Vegetarian Lettuce Wraps

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Vegetarian Lettuce Wraps

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Start by finely chopping equal amounts of squash, zucchini, portobellos, garlic, green onion and cashews. That is unless you don’t like garlic as much as me. Then you can always scale that back a bit. Make as much or as little as you want. Place the ingredients in a sealable container and pour in just enough Born With Seoul Bulgogi Marinade to evenly coat everything. Place in the fridge and let marinate for an hour or so. If you are short on time you can skip the marination process and just add a little extra Bulgogi Marinade to the sauce pan during the next step.

Just before cooking, cube tofu to roughly quarter inch sized cubes. Place freshly cut tofu in a saucepan along with the finely chopped veggie and cashew medley and sautee on medium low heat until nice and hot. Remove from heat and serve with your favorite large leaf lettuce. Bibb lettuce, butter lettuce, boston lettuce – whatever helps you scoop up that delicious veggie medley will work perfectly!

Also goes great with a drizzling of Born With Seoul Sweet & Tangy on each bite.

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Pork Chops with Spicy Pineapple Reduction Sauce

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Pork Chops with Spicy Pineapple Reduction Sauce

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For a flavorful variation to spice up a juicy pork chop, add a delicious pineapple sauce. To create this mouthwatering topping, start by cutting pineapple into small-ish chunks. Toss pineapple into a small saucepan and stir in Born With Seoul Original Sesame Gochujang. The amount of gochujang you should add depends on how much spicy heat you desire. Let the sauce simmer on low heat while stirring occasionally. Once the pineapple and gochujang begin to thicken and meld together, remove from heat and spoon over your sizzling hot pork chop.
You may need an extra napkin to dab the sweat from your brow.

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Gochujang Jerky

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Gochujang Jerky

For this recipe, I used a dehydrator but you can also use your oven at a low temp.
I started with 2 pounds of meat. Top round, bottom round, flank steak, take your pick. It's all good as long as you remember to slice it thinly. In a bowl, combine a tablespoon each of the following: Worcestershire sauce, soy sauce, honey, garlic powder, and ground black pepper. Then add three heaping tablespoons of Born With Seoul Gochujang. Either sauce is great. Original Sesame for extra heat or Sweet & Tangy for extra sweet. Mix the sauce thoroughly and marinate the meat strips for at least 2 hrs. I typically let it sit overnight. After marinating, evenly space the strips on the dehydrator trays and fire it up. I use a simple no-frills dehydrator and leave it on for 7.5 to 9 hrs. The length of time depends on how thick the strips are cut and your personal preference for jerky texture. Less time for softer, chewier jerky. More time for drier, harder jerky.
Enjoy!

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Korean Wings

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Korean Wings

Wings! But not just any wings, Korean Wings!
Since it's impossible to eat just one, or even stop at 3 or 4, I started with 2 pounds of wings. The wings should be washed, patted dry, salt & peppered, and then soaked in buttermilk for a couple hours.
Now is a great time to prepare the sauce while the wings are soaking. Mix 4 overflowing tablespoons of Original Sesame gochujang with 4 tablespoons of honey. I love garlic so I pureed a few cloves of garlic and tossed them in as well. Add a little rice wine or water to create a thinner paste if need be.
After the wings have finished bathing in buttermilk, coat with corn starch and deep fry until golden brown. Remove the wings from the frier and let them drip dry for a bit. Place the fried chicken in a wok and mix thoroughly with the sauce over medium heat until all the pieces are equally coated.
Eat.

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Spicy Smoked Nuts

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Spicy Smoked Nuts

Every gathering needs a few nuts to liven things up. And we've got something a little safer than inviting your "entertaining" uncle.
Start with an assortment of raw nuts. I chose almonds and spanish peanuts but you can pick whatever you like. Create a mixture of two thirds Original Sesame gochujang and one third rice vinegar. You will want to make enough to uniformly coat the nuts but don't drown them in sauce.
Next, pour a little oil into a baking pan – just enough to coat the bottom to prevent the nuts from sticking. Now it's time to cook.
I put the nuts in a smoker at 225 degree for about an hour making sure to stir them up a bit every 15 minutes.
OR you can bake in an oven at 350 degrees for 15 minutes.
Let them cool and enjoy!

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Bloody Mary

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Bloody Mary

Try a new twist on the old Sunday morning favorite. The Original Sesame bloody mary. It's quite simple actually. Mix equal parts vodka and gochujang and top it off with your favorite tomato juice. Let your morning and mood dictate the proper balance of vodka and gochujang. But no matter what, you can't go wrong. Finish with a garnish of pickled beans and sea salt.
Enjoy!

By the way, the pickled beans are homemade but the vodka is Rieger Vodka from good ol' KC.
http://jriegerco.com/

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Smoked Salmon

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Smoked Salmon

Smoked salmon is good. But smoked salmon with Gochujang is better. Trust us. Make a brine of our Original Sesame // Gochujang, rice vinegar and water – and then let the salmon soak in the flavor for 24 hours. That’s an entire day. Okay, great. Then smoke on low heat for up to three hours. So good. So smoky. So the best salmon you’ll ever taste.

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Quick Cucumber Kimchi

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Quick Cucumber Kimchi

I like to use Japanese cucumbers but any cucumber will work. Thinly slice cucumbers and salt. Let it sit for 30 minutes. Rinse and Drain.
Add 3 cloves of garlic, ginger (optional), scallions, Sweet and Tangy Gochujang with a splash of rice vinegar. Mix and serve. So fresh and so good.

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Vinaigrette

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Vinaigrette

Need a quick salad for a last-minute party? Perfect.
Because we’re getting healthy on you. Take your favorite salad greens, mix Sweet and Tangy Gochujang with rice vinegar and a few red chili flakes and toss.
So simple. So summer. So salad.

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BLT

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BLT

It’s hard to say no to bacon.
It’s even harder when it’s on a BLT made with Original Sesame Gochujang aioli. Yes, that’s correct. Just mix it with REAL mayo to spice things up. 

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Squid

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Squid

Make something authentic with our Sweet and Tangy // Gochujang. Add it to squid, carrots, scallions and a ton of garlic. Stir fry carrots with sesame oil and garlic. Add squid once. Add a pinch of salt and pepper. Add Original Sesame // Gochujang as a finishing sauce and serve. You're welcome.

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Sautéed Pork

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Sautéed Pork

Do you love pork as much as I do?
Sauté pork and potatoes. Then finish it off with gochujang. Topped with a handful of scallions. It's a party in your mouth. I mean it.

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Rice Noodles

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Rice Noodles

If you’re anything like us, you might have a garden overflowing with zucchini. Or you can buy some at the store. Anyway, cut it up and toss it with rice noodles and our Sweet and Tangy Gochujang.
Oh, and add a diced Asian pear for crunch. So vegetarian of us.

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Pork Wraps

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Pork Wraps

Need a quick app? Try a pork wrap.

Slice carrots on a mandolin and quickly sauté with sesame oil and a pinch of salt. You want them to remain crunchy. Set aside.

Then take 1.5 lbs of pork shoulder, chop it in small and cook it with five cloves of garlic. Right when it’s done, add three tablespoons of Sweet and Tangy Gochujang and get to wrapping.

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