#Korean soy ginger sauce

[vijaychauhan123]

Must Have korean Sauce in your pantry Discover the top 3 must-have Korean sauces for your pantry. Elevate your meals with these flavorful essentials perfect for authentic Korean cooking at home!

[morethansalad]

Naengi Ppang / Shepherd's Purse Buns (Vegan)

opt for vegan oyster sauce

[seanhaughton]

Recipe for Instant Pot Korean BBQ Tacos These Asian-style street tacos start in the Instant Pot with tender beef cooked in soy sauce, brown sugar, and ginger.

[giupear]

Korean Hot Wings - Appetizers and Snacks

[scr4n]

Fresh Japanese & Korean street food 🇯🇵🇰🇷

🥘 chicken katsu curry: panko fried chicken thigh, sushi rice, Japanese curry sauce, pickles, greens

🍔 wagyu burger bao buns: seasoned premium beef, lettuce, red onion, parmesan, burger sauce, crispy onions, sesame

🍲 chicken karaage poke bowl: soy, garlic and ginger marinated

🌭 korean corndogs: soy, sesame oil, garlic, coriander, black pepper, sweet chilli mayo, spring onion, shichimi

🍟 dirty fries: sriracha, sweet soy, mayo, sesame, spring onion, crispy onions

[beautyandlifestyleblog86]

Healthy beef sesame noodles

Ingredients:

- 8 oz of whole wheat spaghetti or noodles of your choice

- 1 lb of lean ground beef

- 1/4 cup of low-sodium soy sauce

- 2 tablespoons of sesame oil

- 2 tablespoons of honey or maple syrup

- 2 cloves of garlic, minced

- 1 teaspoon of grated ginger

- 1 tablespoon of rice vinegar

- 1 tablespoon of sesame seeds

- 2 green onions, thinly sliced

- 1/4 cup of chopped cilantro (optional)

- Salt and pepper to taste

- Red pepper flakes (optional, for added heat)

Instructions:

1. Cook the noodles according to package instructions. Drain and set aside.

2. In a large skillet, cook the ground beef over medium heat until browned and cooked through. Drain any excess fat.

3. In a small bowl, whisk together the soy sauce, sesame oil, honey or maple syrup, garlic, ginger, rice vinegar, and sesame seeds.

4. Add the cooked noodles to the skillet with the beef. Pour the sauce over the noodles and beef, tossing to combine and coat everything evenly.

5. Cook for an additional 2-3 minutes, allowing the flavors to meld together.

6. Remove from heat and stir in the green onions and cilantro (if using).

7. Season with salt, pepper, and red pepper flakes to taste.

8. Serve hot and enjoy the delicious and healthy Korean beef sesame noodles.

[flavorfuleats]

Slow Cooker Spicy Korean Meatballs make a great appetizer with toothpicks or main course with rice and a green veggie! The delicious sauce is made with gochujang, toasted sesame oil, garlic, honey, ginger, and soy sauce.

RECIPE: https://www.flavorfuleats.com/slow-cooker-spicy-korean-meatballs/

[foodshowxyz]

Korean Bulgogi Quesadillas

Yields: 4 servings Prep Time: 20 minutes Cook Time: 15 minutes

Ingredients:

Bulgogi Marinade:

1 lb thinly sliced beef (sirloin, ribeye, or other tender cut)

1/4 cup soy sauce

2 tablespoons brown sugar

2 tablespoons sesame oil

1 tablespoon rice vinegar

2 cloves garlic, minced

1 teaspoon grated ginger

1/2 teaspoon black pepper

Quesadillas:

8 large flour tortillas

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

1 cup kimchi, drained and chopped

1/4 cup gochujang sauce (optional, for a spicy kick)

2 green onions, thinly sliced

For Serving (optional):

Sour cream

Sesame seeds

Instructions:

Marinate the Bulgogi: In a bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, and black pepper. Add the thinly sliced beef and toss to coat evenly. Marinate for at least 30 minutes, or ideally overnight in the refrigerator.

Cook the Bulgogi: Heat a large skillet over medium-high heat. Add the marinated beef and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove beef from skillet and set aside.

Assemble the Quesadillas: Lightly warm a tortilla in a dry skillet over medium heat. Sprinkle with a layer of mozzarella and cheddar cheese. Top with some cooked bulgogi, kimchi, and a drizzle of gochujang sauce (if using). Sprinkle with green onions. Fold the tortilla in half.

Cook the Quesadillas: Place the folded quesadilla back into the skillet. Cook for 2-3 minutes per side, or until golden brown and the cheese is melted.

Repeat: Continue with the remaining tortillas and fillings.

Serve: Cut the quesadillas into wedges and serve immediately with your favorite toppings like sour cream and a sprinkle of sesame seeds.

Tips:

Customize it: Add other vegetables like bell peppers or onions to your bulgogi.

Spice it up: For more heat, increase the amount of gochujang or add red pepper flakes.

Get creative with cheeses: Experiment with other melting cheeses like Oaxaca or Monterey Jack.

[morethansalad]

Yachae Hotteok / Vegetable Filled Pancakes (Vegan)

[sweethornie]

_Title:_ "Oriental Escapades:Explore the Eastern cuisine

"Welcome to Oriental Escapades, where I share my passion for exploring the diverse and rich culinary traditions of Asia. From spicy Korean stir-fries to fragrant Thai curries, I'm on a mission to discover and share the flavors that make this continent so deliciously unique. Join me on this culinary journey as I cook, taste, and savor the authentic flavors of the Orient!_

Today I'll be sharing a little about Tteokbooki

_ "Tteokbokki: Spicy Korean Rice Cakes that Will Set Your Taste Buds Ablaze! (pronounced: [t͡ɡ̚ɔk̚.p͈o.k͈i])"

_Origin:_

"Tteokbokki, a popular Korean street food, has been tantalizing taste buds since the 1950s. Its name literally means 'stir-fried rice cakes,' and that's exactly what you get – chewy rice cakes smothered in a spicy, sweet, and savory sauce."

_Ingredients:_

- Tteok (rice cakes)

- Gochujang (Korean chili paste)

- Gochugaru (Korean red pepper flakes)

- Soy sauce

- Sugar

- Garlic

- Ginger

- Fish cake (optional)

- Boiled egg (optional)

- Green onions (optional)

_Cooking Instructions:_

1. Soak rice cakes in warm water for 30 minutes.

2. Heat oil in a pan and sauté garlic and ginger until fragrant.

3. Add gochujang, gochugaru, soy sauce, and sugar. Stir well.

4. Add rice cakes and stir-fry for 10-15 minutes or until well coated.

5. Add fish cake and boiled egg (if using) and stir-fry for another 2-3 minutes.

6. Garnish with green onions (if using) and serve hot!

_Benefits:_

"Tteokbokki is not only delicious but also packed with nutrients. Rice cakes provide carbohydrates, while gochujang offers antioxidants and anti-inflammatory properties. The spicy kick from gochugaru can even help boost your metabolism and immunity!"

_Pronunciation Tip:_ Don't forget to practice your Korean pronunciation: "Tteokbokki" is pronounced as "duk-boh-kee" with a soft "d" sound and a slightly emphasized "kee" sound at the end!

Don't forget to like this page and you can also leave me a comment about the Asian food you want to know about

[foodthatimake]

korean chicken rice bowl

recipe/ info below cut :)

chicken marinade ingredients:

2 tbsp gochujang

1 tsp gochujaru

1 tbsp sesame oil

2 tbsp soy sauce

1 tbsp honey/ sugar

2 tsp minced ginger

2 tsp minced garlic

recipe:

marinade a butterflied chicken breast for however long suits you. I think I left it for 1 hour but really any time from 30 mins or more is good. tofu would make a good vegetarian alternative here.

to cook, you could pan fry, bake or air fry. I air fried and it took ~10-12 mins. really the result you’re looking for is cooked through and with some crispy bits. also, especially in a pan or an air fryer, don’t be afraid to let it get some ‘burnt bits’- these genuinely add so much flavour to your chicken.

to plate, I served it with cooked white rice (done in the rice cooker), edamame and some carrot that I quickly pan fried in some sesame oil.

enjoy :)

[hawkeabelas]

Reposting bc the version I just saw was originally uploaded by a TERF and I really want to save this recipe.

Chop & put into a temperature change-safe bowl Whites of 2 green onions (save the rest for garnish!) (have also used minced onion or chives) 2 Tbsp minced garlic 1 Tbsp minced ginger 3 Tbsp gochugaru (Korean chili flakes) 1 tsp sesame seeds Then, Heat up 1/2 cup neutral flavored oil + 1 Tbsp sesame oil and pour over when very hot. This is extremely exciting. Let it cool Then add 3 Tbsp Soy sauce 1 Tbsp Oyster sauce 2 Tbsp Rice vinegar Enjoy!!

[fffinnagain]

Finding Korean food i can eat as a non-korean vegetarian living in Norway is a bit difficult. I am learning to make things from combos of online recipes and a lot of substitutions, conversions, and creativity. The results aren't Korean in any proper sense, but they are often very tasty.

Here is one of my favourites, generically called Korean-spiced chickpeas because i hacked together some recipes for jokbal (aka braised pigtrotters) but without meat, the name doesn't really make sense. (@drinkingcocoa-tpp and i talked through what i might call this mash up. here we are.)

The recipe as i have recorded for home use in the image. More normal version below.

Korean spiced chickpeas

500 g dried chickpeas, soaked overnight

6-10 cups water (top up as needed)

1/2 c each: mirin, soy sauce, brown sugar

2 tbsp deongjang (fermented bean paste)

2 tsp instant coffee

1 onion, quartered

1 apple, quartered

5 cloves of garlic, split

2 cm ginger root, sliced thick

2 bay leaves

1 cinnamon stick

and in a herb pouch: 5 cloves, 7 dried chilies, 5 star anis, 1 tbsp peppercorns

Most of the water and everything else goes into a big pot. Bring to a boil and simmer for 2-3 hours, topping up water as needed until chickpeas are cooked through, skimming foam as it accumulates. Remove surviving solids (herb pouch, bayleaves, what remains descernable of onion and apple) and simmer at medium/medium high for 20-30 minutes, till the broth is reduced to a thick sauce around the chickpeas.

Slow but simple.

These chickpeas are great to eat with lettuce (though they like to roll away so fold carefully) or with rice and whatever banchan. I've also had them wrapped in various flat breads because nothing is sacred in my humble kitchen.

And although i have listed proportions for the spices, this ends up on the mild side for me, given the ingredients as available. Maybe your dried chilies are more powerful.

Lastly, if anyone tried this, I'd love to hear how it went, or what you choose to modify. Like I added ssamjang instead of deongjang one desperate time when i couldn't find the latter, and that was hotter but still tasted good.

[sangster-family-recipes]

EASY Korean Beef and Rice

Ingredients:

1 lb ground beef 3 cloves garlic (or 1 tsp garlic powder) 1/4 cup packed brown sugar 1/4 cup soy sauce 2 teaspoons sesame oil 1/4 teaspoon ground ginger 1/4 teaspoon red pepper flakes (can omit if you don't like spicy food) 1/4 teaspoon pepper (can omit if you don't like spicy food) 2 cups of your favourite hot cooked rice sliced green onions and sesame seeds (completely optional) Directions: In a large skillet cook the ground beef and garlic, breaking it up, over medium heat until no longer pink. In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and simmer for 5-10 minutes. Serve over hot rice and garnish with green onions and sesame seeds, if desired. Serve with your favourite veggies on the side. OPTIONAL CHANGES: ~Use regular sugar instead of brown sugar if you don't have any (adding 1 teaspoon of molasses will make it taste more like brown sugar)

~If you like it with a lot of sauce, double the sauce. ~Add 1 can lentils, drained and rinsed (about 2 cups cooked, if using dried) to the hamburger when adding sauce. You may want to double the sauce if doing this. ~Use diced chicken, pork or beef instead of ground beef ~To make it vegan, use 1-2 cans of lentils or chickpeas, drained and rinsed. (Or the equivalent dried and cooked). Use steamed cauliflower, or broccoli, or cooked diced veggies of your choice. This recipe is very adaptable and my very fussy 9 year old loves it.

Source: many many online searches

[cannot-be-cyn]

Murim Dumplings

There is no recipe of Murim Dumplings w/ Chicken Broth in ORV Novel. However, this recipe is inspired and made by combining Chinese and Korean dumplings recipe and hoping for the best it would turn out well.

(dumpling filling)

- ground pork [fat to meat: 2:8]

- ground chicken

- finely chopped shrimp

- cooked korean glass noodles

- firm tofu

- grated ginger

- grated garlic

- finely chopped napa cabbage

- minced shiitake mushroom

- chopped onion chives

- black pepper

- soy sauce

- fish sauce

- sesame oil

- egg

(dumpling wrapper)

- flour

- salt

- hot water

[*note: 15 inches wide (like baozi wide) yet thin (like xiao long bao); with flour to water ratio of 70:30.]

(chicken broth)

- vegetable oil

- chicken wings

- chicken feet

- korean radish

- napa cabbage

- carrots

- white onion

- onion leeks

- chinese celery

- ginger

- garlic

- splash of soy sauce

- splash of fish sauce

- salt & pepper (to taste)

xxx

1.) In a heated big pot, pour a teaspoon of oil and lightly fry the wings and feet until a little light brown. Add 1000ml of water and put all the ingredients. Let it simmer. When the scum surfaces, remove it before letting it boil. Use pressure cooker to save time.

2.) While the chicken broth is boiling, prepare the ingredients for the filling.

3.) Put everything in a big bowl and gently mix together. Set it aside in a cool and dry place with a clear wrap.

4.) When the broth is ready, drain the clear broth in another pot with a strainer. Do not throw the ingredients and make other dish with it. Set the broth aside.

5.) Mix the flour and salt together before adding the hot water, one tablespoon at a time. Knead well until its soft and smooth for 15-20 minutes. Cover the dough with a wet cloth and let it rest for 30 minutes.

6.) Lightly dust a clean work surface with flour to prevent the dough from sticking on the surface. Roll the dough in long cylinder about 10 inches in diameter and thin like a xiao long bao's.

7.) Fill the wrappers with generous fillings and shape them up with baozi-like folding by rotating the hand to make pleats with a thumb pushing the filling in the "bag" and pinching the top to seal it. Lightly wet it on the sides to seal it well.

8.) Brush steamer with oil before placing the dumplings and cook by steaming for 12-15 minutes.

9.) When the dumplings are cooked, serve it with the chicken broth. Enjoy!

[unsellingconvenience]

Korean beef with instant pot rice (ground beef browned with chopped scallion whites and then minced garlic, then sauced with soy sauce, sesame oil, brown sugar, powdered ginger, and a little hot pepper), topped with the scallion greens. Served with bok choy with oyster sauce and quick vacuum pickled shredded carrots with thinly sliced onions and ginger. #dinner #cooking #instantpot #sousvide #koreanbeef #pickling