Advertisements

Healthy Mediterranean Cooking at Home

Category Archives: Gochujang

It is that time of year! Sports and more sports. We love to invite friends over to watch some of our favorite teams and small bite appetizers are the best foods to have on hand. Folks love them. Here are a few of our big hits.

Asian Meatballs

To make this ahead: cook the meatballs and prepare the sauce separately. Refrigerate separately until serving time. Then reheat the sauce, add the meatballs and cook until the meatballs are hot. Pour into a serving bowl.

For the Meatballs

1 lb organic ground chicken or pork
1 tablespoon grated ginger
1/4 cup finely chopped scallions
1 teaspoon garlic powder
1/4 cup almond flour
1 egg
Peanut oil

For the Sauce

1 teaspoon sesame oil
6 tablespoon unseasoned rice wine vinegar
1 tablespoon regular soy sauce
4 tablespoons sweet soy sauce
1 tablespoon Gochujang (red chili paste)
1/2 cup water
6 tablespoons brown sugar
1 teaspoon arrowroot powder or cornstarch
1/2 cup finely chopped scallions

To make the meatballs:

Combine all of the meatball ingredients in a medium mixing bowl and mix thoroughly.

Using a cookie scoop form into 21-22 one inch balls and saute in peanut oil over medium heat until cooked through and crispy. Drain on paper towels.

To make the sauce:

Combine the sesame oil, vinegar, soy sauces, chili paste, water, sugar and arrowroot in a small saucepan. Reserve the scallions.

Whisk until combined and bring to a boil.

Simmer for five minutes until thickened.

To serve:

Add the cooked meatballs and scallions to the thickened sauce and stir to coat. Heat for a few minutes. Pour into a shallow serving dish.

Spinach Stuffed Mushrooms

This recipe can be made ahead and refrigerated. Bring to room temperature and bake before serving.

Ingredients

15 large mushrooms cleaned and stems removed

Spinach filling

1 scallion, minced
1 small garlic, grated
1 pkg frozen spinach, defrosted and squeezed dry
2 tablespoons heavy cream
4 oz cream cheese at room temperature
3 ounces feta cheese
1/4 teaspoon Greek seasoning or dried oregano
1/4 teaspoon pepper
Olive oil

Directions

Hollow out the mushrooms and reserve the mushroom stems for another use.

Preheat the oven to 375 degrees F. Place 2 tablespoons of butter in a glass baking dish and put the dish in the oven while the oven preheats.

Combine all the filling ingredients in a mixing bowl. Stuff the caps with the filling and place in the hot prepared pan.

Bake for 20 minutes or until golden brown.Place on a serving platter.

If the Mushrooms have been in the refrigerator, bring them to room temperature for an hour before cooking.

They may need to be baked a little longer.

Mini Crab Puffs with Remoulade Sauce

The crab puffs can be baked ahead, refrigerated and reheated just before game time.

Ingredients

1/2 pound fresh crab meat
2 tablespoons minced bell pepper
2 tablespoons minced celery
1 scallion, minced
1 garlic clove, grated
1 tablespoon finely chopped chives
1 tablespoon mayonnaise
1 egg
1/2 tablespoon baking powder
1/2 tablespoon Worcestershire sauce
1 teaspoon crab seasoning (recommended Old Bay)
2 tablespoons almond flour or all purpose flour

Directions

Combine all the ingredients except the crab in a mixing bowl. Mix well and then fold in the crab meat.

Cover the bowl and chill the mixture until ready to bake.

Coat a mini muffin pan with cooking spray and, using a cookie scoop, fill 15 openings to the top of the muffin cup with the crab mixture.

Bake at 350 degrees F for 15 -20 minutes until cooked through and lightly golden brown.

Cool in the pan for 10 minutes and remove to a serving platter.

Serve with

Remoulade Sauce

1/4 cup mayonnaise
2 tablespoons sour cream
1 tablespoon ketchup
1 teaspoon pickle relish
1/4 teaspoon fresh lemon juice
¼ teaspoon black pepper

Directions

Combine all the ingredients in a serving dish. Whisk until completely mixed. Cover and refrigerate until serving time.

 

Advertisements

I know my kitchen is primarily Italian but every once in a while other cuisines find their way there.

I was inspired to consider making a Korean dish after reading a recipe for BBQ Korean Steak on a blog I follow, Back Road Journal. I decided on BBQ pork ribs and a stir fry noodle dish after assessing the ingredients I had in the pantry and freezer.

To make a Korean BBQ sauce, you need gochujang. Gochujang or red chili paste is a fermented sweet and spicy sauce made from red chili powder, glutinous rice, fermented soybean powder, barley malt powder and salt. Traditionally, it has been naturally fermented over years in an earthenware pot on an elevated stone platform, called jangdokdae, in a Korean family’s backyard. The making of gochujang at home began tapering off when commercial production came into the mass market in the early 1970s. Now, most Koreans purchase gochujang at grocery stores or markets, just like we can.

Gochujang Paste and Stir Fry Sauce

Korean Spicy Glazed Pork Ribs

4 serving

Ingredients

1/4 cup gochujang (Korean hot pepper paste)
1 tablespoon dark brown sugar
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoons toasted sesame oil
1 1/2 pounds baby back pork ribs

Directions

Whisk gochujang, brown sugar, soy sauce, vinegar, and oil in a glass dish until smooth.

Cut the ribs into smaller pieces, about two bones per piece.

Toss the ribs in the marinade. Cover the dish and chill at least 4 hours or up to 1 day ahead.

Place ribs in a baking dish to fit that has been lined with heavy-duty foil (for easy cleanup). Cover with foil.

Reserve any marinade in the glass dish.

Preheat the oven to 350°F. Bake ribs, covered, for 1 hour. Uncover and increase oven temperature to 450°F.

Roast, turning occasionally and brushing with reserved marinade, until the ribs are deeply browned, glazed and fork-tender, 30 – 35 minutes longer.

Stir Fried Noodles with Vegetables

Ingredients

1 tablespoon vegetable or peanut oil
1 clove garlic, minced
10 oz package frozen broccoli florets, thawed
2 cups fresh Asian noodles
2 cups thinly shredded cabbage
Stir Fry Sauce (recipe below)
4 scallions, chopped

Directions

Heat oil in a wok or skillet over high heat. When the oil is hot, add the garlic and stir fry for about 10 seconds.

Add the broccoli and stir fry for 3 to 4 minutes. Remove the pan from the heat, add the cabbage, the noodles and the Stir Fry Sauce.

Return to heat, gently toss for 1 minute to heat through the noodles and for the sauce to thicken. Sprinkle with scallions and serve.

Stir Fry Sauce

This sauce is fantastic and very authentic tasting in stir fry dishes. Make a double batch and keep it in the refrigerator for a quick dinner.

Ingredients

2 tablespoons regular soy sauce
2 tablespoons oyster sauce
1 tablespoon Chinese wine (or sherry)
1 tablespoon cornstarch
1 tablespoon sugar
1 tablespoon sesame oil
1/4 teaspoon ground white pepper

Directions

Combine ingredients in a small jar and shake to combine.



STAY LIT.

PROACTIVE IN LIVE, LOVE & LAUGH

Yarrow Baking co.

Home baked goods using natural, real ingredients

Leels Cooks

Nom Nom Nom

Kailua Online

by Kailua Lover

Cheche Winnie

Writing is human communication tool and it brings out the real personality in you as a person.

frugalandhappycitylife

frugal living - and happy

McGee Travel Tales

Adventure stories from around the world, the kitchen, and the written word

Crafty For Home

A Little bit of everything we do to make a home

Cooking Adventures

A Culinary Journey

nadiuf

A fine WordPress.com site

Master Recipes

Indian Cuisine,Veg recipes,Non veg recipes,Indian food recipes

Charlotte's Web

Fitness, Food, Health and Happiness

Clueless In Asia.

An open diary into my experiences living and working in Asia, as a Westerner.

Sukrin USA

Premier Scandinavian Sukrin Products

Dr. Feelgood Photos :)

Cheerful stuff for everyone :)

La Audacia de Aquiles

"El Mundo Visible es Sólo un Pretexto" / "The Visible World is Just a Pretext".-

bernmusings

Meanderings. (Mis)adventures. Discoveries. Repeat.

Quick Indian recipes – Easy,healthy,delicious

I believe that listing the quantity of ingredients doesn’t really makes sense with Indian cooking because what’s more important with Indian cuisines is your personal experience and love for cooking . My cooking recipes are written in a quick and easy format and do not follow the orthodox approach of presentation. Get going ….

Live2EatEat2Live Blog

We eat. We cook, We try try. We Laugh. We explore. We learn. We nom. And yum. :)

What in the Crepe?!

Get the inside scoop on the life of a culinary student

Wee Notions

Notes on a napkin

infermentovivo.wordpress.com/

Sparkling stories of Gelsomino the sourdough

The Essence Within

Glorious both in spirit and in the letter

Heyitsdaniellek

Kid fashion & Mommy's Life

Soul On Rice

A Prison Experience and Post-Prison Mentality

Dianna Donnely's Real Food Meals and Books

Author of "Heart Seasons: The Rainbow Revelation." Who is Passionate About a Healthy, Happy Lifestyle and Real Food Meals!

Joshi Cooks

Food - Recipes - Meal Plans

English-Language Thoughts

English-Language Thoughts

entrenatuespiritu

entrena tu espiritu con thetahealing y reiki

detroitisforfoodies.wordpress.com/

Cooking, Eating, Living in Metro Detroit

SNE LA'SOUL

Skin Nutrition Expert

A Novel Spain

Spain through the eyes of a novelist, expat, and ESL teacher

Flavours2017

A flavourful journey ---Soulful Living Starts And Ends With A Good Meal --

GurmEvde

Aklımdan geçen gemiye atladım, hayallerimi de yanıma aldım, uçsuz bucaksız denizde bir damla olmaya gidiyorum.... DK

The Austrian Dish

Welcome to Austrian Cuisine!

%d bloggers like this: