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Kalbi Marinade
Pantry Korean

Kalbi Marinade

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine green onions, brown sugar, soy sauce, sherry, ginger, garlic, sesame oil, sesame seeds, black bean sauce, black pepper, and garlic chile paste in a large bowl. Whisk until brown sugar is completely dissolved, 2 to 3 minutes.

By CLGOODRIDGE

Korean BBQ Chicken Marinade
Pantry Korean

Korean BBQ Chicken Marinade

4.8

Prep
5 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Whisk sugar, soy sauce, water, onion powder, and ground ginger together in a medium saucepan over high heat. Bring to a boil, then reduce the heat to low, and simmer for 5 minutes.
  3. 3 Remove from the heat and let cool to room temperature, 20 to 30 minutes. Whisk in lemon juice and chili paste.

By SASEIGEL

Sun's Korean Marinating Sauce
Pantry Korean

Sun's Korean Marinating Sauce

4.7

Prep
15 min
Cook
15 min
Total
180 min

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

Korean BBQ Sauce
Pantry Korean

Korean BBQ Sauce

4.6

Prep
Cook
10 min
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir soy sauce, brown sugar, garlic, rice wine vinegar, gochujang paste, black pepper or gochugara chili powder, ginger, and sesame oil together in a saucepan; bring to a boil.
  3. 3 Whisk cornstarch and water together in a small bowl until the cornstarch dissolves. Pour into boiling soy sauce mixture.
  4. 4 Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes.

By holmes416

Vegetarian Kimchi
Pantry Korean

Vegetarian Kimchi

4.0

Prep
25 min
Cook
Total
4465 min

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

Turmeric Honey Paste
Pantry American

Turmeric Honey Paste

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Mix honey, turmeric, coconut oil, and black pepper together in a resealable container using a butter knife until thoroughly combined. Cover and store in the refrigerator.

By Buckwheat Queen

Vegan Aquafaba Mayonnaise
Pantry American

Vegan Aquafaba Mayonnaise

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine chickpea liquid, whole chickpeas, lemon juice, and mustard in a tall container. Using an immersion blender, blend on high speed until smooth.
  2. 2 Reduce speed to low and slowly drizzle in oil until creamy. Season with salt. Cover and refrigerate for up to 1 week.

By Soup Loving Nicole

Roasted Red Pepper Aioli
Pantry American

Roasted Red Pepper Aioli

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place roasted red peppers and basil in a food processor; pulse until coarsely chopped and combined. Add lemon juice; pulse 3 times. Scatter garlic halves over mixture; pulse to chop, 4 to 5 times. Add mayonnaise and sugar; pulse until smooth, 5 to 7 times. Season with salt and pepper.

By REBECCADK