#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

[geoffrey]

im trying to make kimchi today with some local cabbage my coworker couldnt use all of wish me luck!!! ive never even tasted/smelled kimchi but i believe :D

[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.

[morethansalad]

Yachae Hotteok / Vegetable Filled Pancakes (Vegan)

[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/

[notoriouswhitegirl]

If you have sesame oil, chili oil, hoisin sauce, soy sauce, chicken bouillon, and vinegar, you can easily make a Chinese-inspired soup base to add over dumplings or noodles and your choice of veg. I sauté some garlic, ginger, scallion whites (and kimchi if you want a little Korean zing) in the sesame oil before adding water and all the sauces, and it’s such an easy way to indulge in a comforting warm soup once the weather gets cold.

[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.

[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!!

[kimyoonmiauthor]

Triple Black Korean Fried Chicken and Waffles

On the back of Eugene Yang's (Of the Try Guys) failure to make fried chicken and waffles, I, as a fellow Korean, thought I would help a bit. by:

Making it super black

Improve the flavor

Make it Korean spicy

For reference how Eugene failed are in these categories:

He failed to realize that Silkie Chicken is more lean, thus he needs to marinade it and cook it for a shorter cooking time.

He used the wrong dipping method. Dry dip, then wet, then that's it.

He could have used rice to make it crispier

He could have made it more evil by making it completely black

He should have made the dipping sauce sweet and spicy.

To be clear he did a pretty good job. He used honey, and used Soy sauce in the place of salt. But I'd have considered a bulgogi marinade at that point for it.

Fried Chicken:

Ingredients

3 tbsp of honey

3 cloves of garlic

1 thumb of ginger

6 tbsp soy sauce

6 tbsp sesame seed oil

1 tbsp kochukaru, fine

1 tbsp ground white pepper

4 tbsp Black sesame seeds

2 tsp of charcoal powder

2 tbsp Corn starch

1/3 cup ground Black rice, made into a black flour

4 cup AP Flour

6 tbsp soju

2 eggs beaten

1 lb Silkie Chicken thighs and wings

kochujang

scallion

1 quart of canola oil for frying

Method:

Make Bulgogi Sauce

1 tbsp of honey

3 cloves of garlic

1 thumb of ginger

6 tbsp soy sauce

6 tbsp sesame seed oil

Mix the marinade. Put the chicken into a bowl. pour marinade over the chicken.

If you want an extra umami kick, then use guk kanjang, but keep in mind it's super umami and also super salty, so you might want to cut down the amount by a tbsp and add a little water.

Normally I would put in sesame seeds and green onions, but both will burn.

The food science reasoning on this is: A marinade makes the chicken more tender. And the oil should slow down and even out how the Black Chicken is cooked. Black chicken also cooks faster, being leaner meat, so this may help even out the cooking process.

The Breading:

Dry Ingredients

1 tbsp kochukaru, fine

1 tbsp ground white pepper

4 tbsp Black sesame seeds

2 tsp of charcoal powder

2 tbsp Corn starch

1/3 cup ground Black rice, made into a black flour

4 cup AP Flour

Wet ingredients

6 tbsp soju

2 egg beaten

1 cup buttermilk

Gochu dipping sauce

1 tbsp gochujang

3 tbsp soy sauce

1 clove garlic

1/2 thumb of ginger, peeled and ground.

1 scallion, diced

1 tbsp black sesame seeds

1 tbsp honey

Combine the wet ingredients separately from the dry ingredients

You're going to take the mairnated chicken and dredge it in the buttermilk mixture first, and then dredge it in the dry ingredients second.

Use an air fryer/fryer to cook the chicken until crispy. Again, be careful to not overcook the chicken. Silkie is leaner and takes less time.

Black Ink Noodle salad

As a side, black ink noodles in a sesame dipping sauce.

Try to undercook the noodle a tiny bit since the noodles will absorb the sauce.

Sesame dipping sauce:

1 tbsp Honey

3 tbsps soy sauce

1/4 cup rice vinegar (If you're being "more Eugene" you can use balsamic [black] or pomegranate vinegar [deep red] for the color effect for the same amount)

1 tbsp black sesame seeds

3tbsps sesame seed oil

Cook the noodles, and then mix together the dipping sauce. Put the dipping sauce to the side, serve it like soba.

Waffles

The idea is to up the whole "red waffle" is evil idea by making red fish with black spots that bleed red in the middle. Cue evil Eugene laugh.

1 sweet potato, medium, baked prior, and mashed into a paste. (Red fleshed would be better)

1 tbsp soju

1/2 cup rice flour (Not sweet rice flour. Don't mix them up).

1/2 cup AP Flour

1/4 cup Black Sesame seeds

1 tsp baking powder

3/4 tsp cinnamon

1/4 tsp salt

1/4 tsp nutmeg

5 tbsp red beet powder

1/2 cup buttermilk

2 eggs

Black sesame seeds (optional and to taste)

1 fish waffle maker

Sweet Adzuki paste (You can buy online or make it yourself fairly easily).

Combine well until there are no lumps the buttermilk and the beet root powder first. Beet root powder has a tendency to clump so make sure it dissolves.

Combine the dry ingredients first: The rice flour, the cinnamon, the baking powder, the AP flour, the rice flour, the sesame seeds, the salt, the nutmeg.

Then combine the wet ingredients, the buttermilk with the beet root powder, the eggs, and the buttermilk. Add the sweet potato in last.

Heat up your waffle maker. (Better if a fish waffle maker)

Slowly combine 1/3 of the dry ingredients to the wet ingredients. Combine together slowly. Then combine another 1/3 and then the last 1/3rd. When just combined, spray your waffle maker, and do a test waffle. Often the first one is a dud. Let that be.

Add half the amount of the waffle, let cook halfway, add adzuki paste, cook the other half of the waffle, let cook together.

Serve the waffles hot and crispy.

The theory is that when you serve this recipe, it should be crispy, but still have contrasting flavors, yet have colors that aren't neceearily recognizable. Does it break the majority of the Korean rules? Yes. I suppose if you want to make it more colorful you can add a mango salsa, but look... it looks like a dish Eugene would serve.

[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.