where the image is meant to titillate and inspire the cook
Korean Influence Chili Chocolate Brownies
with
Gochugaru, Ginger, Sesame Seed, Olive Oil, Fleur de Sel
Gochugaru is a Korean red chili powder that is definitely spicy – but also has a balanced fruitiness, slight smokiness and depth of flavor from the sun-dried red peppers. Korean chili plus a fruity California olive oil and the sharp, exotic flavor of ground ginger come together in this fusion brownie that is an intense spicy grown-up dessert.
Gochugaru Brownie Recipe
Savory Korean Breakfast Pancake
Breakfast Bindaetteok
Mung Bean Pancake (Gluten-Free, Low-Carb)
Nappa Cabbage Kimchi, Scallion
Topped with a Sunny-Side-Up Egg
Gochujang Sauce
It’s those savory caramelized bits of kimchi that make this pancake so irresistible. Dried-peeled-split mung beans are soaked overnight in water, then pureed in a blender to produce a pale yellow batter that yields a tasty low-carb, gluten-free pancake with an interesting slightly chewy texture.
The pancake is topped with a sunny-side-up egg. Gochujang sauce made from fermented red chilis, is spicy and slightly sweet and makes the perfect condiment for this breakfast which is a twist on the popular Korean appetizer called bindaetteok.
Savory Korean Breakfast Pancake Recipe
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Korean Macaroni and Cheese with Beef, Kimchi, Cheddar
One stellar food pairing is kimchi plus cheddar. So when it came time to create a macaroni and cheese dish for Food Network’s Comfort Food Feast event, I immediately thought of kimchi. Funky tangy kimchi partners with sharp creamy cheddar, ground sirloin, and gochugaru, a Korean red chili powder that is definitely spicy – but also has a balanced fruitiness, slight smokiness and depth of flavor from the sun-dried red peppers. The resulting fusion dish is an irresistible grown-up full-flavored mac and cheese.
Beef & Kimchi Mac ‘n Cheese Recipe
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Holiday Fried Honey Cookies with Cinnamon Ginger Syrup
Garnished with Pine Nuts, Red & Green Sparkling Sugars
Korean Yakgwa 약과
Looking for a different type of sweet treat to add to your holiday cookie repertoire this year? Try Korean yakgwa. These fried cookies soaked in a cinnamon ginger syrup have a unique biscuit-like texture and are bursting with an unexpected flavor combination of toasted sesame oil, cinnamon, and ginger. This time of year I sprinkle them with red and green sparkling sugars along with the traditional chopped pine nuts. They are petite, super-sticky, and honey-sweet with an interesting savory element – and make a delightful addition to the Christmas dessert buffet.
Holiday Yakgwa Recipe
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Korean Soju Kimbap Bloody Mary
A Unique Bloody Mary Blend of Soju and Vegetable Juice
Soy Sauce, Fish Sauce, Rice Vinegar, Gochugaru
Garnished with
Kimbap, Pickled Yellow Radish, Tomato
Celery Stalk with Roasted Seaweed
It’s late in the evening on a hot steamy summer night. Come, join us on the patio. We’re having a cocktail that is sure to perk you up, and it’s served complete with its own anju (snacks enjoyed while drinking alcohol).
Soju is a Korean alcoholic beverage distilled from rice that has slightly floral and barely sweet flavors. Pleasantly light with a round mouth-feel and an alcoholic content of 20%, it is usually enjoyed neat, sipped from a shot glass. With about half the alcohol content as vodka, soju is also a perfect spirit to pair with our unique Korean Bloody Mary mix, it is tasty as well as refreshing…
Our Korean Bloody Mary mix is a blend of soy sauce for salty-umami flavors, fish sauce for sour-umami flavors and depth, rice vinegar for a bright acidic note, and gochugaru, a Korean red chili powder that is definitely spicy but also has a balanced fruitiness, slight smokiness and depth of flavor from the sun-dried red peppers.
The rim of the glass is coated with a smoky mix of gochugaru, smoked paprika, Kosher salt, and celery salt. Enjoy smoky, spicy, salty flavors even before taking the first sip.
Now for the anju: We have danmuji, a Korean yellow pickled radish that is sweet, sour and crispy. And while our Bloody Mary is garnished with that ubiquitous celery stalk, it is served with a twist! The “tree” is decorated with strips of gim, a seaweed that is roasted with sesame oil and seasoned with sea salt. Munch on crispy strips of gim while sipping the spicy cocktail. And finally, kimbap is a seaweed rice roll filled with yellow radish, spinach, carrot, egg, and fish cake. With so many flavors packed in a tidy little package, kimbap makes a snappy colorful addition to our Korean Bloody Mary.
Korean Soju Kimbap Bloody Mary Recipe