Search Results: korean

Korean Japchae

Korean Japchae

I often think before I submit what might the audience think of what I might be coming up with next. Another nut recipe? Another recipe that may be seasonal? Nope. This dude is full of surprises. I can go from sweet to savory to snacks […]

Korean Bulgogi Lettuce Wraps

Korean Bulgogi Lettuce Wraps

If you have never had Korean bulgogi, essentially super tender and delicious pieces of thinly sliced beef or pork, marinated and grilled, well, then you have got something to look forward to. Korean bulgogi, in a sense, reminds of of Filipino barbecue (another favorite in […]

Korean Style Cast Iron Potatoes

Korean Style Cast Iron Potatoes

There’s one cuisine I wish I knew much more about and that is Korean. There are a couple of places in town but I have yet to visit. I’m familiar with some of the dishes, especially kimchi, as well as one of my favorite condiments lately, and that is gochujang. If you have never had gochujang, go out and by a small container of it, and I guarantee you will love it. It’s a funky fermented paste that is so addictive. Mixed in mayonnaise makes you wonder where it has been all of your life. I’m trying to get my wife and kids to enjoy it as much as I do, and this was another attempt. I know they all love crispy potatoes, so I decided to serve these Korean style cast iron potatoes with some grilled meat and see if I could persuade them to love it as much as I do.

Korean Style Cast Iron Potatoes
Korean Style Cast Iron Potatoes

These potatoes are way too easy to make and are packed with awesome flavor, plus they are great for leftovers if you are looking for some great crispy hash of sorts.

Let’s get started.

Ingredients:

  • 3 yukon gold potatoes, quartered, and chopped into large chunks
  • 2 tbsp gochujang paste
  • 2 tbsp water
  • salt to taste
  • 2 tbsp canola oil
  • cilantro to garnish, optional

Start by parboiling your potatoes, and boil them just until they become fork tender, but not mushy. Once tender, strain the potatoes.

During this time, take the gochujang paste and water, and stir to make a smooth mixture.

Heat a skillet on medium-high heat. Add in the oil, give it a good swirl in the pan. Next add in the potatoes, and cook until they get nice and crispy on the exterior, stirring along the way. Add in the gochujang mixture, and give a good toss. Cook for about 2-3 minutes or until the gochujang has been warmed through and coats all of the potatoes.

Shower the potatoes with cilantro, and taste. If you want some salt, which I think potatoes always needs, add it.

Serve immediately. The end result is a great smokey, funky, addictive taste that had me coming back for more. Did my wife and kids love them? That is debatable, but at least they tried. I’ll get them to love this stuff one day, I guarantee it! Hope you enjoy!

Korean Gochujang Marinated Chicken

Korean Gochujang Marinated Chicken

For some time now, gochujang has been one of my favorite condiments. There is something about it, whether that combination of sweet, spicy, or savory, but whatever it is gochujang has got it going on. I have used gochujang in a couple of different recipes […]

Korean Style Zucchini

Korean Style Zucchini

Gochujang has become my new best friend. If you are not familiar with gochujan, it is essentially a Korean condiment that is a bit spicy, lightly fermented, and one that just has this sweet and savory taste that it just gets highly addicting. Gochujang is […]

Korean Style Quick Pickles

Korean Style Quick Pickles

For dinner this week, I made a big bowl of my family’s favorite salad. It is basically grilled chicken, bow tie pasta, croutons, mozzarella cheese, and sliced cucumbers. It’s very basic, but it is not only great, but it is one that both of my non-salad eating boys devour. With that said, I had a bit of an English cucumber leftover that I was not going to let go to waste. At first I thought I would just slice it and put it in a salad for the next day’s lunch, but then it occurred to me to make a quick pickle, but Korean style.

Korean Style Quick Pickles

In the last couple of years, I have been a huge fan of a Korean fermented red chili paste known as gochujang. You can find gochujang in any Asian market, or online for that matter. It has this savoriness and spiciness that is so well balanced that it almost becomes addicting. I’ve been using it in stews and braises, and I can tell you it is now one of my top five ingredients. This is when I thought of making a Korean style quick pickle to be eaten for dinner the following day.

These pickles are so good, you will probably become addicted to them. Unlike a dill, or ‘butter’ style sweetened American pickle, these are balanced with sweet heat that just go so well with pretty much anything.

Let’s get started.

Ingredients:

  • 1/2 English cucumber, cut into 1/4 inch rounds
  • 3 tbsp¬†gochujang
  • 1/2 cup mirin, or rice wine vinegar
  • 1 clove garlic, minced
  • 1/2 tsp sugar
  • 1/2 tsp dark sesame oil
  • 1/4 tsp salt

Add everything but the sliced cucumber to a small mixing bowl, and stir to incorporate. Add in the sliced cucumber, and gently mix to distribute all of the ingredients into the cucumber.

Korean Style Pickles

Cover and refrigerate over night.

The cucumbers will soften slightly the following day. When you are ready to serve, place them as a side dish on the table.

Korean Style Quick Pickles

These Korean style quick pickles are so well balanced, and again, addicting. They pack this sweet heat, along with just that perfect bite of garlic that they have you going back for more. So go find yourself a tub of that gochujang and start exploring the many dishes you can add it to. Did I mention how good this stuff is in soup?

Korean Style Quick Pickles
Author: 
Recipe type: Sides
Cuisine: Korean
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • ½ English cucumber, cut into ¼ inch rounds
  • 3 tbsp gochujang
  • ½ cup mirin, or rice wine vinegar
  • 1 clove garlic, minced
  • ½ tsp sugar
  • ½ tsp dark sesame oil
  • ¼ tsp salt
Instructions
  1. Add everything but the sliced cucumber to a small mixing bowl, and stir to incorporate. Add in the sliced cucumber, and gently mix to distribute all of the ingredients into the cucumber.
  2. Cover and refrigerate over night.
  3. The cucumbers will soften slightly the following day. When you are ready to serve, place them as a side dish on the table.