic bowl; add chicken and toss to coat. Cover and let marinate in the refrigerator for at least 30 minutes.
2. 2 Pour potato starch onto a plate. Line a baking sheet with foil and place a rack on top.
3. 3 Heat enough oil in a frying pan over medium heat to cover the chicken pieces.
4. 4 Remove chicken from marinade and toss in potato starch to coat. Add chicken to the hot oil and fry until no longer pink in the centers, about 5 minutes.
5. 5 Place a small amount of fried chicken inside each wrapper. Brush all edges with beaten egg and fold to seal. Set aside.
6. 6 Heat more oil in a frying pan over medium heat. Pan-fry dumplings, working in batches as needed, until golden, 3 to 5 minutes. Transfer dumplings to the baking sheet rack as you work to drain excess oil.
7. 7 Whisk together honey, gochujang, lime juice, sesame oil, garlic paste, and soy sauce for sauce in a bowl. Serve with dumplings.

By Cooking in the Comments

Ingredients

• ✓ gochujang
• cilantro
• lime
• hot chile pepper
• sesame oil
• green onion
• pumpkin puree
• pork
• oil
• bucatini
• hoisin sauce
• green onion
• garlic
• paprika
• black pepper
• salt
• ground pork
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a skillet over medium high heat and cook pork, while breaking up into small pieces, 2 to 3 minutes. Season with salt, pepper, and smoked paprika and keep cooking and stirring until pork is crumble and is browned up, about 5 minutes.
3. 3 Lower heat to medium and add garlic and green onions. Cook for 30 seconds until fragrant. Mix in hoisin sauce and cook until sauce has glazed over all the pork pieces, 1 to 2 minutes. Transfer pork topping to a bowl.
4. 4 Pour out cooking grease but leave 1 tablespoon of grease in the skillet. Add pumpkin puree, gochujang, green onions, sesame oil, and chili peppers. Cook and stir over medium heat for 2 minutes.
5. 5 Meanwhile, bring a large pot of lightly salted water to a boil. Cook bucatini the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Fish out noodles and drop into the skillet with the pumpkin sauce. Reserve about 1/2 cup pasta cooking water.
6. 6 Squeeze lime juice on top of the noodles. Add about 2 tablespoons pasta water on top and mix noodles with the sauce until well combined. Keep adding pasta water, a little at a time, until sauce has reached your preferred consistency.
7. 7 Turn off heat and stir in chopped cilantro. Transfer noodles to a plate and top with ground pork.
8. 8 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ gochujang
• sesame seed
• black sesame seed
• green onion
• cornstarch
• water
• rice wine vinegar
• sesame oil
• brown rice syrup
• asian pear
• tamari
• vegetable broth
• vegetable oil
• garlic
• ginger
• shallot
• onion
• shimeji mushroom
• champignon mushroom
• oyster mushroom
• cremini mushroom

Instructions

1. 1 Wash cremini, oyster, and champignon mushrooms under running water, scrubbing with a mushroom brush to remove any dirt. Cut mushrooms in half, placing on clean dish towel. Delicately pull shimeji mushrooms apart and rinse.
2. 2 Select Saute function on a multi-functional pressure cooker (such as Instant Pot). Saute onion, shallot, ginger, and garlic in vegetable oil until fragrant, about 3 minutes. Turn off Saute function. Add broth, tamari, pear, brown rice syrup, sesame oil, gochujang, and rice wine vinegar. Mix well. Add mushrooms and gently toss to coat. Close the lid and let marinate for 10 minutes.
3. 3 Lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure naturally according to manufacturer's instructions, about 10 minutes. Manually release any remaining pressure, about 10 minutes more.
5. 5 Turn Saute function back on. Mix water and cornstarch together; add slurry to mushrooms, mixing constantly to a create a thick gravy. Turn off Saute function. Serve with green onions and sesame seeds.

By Buckwheat Queen

Ingredients

• ✓ gochujang
• vegetable oil
• ginger root
• garlic
• red pepper flakes
• sesame oil
• green onion
• soy sauce
• rice vinegar
• gyoza wrapper
• sausage
• fish sauce
• ginger
• black pepper
• sesame oil
• sriracha sauce
• hoisin sauce
• parsley
• pineapple
• egg
• green onion
• water chestnut

Instructions

1. 1 Combine water chestnuts, green onions, egg, pineapple, gochujang, parsley, hoisin sauce, Sriracha sauce, sesame oil, black pepper, ginger, and fish sauce in a food processor. Pulse until finely chopped and well combined. Add sausage and pulse filling until just combined.
2. 2 Place 4 gyoza wrappers at a time on a clean, flat surface. Fill a small bowl with water. Add about a 1/2 tablespoon of filling to the center of each wrapper. Moisten 1/2 the circumference of each wrapper using a wet finger. Quickly fold each wrapper in half and pinch 5 to 6 pleats along the edge to seal. Place filled gyoza on a plate and cover with a moist paper towel to prevent drying out. Continue with remaining wrappers and filling.
3. 3 Whisk rice vinegar, soy sauce, green onions, sesame oil, red pepper flakes, garlic, and ginger root together in a bowl. Allow dipping sauce to sit at least 15 minutes before serving.
4. 4 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
5. 5 Fry gyoza 3 or 4 at a time in the hot oil until lightly golden brown, about 3 minutes per batch. Serve immediately with dipping sauce.

By Mama Fresh

Ingredients

• ✓ gochujang
• salmon fillet
• pineapple juice
• black sesame seed
• sesame seed
• green onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C)
2. 2 Whisk together gochujang and pineapple juice in a small bowl . to form a glaze. Brush mixture over salmon and place on a baking sheet.
3. 3 Bake until salmon flakes easily with a fork, about 20 minutes.
4. 4 Sprinkle salmon with sesame seeds and green onion.

By thedailygourmet

Ingredients

• ✓ gochujang
• pineapple juice
• soy sauce
• garlic
• sesame oil
• brown sugar
• ginger
• chicken wing
• sesame seed
• black sesame seed

Instructions

1. 1 Combine pineapple juice, gochujang, soy sauce, garlic, sesame oil, brown sugar, and fresh ginger in a gallon size resealable bag. Add the wings and mix to coat; marinate overnight
2. 2 Heat the air fryer to 200 degrees F (95 degrees C) for 5 minutes.
3. 3 Drain wings from marinade and set inside the air fryer basket.
4. 4 Cook wings for 20 minutes flipping at the 15 minute mark.
5. 5 Increase temperature to 400 degrees F (200 degrees C) and cook for 10 more minutes. Carefully remove wings and sprinkle with sesame seeds. Serve immediately.

By thedailygourmet

Ingredients

• ✓ gochujang
• vegetable oil
• soy sauce
• honey
• lime
• red pepper flake
• broccoli

Instructions

1. 1 Whisk together vegetable oil, soy sauce, gochujang, honey, lime juice, soy sauce, and red pepper flakes in a bowl for the sauce.
2. 2 Preheat an outdoor grill for low heat and lightly oil the grate.
3. 3 Place broccoli steaks onto hot grill, cover, and cook for 2 minutes. Flip and cook for another 2 minutes.
4. 4 Flip broccoli steaks again and generously brush on sauce, making sure to coat the stems very well. Cook for 5 to 7 minutes. Flip and brush generously with sauce and cook until stems are still firm, but cooked through, an additional 5 to 7 minutes.

By MommaBean3

Ingredients

• ✓ gochujang
• cheese tortellini
• butter
• butter
• garlic
• white miso paste
• heavy cream
• parmesan cheese
• pasta water

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat; stir in tortellini (in batches if necessary) and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes.
2. 2 Scoop tortellini into a bowl with a slotted spoon. Drain water, reserving 1 cup of pasta water.
3. 3 Meanwhile, melt butter in the same pot over medium heat. Add minced garlic and sauté until fragrant, 30 to 45 seconds. Stir in miso, cream, and pasta water. Whisk continuously until miso dissolves. Add 1 tablespoon gochujang sauce and stir to combine.
4. 4 Add tortellini and Parmesan cheese, stirring briskly until cheese is blended in and sauce is smooth.
5. 5 Garnish each serving with a bit of remaining gochujang sauce

By thedailygourmet

Ingredients

• ✓ gochujang
• onion
• heirloom tomato
• apple cider vinegar
• brown sugar
• worcestershire sauce
• soy sauce
• molasses
• garlic
• lime juice

Instructions

1. 1 Heat a large saucepan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add tomatoes, vinegar, brown sugar, Worcestershire sauce, gochujang, soy sauce, molasses, garlic, and lime juice. Bring to a simmer. Remove from heat and allow sauce to cool for at least 15 minutes.
2. 2 Fill a blender with the sauce. Puree until smooth.
3. 3 Strain sauce through a sieve and pour into sterilized Mason jars.

By Naomi Gutierrez

Ingredients

• ✓ gochujang
• soy sauce
• honey
• rice vinegar
• ginger
• garlic
• salt
• black pepper
• chicken wing
• cilantro
• green onion
• butter
• sesame oil
• black pepper
• lime

Instructions

1. 1 Whisk gochujang, soy sauce, honey, rice vinegar, ginger, garlic, salt, and pepper together in a bowl. Place chicken wings and half of gochujang marinade in a resealable plastic bag. Seal the bag; refrigerate for at least 1 hour.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with nonstick spray.
3. 3 Arrange wings on prepared baking sheet in a single layer.
4. 4 Bake in the preheated oven for 45 minutes, turning once after 15 minutes.
5. 5 Meanwhile, bring remaining half of marinade, cilantro, green onions, butter, sesame oil, and lime juice to a simmer over medium heat; remove from heat.
6. 6 Increase oven temperature to 425 degrees F (220 degrees C). Brush wings liberally with glaze.
7. 7 Return wings to the oven until wings are shiny and sticky, 5 to 10 minutes.

By CookingWithShelia

Ingredients

• ✓ gochujang
• green onion
• soy sauce
• rice vinegar
• garlic
• sesame seed
• sugar
• ginger
• sesame oil

Instructions

1. 1 Whisk chile paste, green onions, soy sauce, vinegar, garlic, sesame seeds, sugar, ginger, and sesame oil together in a bowl until smooth.

By Katie Paulson

Ingredients

• ✓ gochujang
• vegetable oil
• garlic
• ginger
• bell pepper
• carrot
• onion
• white rice
• soy sauce
• sesame oil
• green onion
• sesame seed

Instructions

1. 1 Heat a wok or large skillet over medium-high heat, and add vegetable oil. Add garlic and ginger, and cook until fragrant, about 30 seconds.
2. 2 Add bell peppers, carrots, and onion, and cook until tender, 4 to 5 minutes. Add a splash of water if the pan gets too dry.
3. 3 Add rice, gochujang, soy sauce, and sesame oil, mixing everything well, and stir fry until the rice is hot.
4. 4 Garnish with green onions and sesame seeds, and serve.

By lutzflcat

Ingredients

• ✓ gochujang
• chicken breast
• onion
• pineapple tidbit
• pineapple juice
• bulgogi marinade
• carrot
• broccoli stalk
• cilantro

Instructions

1. 1 Place chicken and onion in a slow cooker. Stir in pineapple, bulgogi marinade, and gochujang.
2. 2 Cook on High for 3 hours.
3. 3 Mix shredded carrots and broccoli into the slow cooker and continue cooking for 1 hour.
4. 4 Stir in cilantro and cook 15 minutes more. Serve.

By Marquis Mark

Ingredients

• ✓ gochujang
• sugar
• sesame seed
• sesame oil
• white vinegar
• soy sauce
• sesame oil
• beef stock
• cucumber
• sesame seed

Instructions

1. 1 Combine gochujang, white sugar, 1 tablespoon sesame seeds, and 2 teaspoons sesame oil in a small bowl to make a seasoned gochujang paste.
2. 2 Whisk vinegar, soy sauce, 1 teaspoon toasted sesame oil, and instant beef stock together in a large bowl. Stir in seasoned gochujang paste. Add cucumbers; stir until coated. Sprinkle with 1 tablespoon toasted sesame seeds.
3. 3 Let cucumbers marinate in the refrigerator before serving, at least 1 hour.

By santokieann

Ingredients

• ✓ gochujang
• soy sauce
• brown sugar
• sesame oil
• ginger paste
• garlic
• green onion
• chicken wing
• vegetable oil

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Combine soy sauce, brown sugar, gochujang, sesame oil, ginger paste, garlic paste, and green onions in a large saucepan and bring to a boil over medium-high heat. Reduce heat and simmer until slightly thickened, about 4 minutes. Turn heat off and set aside.
3. 3 Place chicken wings in a large bowl. Add vegetable oil and massage into the chicken until evenly coated. Place wings in the basket of the air fryer and cook for 10 minutes. Flip wings and cook for 10 more minutes.
4. 4 Dip wings into the sauce mixture and stir to coat. Return wings to the basket of the air fryer and cook 2 minutes. Coat wings into the sauce again. Return to air fryer basket and cook for 2 more minutes. Serve immediately.

By Soup Loving Nicole