Type what you have

Ingredients

• ✓ gochugaru
• sweet potato
• canola oil
• brown sugar
• soy sauce
• orange
• cilantro

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil
2. 2 Peel sweet potatoes and cut crosswise into 3/4-inch-thick rounds.
3. 3 Toss together sweet potatoes, oil, and gochugaru (Korean chile flakes) in a bowl. Spread out in a single layer on a foil-lined baking sheet.
4. 4 Roast in the preheated oven until knife-tender, 15 to 18 minutes.
5. 5 Meanwhile, bring brown sugar, soy sauce, orange juice and orange zest to a boil in a small saucepan over medium-high heat. Reduce heat and simmer, uncovered, until a thick, syrupy glaze forms, about 15 minutes. Remove potatoes from oven.
6. 6 Position oven rack 6 inches from heat; preheat broiler. Lightly smash each potato slice with the bottom of a glass. Broil until browned in spots, about 3 minutes. Drizzle with glaze. Garnish with cilantro.

By Virginia Willis

Ingredients

• ✓ gochugaru
• paprika
• chili powder
• salt
• garlic powder
• cayenne pepper
• black pepper
• chicken thigh
• oak wood chunk

Instructions

1. 1 Stir together smoked paprika, chili powder, gochugaru, salt, garlic powder, cayenne pepper, and black pepper in a small bowl.
2. 2 Pat chicken thighs dry with paper towels and sprinkle liberally and evenly with seasoning mixture. Transfer to a large plate or baking sheet.
3. 3 Open the bottom vent of a grill completely. Light a charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour them onto bottom grate of grill, and then push to 1 side of the grill. Place 3 to 5 oak wood chunks on top of hot coals. Coat top grate with oil; place on grill. Maintain internal temperature at 225 degrees F (107 degrees C) for 15 to 20 minutes.
4. 4 Place chicken thighs, skin-side up, on the oiled grate of the preheated grill, over the side without coals. Cover and smoke until chicken is deep mahogany in color and a thermometer inserted into thickest portion registers 165 degrees F (74 degrees C), about 2 hours. Remove chicken thighs from grill and transfer to a large platter.
5. 5 Let rest for 10 minutes before serving.

By John Somerall

Ingredients

• ✓ gochugaru
• chicken thigh
• soy sauce
• apple
• brown sugar
• garlic
• sesame oil
• ginger root
• sesame seed

Instructions

1. 1 Peel skin from chicken thighs and trim off excess fat. Cut each into single flat 'steak,' working around the bone. Save any smaller pieces for cooking as well. Rinse thighs under cold water, removing any film. Place in a large bowl.
2. 2 Pulse soy sauce, apple, sugar, garlic, sesame oil, gochugaru, and ginger together in a food processor until marinade is smooth.
3. 3 Pour marinade into the bowl with the chicken and stir to coat. Pierce the chicken with a skewer for extra absorption, if desired. Cover with plastic wrap and refrigerate, 6 to 12 hours.
4. 4 Heat a skillet over medium heat. Remove chicken from the marinade and add to the skillet. Cook and stir until no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Transfer thighs to a serving plate and garnish with sesame seeds.

By mykoreaneats

Ingredients

• ✓ gochugaru
• red chile pepper
• green chile pepper
• cooking wine
• gochujang
• soy sauce
• brown sugar
• garlic
• ginger
• water
• daikon radish
• mackerel
• green onion

Instructions

1. 1 Combine red chile pepper, green chile pepper, cooking wine, gochugaru, gochujang, soy sauce, brown sugar, garlic, and ginger in a small bowl; mix well to make sauce.
2. 2 Place water and daikon radish in a large pot. Bring to a boil; cook until radish is tender, about 5 minutes.
3. 3 Stir mackerel pieces into the pot. Pour sauce over the mackerel. Cook over high heat, occasionally spooning sauce over mackerel but not stirring the mixture, until cooking liquid has reduced by half, about 10 minutes. Reduce heat and simmer, partially covered, until sauce thickens, about 15 minutes.
4. 4 Garnish mackerel with green onions.

By mykoreaneats

Ingredients

• ✓ gochugaru
• ✓ gochugaru
• vegetable oil
• chicken broth
• soy sauce
• rice vinegar
• black pepper
• sesame oil
• kosher salt
• soy sauce
• ginger
• garlic
• chive
• green onion
• ground pork
• kosher salt
• water
• all-purpose flour

Instructions

1. 1 Combine flour, water, and ½ teaspoon salt in a bowl; mix with a wooden spoon until dough comes together in a sticky ball. Sprinkle in more flour as needed and knead by hand until soft and supple. Wrap in plastic wrap; rest at room temperature for 1 hour.
2. 2 Combine ground pork, green onions, chives, garlic, and ginger in a bowl. Season with 2 tablespoons soy sauce, 4 teaspoons salt, 2 teaspoons gochugaru, sesame oil, and black pepper; mix using two forks until just combined. Cover the bowl with plastic wrap; refrigerate until ready to use.
3. 3 Whisk vinegar, 3 tablespoons soy sauce, and 1 teaspoon gochugaru into chicken broth in a bowl; set aside.
4. 4 Divide dough into 4 pieces. Roll 1 piece into a rope about the thickness of your thumb; flatten into a long, thin band about 3 inches wide using a rolling pin, flouring only as needed. Dust top with flour; flip over. Dip your fingers in some water and lightly brush the surface until slightly sticky.
5. 5 Arrange about ¼ pork filling down middle of dough about the thickness of your thumb using moistened fingers. Fold entire length of dough over pork filling, pressing down to seal dough. Trim excess dough if desired. Dust a little more flour on top; flip over so seam side is on the bottom. Divide into 16 pieces using the edge of your hand; cut with a bench scraper. Repeat with remaining dough and filling.
6. 6 Heat oil in a pan over high heat. Cook dumplings, in batches, seam-sides up, until golden brown, 1 to 2 minutes per side. Add a portion of broth; bring to a boil. Cover and continue to boil until pork is no longer pink, about 3 minutes. Serve dumplings in broth in bowls.

By John Mitzewich

Ingredients

• ✓ gochugaru
• sesame seed
• water
• perilla leaf
• scallion
• onion
• sweet potato
• cabbage
• glutinous rice cake
• ginger
• black pepper
• garlic
• sesame oil
• brown sugar
• mirin
• soy sauce
• gochujang
• chicken breast
• vegetable oil

Instructions

1. 1 Heat oil in a large nonstick saucepan. Add chicken pieces; cook and stir until nearly opaque, 4 to 7 minutes.
2. 2 Combine gochujang, soy sauce, gochugaru, mirin, brown sugar, sesame oil, garlic, black pepper, and ginger in a bowl. Add to the saucepan with the chicken. Cook and stir until chicken pieces are browned and well coated, 3 to 5 minutes.
3. 3 Stir rice cakes, cabbage, sweet potato, and onion into the skillet with the chicken mixture. Cook until sweet potato changes color, about 10 minutes. Add 2 to 2 1/2 scallions and perilla leaves. Cook until wilted, about 3 minutes. Add more water if sauce seems to be drying up. Garnish with remaining scallions and sesame seeds.

By mykoreaneats

Ingredients

• ✓ gochugaru
• sesame seed
• brown sugar
• sesame oil
• rice vinegar
• scallion
• soy sauce
• olive oil
• black pepper
• salt
• garlic
• egg
• scallion
• all-purpose flour
• water
• squid
• clam
• oyster
• shrimp

Instructions

1. 1 Combine seafood mix, water, flour, 1 bunch scallions, eggs, garlic, salt, and pepper in a bowl; mix until batter is thick.
2. 2 Heat olive oil in a nonstick skillet over medium-high heat. Pour half the batter evenly into the skillet. Cook until bottom and edges are browned, 7 to 8 minutes. Flip and continue cooking until the opposite side is browned, 7 to 8 minutes more. Transfer to a plate. Repeat with the remaining batter.
3. 3 Combine soy sauce, 1 stalk scallion, rice vinegar, sesame oil, brown sugar, gochugaru, and sesame seeds in a bowl. Serve pancakes with dipping sauce.

By mykoreaneats

Ingredients

• ✓ gochugaru
• gochujang
• cilantro
• green onion
• avocado
• white corn tortilla
• sesame seed
• canola oil
• green onion
• cucumber
• salt
• sesame oil
• garlic
• sugar
• rice vinegar
• black pepper
• sesame oil
• brown sugar
• soy sauce
• sake
• ginger root
• garlic
• asian pear
• yellow onion
• rib-eye steak

Instructions

1. 1 Trim excess fat from beef and slice very thinly across the grain. Transfer beef to a container.
2. 2 Place onion, pear, garlic, ginger, and sake in a blender or food processor. Blend until smooth and creamy. Add soy sauce, brown sugar, sesame oil, and black pepper. Pulse until marinade is well mixed.
3. 3 Pour marinade over beef. Gently massage beef for a minute or two. Cover and refrigerate for at least 1 hour or overnight.
4. 4 Mix vinegar, sugar, garlic, gochugaru, sesame oil, and salt together in a large bowl. Add cucumbers and green onions and mix gently by hand. Refrigerate for at least 30 minutes.
5. 5 Remove beef from refrigerator about 20 minutes before cooking.
6. 6 Heat canola oil in a cast iron pan over high heat. Cook beef in batches, one layer at a time, stirring until nicely browned, about 3 minutes. Avoid overcrowding beef, or it will end up steaming instead of browning. Transfer to a serving plate and sprinkle with sesame seeds.
7. 7 Heat tortillas in another skillet, about 1 minute. Transfer to a serving platter and cover to keep warm. Serve beef bulgogi with the tortillas, cucumber salad, and avocado, green onions, and cilantro as garnishes. Drizzle gochujang over tacos, mixing it with a little water if too thick.

By Joon Ma