Tag Archives: Gochujang

Gochujang Meatballs Recipe | Daily Cooking Quest

Meatballs, who doesn’t love them? Especially if they are super juicy, packed with flavor, seared to get that crunchy outside but juicy inside, and then the whole thing is dunk in sweet and spicy gochujang cranberry sauce.

These meatballs are out of this world folks, the ultimate comfort food, and also the best thing to serve as a party appetizer. Be prepared to double or triple the batch and watch them disappear into thin air, or more precisely, your guests’ tummies.

Left: ingredients for the meatballs; Right: portioning meatballs with ice cream scoop.

Use leftover cranberry sauce to make the gochujang glaze

The glaze in the recipe that I based this on was made with apricot jam, but I don’t have it at home. Instead, I have a couple of jars of cranberry sauce/preserve that I made for Christmas and they are still sitting in my fridge, so I use that instead, and it turned out to be surprisingly delicious. And since I use cranberry instead of apricot, the glazing has the color of dark maroon, a rather sexy shade I think 🙂

For this lovely gochujang cranberries glaze, you will need:

  • cranberry sauce, if you have some leftover from Thanksgiving or Christmas, that will be perfect for this
  • gochujang
  • rice vinegar
  • soy sauce, preferably low sodium so it is not overly salty

This lovely glazing sauce is very easy to prepare, simply combine all the glaze ingredients in a small saucepot, and cook on a medium heat while stirring until it thickens. Set the sauce aside while we prepare the meatballs.

Gochujang Meatballs

Gochujang Meatballs

Use an ice cream scoop to portion the meatballs

I use an ice cream scoop to portion the meatballs. If you don’t have one, I would say each portion is about the size of a golf ball.

But seriously you can shape the meatballs as tiny or as huge as you like, just make sure to adjust cooking time, which for beef, this means the internal temperature should reach about 70 Celsius (160 Fahrenheit) once cooked. An instant thermometer is useful for this.

Once they are cooked, brush the meatballs with the glazing sauce, and you can further garnish them with toasted sesame seeds and thinly sliced scallions. If you are serving them for a party, it looks nice and is super convenient to stick a toothpick to each meatball.

Gochujang Meatballs

Gochujang Meatballs

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Gochujang Hobak Jjigae – Spicy Zucchini Soup Recipe

Zucchini is bountiful in summer, and look no further for inspiration to turn zucchini into delicious dish than this easy gochujang hobak jjigae recipe. This Korean soup uses anchovy stock as base, and the spiciness of gochujang paste to create a wonderful flavor with zucchini, tofu, and shiitake as the main ingredients.

Gochujang Hobak Jjigae – Spicy Zucchini Soup

Anchovy stock

Many Korean dishes rely on anchovy stock as the base flavor, not unlike dashi stock in Japanese dishes. If you have a reliable access to Korean market, you can pick up a packet of dried anchovies. Alternatively, you can also use anchovy stock granules to make the stock. I use stock granules in the recipe, but if you want to make your own anchovy stock, simply simmer together 1/2 cup dried anchovies with 4 cups of water for 30 minutes, then strain to get the stock.

Gochujang Hobak Jjigae - Spicy Zucchini Soup

Gochujang Hobak Jjigae – Spicy Zucchini Soup

Gook kanjang & gochujang

Aside from anchovy stock, you also need gook kanjang and gochujang for this soup. Almost all Korean soup need gook kanjang (Korean soy sauce for soup), so it is not a bad idea to stock up on this if you are thinking of making Korean soup often. If you only make Korean soup once in a while, it is okay to substitute with regular soy sauce. Most spicy Korean dishes probably have gochujang in it, so again, if you love Korean food and are thinking of starting a Korean kitchen, don’t forget to stock up on some gochujang.

Gochujang Hobak Jjigae - Spicy Zucchini Soup

Gochujang Hobak Jjigae – Spicy Zucchini Soup

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Spicy Korean Gochujang Pork Stir Fry Recipe

Ingredients for spicy Korean gochujang pork stir-fry: pork, onion, apple, ginger, garlic, scallions, soy sauce, brown sugar, gochujang, toasted sesame oil, and toasted sesame seeds.

Learning a new cuisine is fun but can be challenging. That’s why it is important to start with an easy recipe that will keep you motivated to keep on learning.

This spicy Korean gochujang pork stir-fry is a good starting recipe for anyone new to Korean cooking. Aside from gochujang, the rest of the ingredients should be very familiar if you regularly cook Asian dishes at home.

(1) Sauté garlic and onion. (2) Add pork and its marinating sauce. (3) Toss in scallions and sesame seeds.

(1) Sauté garlic and onion. (2) Add pork and its marinating sauce. (3) Toss in scallions and sesame seeds.

Ingredients for spicy Korean gochujang pork stir-fry

We will need thinly sliced pork, onion, apple, garlic, ginger, scallions, soy sauce, brown sugar, gochujang, toasted sesame oil, and toasted sesame seeds.

Apple

Use any variety of apple with a sweet taste, such as Fuji apples. You can also use Asian pears to replace apples.

Gochujang

Gochujang is a staple seasoning in Korean cuisine. Commonly translated as Korean chili paste, this spicy condiment is made from red chilies, glutinous rice, fermented soybeans, and salt.

You can find gochujang in any Asian market, and lately, I have even spotted gochujang in mainstream grocery stores. The chili paste usually comes in a plastic tub or a glass jar. If you often prepare Korean dishes at home, you can easily finish a 500-gram tub/jar within two months.

Spicy Korean gochujang pork stir-fry, garnished with thinly sliced scallions and toasted sesame seeds.

Spicy Korean gochujang pork stir-fry, garnished with thinly sliced scallions and toasted sesame seeds.

Step-by-step cooking guide

1. Prepare marinade

Use a food processor/blender to puree onion, apple, ginger, and garlic. Transfer to a mixing bowl and combine with soy sauce, brown sugar, gochujang, and toasted sesame oil.

2. Marinade pork

Add pork to the bowl of marinade. Mix well and set aside for 30 minutes.

3. Stir fry pork

Heat oil in a wok over medium-high heat. Sauté garlic and onion until onion is translucent, about 2 minutes.

Add pork along with all the marinating sauce. Stir and cook for 5 minutes or until the sauce is thick and the pork is cook. Turn off the heat and garnish with scallions and sesame seeds.

4. Serving

Serve the pork stir-fry immediately with steamed white rice.

Serve spicy Korean gochujang pork stir-fry hot with steamed white rice.

Serve spicy Korean gochujang pork stir-fry hot with steamed white rice.

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