Type what you have

Ingredients

• ✓ ginger root
• white sugar
• water

Instructions

1. 1 Cut ginger into 2-inch pieces and slice lengthwise into 1/8-inch slices. Score ginger slices by pricking with a fork.
2. 2 Toss ginger with sugar in a bowl.
3. 3 Combine ginger-sugar mixture and water in a large skillet or wok; bring to a simmer. Reduce heat and cook, stirring occasionally, until sugar melts into a syrup and starts to crystallize, about 1 hour. Continue stirring until syrup is mostly crystallized and ginger comes together in a pile in the center of the skillet and very little syrup drains out; remove from heat.
4. 4 Toss ginger slices gently to cool and separate from excess sugar. Spread slices out on a tray to cool and dry.

By lperejma

Ingredients

• ✓ ginger root
• milk
• white sugar

Instructions

1. 1 Peel and grate ginger. Squeeze grated ginger pieces to release juice; measure 2 teaspoons ginger juice and transfer to a bowl.
2. 2 Place milk in a saucepan; heat until temperature reaches 160 degrees F to 170 degrees F (71 degrees C to 77 degrees C), about 5 minutes. Add sugar and stir until dissolved; pour into the bowl with ginger juice. Stir mixture immediately and cover with a small plate. Cover the covered bowl with a clean towel; let sit for at least 7 minutes.

By HL

Ingredients

• ✓ ginger root
• watermelon
• honeydew
• blueberry
• nutmeg

Instructions

1. 1 Blend the watermelon, honeydew, and about half the blueberries in a blender until smooth. Add the ginger and nutmeg; blend again until incorporated. Pour the soup into a bowl and stir the reserved blueberries to serve.

By smokehouse

Ingredients

• ✓ ginger root
• cranberry
• white sugar
• orange
• orange juice
• water
• salt
• all-purpose flour
• ground ginger
• cinnamon
• salt
• butter
• sugar
• vanilla extract
• confectioners sugar

Instructions

1. 1 Combine cranberries, sugar, orange zest, orange juice, water, ginger, and salt for filling in a medium saucepan over medium-high heat, stirring to dissolve sugar. Lower heat and simmer, stirring frequently, until cranberries burst. Continue cooking, mashing fruit a bit with the back of a spoon, until thick as jam, about 30 minutes. Remove from heat to cool completely. Can be stored in an airtight container in the refrigerator for up to one week.
2. 2 Sift flour, ginger, cinnamon, and salt for cookies together in a medium bowl. Set aside.
3. 3 Mix butter and white sugar together in the bowl of an electric mixer fitted with a paddle attachment until just combined. Add the vanilla. Gradually add in flour mixture on low speed just until the dough starts to come together. Dump onto a piece of plastic wrap and flatten into a disk. Wrap and chill for 30 minutes.
4. 4 Roll the dough ¼-inch thick and cut into 2-inch rounds with a plain or fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round into a desired shape. Place all cookies on a parchment-lined baking sheet and chill for 15 minutes.
5. 5 While cookies chill, preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven until the edges just begin to brown or the cookies are crisp, 20 to 25 minutes. Remove from the oven; let cookies cool for 1 minute on the pan, then remove to a wire rack and allow to cool completely, 15 to 20 minutes.
7. 7 When the cookies have cooled, place 1 teaspoon of filling on the flat side of each whole cookie, spreading it out to the edges with the back of the spoon. Dust the top of the cut-out cookies with confectioners' sugar. Place the sugared tops on the filled bottoms.

By Carla Hall

Ingredients

• ✓ ginger root
• lime juice
• sugar
• vegetable oil
• salt
• black pepper
• watermelon
• cantaloupe
• watercress
• almond

Instructions

1. 1 Whisk lime juice, sugar, and ginger together in a large bowl; gradually whisk in oil and season with salt and black pepper.
2. 2 Add watermelon, cantaloupe, and watercress to vinaigrette; toss to coat. Sprinkle servings with sliced almonds.

By Barrett

Ingredients

• ✓ ginger root
• all-purpose flour
• ginger
• baking soda
• salt
• brown sugar
• butter
• molasses
• egg
• crystallized ginger

Instructions

1. 1 Whisk flour, ginger, baking soda, and salt together in a bowl.
2. 2 Beat brown sugar and butter in a large bowl with an electric mixer until smooth and creamy. Mix in egg and molasses. Gradually stir in flour mixture with a wooden spoon. Stir in crystallized and fresh ginger. Cover and refrigerate for at least 2 hours, or overnight.
3. 3 When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Roll chilled dough into 1-inch balls and place about 2 inches apart onto ungreased baking sheets.
4. 4 Bake in the preheated oven until lightly browned, about 10 minutes. Remove from the oven and transfer to wire racks to cool.

By Laria Tabul

Ingredients

• ✓ ginger root
• all-purpose flour
• baking powder
• ginger
• cinnamon
• salt
• butter
• brown sugar
• egg
• vanilla extract
• milk
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch fluted tube pan, such as Bundt.
2. 2 Sift together flour, baking powder, ground ginger, cinnamon, and salt. Set aside.
3. 3 In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in grated ginger root and vanilla. Beat in flour mixture alternately with milk, mixing just until incorporated. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate. Dust lightly with confectioners' sugar before serving.

By Margorita Whyte

Ingredients

• ✓ ginger root
• sugar
• egg
• all-purpose flour
• orange zest
• salt
• rhubarb
• brown sugar
• all-purpose flour
• butter
• cinnamon
• rolled oat

Instructions

1. 1 Move an oven rack to the center of the oven and preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Mix together white sugar, beaten eggs, 3 tablespoons flour, orange zest, ginger, and salt in a large bowl until well combined; stir in rhubarb. Pour rhubarb mixture into the bottom of the prepared baking dish.
3. 3 Thoroughly combine brown sugar, 1/2 cup flour, butter, and cinnamon by pulsing in a food processor or blender. Transfer mixture to a large bowl and stir in oats until incorporated. Crumble over rhubarb mixture in the baking dish. Gently pat topping down to make a crust.
4. 4 Bake on the center rack of the preheated oven until topping is lightly golden, rhubarb has fallen apart, and juices are very thick and bubbling, 40 to 50 minutes. Check frequently after 30 minutes to see if bubbles are thick.

By Mary Margaret Briggs

Ingredients

• ✓ ginger root
• confectioners' sugar
• ginger
• butter
• cream cheese
• black tea
• sugar
• water
• salt
• ginger
• cardamom
• baking soda
• all-purpose flour
• egg
• molasses
• butter
• white sugar
• clove
• cinnamon
• cardamom pod
• black tea
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
2. 2 Begin cake by combining water, 3 tea bags, ginger root, cardamom pods, 1/4 teaspoon cinnamon, and 1/4 teaspoon cloves in a saucepan; bring to a boil. Reduce heat to low and keep warm.
3. 3 Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Add molasses and egg; mix well.
4. 4 Mix flour, baking soda, cardamom, and salt with remaining 1 teaspoon cinnamon and 1/2 teaspoon cloves in a separate bowl. Add dry ingredients to the wet ingredients, one half at a time; stir to combine. Strain hot tea and slowly pour into the batter and stir until smooth; batter will be thin. Pour into the prepared cake pans.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
6. 6 While the cakes are cooling, combine water, sugar, and tea bags for simple syrup in a small pot over medium-high heat. Cook until sugar has dissolved, 5 to 7 minutes. Remove from the heat and let cool slightly.
7. 7 Brush simple syrup over cooled and leveled cakes until the majority of the cake has absorbed the syrup. Do not oversoak the cakes; you want enough syrup to soak in and keep cakes moist and flavorful without flooding them. Place cakes in the refrigerator for 1 hour or until ready to decorate.
8. 8 Combine cream cheese, butter, and ginger for frosting in a large bowl; beat with an electric mixer until smooth. Add sugar and blend until smooth. Frost cake.

By Priti D

Ingredients

• ✓ ginger root
• beef short rib
• green onion
• carrot
• garlic
• soy sauce
• brown sugar
• water

Instructions

1. 1 Score the surface of each beef short rib in a diamond pattern. Combine beef, green onion, carrots, garlic, ginger, soy sauce, and brown sugar in a large skillet. Pour enough water to cover the beef. Bring to a boil over medium-high heat, then reduce heat to medium-low. Simmer until beef is tender, about 1 hour. Skim off excess oil before serving.

By Iggy

Ingredients

• ✓ ginger root
• napa cabbage
• water
• sea salt
• water
• sweet rice flour
• onion
• garlic
• water
• red chile flake
• fish sauce
• shrimp
• brown sugar
• sesame seed
• radish
• green onion

Instructions

1. 1 Remove discolored, bruised outer leaves of cabbage and rinse cabbage under cold water. Cut cabbage head into 2-inch pieces.
2. 2 Divide 3 cups water among 3 bowls. Stir 1 cup sea salt into each bowl of water. Sprinkle the remaining 1 cup sea salt over cabbage.
3. 3 Place salted cabbage in the 3 bowls salted water until partially submerged; let sit 6 to 12 hours.
4. 4 Rinse cabbage thoroughly under cold water several times. Squeeze cabbage to remove excess water. Cabbage should have a rubbery texture. Transfer cabbage to a colander or basket to thoroughly drain the cabbage, at least 2 hours.
5. 5 Combine 3 cups water and rice flour in a saucepan; bring to a boil. Whisk mixture until a glue-like consistency, 5 to 10 minutes. Remove saucepan from heat and cool rice mixture to room temperature.
6. 6 Combine onion, garlic, ginger, and 1 tablespoon water in a food processor; pulse until smooth, adding more water if needed.
7. 7 Pour chile flakes into a large bowl; stir in onion-garlic mixture, cooled rice flour mixture, fish sauce, shrimp, brown sugar, and sesame seeds until well mixed. Add radish and green onions and mix well.
8. 8 Coat each cabbage piece with chile mixture by using your hands. (Rubber gloves are highly recommended.) Pack coated cabbage leaves inside air-tight glass jars or containers; cover each tightly with a lid. Keep jars at room temperature for fermentation to occur, about 2 days. Refrigerate kimchi after the 2 days.

By mykoreaneats

Ingredients

• ✓ ginger root
• soy sauce
• barbecue sauce
• hot pepper paste
• sugar
• red pepper flake
• sesame seed
• black pepper
• pork shoulder
• onion

Instructions

1. 1 Whisk soy sauce, barbeque sauce, hot pepper paste, sugar, ginger root, red pepper flakes, sesame seeds, and black pepper together in a small bowl.
2. 2 Place pork in a large bowl. Pour soy sauce mixture over pork; toss to coat. Marinate in the refrigerator, at least 3 hours and up to overnight.
3. 3 Preheat a large skillet or grill pan over medium-high heat. Add pork, discarding marinade. Cook, stirring frequently, until pork begins to brown, about 5 minutes. Stir in onion; cook until soft, about 10 minutes.

By Ann Lee

Ingredients

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

• ✓ ginger root
• napa cabbage
• salt
• garlic
• onion
• water
• green onion
• persimmon
• cucumber
• radish
• cayenne pepper

Instructions

1. 1 Rinse cabbage well. Put cabbage in a bowl and sprinkle liberally with salt, tossing to mix. Set aside for 1 hour.
2. 2 Mix more salt into cabbage and set aside for another hour.
3. 3 Wash and drain cabbage. Combine onion, garlic, and ginger in a blender with water. Blend on high speed until smooth.
4. 4 Stir together rinsed drained cabbage, garlic-ginger mixture, minced green onions, persimmon, cucumber, radish, and cayenne pepper, and mix well.
5. 5 Transfer mixture into airtight containers and refrigerate for 3 days before serving.

By henry

Ingredients

• ✓ ginger root
• chinese cabbage
• salt
• green onion
• garlic
• chili powder
• soy sauce
• white wine vinegar
• sugar
• sesame oil

Instructions

1. 1 Place the cabbage into a large dish, and sprinkle with salt. Let stand for 3 to 4 hours. The cabbage will wilt.
2. 2 After the cabbage has been sitting, massage it with your hands until it is even softer. Drain off the liquid. Mix in the green onion, garlic, chili powder, ginger, soy sauce, vinegar, and sugar. Transfer to a large glass jar, and refrigerate for 24 hours before using. This will keep for about a week in the refrigerator. Sprinkle with sesame oil before serving.

By ERLENSEE_GERMANY

Ingredients

• ✓ ginger root
• albacore tuna steak
• sugar
• sesame seed
• green onion
• garlic
• soy sauce
• sesame oil
• salt
• pepper

Instructions

1. 1 Rub the albacore steaks with 4 tablespoons sugar. Allow to sit 30 minutes in the refrigerator.
2. 2 In a skillet over medium heat, toast the sesame seeds 5 minutes, or until lightly browned.
3. 3 In a shallow bowl, mix the remaining sugar, toasted sesame seeds, green onion, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Place the albacore steaks in the mixture, and marinate 2 hours in the refrigerator.
4. 4 Preheat the oven broiler.
5. 5 Discard marinade, and place the albacore steaks on a baking sheet. Broil to desired doneness in the preheated oven.

By JFRESNO

Ingredients

• ✓ ginger root
• rice wine vinegar
• soy sauce
• gochujang
• garlic
• 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

• ✓ ginger root
• pork rib
• salt
• canola oil
• onion
• soy sauce
• soy sauce
• rice wine
• orange juice
• garlic
• jalapeno pepper
• scallion

Instructions

1. 1 Wash ribs; pat dry. Liberally salt ribs.
2. 2 Heat oil in a skillet over high heat. Add ribs; cook, turning occasionally, until browned on all sides, 6 to 8 minutes. Transfer to a 3-quart slow cooker.
3. 3 Add onion, soy sauce, light soy sauce, rice wine, orange juice, ginger, garlic, and jalapeño to a blender; cover and blend until combined. Pour sauce over ribs; cover slow cooker.
4. 4 Cook on High until meat easily pulls away from the bone, 3 to 4 hours.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place ribs on a baking sheet or roasting pan.
6. 6 Cook ribs under the preheated broiler until nicely charred but not burned, about 5 minutes. Garnish with scallions.

By William Leon

Ingredients

• ✓ ginger root
• beef chuck roast
• onion
• brown sugar
• soy sauce
• garlic
• jalapeno pepper
• rice vinegar
• sesame oil
• salt
• black pepper
• corn tortilla

Instructions

1. 1 Place chuck roast into a slow cooker with onion, brown sugar, soy sauce, garlic, jalapeño pepper, ginger, rice vinegar, sesame oil, salt, and pepper. Cover and cook until meat is tender and can easily be pulled apart with a fork, on Low for 10 hours or High for 8 hours.
2. 2 Transfer roast to a cutting board and shred meat with two forks. Return to the slow cooker and mix with the juices.
3. 3 Serve with corn tortillas.

By jasminsheree

Ingredients

• ✓ ginger root
• ✓ ginger root
• baby back pork rib
• salt
• black pepper
• onion
• kochujang
• white vinegar
• garlic
• sesame oil
• soy sauce
• pilsner-style lager
• sesame seed
• black sesame seed

Instructions

1. 1 Remove membrane from the back of ribs or score with a sharp knife. Place ribs in a shallow dish and season with salt and pepper.
2. 2 Purée onion in a blender or food processor. Add kochujang, vinegar, garlic, sesame oil, soy sauce, and minced ginger to onion in the blender; purée into a sauce.
3. 3 Rub 1/3 of the sauce generously over ribs. Reserve remaining sauce for later. Cover ribs with plastic wrap and refrigerate 5 hours to overnight.
4. 4 Preheat the oven to 325 degrees F (165 degrees C).
5. 5 Scatter sliced ginger root over the bottom of a roasting pan. Place ribs meat-side down on top of ginger slices and pour lager over ribs. Cover with a lid or aluminum foil.
6. 6 Bake in the preheated oven until meat is loosened from ribs but not yet falling off the bone, 2 to 2 1/2 hours. Let cool for 5 to 10 minutes.
7. 7 Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate.
8. 8 Cook ribs on the preheated grill until browned, about 6 minutes per side. Coat with 1/2 of the reserved sauce during the last 2 minutes of cooking each side. Garnish with white and black sesame seeds.

By NickD

Ingredients

• ✓ ginger root
• soy sauce
• gochujang
• brown sugar
• garlic
• sesame oil
• chile powder
• vegetable oil
• chicken breast
• carrot
• potato
• leek
• onion
• habanero pepper
• water

Instructions

1. 1 Combine soy sauce, gochujang, brown sugar, garlic, sesame oil, ginger, and chile powder in a bowl for the marinade.
2. 2 Heat 1 tablespoon vegetable oil in a stockpot over medium heat. Add chicken and cook until evenly browned, about 10 minutes. Transfer chicken to bowl with marinade and toss to coat.
3. 3 Heat remaining vegetable oil in stockpot. Stir in carrots, potatoes, leek, and onion. Cook and stir until onion is translucent, about 10 minutes. Stir in habanero pepper and cook until fragrant, about 1 minute more.
4. 4 Pour water into stockpot, stir in chicken and marinade, and bring to a boil. Reduce heat and simmer, adding more water as desired, until vegetables are tender, about 10 minutes.

By PolkaDot

Ingredients

• ✓ ginger root
• shrimp
• garlic powder
• salt
• gochujang
• honey
• sesame oil
• soy sauce
• lemon juice
• garlic
• vegetable oil
• water
• cornstarch
• sesame seed
• scallion

Instructions

1. 1 Season both sides of shrimp with garlic powder and salt, and set aside.
2. 2 Combine gochujang, honey, sesame oil, soy sauce, lemon juice, garlic, and ginger in a bowl until well combined. Set aside.
3. 3 Heat oil in a non-stick skillet over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes, flipping half way through; do not overcook. Remove shrimp from the pan.
4. 4 Reduce temperature to low, and add sauce to skillet. Whisk water and cornstarch together in a small bowl to make a slurry. Stir slurry into the sauce until well combined. Keep cooking, stirring constantly, until the sauce starts to slightly thicken, about 1 minute. Add shrimp back into the skillet and stir until coated and just heated through.
5. 5 Garnish with sesame seeds and scallions. Serve hot.

By lutzflcat

Ingredients

• ✓ ginger root
• soy sauce
• green onion
• sugar
• vegetable oil
• garlic
• sesame oil
• sesame seed
• beef sirloin steak
• soy sauce
• rice vinegar
• sesame seed
• paprika
• cayenne pepper
• white sugar

Instructions

1. 1 Mix 1/4 cup soy sauce, green onions, 3 tablespoons sugar, vegetable oil, garlic, sesame oil, and 1 teaspoon sesame seeds together in a bowl. Add beef to the marinade. Let sit until flavors are well absorbed, at least 30 minutes.
2. 2 Prepare dipping sauce: Mix 6 tablespoons soy sauce, vinegar, 2 teaspoons sesame seeds, ginger root, paprika, cayenne pepper, and 1 pinch sugar together in a separate bowl.
3. 3 Heat a skillet over medium-high heat. Cook and stir beef until firm and lightly browned, 8 to 10 minutes. Serve with dipping sauce.

By Derek Crook

Ingredients

• ✓ ginger root
• green onion
• daikon radish
• red leaf lettuce
• rice vinegar
• egg
• bean sprout
• broccoli
• carrot
• yellow squash
• salt
• eggplant
• shiitake mushroom
• water
• white rice
• beef brisket
• garlic
• sesame oil
• sugar
• soy sauce

Instructions

1. 1 Mix soy sauce, sugar, sesame oil, garlic, and ginger together in a bowl. Add beef brisket and cover with plastic wrap. Marinate in the refrigerator for for 30 minutes.
2. 2 Rinse rice until water turns clear. Pour into a rice cooker and add 1 1/2 cups water. Seal and select setting according to manufacturer's instructions; cook until tender, 20 to 30 minutes. Keep warm.
3. 3 Place mushrooms in a bowl of warm water. Soak for 20 minutes.
4. 4 Coat eggplant with salt on all sides and allow to 'sweat,' about 10 minutes. Rinse with cool water.
5. 5 Squeeze the water out of the re-hydrated shiitake mushrooms and slice into 1/4-inch strips.
6. 6 Heat 2 tablespoons sesame oil in a skillet over medium-high heat. Saute mushrooms until lightly browned, about 4 minutes. Transfer to a covered plate to keep warm.
7. 7 Saute eggplant in the same skillet until slightly softened, about 5 minutes. Transfer to the plate with the mushrooms.
8. 8 Place squash in the hot skillet; cook and stir until slightly tender, about 5 minutes. Add to the plate with the eggplant and mushrooms; keep vegetables warm.
9. 9 Saute carrots and broccoli in the skillet until slightly tender, about 6 minutes. Transfer to the plate with rest of the vegetables.
10. 10 Bring a large pot of water to a boil. Add sprouts and cook uncovered until tender but still crispy, about 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
11. 11 Heat the same skillet over medium-high heat. Add marinated beef slices and saute until nicely browned and lightly pink in the center, about 7 minutes.
12. 12 Place approximately 1 cup cooked rice in each bowl. Season with remaining sesame oil and vinegar. Pat rice down with a spoon to make a mound. Cover with a bed of lettuce. Add small mounds of cooked mushrooms, eggplant, squash, carrots, and broccoli on the lettuce around the edge of the bowl. Place beef in the center.
13. 13 Heat the skillet over medium heat. Break eggs into skillet and season with salt. Cook until whites are just set and yolks are slightly runny, about 3 minutes. Place a sunnyside-up egg on top of the beef in each bowl. Top with radish and green onion.

By tif

Ingredients

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

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

Ingredients

• ✓ ginger root
• coconut oil

Instructions

1. 1 Lay ginger slices out on your dehydrator tray. Dry according to manufacturer's instructions, rotating every 20 to 30 minutes, until crisp and fragrant, about 2 hours.
2. 2 Break up dried ginger into smaller pieces; transfer to a saucepan. Add coconut oil; heat gently over low heat until natural oils from ginger infuse the oil, at least 2 hours.
3. 3 Strain ginger oil through a strainer to remove large pieces. Wrap cheesecloth over top of a glass jar. Pour ginger oil through cheesecloth into jar to strain again.

By Chef Shelley Pogue

Ingredients

• ✓ ginger root
• carrot
• orange

Instructions

1. 1 Juice ginger, carrots, and oranges in a juicer, respectively. Serve immediately.

By France Cevallos

Ingredients

• ✓ ginger root
• turmeric
• navel orange
• ice cube

Instructions

1. 1 Process ginger, turmeric, and oranges through a juicer in the order listed. Pour over ice and drink immediately.

By France Cevallos

Ingredients

• ✓ ginger root
• garlic
• olive oil

Instructions

1. 1 Combine garlic and ginger in the bowl of a food processor; pulse until blended, adding small amounts of olive oil to facilitate blending until a smooth paste is formed. Transfer to an airtight container; refrigerate or freeze.

By DC Girly Girl