#korean pepper paste

[exculis]

creamy chicken is kind of the instant ramen flavor of all time btw.

[hoval-official]

Gochujang Elotes Recipe A fusion between Mexican street corn and Korean gochujang creates this delicious dish grilled on the stovetop or on the barbeque. 1/4 cup Korean red chili pepper paste, 1/4 cup Mexican crema, salt and ground black pepper to taste, 4 tablespoons melted butter, 2 tablespoons cooking oil, 4 lime wedges, 1/4 cup mayonnaise, 1/4 cup chopped fresh cilantro, 2 cloves garlic minced, 1 cup crumbled Cotija cheese, 4 ears corn

[dorisconquered]

Gochujang Elotes

This mouthwatering dish is made by combining Mexican street corn and Korean gochujang and grilling it over an open flame or a grill pan.

[hvacservicesdubai]

Korean sauce

[kyllorren]

Recipe for Bibimbap Korean Rice With Mixed Vegetables This Korean bibimbap bowl is made with a traditional recipe for white rice, vegetables, chili paste, and thinly-sliced beef, topped with fried egg.

[luckystorein22]

Spice Up Your Dishes with Gochujang: Discover the Flavors of Chilli Hot Pepper Paste!

Looking to add a burst of flavor and a touch of heat to your dishes? Look no further than Gochujang! This vibrant Korean ingredient has gained popularity around the world for its unique taste and versatility. In this article, we'll explore the wonders of gochujang, a chili hot pepper paste that can take your culinary creations to the next level. Get ready to tantalize your taste buds and embark on a flavor-packed journey!

What is Gochujang?

Gochujang (pronounced go-choo-jang) is a traditional Korean condiment that has been used for centuries. It is a thick, sticky paste made from red chili peppers, fermented soybeans, glutinous rice, and salt. The combination of these ingredients gives gochujang its complex and robust flavor profile, with a perfect balance of spiciness, sweetness, and umami.

Flavorful and Versatile:

One of the reasons gochujang has gained immense popularity worldwide is its incredible versatility. Its unique flavor adds depth to a wide range of dishes, from traditional Korean cuisine to fusion recipes. Gochujang can be used as a marinade for grilled meats, a base for stews and soups, a dipping sauce for dumplings, or even as a condiment to enhance the flavor of burgers, tacos, and sandwiches. The possibilities are endless!

Taste Experience:

When you taste gochujang, you'll encounter a delightful symphony of flavors. The initial kick of spiciness from the chili peppers is balanced by a natural sweetness derived from the fermented soybeans and rice. The fermentation process adds depth and complexity, resulting in a rich umami taste that lingers on your palate. The combination of heat, sweetness, and umami creates a flavor experience that is truly unforgettable.

Where to Find Gochujang:

Gochujang is becoming increasingly accessible, and you can find it in many grocery stores, both online and offline. Look for it in the international or Asian section of your local supermarket, or visit an Asian grocery store for a wider variety of options. Additionally, many online retailers offer gochujang in various brands and heat levels, allowing you to explore different flavor profiles according to your preference.

Experimenting with Gochujang:

Now that you have gochujang in your pantry, it's time to get creative! Start by adding a spoonful to your stir-fries or sautéed vegetables for a spicy kick. Mix it into your marinades for meats, tofu, or seafood to infuse them with a depth of flavor. You can even create your own gochujang-based sauces by combining it with ingredients like soy sauce, garlic, ginger, or honey. Let your imagination run wild and discover new and exciting taste combinations.

Conclusion:

Gochujang is a true gem of Korean cuisine that has captured the hearts (and taste buds) of food enthusiasts worldwide. Its distinctive flavors, ranging from spicy to sweet and savory, make it a versatile ingredient that can elevate any dish. So, don't hesitate to embrace the wonders of gochujang and embark on a culinary adventure filled with exciting and delicious flavors!

[theshitpostcalligrapher]

does anyone recall that one cooking show clip, it's like. japanese? or korean? I dont recall exactly, it was from an east asian cooking show

and its this young dude contestant who was like

"i'm preparing beef and peppers"

or smth and the host was all

"so what's that for?" *points at watermelon"

and the contestant just goes

"oh that's for me to eat later"

and now every time I chop a watermelon in the kitchen for the past however many years i think of watermelon guy

[feyburner]

hiii, do you have any good fall recipe recs? sweet or savoury I don’t mind I just regard you as a cooking god and am looking for inspiration

Yes! Here is my current To Make list.

Many I’ve made before and some are recipes I want to try.

I’m linking specific recipes just bc I’m copy pasting from my own list. Sorry for all the instagram reels, you can just google the name of the thing and find it.

I’m going apple picking with my friends sometime in early October so I’m already planning all the apple things I want to make 🤤🍎

And Friendsgiving… so many pies…

SWEET

- French Apple Cake/German Apple Cake

- Apple Tarte Tatin

- Apple Crunch Tart/“The Best Apple Tart in Paris”

- My auntie’s date pecan bread, one of my favorite quickbreads of all time. Yes you are reading that ingredient list correctly. This is for real fruit & nut enjoyers only. If you can’t play with the big boys go home.

- Pumpkin Bread

- Pumpkin Pie (I use the Libby’s recipe but double the cinnamon & ginger, brown sugar instead of white, 1 extra egg, and add 1 tsp vanilla, 1/2 tsp cardamom, 1/4 tsp nutmeg, a few cracks of black pepper, and lemon or orange zest. AND let the filling chill in the fridge overnight!!)

- Sweet Potato Pie (my own recipe, I’ll put under the cut)

- Pecan Pie (same)

- Cinnamon Roll Focaccia/Pumpkin Cinnamon Swirl Sourdough

- Orange Cardamom Olive Oil Cake

- Pear Almond Tart (Tarte Bourdaloue)

SAVORY

- Arayes (made already, so good)

- Crispy Pork Scallion Buns

- Coconut Curry Butternut Squash Sheet Pan Soup (+ Any Vegetable Sheet Pan Soup)

- Veggie Filo Crinkle Cake

- Peanut Noodle Soup

- Fall Squash Galette/Butternut Squash & Caramelized Onion Galette

- Crispy Parmesan Carrots

- Garam Masala Roasted Carrots

- Zucchini Cornbread

- Homemade (sourdough?) pizza with roasted butternut or kabocha squash, goat cheese, figs, caramelized onions

- My dad’s red beans and rice :)

- Spicy Korean Fried Chicken

- Potato Tart with Zucchini & Feta

- Thai Red Curry Dumpling Soup

- Channa Masala

MY RECIPES:

SWEET POTATO PIE

MAKES: 1 x 8-9” pie

INGREDIENTS

1 ½ lbs sweet potatoes (2-3 potatoes) (3 cups flesh), whole, to be roasted

1 x 12 oz can evaporated milk

1 cup (200g) dark brown sugar

2 eggs

5 Tbsp (70g) butter, melted

1 Tbsp lemon zest (zest of 1 lemon)

1 tsp lemon juice

1 Tbsp cinnamon

½ tsp kosher salt

½ tsp ginger

¼ tsp nutmeg

a few cracks (⅛ tsp) freshly ground black pepper

+

1 disc (½ recipe) All-Butter Pie Crust*

*I’ve posted my pie crust recipe on tumblr before tagged “recipes”

DIRECTIONS

1. Roast sweet potatoes: Preheat oven to 400°. Line a baking sheet with foil. Wash and scrub whole sweet potatoes. Pierce potatoes all over 3-5x with paring knife. Roast 45 minutes until fork tender. Let cool, then collect 3 cups flesh.

2. Prepare crust: Roll out pie dough (12-14” diameter circle, ¼” thick). Press into tin and crimp edges. Chill shaped shell in fridge or freezer until ready to use.

3. Preheat oven to 350°.

4. Make filling: Put all ingredients in food processor. Pulse 3-4x until smooth. (You can also use a blender, or simply beat ingredients until fully combined.)

5. Pour filling into pie shell.

6. Bake 45-60 minutes until puffed and firmly set (toothpick clean) everywhere except the very center, which should retain a very slight jiggle (but not look liquid). The center will set as it cools. Start checking at 45 minutes and continue baking at 5 minute intervals until set. (If crust gets too brown, shield edges with foil.)

7. Let cool completely before serving, at least 1 hour.

NOTES

Roast the potatoes whole, in the skins, so the sugars & starches properly caramelize. Do not steam or boil potatoes, even whole. They will take on water and make the filling soggy.

You can roast the potatoes up to 1 week in advance. Collect flesh day of.

PECAN PIE

MAKES: 1 x 8-9” pie

INGREDIENTS

2 cups (250g) chopped pecans

1 cup (200g) dark brown sugar

1 cup light or dark corn syrup

¼ cup (56g) butter

4 eggs

1 Tbsp vanilla

1 tsp kosher salt

1 tsp cinnamon

+

1 disc (½ recipe) All-Butter Pie Crust

DIRECTIONS

1. Prepare shell: Roll out pie dough (12-14” diameter circle, ¼” thick), press into tin, crimp edges. Chill shaped shell in fridge or freezer until ready to use.

2. Preheat oven to 350°.

3. Cook sugar syrup: In a saucepan, bring sugar, corn syrup, and butter to boil over medium heat for 1-2 minutes, whisking constantly, to cook sugar. Take off heat. Let cool slightly, 3 minutes.

4. Temper eggs: In a bowl, beat eggs until lightened and frothy. Slowly, while whisking, pour ½ cup of warm syrup into eggs. Whisk to combine. Then, while whisking, slowly pour egg mixture back into the remaining syrup mixture. Whisk until smooth.

5. Whisk in vanilla, salt, and cinnamon.

6. Pour chopped pecans into bottom of pie shell. Pour filling over pecans.

7. Bake 45-60 minutes until fully set everywhere except the very center, which should retain a very slight jiggle. The center will set as it cools. Start checking at 45 minutes and continue baking at 5 minute intervals until set.

8. Let cool completely before serving, at least 1 hour.

NOTES

Many recipes do not require you to cook the sugar before baking the pie. However, pre-cooking the sugar (and tempering the eggs) ensures the ideal gooey, silky, perfectly smooth texture.

Toast pecans if desired: Arrange pecans in a single layer on a baking sheet and toast in preheated oven 5-8 minutes.

[w1ngedsoul]

hi! can you do headcanons on being married to phil wenneck. please and thank you!!🩷

requests are open!

warnings: mentions of sex, sexual themes, swearing.

First of all, he would be the kind of husband to constantly compliment you and build up your confidence.

"Wow, I really can't speak, huh? Must be because of how gorgeous you look."

"There's not a single thing I don't love about you."

He's so sweet, it's honestly adorable 😭

When he introduces you to his friends, you all get along really well, especially you and Stu because of your careers in medicine.

He's the type of man to have your wedding date as his phone's password or tattooed onto his wrist.

He loves when he comes home after a long day of work and spots you humming to the radio while swaying yourself around the kitchen.

You'll feel warm arms wrap around your waist and his nose will bury itself into your neck.

He loves your scent, so much so, that whenever you go out with friends for a night away or a road trip, he'll walk over to your vanity and smell your perfume.

It's a mixture of vanilla and lavender, it makes Phil's mind go hazy when you walk past or when you're hugging him.

Phil loves pda. Even if it's something small like holding your hand or your lower back, he loves showing off your relationship. Showing that you're his.

Phil also loves cooking, you'll take it in turns each night to make tea and you'll each rate the other's meal out of five stars. Whoever has the most stars added up gets to choose a restaurant to eat out at.

Once for your birthday, he had told you to wear a pair of red panties to a fancy Korean restaurant, it was until Phil revealed a remote ten minutes that you had pieced together his plan.

The poor waiter, he took your order while you refrained from moaning aloud in front of everyone.

When you got pregnant with your first child, Phil was overjoyed. He bought diapers, dummies, toys, clothes, monitors, a small bathtub, a car seat, I could go on forever.

Let's just say by the end of your first trimester, you already have everything you'll need for your whole pregnancy.

He didn't need to watch tutorials on how to hold a baby, he used to volunteer to take care of his little brother when he was younger.

He got you to wear overalls because he thought you looked sexy in them, seeing you walk around adjusting the straps...

His mind wanders, I mean, there's not a rule to say sex is bad while pregnant...

Let's talk about Phil when he drives.

Lord have mercy 🙏

When his hands grip onto the steering wheel, while concentrating on the directions>>

I just know he gets road rage, no one can convince me otherwise.

"Move out the fucking way!"

"Watch it prick!"

🛐

Just watching him turn the steering wheel, or when he looks back while parking turns you on.

Most of the time, he'll notice the lust in your eyes and will park off to the side.

Sometimes you're stuck in traffic and he'll trail a hand up your thigh, a couple kisses are peppered upon your neck.

Once, you guys had been in traffic for around twenty minutes and Phil decided to take you in the back of the van he borrowed (what Stu doesn't know won't hurt him)

You had been in there for only five minutes when the road had started up again, all you could hear was loud beeping horns from angry drivers.

Phil would definitely try and get you to avoid Alan for one specific reason; he's a pervert.

Once, you, Phil and Alan got trapped in the basement of Stu's house without signal and Alan confirmed Phil's suspicion.

"Looks like we'll be trapped a while...y/n, is it?"

"Knock it off!"

Something that's always funny, is Phil coming home drunk.

"There was this girl, and she asked for my number and I was all like 'No! I have...a wife."

And then there's the part where he's really romantic.

"God, I love my wife. She's the most amazing woman I've ever met, you know? She has these eyes that are so bright, I could stare into them forever. And when she looks at me, I can't help but be nothing but honest with her. Do you have someone like that?"

"Yes, I do."

@bradleybeachbabe hope you enjoyed! Love you 💕

[ceeplays]

Favorite Default Replacements & Game Override Mods (Part 2 - Food & Kitchen, and World Overrides)

A compiled list of my favorite default replacement and override mods from the past year, plus a few classics that I just couldn't leave out. This is Part 2/3 of a collection of cc finds (links to the other parts below).

(More info and download links below the cut). ♥

Navigation: - Part 1: Object Overrides (here) - Part 3: Electronics & Font Replacements (here)

------------------₊˚⊹♡

Food & Kitchen Replacements:

@largetaytertots : (1) Coffee To-Go Cup @insimniacreations : (1) Infant Food Replacement @necrodogmtsands4s : (1) Pizza Retexture @oni28 - (1) ThrifTea Menu @littlbowbub : (1) High School Lunch, (2) ThrifTea menu, (3) Ice Cream Shop Menu, (4) Cafe Menu @hydrangeachainsaw : (1) High School Lunch (Kawaii Totoro Bento) @apricotrush : (1) Food Retexture Pack #1, (2) Food Retexture Pack #2 (Quick Meals), (3) Food Retexture Pack #3 (Lunch Recipes), (4) Pizza Party Retexture (All In-Game Pizzas), (5) Kitchenware Retexture, (6) Breakfast Food Overhaul (All In-Game Breakfast Foods) @channel4sims-cc : (1) Standard Cutting board, (2) Fridge Food Cutting board, (3) Baking Cutting Board (all 3 versions listed here replace different boards in the game, and can be used simultaneously), (4) Milk Bottle, (5) Coffee Bag, (6) High School Lunch (Korean Menu), (7) Pizza Mod, (8) Home Chef Hustle Pizzas @serkisyan : (1) Standard Cutting board (2) Toast Cutting board, (3) Baking Cutting board, (4) Vegetable Cutting board, (5) Wine Bottles, (6) Curry spices, Saffron & Pepper, (7) Salt & Pepper Shakers, (8) Coffee Bags, (9) Coffee To-Go Cup, (10) Cooking Pots, (11) Cooking Pans, (12) Kitchen Knife

World Overrides:

@melbrewer367 : (1) San Myshuno Apartment Hallways (this one is game. changing.) @lu-sims (original creator unknown) : (1) Background Buildings Replacement @ebonixsims : (1) San Myshuno Signs & Billboards, (2) University Coffee Stall (becomes starbucks) @wilderbees : (1) San Myshuno Bridge @alerionjkeee : (1) San Sequoia Bridge @miikocc : (1) Fluffy Clouds, (2) Kawaii Moon, (3) Pastel World @lotharihoe : (1) Out of the Dark, (2) Purple Skies, (3) Brighter Walls & Foundations, (4) Cubemap Remover @lady-moriel : (1) Clouds, (2) Plants, (3) Chesnut Ridge Clouds, (4) Flowers & Grass @bessy : (1) EA Cabinet Light & Shader @peacemaker-ic : (1) No Occluder Appliances @k-hippie : (1) Literally all the K-Mods @sims41ife : (1) Strangerville Retexture

------------------₊˚⊹♡

the end! ♥

[three--rings]

Threerings' Dinner Plan

Okay so you've got the average or more than the average amount of stress and limitations to your time and/or ability, but you like to eat good food. And you know you need to both eat healthier and more cheaply (i.e. home cooked food.) What do you do?

Well in the past few months I've kinda perfected a system for low effort cooking of very healthy meals that last for many days of leftovers. None of this is revolutionary or anything or original but IDK it's working really well for me so I'm sharing.

(Also this is for omnivores. Sorry non meat eaters.)

Basically the idea is sheet pan meals. Like I said, not revolutionary. But I've found a system to make it as easy and low-effort as possible.

Step One: Choose your meat and recipe.

So mostly I use chicken for this, because it's cheapest. But if your store is having a great sale on pork or beef, by all means. This last week I did pork tenderloin cause they were super cheap I just searched for a recipe for sheet pan pork tenderloin and adapted it.

But we're gonna assume you're going chicken. So I really only like chicken breasts, but if you like thighs you can use those because it's cheaper. I typically use about 1.75-2lbs of chicken at at time for these recipes.

So what I do is buy the thin sliced chicken breasts from the store. The benefit here is they are already pre-trimmed of all the nasty parts so you're not paying for bits of chicken you don't want and also you don't have to handle and cut the chicken yourself. All I do is open the package and I cut each piece of sliced chicken in half in the middle, horizontally. You don't have to do that, but it makes all the pieces about the same size and it fits better on the tray and then people can take exactly as much meat as they want more easily. (I'm only feeding two adults but it would work well for kids that way.)

Step Two: Veggies

So that's your meat, then you need veggies. I use frozen veggies because they are 1)cheaper and 2)pre-cut. You can pretty much use whatever veggies you like with whatever recipe, but I try to keep it in theme. Like with a Mediterranean dish I did onions and bell peppers and cauliflower. Recently I got a bag of "roasting vegetable blend" that was excellent with brussel sprouts, butternut squash, and onions. Get the higher quality veg like broccoli "florets" cause it's worth a few cents more. You will need/want more veggies than you think, like 20 oz total, you can mix a couple small bags of different ones per tray. And they will shrink a good deal in cooking.

Step Three: Sauce/seasoning.

And then we have seasoning/sauce. This is where I turn to internet recipes for "sheet pan whatever chicken." But I have a few I've used that I've adapted so I'll give them here. Whatever you do, basically you just mix the sauce and pour it over the chicken and/or vegetables and throw it all on a sheet tray and cook it in the oven. (Specifics below.)

Korean Chicken

4  tablespoons dark soy sauce (I've tried both dark works better)

4 tablespoons brown sugar

2 tablespoons neutral oil

1 tablespoon sesame oil

2 teaspoons Sriracha sauce

4 cloves garlic , minced (or ½ teaspoon garlic powder) (I use pre-minced jar garlic for ease)

1 tablespoon gochugaru red pepper flakes (if you don't have these just either use a smaller amount of regular red pepper flakes or just more sriracha. This shouldn't be really HOT, just tangy. )

Do Broccoli and Chicken with this, and mix it all in the sauce. It makes the absolute best broccoli EVER. Like I just want a plate of this broccoli it's so GOOD.

Greek Chicken

2 tbsp olive oil

2 tbsp fresh lemon juice

6 cloves garlic minced

1 tbsp dried oregano

1 tbsp dried parsley

1/2 tsp salt

1/4 tsp black pepper

1/4 cup feta cheese crumbled

(Sub pre-juiced lemon juice and jarred garlic for ease.) Marinate the chicken in the mixture for like 30 minutes first if you have time. Onions, bell peppers and zucchini is good for this. Don't add feta until the last 3 minutes of cooking, sprinkle feta over it and then put it back to get a little melty and browned.

Shawarma Chicken

3 garlic cloves, minced

1 teaspoon ground coriander 

1½ teaspoons paprika (may substitute smoked paprika)

2 teaspoons ground cumin

½ teaspoon ground turmeric

1 teaspoon fine salt

¼ teaspoon black pepper

3 tablespoons neutral or olive oil

Juice of ½ lemon

You can again marinate the chicken for a bit if you want. But you don't have to. I recommend cauliflower for this, with whatever else you like. Grape tomatoes are good too. For this one I sprinkled the veggies with curry powder to make sure they got seasoned because there wasn't that much of the marinade.

So for ALL of these the process is this:

Preheat over to 450

Spread the frozen veggies all over a sheet pan (wrap the pan in aluminum foil first for easy clean up.) You can drizzle them with oil, salt and pepper, or a little of the sauce/marinade and toss to cover. Toss the sheet in the oven while it's still preheating. This will get the veggies started and defrosted before you add the chicken so it will all cook together.

Meanwhile get the chicken ready/wait 10-15 minutes for the oven to heat and the veggies to start cooking. (If you're using smaller/more tender veggies you can cut this time. Skip this entirely if you're using fresh.)

Mix your thin sliced chicken pieces with the marinade/sauce. Remove veggies from the oven and push to the sides to make room for your chicken in the middle. You can also simply lay the chicken pieces over veggies if you don't care about the veggies getting carmelized. Arrange your chicken and dump all the sauce. Return to oven.

Cook for about 20-25 minutes. You can check the temp of the chicken with a thermometer, but it's so thin it should be fine. This is why we start the veggies first so they can get mostly cooked and have time to start browning without overcooking chicken.

Remove from oven.

Serve with rice. I have been going the ultra-lazy route of using frozen microwaveable rice, but some of you may have rice cookers.

Congratulations you have a super healthy meal. If you feel crazy you could make a second tray of veggies at the same time and just have less meat with each meal to stretch your $. You could also add beans to your veggies and same.

My husband and I can get dinners for 4-5 days out of one of these meals. But neither of us eats a lot at a sitting, so ymmv on that.

You can also probably see how to adapt this. Find a sauce/marinade recipe, choose veggies and meat, and go! You will have to figure out the cook time for different kinds of meat though.

[migotte]

Have you ever tried the korean cucumber salad? A few days ago I've made it for the first time and I'm currently OBSESSED with it ^^ Today I wanted to at least try to make a proper meal out of it and personally I think it came out great! Here's the recipe:

100g of konjac noodles - 9kcal

127g of cucumber - 18kcal

0.5tsp of soy sauce - 2kcal

1tsp of Gochujang paste - 20kcal

2 cloves of garlic (minced) - 15kcal

0.5tsp of chili pepper powder - 0kcal

0.5tsp of vinegar - 0kcal

(TOTAL: 64 calories!!)

Cut up your cucumber, place it into a bowl, rub it with salt and put in the fridge for 30-60minutes. Then get the cucumber out of the fridge and rince it with water at least 3 times. In a seperate bowl, mix your soy sauce, garlic, chili, Gochujang, vinegar and a little bit of water(the original recipe asked for chili/sesame oil but I replaced it with water) in order to make the sauce. Prepare the noodles according to the package and add it to the cucumber, then pour in your sauce and mix well. Enjoy!!

(Just a reminder that you DO deserve to eat, you NEED to eat to survive and function properly, you are beautiful just the way you are and you don't need to change anything about you and your body <3 I know how dangerous eating disorders are and how they can ruin your body. I know how hard recovery can be, so please don't force yourself and take it one step at a time. Eating disorders are NOTHING to brag about and I'm not romantizing them in any way. I'm just posting simple recipes while learning how to cook. Please stay safe <333)

[oni28]

September 2023 Recipe_Naengmyeon

[Recipe Information]

※ Need Recipe Pack Mod Latest Version (23.09.05 version) ※

Mulnaengmyeon

1, 4, 8 serve

Category : Meals

Cooking Level_05

Vegetarian-safe, Lactose free. Mulnaengmyeon is chilled noodle dish made of thin noodle mixture of flour and starch with dongchimi (radish kimchi) soup. This is garnished with white radish and Asian pear slices and seasoned with mustard and vinegar.

Required Ingredients for 1 serve : Any Vegetable(1)

Required Ingredients for 4 serve : Any Vegetable(2), Egg(2)

Required Ingredients for 8 serve : Any Vegetable(3), Egg(3)

Lots challenge 'Simple Living' Compatible.

Group Cooking Compatible

Bibimnaengmyeon

1, 4, 8 serve

Category : Meals

Cooking Level_06

Vegetarian-safe, Lactose free. Bibimnaengmyeon is naengmyeon noodle mixed with sweet and sour red pepper paste seasoning.

Required Ingredients for 1 serve : Any Vegetable(1), Gochujang(1)

Required Ingredients for 4 serve : Any Vegetable(2), Gochujang(2), Egg(2)

Required Ingredients for 8 serve : Any Vegetable(3), Gochujang(3), Egg(3)

Lots challenge 'Simple Living' Compatible.

Group Cooking Compatible

All ingredients are optional

Gochujang can be download here.

[Language]

Korean (by_oni)

English (by_oni)

📌T.O.U

-Don’t re-upload

(Latest patch compatible)

👩‍👩‍👧‍👦 Public Released on September 27th, 2023 (KST)

Mulnaengmyeon DL(Patreon)

Bibimnaengmyeon DL(Patreon)

[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.

[kingshovelbug]

forrest!! SOS!! i have no good food to eat!! ik u can cook so can u tell us some yummy recipes?

oh god i feel like senshi because im so so very late to this ask because ive been in a slump with cooking myself and youve definitely eaten by now. BUT i have a few that i make either when i want comfort food that still checks some boxes of being kind of nutritious or that are just fast

i. spam musubi but its not actually

spam musubi are these awesome hand held things. sometimes they have egg sometimes they dont but i will eat a whole can worth in one go. so i do it as a bowl instead

i start jasmine rice in our rice cooker and chop the spam into cubes vs slices like it would be for musubi. fry them on medium high until theyre crispy. then ill julienne an onion and add it to the spam. once the onion is starting to soften ill add the sauce. the recipe i saw was 2tbsp soy sauce, 1 tbsp mirin with like a spoon full of sugar (honestly it was probably just under a tbsp) but ive been cheating recently and using a japanese bbq sauce i found at our local asian grocery store. once everything is coated i cook it a few mins so the sauce thickens up. by then the rice should be done and then you just take a scoop of each and i add seaweed on top

i know its not proper but since will doesnt like the sweet savory combo and im the only one eating it this way is easier for me to handle. i can store the rice and spam separately so nothing gets mushy and even refry the spam when i want to heat it back up

ii. black bean, pepper and cheese quesadilla

this is actually how i got will to try beans. i just take a can of black beans and dump the whole thing into a pot and cook on medium until i can smash them. ill also fry peppers and onions on medium until they have a little char. spices are honestly up to you and how spicy you want it. i usually put salt, pepper, cumin, paprika, chili powder and garlic in with the beans. once the beans are mostly smashed and the peppers cooked ill throw them together and smash them more just so everything is easier to spread onto a tortilla. that plus you can add your cheese. ive shredded my own and used grocery store mixes so its up to you!

iii. spicy garlic tofu

almost no notes on this. i use less maple syrup than the recipe calls for so 1tbsp of everything in the sauce. and instead of gochujang i use a chinese chili paste, imo it ends up less ketchup flavored but if you like ketchup then just use gochujang

iv. https://thecookiewriter.com/roasted-mushroom-pot-pie/

i dont make this as often but this is a recipe i use as a base and then cheat. i swap in frozen veggies and it speeds everything up

v. hotpot

i love making hotpot at home. its super easy skill wise it just takes some time. you can buy premixed hot pot bases from the grocery store if you have an asian grocery store near you and you just dunk stuff in the soup until its cooked. you just need to watch out for the spice level of the broth

will and i will usually get thinly sliced beef, rice cakes, udon noodles, fish cakes, bok choy and mushrooms. all you do is bring the broth to a boil and cook your ingredients. sometimes i dunk with chopsticks other times i cook with a small strainer lol

[toprecipe24]

Craving a spicy twist on classic wings? Get ready for a flavor explosion!

Delicious Korean BBQ Chicken Wings with Kimchi Slaw 🍗🌶️

Here’s how to make it:

Ingredients:

2 pounds chicken wings, tips removed and cut in half

1 tablespoon olive oil

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon red pepper flakes (adjust to taste)

1/2 teaspoon ground ginger

1/4 teaspoon black pepper

1/4 cup soy sauce

1/4 cup honey

1 tablespoon gochujang, Korean chili paste

1/2 head green cabbage, shredded

1/4 head red cabbage, shredded

1/4 cup kimchi, chopped

1/4 cup mayonnaise

1 tablespoon rice vinegar

1 teaspoon sugar

1/4 teaspoon salt

1/8 teaspoon black pepper

Instructions:

Preparation: Preheat your oven to 425°F (220°C) if baking. Combine chicken wings with olive oil and spices in a bowl, tossing to coat evenly.

Cooking: Bake wings on a parchment-lined baking sheet for 30-35 minutes, flipping halfway. Alternatively, grill wings over medium-high heat for 20-25 minutes, turning occasionally.

Final touches: In a separate bowl, mix the shredded cabbages, kimchi, mayonnaise, rice vinegar, sugar, salt, and black pepper to create the kimchi slaw.

Serving: Serve the crispy wings alongside the refreshing kimchi slaw for a delightful meal. Enjoy immediately!

Do you like your wings spicy or sweet?

Prep Time: 15 mins | Total Time: 50 mins | Servings: 4

#chickendinner #spicyfood #easyrecipes