Type what you have

Ingredients

• ✓ honey
• beef short ribs
• soy sauce
• white sugar
• garlic
• black pepper
• water
• sesame oil
• plum wine

Instructions

1. 1 Wash the ribs, removing any stray bits of bone, and allow to drain for 30 minutes.
2. 2 Whisk together the soy sauce, sugar, honey, garlic, pepper, water, sesame oil, and plum wine until the sugar has dissolved; pour the mixture into a 1 gallon plastic zipper bag. Place the ribs into the marinade, squeeze all the air out of the bag, zip it up, and refrigerate at least 24 hours.
3. 3 The next day, remove the ribs from the refrigerator and allow to come to room temperature before grilling. Remove the ribs from the marinade and discard the marinade.
4. 4 Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Grill the ribs until browned and no longer pink inside, 4 to 6 minutes per side.

By KoreanITGal

Ingredients

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

• ✓ honey
• ketchup
• green onion
• garlic
• lemon
• chile-garlic sauce
• red pepper flakes
• black pepper
• water
• salt

Instructions

1. 1 Whisk ketchup, green onion, garlic, lemon juice, honey, chile-garlic sauce, red pepper flakes, and black pepper together in a saucepan over medium-high heat; add enough water to reach desired sauce consistency. Bring sauce to a simmer; reduce heat to medium-low, and simmer until thick and flavors blend, about 5 minutes. Cool to room temperature and season with salt.

By John Mitzewich

Ingredients

• ✓ honey
• beef short rib
• pear
• onion
• garlic
• soy sauce
• brown sugar
• sesame oil
• black pepper

Instructions

1. 1 Place ribs in a large pot and cover with cold water. Soak ribs in the refrigerator for 1 hour to pull out any blood. Drain.
2. 2 Combine Asian pear, onion, and garlic in a blender; blend until smooth. Pour into a large bowl and stir in soy sauce, brown sugar, honey, sesame oil, and black pepper. Add ribs to soy mixture; turn to coat evenly. Cover the bowl and marinate in the refrigerator, 8 hours to overnight.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Remove ribs from marinade and cook on the preheated grill until meat is tender and the outside is crusty, 5 to 10 minutes per side. Discard marinade.

By Pete Chang

Ingredients

• ✓ honey
• beef short rib
• asian pear
• onion
• kiwi
• garlic
• soy sauce
• brown sugar
• sesame oil
• black pepper

Instructions

1. 1 Place ribs in a large bowl of water; soak for 1 hour. Drain ribs and return to the bowl.
2. 2 Combine Asian pear, onion, kiwi, and garlic in a food processor and puree. Transfer to a bowl and stir in soy sauce, brown sugar, honey, sesame, oil, and black pepper. Pour marinade over ribs in the bowl. Cover with plastic wrap and marinate in the refrigerator, turning once, at least 8 hours or overnight.
3. 3 Strain marinade and discard.
4. 4 Preheat grill for medium heat and lightly oil the grate. Grill ribs until crispy outside and meat is no longer pink, about 8 minutes per side.

By TheElusivePastry

Ingredients

• ✓ honey
• soy sauce
• green onion
• yellow onion
• sugar
• garlic
• sesame seed
• sesame oil
• red pepper flakes
• ginger
• black pepper
• beef sirloin steak

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk soy sauce, white and light green parts of green onions, yellow onion, sugar, garlic, sesame seeds, sesame oil, red pepper flakes, ginger, and black pepper together in a large glass or ceramic bowl.
3. 3 Add steak slices and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour, or up to 1 day.
4. 4 Heat a wok or large skillet over medium heat. Working in batches, cook and stir steak and marinade together in the hot skillet, adding honey to caramelize the steak, until steak is cooked through, about 5 minutes.
5. 5 Garnish bulgogi with dark green parts of green onions.

By KDC860

Ingredients

• ✓ honey
• beef short rib
• soy sauce
• asian pear
• onion
• garlic
• ginger
• green onion
• sesame oil
• brown sugar
• sesame seed
• black pepper

Instructions

1. 1 Place ribs in a bowl and cover with water; soak until water turns pink, about 1 hour. Drain and rinse in cold water.
2. 2 Combine soy sauce, Asian pear, onion, garlic, and ginger in a food processor. Pulse until smooth.
3. 3 Combine green onions, sesame oil, brown sugar, sesame seeds, honey, and black pepper in a large bowl; mix well. Add ribs and coat thoroughly with the marinade. Cover with plastic wrap and refrigerate 8 hours to overnight.
4. 4 Preheat an outdoor grill for high heat and lightly oil the grate.
5. 5 Cook ribs on the grill until slightly charred and tender, about 4 minutes per side.

By mykoreaneats

Ingredients

• ✓ honey
• milk
• egg
• chicken breast
• all-purpose flour
• potato starch
• salt
• black pepper
• vegetable oil
• brown sugar
• soy sauce
• gochujang
• worcestershire sauce
• red pepper flake
• ginger

Instructions

1. 1 Whisk milk and egg together in a large bowl until thoroughly combined and smooth. Add chicken tenders to egg wash and let marinate in the refrigerator for 15 minutes.
2. 2 Combine flour, potato starch, salt, and pepper in a large mixing bowl. Pour mixture into a large, resealable plastic bag. Drain and discard marinade from chicken tenders. Add chicken to the bag, seal it, and shake until each piece is completely dredged in mixture.
3. 3 Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C).
4. 4 Add chicken pieces to the hot oil about 5 pieces at a time so as not to drop the temperature of the oil. Fry for 2 minutes. Transfer chicken to a plate lined with paper towels to drain. Continue with remaining chicken pieces.
5. 5 Increase oil heat to 350 degrees F (175 degrees C) until continuously boiling. Carefully add the first batch of cooked chicken and fry again until cooked through and crispy about 2 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with the second batch of chicken pieces. Transfer chicken to a medium-sized serving bowl.
6. 6 Heat a small saucepan over medium-low heat. Add honey, brown sugar, soy sauce, gochujang paste, Worcestershire sauce, red pepper flakes, and ginger. Cook and stir continuously until sugar has melted and sauce is smooth, about 5 minutes. Drizzle sauce over twice-fried chicken tenders and serve.

By Diana71

Ingredients

• ✓ honey
• gochujang
• ketchup
• sugar
• soy sauce
• sesame oil
• 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

• ✓ honey
• shrimp
• garlic powder
• salt
• gochujang
• sesame oil
• soy sauce
• lemon juice
• garlic
• ginger root
• 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

• ✓ honey
• chicken breast
• rice wine vinegar
• garlic
• ginger
• salt
• black pepper
• cider vinegar
• brown sugar
• gochujang
• soy sauce
• garlic
• ginger
• black pepper
• canola oil
• cornstarch

Instructions

1. 1 Make the chicken: Place chicken into a bowl. Add vinegar, garlic, ginger, salt, and pepper; toss until well combined and chicken is coated. Let sit for 20 to 30 minutes.
2. 2 Meanwhile, make the sauce: Combine honey, vinegar, brown sugar, gochujang, soy sauce, garlic, ginger, and black pepper in a pot over medium heat. Stir well and bring to a low boil. Reduce the heat to low and simmer for 3 to 4 minutes. Remove from the heat.
3. 3 Fill a deep fryer with 1 inch oil and heat to 350 degrees F (175 degrees C).
4. 4 While the oil is heating, place cornstarch into a bowl. Add chicken and toss until evenly coated.
5. 5 Working in small batches without overcrowding, fry chicken until light golden brown, about 2 minutes per side.
6. 6 Reheat oil to 350 degrees F (175 degrees C) and deep-fry chicken once more until deep golden brown, about 40 seconds per batch. Transfer chicken to the pot of sauce.
7. 7 Heat sauce and chicken over medium-low heat until warmed through, about 3 minutes.

By Shelby Lynn

Ingredients

• ✓ honey
• butter
• onion
• garlic
• beef
• water
• rice wine
• soy sauce
• brown sugar
• shiitake mushroom
• chile-garlic sauce
• carrot
• sesame seed
• salt
• black pepper
• sesame oil

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add onion and garlic; cook for 1 to 3 minutes. Add beef; cook and stir until brown, about 15 minutes.
2. 2 Add water, rice wine, soy sauce, brown sugar, honey, mushrooms, and chile-garlic sauce to the skillet with beef. Simmer until beef is tender, about 60 minutes more.
3. 3 Add carrot and sesame seeds to the skillet with stew. Season with salt and pepper. Continue cooking until 1/2 the liquid has evaporated, about 15 minutes. Drizzle in sesame oil and remove from heat.

By camille

Ingredients

• ✓ honey
• green onion
• hamburger bun
• flour
• butter
• pork shoulder roast
• black pepper
• thyme
• salt
• garlic
• cinnamon
• mustard
• soy sauce
• ginger
• brown sugar
• chicken stock
• apple cider vinegar
• gochujang
• onion

Instructions

1. 1 Combine onion, gochujang, vinegar, chicken stock, honey, brown sugar, ginger, soy sauce, mustard, cinnamon, garlic, salt, thyme, and black pepper in a large bowl and mix well.
2. 2 Dredge pork in gochujang sauce on all sides. Pour sauce into a slow cooker and add pork. Spoon some of the sauce on top of pork.
3. 3 Cook on Low until pork roast shreds easily with a fork, about 8 hours.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Place pork roast in a large bowl and shred meat with 2 forks. Pour sauce from the slow cooker into a medium pot over medium-high heat. Cover and bring to a boil. Uncover; reduce heat to a simmer.
6. 6 Mix together 1 tablespoon butter and flour in a small bowl until well combined; add to sauce in the pot and mix well. Cook until heated through and slightly thickened, about 5 minutes. Remove from heat and stir again.
7. 7 Spread remaining 3 tablespoons butter over insides of buns. Place on a baking sheet.
8. 8 Toast in the preheated oven until golden brown, 5 to 7 minutes.
9. 9 Pour sauce into the bowl with shredded pork and mix. Top pork with green onions. Spoon pork over toasted buns.

By TheElusivePastry

Ingredients

• ✓ honey
• sesame seed
• sesame oil
• scallion
• ginger
• garlic
• onion
• carrot
• potato
• chicken
• black pepper
• sugar
• red chili pepper flakes
• red chili pepper paste
• rice wine
• soy sauce
• water

Instructions

1. 1 Stir water, soy sauce, rice wine, red chili pepper paste, red chili pepper flakes, honey, sugar, and black pepper together in a large pot; add chicken and bring to a boil. Reduce heat to medium, place a lid on the pot, and cook at a simmer until the chicken is browned, about 15 minutes.
2. 2 Stir potatoes, carrots, onion, garlic, and ginger into the chicken mixture; replace cover atop the pot and cook, stirring occasionally, until the potatoes are tender, about 15 minutes. Remove cover and cook until the chicken is tender and the liquid has thickened slightly, about 10 minutes more. An instant-read thermometer inserted into a piece of chicken near the bone should read 165 degrees F (74 degrees C).
3. 3 Stir scallions, sesame oil, and sesame seeds into the stew and remove pot from heat.

By Jason Lamar

Ingredients

• ✓ honey
• butter

Instructions

1. 1 Gather the ingredients.
2. 2 Beat butter and honey together in a bowl until smooth and creamy.
3. 3 Cover and store in the refrigerator for up to 1 week. Bring to room temperature before serving for easy spreading.

By SDELATORE

Ingredients

• ✓ honey
• sriracha sauce
• water
• asparagus

Instructions

1. 1 Whisk honey, Sriracha, and water together in a long flat dish until smooth. Drop asparagus spears into the dish and roll to coat with sauce. Let sit while you preheat the air fryer.
2. 2 Preheat the air fryer to 350 degrees F (175 degrees C) for 10 minutes.
3. 3 Place asparagus in the air fryer basket and cook until soft, about 3 minutes.

By Soup Loving Nicole

Ingredients

• ✓ honey
• barbecue sauce
• sriracha sauce
• soy sauce

Instructions

1. 1 Mix honey, barbecue sauce, Sriracha, and soy sauce together in a small bowl.

By Christopher Webb

Ingredients

• ✓ honey
• pork chop
• dill weed

Instructions

1. 1 Heat a skillet over medium heat. Spread 1/2 teaspoon of honey onto one side of each pork chop. Sprinkle a pinch of dill over the honey.
2. 2 Place the pork chops honey side down in the skillet, and coat the top sides of the chops with remaining honey and dill. Cook for 5 minutes on each side, or until browned on the outside, and chops have reached your desired degree of doneness.

By MILLER5

Ingredients

• ✓ honey
• mayonnaise
• mustard

Instructions

1. 1 In a medium bowl, blend the mayonnaise, Dijon-style mustard and honey. Chill in the refrigerator at least 2 hours before serving.

By Nanci Renn

Ingredients

• ✓ honey
• dijon mustard
• lemon juice
• salmon steak
• pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 In a small bowl, mix honey, mustard, and lemon juice. Spread mixture over salmon steaks. Season with pepper. Arrange in a medium baking dish.
3. 3 Bake 20 minutes in the preheated oven, or until fish easily flakes with a fork.

By MOMMY_OUV_2

Ingredients

• ✓ honey
• sriracha sauce
• garlic
• salt
• water
• baby carrot

Instructions

1. 1 Whisk 2 tablespoons honey, sriracha, garlic, salt, and water together in a large bowl. Add carrots and stir to combine.
2. 2 Transfer coated carrots to a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Using a slotted spoon, transfer carrots to a serving dish.
4. 4 Turn on Instant Pot again and select Saute function. Add remaining 2 tablespoons honey to the pot. Cook and whisk until slightly thickened, about 5 minutes. Pour glaze over carrots and serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ honey
• baby carrot
• butter
• cornstarch

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, about 15 minutes.
2. 2 While carrots are steaming, melt butter in a saucepan over low heat. Combine with honey and cornstarch.
3. 3 Pour glaze over cooked carrots and toss to coat. Serve immediately.

By Sarah Stephan

Ingredients

• ✓ honey
• water
• ham
• sriracha sauce

Instructions

1. 1 Add water to the pot of a multi-functional pressure cooker (such as an Instant Pot®) and place ham on top of water. Whisk honey and sriracha together in a bowl and pour over ham. Close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 10 to 40 minutes. Transfer ham to a plate and let rest 5 minutes before serving.

By Soup Loving Nicole

Ingredients

• ✓ honey
• corned beef brisket
• water
• dijon mustard

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place brisket and water in a Dutch oven. Cover tightly.
3. 3 Simmer in the preheated oven for 1 hour. Turn brisket over and continue cooking, covered, until meat is tender, 1 1/2 to 2 more hours.
4. 4 Remove from the oven and turn on the broiler.
5. 5 Transfer brisket, fat-side up, to a rack set in a broiler pan. Mix together honey and Dijon mustard; brush 1/2 of the mixture over the top of the brisket.
6. 6 Place the roasting pan under the broiler, making sure the surface of the meat is 3 to 4 inches from the heat. Broil for 3 minutes. Brush with remaining honey-mustard and broil until brisket is glazed to perfection, about 2 minutes more.

By Ekbrook

Ingredients

• ✓ honey
• hot pepper sauce
• black pepper
• chicken breast

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Mix honey, hot sauce, and ground black pepper in a small bowl until well combined.
3. 3 Place chicken on the preheated grill and baste with some of the sauce. Cook, basting occasionally, until chicken is golden and sticky and internal temperature reaches 180 degrees F (80 degrees C), about 10 to 15 minutes per side.

By Bob Bailey

Ingredients

• ✓ honey
• dijon mustard
• black pepper
• pork loin
• pineapple chunk
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Mix honey, Dijon mustard, and black pepper together in a bowl until texture of a paste.
3. 3 Heat a cast iron skillet over medium-high heat. Cook pork loin in the hot skillet until browned on all sides, about 5 minutes. Transfer pork loin to a baking dish. Spread honey paste over entire pork loin. Spread pineapple chunks around pork loin and sprinkle salt over pork loin.
4. 4 Place a cooking thermometer into the pork loin and cover dish with aluminum foil.
5. 5 Bake in the preheated oven for 5 minutes. Decrease oven temperature to 375 degrees F (190 degrees C). Continue cooking until pork is cooked through, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
6. 6 Transfer pork loin to a work surface and let rest, 3 to 5 minutes. Blend pineapple chunks and drippings in a blender until sauce is smooth; serve alongside pork loin.

By Pipsy D

Ingredients

• ✓ honey
• sweet onion
• balsamic vinegar
• tarragon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Peel onions and make two cross cuts on the top of the onion. Place in a clay cooker or casserole dish.
3. 3 Mix together the Balsamic vinegar, honey and tarragon. Pour over onions and marinate for 1 hour.
4. 4 Bake for 30 to 40 minutes or until onions are tender.

By Maryellen Kline-Lapati

Ingredients

• ✓ honey
• garlic
• chipotle pepper
• adobo sauce
• chicken breast
• black bean

Instructions

1. 1 Blend honey, garlic, and chipotle peppers in adobo sauce together in a food processor until smooth.
2. 2 Place chicken breasts in the bottom of a slow cooker and mix in honey-chipotle sauce.
3. 3 Cook in the slow cooker on Low for 5 hours.
4. 4 Transfer chicken to a bowl and shred using 2 forks. Return chicken to the slow cooker and stir in black beans.
5. 5 Continue to cook on Low until cooked through, about 30 minutes more.

By Randy

Ingredients

• ✓ honey
• butter
• brown sugar
• coconut
• salmon

Instructions

1. 1 Melt the butter in a saucepan over medium heat, and mix in the honey, brown, sugar, and coconut. Bring to a boil, and remove from heat. Cool slightly, and transfer to a large bowl. Place the salmon in the bowl, and turn to coat. Cover, and marinate at least 30 minutes in the refrigerator.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Spread enough of the marinade mixture in a baking dish to coat the bottom. Arrange the salmon in the dish, and pour some of the marinade over the top, being sure to get some of the coconut on the top.
4. 4 Bake 25 minutes in the preheated oven, basting occasionally with the remaining marinade, until the salmon is flaked easily with a fork. Discard any leftover marinade, or bring to a boil, cook for 5 minutes, and spoon over salmon.

By elsamaguiar

Ingredients

• ✓ honey
• butter
• ginger
• lemon juice
• baby carrot

Instructions

1. 1 Combine the butter, honey, ginger and lemon juice in a large pot. Bring to a boil over medium-high heat. Add carrots and reduce heat to medium. Cover and simmer for about 10 minutes, or until carrots are tender. Simmer longer if you desire more tender carrots.

By Jennifer V