Type what you have

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
• 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
• 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
• 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

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
• tapioca starch
• garlic powder
• salt
• black pepper
• chicken breast
• cooking spray
• tomato sauce
• honey
• soy sauce

Instructions

1. 1 Preheat air fryer to 400 degrees F (200 degrees C).
2. 2 Combine tapioca starch, garlic powder, salt and pepper in a shallow dish. Dredge chicken pieces through the mixture.
3. 3 Line a baking sheet with a cooling rack and place chicken on rack to let excess dredge fall off. Lightly grease chicken with cooking spray and place in the air fryer basket.
4. 4 Cook in the preheated air fryer for 10 minutes, shaking the basket halfway through.
5. 5 Combine tomato sauce, gochujang sauce, honey, and soy sauce in a small bowl and drizzle over the chicken pieces.

By thedailygourmet

Ingredients

• ✓ gochujang
• chicken drumette
• potato
• carrot
• onion
• garlic
• water
• soy sauce
• white sugar

Instructions

1. 1 In a large pot over medium heat, mix the chicken, potatoes, carrots, onion, sugar, and garlic. Pour in water and soy sauce, and stir in sugar and hot pepper paste.
2. 2 Bring to a boil, reduce heat to low, and simmer 45 minutes, until chicken juices run clear, vegetables are tender, and liquid has thickened.

By sarakyong

Ingredients

• ✓ gochujang
• soy sauce
• water
• sesame oil
• sugar
• chicken breast
• green onion
• red cabbage
• mushroom
• zucchini
• ramen noodle
• aluminum foil

Instructions

1. 1 Preheat the oven to 425 degrees F.
2. 2 Mix together the gochujang, soy sauce, water, sesame oil and sugar in a large bowl until combined.
3. 3 Place the sliced chicken, green onions, cabbage, mushrooms, zucchini and cooked ramen noodles into the large bowl with the gochujang mixture and toss until coated.
4. 4 Place a 1 1/2 to 2 feet long sheet of Reynolds Wrap® Aluminum Foil on a table and place 1/4 of the ramen noodle mixture into the center of the foil. Fold up the ends and then the outside to create a foil packet.
5. 5 Repeat the process 3 more times and place the foil packets on a cookie sheet tray.
6. 6 Bake in the oven for 25 minutes or until chicken is cooked throughout.

By Reynolds KitchensR

Ingredients

• ✓ gochujang
• water
• doenjang
• garlic
• dashi granules
• potato
• zucchini
• onion
• mushroom
• soft tofu

Instructions

1. 1 Combine water, bean curd paste, garlic paste, dashi granules, and hot pepper paste in a large saucepan over medium heat; bring to a boil. Boil for 2 minutes, then stir in potato, zucchini, onion, and mushrooms. Boil for 6 minutes, then stir in tofu. Cook until tofu has expanded and vegetables are tender, about 5 more minutes.

By Esther

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
• 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
• rice wine
• egg white
• cornstarch
• soy sauce
• top sirloin steak
• kosher salt
• butter
• green onion
• kosher salt
• vegetable oil

Instructions

1. 1 Whisk rice wine, egg whites, cornstarch, and soy sauce together in a bowl until marinade is very smooth and foamy.
2. 2 Trim silver skin from sirloin steaks. Place steaks between 2 pieces of heavy plastic wrap on a cutting board. Firmly pound steaks with the smooth side of a meat mallet to a 1/4-inch thickness. Transfer steaks to a rimmed plate; lightly season both sides with kosher salt.
3. 3 Pour rice wine marinade over steaks; flip several times to ensure they are well coated on both sides. Cover with plastic wrap. Marinate in the refrigerator for 6 to 12 hours, flipping once or twice while marinating.
4. 4 Combine butter, 2 tablespoons green onions, chili paste, and 1/4 teaspoon salt in a small bowl; taste and adjust ingredients if needed. Set aside at room temperature or in the refrigerator until chili butter is needed.
5. 5 Remove steaks from the refrigerator; toss several times in marinade.
6. 6 Heat vegetable oil in a large nonstick skillet over medium-high heat. Add steaks; cook until medium-rare and meat springs back to the touch, 3 to 4 minutes per side, or to desired doneness. An instant-read thermometer inserted into centers should read 130 degrees F (54 degrees C).
7. 7 Place steaks on warm plates; rest for 3 to 4 minutes. Top with chili butter and green onions.

By John Mitzewich

Ingredients

• ✓ gochujang
• ✓ gochujang
• cucumber
• spinach
• soy sauce
• olive oil
• carrot
• garlic
• red pepper flakes
• beef top round steak
• egg
• white rice
• sesame oil
• sesame seed

Instructions

1. 1 Stir cucumber pieces and gochujang paste together in a bowl; set aside.
2. 2 Bring about 2 cups water to a boil in a large nonstick skillet and stir in spinach; cook until bright green and wilted, 2 to 3 minutes.
3. 3 Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir in soy sauce.
4. 4 Heat 1 teaspoon olive oil in a large nonstick skillet; cook and stir carrots until softened, about 3 minutes.
5. 5 Stir in garlic and cook just until fragrant, about 1 minute. Stir in cucumber mixture; sprinkle with red pepper flakes. Set carrot mixture aside in a bowl.
6. 6 Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side; set aside.
7. 7 Heat remaining 1 teaspoon olive oil in another nonstick skillet over medium-low heat. Fry eggs just on one side until yolks are runny, but whites are firm, 2 to 4 minutes.
8. 8 Divide cooked rice into 4 large serving bowls; top with spinach mixture, a few pieces of beef, and cucumber mixture. Place 1 egg atop each serving. Drizzle each bowl with 1 teaspoon sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.

By mykoreaneats

Ingredients

• ✓ gochujang
• russet potato
• carrot
• cucumber
• salt
• red onion
• egg
• red apple
• black pepper
• mayonnaise
• sesame oil
• ginger

Instructions

1. 1 Place potatoes in a large pot of salted cold water. Bring to a boil and cook until potatoes are tender, 15 to 20 minutes. Add carrots during the last 3 minutes of cooking. Drain and set aside.
2. 2 Place cucumber slices in a strainer and sprinkle with salt, coating the slices. Let sit for 10 to 15 minutes. Thoroughly rinse cucumbers and transfer to a stack of paper towels or a dry kitchen towel. Give them a good squeeze until most of the moisture is removed. This is an important step if you don't want to end up with a runny dressing.
3. 3 Cut hard-boiled eggs in half, and set aside 1/2 of 1 yolk. Cut egg whites and remaining yolks into small pieces.
4. 4 Place potatoes and carrots in a large bowl. Mash gently by pressing down with the back of a spoon until mostly mashed, but still a bit chunky. Mix in chopped egg, cucumber, red onion, apple, and black pepper.
5. 5 Whisk mayonnaise, gochujang, sesame oil, and ginger together in a bowl; fold into the potato mixture.
6. 6 Grate reserved egg yolk over the potato salad, and refrigerate for at least 1 hour before serving.

By lutzflcat

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
• rice wine vinegar
• soy sauce
• garlic
• ginger root
• red pepper flake
• black pepper
• sugar
• green onion
• yellow onion
• pork loin
• canola oil

Instructions

1. 1 Stir together the vinegar, soy sauce, hot pepper paste, garlic, ginger, red pepper flakes, black pepper, sugar, green onions, and yellow onion in a large bowl. Mix in the pork slices, mixing well until completely coated. Place into a resealable plastic bag, squeeze out any excess air, seal, and marinate in the refrigerator at least 3 hours.
2. 2 Heat the canola oil in a large skillet over medium-high heat. Add the pork slices in batches, and cook until no longer pink in the center, and lightly browned on the outside, about 5 minutes per batch. Be careful when cooking the meat, the spicy fumes will hurt your nose!

By funinthesun

Ingredients

• ✓ gochujang
• milk
• egg
• chicken breast
• potato starch
• all-purpose flour
• salt
• black pepper
• shichimi togarashi
• oil
• mayonnaise
• honey
• sweet chili sauce

Instructions

1. 1 Whisk together milk and egg in a large bowl until well combined. Add chicken; stir to coat and allow to marinate for 15 minutes. Drain and discard egg mixture.
2. 2 Combine potato starch, flour, salt, pepper, and shichimi in a medium bowl. Pour into a large plastic resealable bag. Add chicken; seal the bag and shake until chicken is well coated.
3. 3 Heat 2 inches oil in a deep saucepan over medium heat to 325 degrees F (165 degrees C). Working in batches of about 5 to 8 pieces at a time, cook chicken in hot oil for about 90 seconds. Remove to a paper towel-lined plate; keep each batch separate.
4. 4 Increase oil temperature to 350 degrees F (175 degrees C). The oil should be continuously boiling at this point. Carefully re-add the first batch of chicken and fry for another 90 seconds.
5. 5 Remove to another paper towel-lined plate. Repeat with remaining batches of chicken.
6. 6 Mix together mayonnaise, honey, sweet chili sauce, and gochujang in a large serving bowl until combined.
7. 7 Toss fried chicken with sauce to coat. Serve and enjoy!

By Diana71

Ingredients

• ✓ gochujang
• luncheon meat
• smoked sausage
• onion
• kimchi
• red pepper powder
• soy sauce
• garlic
• black pepper
• green onion
• chicken broth
• ramen noodle
• american cheese

Instructions

1. 1 Divide luncheon meat into 2 piles on either side of a stock pot; layer sausage, onion, and kimchi on top, leaving an empty space in the center of the pot.
2. 2 Combine red pepper powder, gochujang, soy sauce, garlic, and black pepper in a small bowl; pour into center of the pot. Sprinkle in green onions; pour in chicken broth. Bring to a boil. Reduce heat to low; simmer, stirring occasionally, until flavors combine, about 10 minutes.
3. 3 Bring a pot of water to a boil. Add ramen noodles and cook, stirring until partially cooked and softened, about 2 minutes. Drain; transfer to pot with meat-kimchi mixture. Cook and stir until ramen noodles are tender but firm to the bite, about 5 minutes. Top stew with cheese.

By Hingle McCringleberry

Ingredients

• ✓ gochujang
• soy sauce
• scallion
• garlic
• sesame seed
• cornstarch
• ginger
• mirin
• white sugar
• red pepper flake
• sesame oil
• shrimp

Instructions

1. 1 Combine soy sauce, 2 minced scallions, garlic, sesame seeds, cornstarch, ginger, mirin, sugar, red pepper flakes, and sesame oil in a bowl.
2. 2 Place shrimp in a large resealable plastic bag; add soy sauce marinade. Squeeze out excess air, seal the bag, and shake until shrimp coated. Marinate in the refrigerator for 15 to 20 minutes.
3. 3 Heat a skillet over medium-high heat; add shrimp, reserving any remaining marinade in the bag. Cook and stir until opaque, 3 to 5 minutes; transfer shrimp to a bowl.
4. 4 Add 3 tablespoons reserved marinade and gochujang to the skillet; cook and stir over medium-low heat until thickened, about 2 minutes. Brush glaze over cooked shrimp (or use as a dip). Sprinkle remaining 1 minced scallion on top.

By Sandra's Easy Cooking

Ingredients

• ✓ gochujang
• ketchup
• sugar
• soy sauce
• sesame oil
• honey
• garlic
• water
• sweet rice flour
• potato starch
• granulated garlic
• salt
• white pepper
• cauliflower
• sesame seed

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix gochujang, ketchup, sugar, soy sauce, sesame oil, honey, and garlic together in a small bowl. Set sauce aside.
3. 3 Mix water, rice flour, potato starch, granulated garlic, salt, and white pepper together in a large bowl. Add a small amount of additional water if batter is too thick.
4. 4 Add cauliflower pieces to batter; toss to coat. Transfer to the prepared baking sheet, leaving space between each piece.
5. 5 Bake in the preheated oven until some spots form, about 30 minutes.
6. 6 Transfer baked cauliflower to a large bowl, leaving the oven on. Add sauce and toss to coat. Return to the baking sheet, leaving space between each piece. Return to the oven and continue baking until black spots start to appear, about 15 minutes.
7. 7 Transfer cauliflower to a serving plate and top with sesame seeds.

By James Strange

Ingredients

• ✓ gochujang
• red chile pepper
• green chile pepper
• cooking wine
• gochugaru
• 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