gochujang -

by Emily

Cocktail O’ Clock: Fusion Margaritas!

I love fusion food. You take one cuisine you like, combine it with another cuisine you like, and what do you get? A cuisine you love! One of my favorites is Korean tacos, a food truck staple from LA (and there’s lots of great ones in Austin, too). One thing I’ve never had before, though, is a Korean-Mexican drink hybrid. Until now, that is!

This cocktail recipe combines Korean gochujang seasoning with classic marg ingredients like tequila and lime juice. The result is a sweetly spicy beverage—a margarita with a slightly foreign kick to it. Enjoy with your favorite tacos… or Korean BBQ… or, of course, both.

Spicy Gochujang Margarita

Spicy Bibimbap Oatmeal

Sick of the same old breakfast? Bland old cereal and fruit not doing it for you anymore? Well, today I’m here to spice up your morning routine… literally. Presenting your new favorite way to start the way: bibimbap oatmeal!

The idea for this glorious creation came together last week when I was trying out a new condiment, Gochujang, or Korean Hot Pepper Paste, from CJ Foods. I love anything spicy and/or Asian, so I was curious to see how this product stacked up to beloved old standbys like Sriracha. I gave myself a little taste test and determined that the Gochujang has a bit of a slower, more controlled savory burn that builds up after you eat it, while Sriracha is a bit more of a bright, immediate in-your-face kind of spice. Both are fantastic—and in my opinion, crucial—condiments for any home chef.

Anyway! I was thinking, hmm, what creative new dish can I make with my new chili paste? Then it dawned on me… the spicy oatmeal I read about and pinned from HuffPo last week! If it’s good with Sriracha, I bet it’s even better with Gochujang and Sriracha! And that’s how my Bibimbap Oatmeal was brought into this world. I added some complexity to my dish by combining quinoa and oatmeal, but you could easily make it only with oatmeal or only with quinoa. I made my first version with just the grains, seasonings, and egg, but in true bibimbap fashion I encourage you to mix in sautéed seasonal vegetables and/or some thin-sliced meat. Either way, make sure you have that runny yolk on top, because that makes all the difference.