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Korean Fried Chicken Sauce
Dinner Korean

Korean Fried Chicken Sauce

4.6

Prep
10 min
Cook
5 min
Total
45 min

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

Korean Potatoes
Dinner Korean

Korean Potatoes

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat oil in a wok over medium-high heat. Add potatoes; stir-fry until browned in spots and partially cooked through, 5 to 7 minutes.
  2. 2 While potatoes are cooking, mix together water, soy sauce, ketchup, corn syrup, sugar, garlic, and red pepper flakes in a bowl.
  3. 3 Pour soy sauce mixture over potatoes. Reduce heat and simmer until potatoes are tender and sauce thickens, 6 to 8 minutes. Sprinkle with sesame seeds and toss to coat.

By cullivoe

Instant Pot Smoky Korean BBQ Baked Beans
Dinner Korean

Instant Pot Smoky Korean BBQ Baked Beans

Prep
10 min
Cook
80 min
Total
810 min

Instructions

  1. 1 Pour pinto beans in a large bowl and cover with cold water. Soak for 12 hours. Drain beans and rinse.
  2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add bacon and shallots and cook until bacon is crisp and shallots soft, about 5 minutes. Drain and discard excess grease.
  3. 3 Pour chicken broth into the pot and bring to a boil. Deglaze the pot, scraping up browned bits from the bottom. Mix in paprika, mustard, salt, pepper, and bay leaf. Add brown sugar, ketchup, maple syrup, and Worcestershire sauce; mix to combine. Add drained pinto beans and Korean barbecue sauce and combine well. Cancel Saute mode. Close and lock the lid. Seal vent. Select Beans/Chili setting according to manufacturer's instructions. Set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Unlock and remove the lid. Remove lid, stir beans, and check for doneness; beans should be soft. If more time is needed, close Instant Pot again and pressure cook on "Manual" mode for an additional 20 minutes.

By Diana71

Korean Street Toast
Lunch Korean

Korean Street Toast

4.9

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Mix cabbage, carrot, green onion, salt, pepper, and cayenne with your hands in a bowl until soft, about 30 seconds. Mix in eggs with a fork until thoroughly combined.
  2. 2 Melt 2 tablespoons butter in a nonstick skillet over medium heat. Add bread slices and flip a few times to make sure both sides are coated with butter. Grill bread until beautifully toasted, golden brown, and a little crispy on both sides. Transfer to a plate.
  3. 3 Melt remaining 1 tablespoon butter in the same skillet over medium heat. Add cabbage mixture; cook and simultaneously mix by using the edge of a spatula to chop down on the surface while pushing the edges up and over the top. As the mixture starts to hold its shape, form it into a rectangle that's about twice as long as it is wide. Split the rectangle in half into two square patties; continue to cook until golden brown, 1 1/2 to 2 minutes per side.
  4. 4 Stack patties on top of one another onto one slice of toast and sprinkle with sugar.
  5. 5 Place ham slices into the hot skillet; cook over medium heat until sizzling, 1 to 2 minutes. Flip and top with Cheddar slice; cook until melted, about 1 minute.
  6. 6 Place ham and cheese on top of patties; top with ketchup, mayonnaise, and remaining slice of toast. Cut in half and serve.

By John Mitzewich

Korean Baked Cauliflower "Wings"
Dinner Korean

Korean Baked Cauliflower "Wings"

4.7

Prep
30 min
Cook
45 min
Total
75 min

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

Korean Hot Wings
Appetizer Korean

Korean Hot Wings

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Stir soy sauce, brown sugar, ketchup, barbeque sauce, garlic, vinegar, chile-garlic sauce, pepper, sesame oil, and ginger together in a saucepan; bring to a boil.
  2. 2 Whisk cornstarch and water together in a small bowl; stir into sauce. Remove from heat and set aside to cool and thicken.
  3. 3 Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).
  4. 4 Season chicken wings with lemon-pepper seasoning.
  5. 5 Fry chicken wings in batches of 6 to 8 at a time in hot oil until no longer pink at the bone and the juices run clear, 6 to 8 minutes per batch. An instant-read thermometer inserted into the meatiest part of the wing, near the bone, should read 165 degrees F (74 degrees C).
  6. 6 Place cooked wings into a large mixing bowl. Ladle sauce over the wings and toss to coat.

By G Chef

Honeymoon Dressing

Honeymoon Dressing

1.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Beat ketchup, vegetable oil, and sugar together in the bowl of a stand mixer on low speed until creamy, 30 to 45 seconds.

By Renee B

Kellie's Come-Back-For-More Ham
Dinner

Kellie's Come-Back-For-More Ham

4.6

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place the ham in a baking dish or roasting pan with the flattest side down. Cover with ketchup then use your hands to pack brown sugar into the ketchup. Cover the ham loosely with aluminum foil.
  3. 3 Bake in the preheated oven until heated through and sugar has caramelized, about 1 hour.

By LEXY821

Pork Chops in Beer
Dinner

Pork Chops in Beer

4.0

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, combine the ketchup, brown sugar and beer. Mix well and pour into a 9x13 inch baking dish. Place the pork chops over this mixture in the dish.
  3. 3 Bake, uncovered, at 350 degrees F (175 degrees C) for 1 hour, or internal pork temperature reaches 145 degrees F (63 degrees C). (Note: Place foil over pork chops if they start to brown too quickly.)

By Sadie

Quick Curry Ketchup
European

Quick Curry Ketchup

5.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Combine ketchup and applesauce in a saucepan over medium heat. Cook until mixture begins to simmer, 3 to 5 minutes. Stir in tomato paste and curry powder until well combined. Heat for 1 more minute.

By Allrecipes Member

Loga's Microwave Chicken
Dinner

Loga's Microwave Chicken

4.2

Prep
Cook
Total

Instructions

  1. 1 In a large, round microwave safe casserole dish combine the ketchup, curry powder and cayenne powder and mix together. Add chicken pieces and turn to coat. Arrange chicken legs in a fan, with the thin part of the legs in the center of the dish. Cover and cook in the microwave on high for 12 to 15 minutes or until chicken is cooked through and juices run clear.

By Renee Halfon

Party Kielbasa
Appetizer

Party Kielbasa

4.4

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Slice kielbasa into strips or circles.
  2. 2 Pour ketchup and jelly into a slow cooker. Turn the heat to a medium temperature, stir occasionally while the jelly and ketchup melt together. When the mixture forms into a thin glaze, add the kielbasa and cook until the kielbasa is hot.

By marli

Firehouse BBQ Sauce

Firehouse BBQ Sauce

3.8

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Pour ketchup into a large saucepan. Pour vinegar into the ketchup bottle, shake to loosen any remaining ketchup, and pour into the saucepan. Save the bottle, and clean. Stir in the brown sugar, butter, and red pepper flakes. Cook over medium heat until almost boiling, but do not boil. For convenience, refrigerate leftover sauce in the clean ketchup bottle.

By LAURAL840

Bourbon-Cider Glaze Sauce
Dinner

Bourbon-Cider Glaze Sauce

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Combine ketchup and bourbon in a small saucepan over medium-high heat.
  2. 2 Whisk apple cider and cornstarch together in a small bowl until smooth; pour into the saucepan. Bring to a boil, whisking occasionally, and cook until sauce is thickened, about 10 minutes.
  3. 3 Remove sauce from heat and stir in black pepper; set aside to cool.

By Chef Mo

Beef and Beer Fondue
Dinner

Beef and Beer Fondue

Prep
5 min
Cook
310 min
Total
315 min

Instructions

  1. 1 Mix ketchup, beer, Worcestershire sauce, and bay leaves together in a slow cooker (such as Crock-Pot®) set over High.
  2. 2 Form ground beef into meatballs. Heat a skillet over medium-high heat and cook meatballs, turning as needed, until browned, about 7 minutes.
  3. 3 Place meatballs in the slow cooker. Cook on High until sauce is thick, about 5 hours. Remove bay leaves before serving.

By dolphinut

Spooky Spider Halloween Hot Dogs
Dinner American

Spooky Spider Halloween Hot Dogs

5.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Unroll crescent dough; pinch or press perforation between triangles to form 4 rectangular pieces. Cut each rectangle in half lengthwise to form 8 narrow strips. Set aside.
  3. 3 Cut a 2-inch slice through center of one end of 1 hot dog; cut two more 2-inch slices on either side of original slice, so "legs" are about the same thickness. Repeat on the other end of hot dog. Repeat cutting slices ("legs") into remaining 7 hot dogs.
  4. 4 Roll 1 crescent strip around center of each dog. Place spider dogs on an ungreased baking sheet.
  5. 5 Bake in the preheated oven until golden brown, about 11 minutes. Dip a chopstick into ketchup; dot "eyes" onto each spider. Serve spider dogs with remaining ketchup.

By fabeveryday

Bourbon Hot Dogs
Dinner American

Bourbon Hot Dogs

4.6

Prep
10 min
Cook
70 min
Total
1520 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine ketchup, bourbon, and brown sugar in a saucepan over medium heat. Cook and stir until sugar dissolves, 2 to 3 minutes. Add hot dogs. Cover and simmer for 1 hour.
  3. 3 Let cool completely before refrigerating for 24 to 48 hours.
  4. 4 Reheat hot dogs by simmering in a pan over medium heat, about 5 minutes. Serve warm with toothpicks.

By islandgirlejfan

Candied Kielbasa

Candied Kielbasa

4.5

Prep
5 min
Cook
60 min
Total
65 min

Instructions

  1. 1 In a slow cooker combine the sugar, ketchup and horseradish. Add the sausage, and mix well. Cook on High until it starts to boil. Reduce heat to Low, and cook until sauce thickens, about 45 minutes to 1 hour.

By BUCHKO

Bacon Wrapped Water Chestnuts I
Appetizer

Bacon Wrapped Water Chestnuts I

4.5

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Wrap 1/2 strip of bacon around each water chestnut. Combine ketchup and sugar in a small bowl and mix together; dip each wrapped water chestnut into this mixture.
  3. 3 Place water chestnuts in a lightly greased 9x13 inch baking dish and bake covered in the preheated oven for 20 minutes, or until bacon is crisp.

By MARBALET