Tag: East Asian
Gochujang Marinated Grilled Shrimp
Gochujang Marinated Grilled Shrimp
If you like spicy, this recipe is for you. Gochujang paste is great as a marinade for shrimp, as well as chicken, pork, and squid. When selecting shrimp, I chose to use 8-12 count. These are the ideal size for grilling and broiling, especially if you want to add a glaze to the shrimp.
Equipment
- metal skewers
- charcoal
- chimney starter
- charcoal grill
- brush
Ingredients
- 1 lb 8/12 ct. shrimp peeled and deveined
- 2 tbsp olive oil
- 1 tbsp garlic minced
- 2 tbsp lemon juice
- 2 tbsp gochujang paste
- 1 tbsp honey
Garnish
- toasted sesame seeds
Instructions
- Mix all of the marinade ingredients together. Save half of the marinade for basting.
- Add in the shrimp. Marinate for 30 minutes.
- Skewer the shrimp. Let your charcoal turn grey in the chimney starter. Pour the charcoal into the grill and place on the grate. Place the skewers directly over the charcoal.
- Grill the shrimp for 2 minutes a side.
- Brush the shrimp with the other half of the marinade. Grill for another minute on each side.
- Garnish with toasted sesame seeds.
Doenjang Marinated Pork
Doenjang Marinated Pork
Doenjang is a fermented soybean paste used in Korean cuisine. It adds a salty savory umami flavor to whatever its added to. This marinade on pork works great for Korean barbecues. Pork butt works best for this recipe. It has enough fat in the meat, allowing the pork to be moist and juicy. When sliced thin and marinated, the pork turns out very tender. You can cook the pork on a griddle or grill pan. The pork will cook very quick; 3-5 minutes in total depending on the thickness.Doenjang marinated pork is typically served in a lettuce wrap. Red or green leaf lettuce works the best. It is then accompanied by garlic chives, perilla leaves, and a small dollop of doenjang paste.
Ingredients
- 1 lbs pork shoulder sliced between 1/8”-1/4” thick
- 1 1/2 tbsp doenjang paste
- 2 tbsp soy sauce
- 2 tbsp rice wine
- 1 tsp vinegar
- 1 tbsp sesame oil
- 2 tbsp honey
- 1 tbsp sugar
- 2 tbsp onion grated
- 1 tbsp garlic minced
- 1 tsp ginger grated
- 1 tbsp vegetable oil
Garnish
- green onions chopped
- toasted sesame seeds
Instructions
- Mix all of the marinade ingredients together.
- Add them the sliced pork shoulder. Marinade for at least 4 hours, preferably overnight.
- Heat up cooking oil on a griddle over high heat. Add in the pork slices in a single layer. Depending on the thickness of the pork, it will take 3-5 minutes in total to cook.
- Garnish with green onions and toasted sesame seeds.
Gungjung Tteokbokki
Gungjung Tteokbokki
Gungjung Tteokbokki translates to royal court rice cakes. Typically you see rice cakes in a spicy gochujang sauce, which in Korea is considered street food. This version of rice cakes is sautéed in soy sauce with vegetables and is seen as high class food. It is usually prepared with thinly sliced beef that’s sautéed with the mushrooms. I made this dish vegan and replaced the beef with more mushrooms.
Ingredients
- 16 oz korean rice cakes
- 1 tbsp soy sauce
- 2 tsp sesame oil
- 2 tbsp vegetable oil
- 1/2 medium green zucchini large julienne cut
- 1 medium carrot large julienne cut
- 1/2 small yellow onion sliced
- 3 green onion cut into 2” pieces
- 4 oz button mushrooms sliced
Sauce
- 2 tbsp soy sauce
- 2 tsp mirin
- 1 tbsp sugar
- 2 tsp garlic minced
- 1/4 tsp black pepper
- 2 tsp sesame oil
- 2 tsp toasted sesame seeds
Instructions
- Bring a pot of water to boil. Add in the rice cakes. Cook until they float to the top. Strain in a colander, but don’t rinse.
- Put in a bowl with the soy sauce and sesame oil. Set aside.
- Mix together the sauce ingredients.
- Add 1 tbsp of the sauce to the mushrooms. Let marinate when you are chopping the other vegetables.
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the carrots, zucchini, onions, and green onions. Add the salt. Sauté for just 2 minutes. Remove and put in a bowl.
- In the same pan, sauté the mushrooms for 2 minutes.
- Add in the rice cakes. Sauté for 2 minutes.
- Stir in the sauce.
- Stir in the vegetables. Sauté for another 2 minutes.
