Yak Gochujang (Stir-Fried Gochujang)

You may have noticed over the months/years, but I super love gochujang. Mary Kate sent me this recipe a while ago, for just that reason! This makes a sauce that is ~50% gochujang, which means it’s borderline hotter than I can deal with, but it also has a really great flavor, so I keep shoveling it in… You can use this sauce on fried rice, plain rice, bibimbap, or anywhere else that will help you slightly moderate the heat of all that gochujang! The sauce keeps for up to a month, so you can make it once and then just make some rice to top when you get home too late to cook a fancy dinner a few weeks later.

Ingredients:

  • 1 teaspoon soy sauce
  • 1 teaspoon rice wine
  • 1 teaspoon minced garlic
  • 1/2 teaspoon minced ginger
  • 1 pinch ground black pepper
  • 7 ounces minced beef or pork
  • 1 teaspoon sesame oil
  • 3/4 cup gochujang
  • 3 tablespoons water
  • 1 teaspoon to 1 tablespoon honey*
  • 1 tablespoon pine nuts or other nut of choice (optional – obvs I skipped this)

*You can adjust the honey to taste to help calm the heat. I actually misread and thought it went up to 3 tablespoons, and even then it was still very hot for me, but I did like the hint of sweetness under the warmth.

To start off, in a medium bowl combine the soy sauce, rice wine, garlic, ginger, and pepper, and stir together.

Add the minced meat and combine, then let sit for 5 minutes. When I do this again in the future, I will mix it together by hand, rather than just chopping up the meat with a spoon and stirring it together, as I was never able through the rest of the cooking to get the ground pork into super small bits, and I think breaking it up better earlier would have helped.

Heat a large skillet over medium-high heat, then add the sesame oil and spread it around the pan. Add the marinated meat, and cook, stirring the meat to break it up/prevent it from clumping.

Once the meat is mostly cooked, add the gochujang and water.

Cook, stirring constantly, 2-3 minutes, then reduce the heat to low and simmer an additional 8 minutes.

Stir in the honey and pine nuts, if using, and simmer another 2 minutes.

Use immediately, or cool and store in an air tight container up to one month.

Some very basic fried rice, so that I would be eating SOME amount of vegetable…

Stir-Fried Gochujang

From My Korean Kitchen.

  • 1 teaspoon soy sauce
  • 1 teaspoon rice wine
  • 1 teaspoon minced garlic
  • 1/2 teaspoon minced ginger
  • 1 pinch ground black pepper
  • 7 ounces minced beef or pork
  • 1 teaspoon sesame oil
  • 3/4 cup gochujang
  • 3 tablespoons water
  • 1 teaspoon to 1 tablespoon honey, to taste
  • 1 tablespoon pine nuts or other nut of choice (optional)

In a medium bowl, combine the soy sauce, rice wine, garlic, ginger, and pepper, and stir together. Add the minced meat and combine by hand, then let sit for 5 minutes.

Heat a large skillet over medium-high heat, then add the sesame oil and spread it around the pan. Add the marinated meat, and cook, stirring the meat to break it up/prevent it from clumping. Once the meat is mostly cooked, add the gochujang and water. Cook, stirring constantly, 2-3 minutes, then reduce the heat to low and simmer an additional 8 minutes. Stir in the honey and pine nuts, if using, and simmer another 2 minutes.

Use immediately, or cool and store in an air tight container up to one month.

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Crock Pot Cookie

A big, thick cookie in which the sugars caramelize a bit, giving an extra richness to the flavors. Even the white chocolate chips I used browned and, even if only because the color got in my head, tasted more like butterscotch chips.

Ingredients:

  • 1 cup salted butter, melted
  • 2 cups brown sugar, tightly packed
  • 3 teaspoons vanilla extract
  • 2 large eggs
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1 cup chocolate chips, any flavor (even if you’re using a combination of chips, a total of 1 cup is enough for a pretty solid covering)

Line your crock pot with a large piece of foil.

In a large bowl, whisk the brown sugar into the melted butter until well mixed.

Add the vanilla and eggs and whisk again until well combined.

Add the salt and flour and whisk a final time.

Transfer to the crock pot and spread evenly.

Spread the chocolate chips evenly over the top.

Cover the crock pot with paper towel, and then put on the lid to hold it down. This will catch any condensation and prevent it from falling back on the cookie.

Cook on high 2 1/2-3 hours. At 2 3/4 mine had started to burn at once edge, so for my crock pot anyway, 2 1/2 would be good.

Using the foil, remove from the crock pot and let cool in the foil 1 hour before eating.

No scooping and shaping, no baking multiple trays, just one huge delicious cookie!

Crock Pot Cookie

From The Stay at Home Chef.

  • 1 cup salted butter, melted
  • 2 cups brown sugar, tightly packed
  • 3 teaspoons vanilla extract
  • 2 large eggs
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1 cup chocolate chips, any flavor

Line your crock pot with a large piece of foil.

In a large bowl, whisk the brown sugar into the melted butter until well mixed. Add the vanilla and eggs and whisk again until well combined. Add the salt and flour and whisk a final time, then transfer to the crock pot and spread evenly. Spread the chocolate chips evenly over the top.

Cover the crock pot with paper towel, and then put on the lid to hold it down. Cook on high 2 1/2-3 hours. Using the foil, remove from the crock pot and let cool in the foil 1 hour before eating.

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Honey Garlic Baked Cauliflower

So, even if there’s no way you’re ever going to eat a cauliflower-based food, stick with this one for the sauce, which would go equally wonderfully on chicken nuggets or fried whatever-meat. The sauce is so wonderful, though, that even cauliflower tastes great, so why not do something healthy for a change?

Ingredients:

  • 1 head of cauliflower, cut into bite sized florets
  • 2¬†cups panko bread crumbs
  • cooking oil spray
  • 2 large eggs
  • 2 scallions, finely sliced (for garnish, so if you’re totally going to forget to use them, like I did, don’t bother)

Sauce:

  • 3/4 cup cold water
  • 4 teaspoons cornstarch
  • 3/4 cup honey
  • 8 garlic cloves, minced
  • 2 teaspoons onion powder
  • 3 tablespoons soy sauce
  • 1 tablespoon gochujang (put it in EVERYTHING!)

To begin, preheat oven to 350 degrees. Line two large baking sheets with parchment, and set one aside. Spread the panko crumbs in an even layer in the other sheet, and spray with cooking oil.

Bake 5-7 minutes, until golden brown. (If using gluten free bread crumbs, remember that most of them somehow never brown, so you’ll just have to pull them after a few minutes anyway.)

While the panko browns, whisk your eggs well in a small bowl and finish any chopping for the cauliflower. Once the panko is done, dip each piece of cauliflower into the egg, shake off excess, then roll in the panko and place on the other lined sheet pan. This actually took kind of a while, just because there were so many pieces.

Bake 15-20 minutes, or until the cauliflower is cooked and the crumbs are a darker brown.

While the cauliflower cooks, make the sauce. First combine the water and cornstarch in a small dish and stir until completely dissolved. Combine the honey, garlic, soy sauce, and gochujang in a saucepan over medium high heat and bring to a simmer.

Add the cornstarch mixture and stir it in. Let simmer until the mixture begins to thicken, stirring occasionally, 3-4 minutes. Remove from the heat and allow to cool briefly to thicken further.

Drizzle the sauce over the baked cauliflower, and garnish with sliced scallions.

whoops, invisible scallions

The sauce is sweet, savory, and just warm (not hot) from this amount of gochujang – it’s really great! As expected with breaded things, the leftovers get less great with refrigeration, but not bad after one day, and that sauce makes up for A LOT.

Honey Garlic Baked Cauliflower

Slightly adapted from Kirbie’s Cravings.

  • 1 head of cauliflower, cut into bite sized florets
  • 2¬†cups panko bread crumbs
  • cooking oil spray
  • 2 large eggs
  • 2 scallions, finely sliced

Sauce:

  • 3/4 cup cold water
  • 4 teaspoons cornstarch
  • 3/4 cup honey
  • 8 garlic cloves, minced
  • 2 teaspoons onion powder
  • 3 tablespoons soy sauce
  • 1 tablespoon gochujang

Preheat oven to 350 degrees. Line two large baking sheets with parchment, and set one aside. Spread the panko crumbs in an even layer in the other sheet, and spray with cooking oil. Bake 5-7 minutes, until golden brown.

While the panko browns, whisk your eggs well in a small bowl and finish any chopping for the cauliflower. Once the panko is done, dip each piece of cauliflower into the egg, shake off excess, then roll in the panko and place on the other lined sheet pan. Bake 15-20 minutes, or until the cauliflower is cooked and the crumbs are a darker brown.

While the cauliflower cooks, make the sauce. First combine the water and cornstarch in a small dish and stir until completely dissolved. Combine the honey, garlic, soy sauce, and gochujang in a saucepan over medium high heat and bring to a simmer. Add the cornstarch mixture and stir it in. Let simmer until the mixture begins to thicken, stirring occasionally, 3-4 minutes. Remove from the heat and allow to cool briefly to thicken further. Drizzle the sauce over the baked cauliflower, and garnish with sliced scallions.

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Chocolate Chip Craisin Breakfast Cookies

A cheery way to star the day, these are very soft (flourless) cookies that work in a variety of good flavors to give you the energy to get through the day. I brought these to my weekly 7:30 Monday meeting, and Tuesday was given salt water taffy in return, so…they paid off, as well as making people at the meeting happy at the time? Nice.

packed for work

Ingredients:

  • 1 cup creamy peanut butter
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 2 medium ripe bananas, mashed
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 1/4 cups old fashioned oats
  • 1/2 cup craisins (I used cherry juice flavored ones, but do whatever you like)
  • 2/3 cup chocolate chips (been so long since I swapped chocolate in for nuts in something!)

Preheat your oven to 325. Line two baking sheets with parchment.

In a large bowl, combine the peanut butter, honey, vanilla, bananas, salt, and cinnamon, beating until well mixed.

Add the oats, craisins, and chocolate chips and mix again until evenly combined.

Scoop 1/4 cup mounds of dough onto the prepared sheets, flattening slightly. The cookies don’t expand much while baking, so you don’t need to space them widely.

yeah clearly this isn’t parchment…

Bake 14-16 minutes, until lightly browned. Cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.

Chocolate Chip Craisin Breakfast Cookies

Slightly adapted from Just a Taste.

  • 1 cup creamy peanut butter
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 2 medium ripe bananas, mashed
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 1/4 cups old fashioned oats
  • 1/2 cup craisins
  • 2/3 cup chocolate chips

Preheat your oven to 325. Line two baking sheets with parchment.

In a large bowl, combine the peanut butter, honey, vanilla, bananas, salt, and cinnamon, beating until well mixed. Add the oats, craisins, and chocolate chips and mix again until evenly combined. Scoop 1/4 cup mounds of dough onto the prepared sheets, flattening slightly. The cookies don’t expand much while baking, so you don’t need to space them widely.

Bake 14-16 minutes, until lightly browned. Cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.

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Black Bean Burgers

I am really super pleased with how these came out, and am quite pleased to have almost a week’s worth of them to eat. Gochujang is really just my go-to for everything now, I think! I didn’t even put ketchup on them, because I wanted to taste the burger more, and I LOVE ketchup!

Ingredients:

  • 2 14 ounce cans black beans, divided, drained and rinsed
  • 1 medium onion, roughly chopped
  • 3 cloves garlic
  • 3 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 tablespoon gochujang
  • 1/2 teaspoon salt
  • 2 eggs
  • 1-2 cups breadcrumbs, divided (gf if needed)

Preheat oven to 350 degrees. Line a sheetpan with parchment, or foil and grease.

Combine 1 can of the black beans, the onion, garlic, chili powder, cumin, gochujang, and salt in a food processor, and process until smooth.

Transfer to a large bowl, then stir in the remaining can of beans, the eggs, and 1 cup of the breadcrumb, until combined.

Add the remaining bread crumbs, 1/4 cup at a time, until the mixture holds together and forms patties.

This is actually just over a cup, to finish off an open container I had.

Form the mixture into large 6 patties and place on the prepared pan.

These are large burgers!

Bake 20-25 minutes, until the surface looks browned and dry, and the patties are firm.

Serve right away, or let cool to room temperature and then freeze. Thawed patties can be reheated in a skillet, on a grill, or in the oven.

Black Bean Burgers

Adapted from Half Cup Habit.

  • 2 14 ounce cans black beans, divided, drained and rinsed
  • 1 medium onion, roughly chopped
  • 3 cloves garlic
  • 3 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 tablespoon gochujang
  • 1/2 teaspoon salt
  • 2 eggs
  • 1-2 cups breadcrumbs, divided (gf if needed)

Preheat oven to 350 degrees. Line a sheetpan with parchment, or foil and grease.

Combine 1 can of the black beans, the onion, garlic, chili powder, cumin, gochujang, and salt in a food processor, and process until smooth. Transfer to a large bowl, then stir in the remaining can of beans, the eggs, and 1 cup of the breadcrumb, until combined. Add the remaining bread crumbs, 1/4 cup at a time, until the mixture holds together and forms patties.

Form the mixture into large 6 patties and place on the prepared pan. Bake 20-25 minutes, until the surface looks browned and dry, and the patties are firm. Serve right away, or let cool to room temperature and then freeze. Thawed patties can be reheated in a skillet, on a grill, or in the oven.

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S’mores Pull-Apart Bread

A random fun loaf that’s a bit messy to make, but easy enough, and delicious! The bread is pretty light and fluffy, and works well with the classic s’mores flavors.

Ingredients:

Dough:

  • 2 3/4 – 3 1/4 cups all-purpose flour, divided
  • 2 tablespoons sugar
  • 1 envelope/2 1/4 teaspoons RapidRise yeast
  • 1 teaspoon salt
  • 3/4 cup milk
  • 2 tablespoons butter
  • 1 egg

S’mores Filling

  • 3 Hershey’s bars, divided
  • 3 tablespoons butter, room temperature
  • 1/2 cup graham cracker crumbs (approximately 3 full sheets, crushed)
  • 1 cup miniature marshmallows

In a large bowl, combine one cup of the flour, sugar, yeast, and salt. In a small bowl or measuring cup, heat the milk and butter until very warm (120-130 degrees). If you’re not sure but don’t want to measure, it should feel like hot hot shower hot, but not enough to actually burn you.

Pour the milk mixture into the flour mixture, and add the egg. Beat on medium speed for 2 minutes, or whisk quickly for a similar period of time.

Add an additional 1 3/4 cups of flour and stir together, adding as much of the remaining 1/2 cup as needed to make a soft dough.

Knead until soft and elastic, 6-8 minutes. Cover and let rest 10 minutes.

Roughly chop 2 of the 3 chocolate bars and set aside. Grease a 9×5″ bread pan and set aside.

Roll the dough out into a 12×6″ rectangle and spread the softened butter over the whole surface.

Sprinkle the graham cracker crumbs and chopped chocolate evenly over the surface, pressing them gently to stick into the dough.

Cut the dough in half lengthwise, and stack one on top of the other.

Cut the stack into 6 even pieces.

Place the stacks upright in the bread pan, long-side down. Sprinkle any crumbs/chocolate that fall off over the pieces in the pan.

Cover and let rise 30-35 minutes, until just risen to the top of the pan. While the dough rises, preheat oven to 350 degrees.

Bake the risen loaf 30 minutes.

Sprinkle the cup of mini marshmallows over the top, and return to the oven 3-5 minutes until lightly browned.

Cool in the pan 10 minutes, then remove from the pan to cool on a wire rack.

Melt the remaining chocolate bar and drizzle over the loaf, then serve.

S’mores Pull-Apart Bread

From Breadworld.

Dough:

  • 2 3/4 – 3 1/4 cups all-purpose flour, divided
  • 2 tablespoons sugar
  • 1 envelope/2 1/4 teaspoons RapidRise yeast
  • 1 teaspoon salt
  • 3/4 cup milk
  • 2 tablespoons butter
  • 1 egg

S’mores Filling

  • 3 Hershey’s bars, divided
  • 3 tablespoons butter, room temperature
  • 1/2 cup graham cracker crumbs (approximately 3 full sheets, crushed)
  • 1 cup miniature marshmallows

In a large bowl, combine one cup of the flour, sugar, yeast, and salt. In a small bowl or measuring cup, heat the milk and butter until very warm (120-130 degrees). Pour the milk mixture into the flour mixture, and add the egg. Beat on medium speed for 2 minutes, or whisk quickly for a similar period of time. Add an additional 1 3/4 cups of flour and stir together, adding as much of the remaining 1/2 cup as needed to make a soft dough. Knead until soft and elastic, 6-8 minutes. Cover and let rest 10 minutes.

Roughly chop 2 of the 3 chocolate bars and set aside. Grease a 9×5″ bread pan and set aside.

Roll the dough out into a 12×6″ rectangle and spread the softened butter over the whole surface. Sprinkle the graham cracker crumbs and chopped chocolate evenly over the surface, pressing them gently to stick into the dough. Cut the dough in half lengthwise, and stack one on top of the other. Cut the stack into 6 even pieces. Place the stacks upright in the bread pan, long-side down. Sprinkle any crumbs/chocolate that fall off over the pieces in the pan. Cover and let rise 30-35 minutes, until just risen to the top of the pan. While the dough rises, preheat oven to 350 degrees.

Bake the risen loaf 30 minutes. Sprinkle the cup of mini marshmallows over the top, and return to the oven 3-5 minutes until lightly browned. Cool in the pan 10 minutes, then remove from the pan to cool on a wire rack. Melt the remaining chocolate bar and drizzle over the loaf, then serve.

 

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Strawberry Curd (and Neapolitan-ish Cake!)

I’d been curious about making a non-citrus curd for years, and luckily with just one extra step, it turns out to be super simple! What you do with it then is wiiiide open!

Ingredients:

  • 4 egg yolks
  • 2/3 cup caster sugar
  • 5 tablespoons butter, cut into cubes
  • 1/2 cup strawberry puree

If you can’t find caster sugar, wizz some regular sugar around in your food processor to create it. To create the strawberry puree, wash and de-stem strawberries, process in a food processor until smooth. Continue until you have 1/2 cup.

Combine the egg yolks and caster sugar in a medium saucepan and whisk until the sugar has dissolved and the mixture is creamy.

Add the butter and strawberry puree and place over low heat. Cook, stirring constantly, until the mixture nearly comes to a boil (you may need to raise the heat to medium, once the butter has melted). Once the mixture coats the back of a spoon, so that a finger drawn through leaves a solid line that isn’t filled back in with drips, remove from the heat.

Close, not quite there yet.

If storing long-term, place in hot, sterilized jars. If you’re going to use it promptly, just put it in something clean!

I turned mine into the center of a Neapolitan cake. I baked a plain pound cake (but it wasn’t the most exciting pound cake, so I’m not going to waste your time with that recipe), let the cake cool completely, then sliced it in half, spread about half the strawberry curd in the center, put the top of the cake back on, and topped with most of a jar of fudge sauce. Yum.

Strawberry Curd

From Cook (almost) Anything at Least Once.

  • 4 egg yolks
  • 2/3 cup caster sugar
  • 5 tablespoons butter, cut into cubes
  • 1/2 cup strawberry puree

If you can’t find caster sugar, wizz some regular sugar around in your food processor to create it. To create the strawberry puree, wash and de-stem strawberries, process in a food processor until smooth. Continue until you have 1/2 cup.

Combine the egg yolks and caster sugar in a medium saucepan and whisk until the sugar has dissolved and the mixture is creamy. Add the butter and strawberry puree and place over low heat. Cook, stirring constantly, until the mixture nearly comes to a boil. Once the mixture coats the back of a spoon, remove from the heat.

If storing long-term, place in hot, sterilized jars. If you’re going to use it promptly, just put it in something clean!

 

 

120mls strawberry puree
4 egg yolks
120 grams caster sugar
70 grams butter, cut into small cubes

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