Type what you have

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
• 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
• 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
• 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

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
• soy sauce
• brown sugar
• garlic
• sesame oil
• ginger root
• 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

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

• ✓ gochujang
• shrimp
• garlic powder
• salt
• honey
• 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

• ✓ 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
• thyme
• dill weed
• rosemary
• garlic powder
• pork belly
• kimchi
• garlic
• scallion
• doenjang
• sesame oil
• garlic
• sesame seed
• rice wine
• brown sugar

Instructions

1. 1 Mix together thyme, dill, rosemary, and garlic powder in a small bowl until well combined. Rub over both sides of pork belly strips. Let stand at room temperature, about 15 minutes.
2. 2 Heat a large skillet over medium-high heat. Cook pork belly strips until well browned, about 7 minutes per side. Transfer to a paper towel-lined plate, reserving some grease in the skillet. Cut strips into bite-sized pieces.
3. 3 Sauté kimchi, garlic cloves, and scallions in reserved grease over medium-high heat until starting to brown, about 3 minutes. Drain on a paper towel-lined plate.
4. 4 Make sauce: Mix together doenjang, gochujang, sesame oil, garlic, sesame seeds, rice wine, and brown sugar in a small bowl until well combined.
5. 5 Serve pork belly strips with sauce and sautéed kimchi, garlic, and scallions.

By mykoreaneats

Ingredients

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

• ✓ gochujang
• chicken breast
• rice wine vinegar
• garlic
• ginger
• salt
• black pepper
• honey
• cider vinegar
• brown sugar
• 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

• ✓ 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