Fall is a time for feasting upon braised meat, that is a fact I think we can all agree upon. I’m a big fan of short ribs in particular – when done right, they’re so tender and decadent. Short ribs might seem a little intimidating if you’ve never cooked them before, but they’re really not. Same with this recipe shared to us from our friends at Bibigo – you might be like, “Galbijjim?! What the what?!” but if you just follow along with their instructions, it’s easy! And have you tasted Korean style short ribs? They’re absolutely delicious and a great vacation from your more typical fall beef flavors. Case closed.
Woo-hoo for wintry weather! As much as we all love pumpkin beers, food-wise fall really just seems like a tease until slow cooker season officially arrives. With the temps plummeting this week, I think it’s time to kick it off.
While pulled pork is usually my slow cooker weapon of choice, this week I decided to branch out and go for beef, inspired by Campbell’s Korean BBQ Slow Cooker Sauce. First off: wow, Korean food has really arrived in the mainstream, huh? You’ve come a long way, kimchi. Two: I know this is bordering on cheating, but what I appreciate about this sauce is that it’s actually made out of real food, rather than mostly additives. So you’ve got your peppers, garlic and all your savory spices in the bag, you just pour it over a rump roast and go to work. Seven hours later, you’ve got tender strands of Korean-style BBQ beef.
If you’re a normal person, you just throw that over some white rice and call it a night. Clearly, I had to do something more blog-worthy.Read More›
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 MargaritaRead More›
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.