Tag: seafood
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 16/20 count. These are the ideal size for grilling and broiling, especially if you want to add a glaze to the shrimp. Anything smaller has the risk of being overcooked.
Ingredients
- 1 lb 16/20 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
- green onions chopped
- 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. Place on a rack on a baking sheet lined in foil.
- Position the oven rack closest to the broiler. Broil the shrimp for 1 1/2 minutes a side.
- Brush the shrimp with the other half of the marinade. Broil for another minute on each side.
Ojingeo Bokkeum (Spicy Stir Fried Squid)
Ojingeo Bokkeum (Stir Fried Spicy Squid)
In Korean, ojingeo is squid and bokkeum is stir fried. So this is stir fried squid in a spicy gochujang sauce. This dish takes only 5 minutes to prepare and is rather healthy. I purchased my squid heads at my local Asian market frozen for $3lb. Squid is that inexpensive. You can purchase just the head, or the whole squid. They come already cleaned. The trick to cooking squid is to only cook it for 2 minutes. Any more will make it tough. This whole dish cost a little over $5 to make for 2 large servings.
Ingredients
- 16 oz squid heads
- 1/4 cup white onion sliced
- 1 medium carrot sliced
- 1/2 zucchini sliced
- 3 green onions chopped into 2” pieces
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
Sauce
- 2 tbsp gochujang pepper paste
- 1 tbsp gochugaru pepper flakes
- 1 1/2 tbsp soy sauce
- 1/2 tbsp corn syrup
- 1 tbsp sugar
- 1 tbsp garlic minced
- 1 tsp ginger minced
- 1 tsp toasted sesame seeds
- 1/2 tsp black pepper
Instructions
- Mix all of the sauce ingredients together. Set aside.
- Wash the squid tubes in cold water.
- Slice into 1/2” thick rings.
- Marinate the squid in the sauce for 15 minutes.
- Heat up cooking oil in a large sauté pan over high heat. Add in all of the vegetables. Sauté for 2-3 minutes.
- Add in the squid and sauce. Cook for no more than 2 minutes or the squid will become tough.
Orange Shrimp Stir Fry
Orange Shrimp Stir Fry
Once you make the orange sauce up ahead of time, you can pretty much make the stir fry in 6-10 minutes depending on the type of protein or vegetables that you use. With shrimp, it takes 6 minutes in total. Beef or pork are about 8 minutes. Chicken is about 10 minutes.
Ingredients
- 1 medium green bell pepper chopped
- 1 medium red bell pepper chopped
- 1/2 medium white onion chopped
- 8 oz broccoli chopped
- 3/4 lb 21-25 shrimp peeled and deveined
- 2 tbsp vegetable oil
- 2 tsp chili oil
- 1 cup orange sauce
Instructions
- Heat up cooking oil and chili oil in a wok or large sauce pan over medium high heat. Add in all of the vegetables. Stir fry for 2 minutes.
- Stir in the shrimp. Stir fry for another 2 minutes.
- Stir in the orange sauce. Cook for 2 minutes until the shrimp are cooked through.
- Serve with steamed rice.
How to make Chili Oil in an Instant Pot
Ever eat at a Chinese restaurant and they have that chili oil at the table? Then you end up putting it on everything because it’s so damn good. Well now it’s time to learn how to make it for a fraction of the price of the store bought brands. Making this couldn’t be easier using the Instant Pot. The most important thing in making this chili oil is to not burn the ingredients. You want to keep the oil between 225 and 250 degrees. The Instant Pot has a custom temperature setting which makes making this street free. You can still make this on a stove top if you don’t have an Instant Pot. Just make sure to use a cane thermometer to make sure the oil doesn’t get too hot. If the ingredients burn, you will have to start over.Most cultures have some sort of chili oil in their cuisine, all made very similarly. This recipe is for a Chinese style chili oil, so I used ingredients in Chinese cooking. If you were to make a chili oil for Italian cuisine, you would you’d Italian crushed chili flakes and maybe some garlic and dried herbs in the oil. So experiment with making different oils. The chili flake is always the main ingredient, followed by aromatics steeping in the oil.
Ingredients
- 2 cups vegetable oil
- 1 large cinnamon stick
- 5 star anise
- 3 tbsp Szechuan peppercorns
- 2 bay leaves
- 1 cup crushed Szechuan chili flakes
Instructions
- Set your Instant Pot to the sauté function. Choose custom temp. Set to 230 degrees, Add your oil, cinnamon stick, star anise, peppercorns, and bay leaves to the Instant Pot. Cook for 30 minutes, giving an occasional stir. Let cool for 5 minutes.
- Put the crushed chili flakes in a mason jar. Take a small piece of cheese cloth and put it over the jar, with a rubber band around it to hold in place.
- Take out the cinnamon stick and bay leaves. Pour the oil into the mason jar. The cheese cloth will catch all of the peppercorns and star anise..
- Screw on the cover and let cool to room temp. Refrigerate up to 6 months.
Orange Sauce
Orange flavored stir frys are a popular menu item in Chinese American restaurants. In China, oranges aren’t available. Tangerine peel and juice is what’s used. So you’ll see tangerine chicken, shrimp, etc, instead of orange. The tangerine peel usually is found dehydrated. It requires soaking in warm water for 20 minutes before being chopped up.So this particular recipe will use freshly squeezed orange juice and zest. It’s pretty straight forward from here on out. The cornstarch is used a a thickening agent. Constantly whisk while it thickens to break up any lumps. When it is finished, the orange sauce should be able to coat the back of a spoon.Orange Sauce is very versatile. It works with any protein, tofu, or vegetables. Keep it in the refrigerator for up to 2 weeks.
Ingredients
- 1/2 cup orange or tangerine zest
- 1 cup orange juice
- 1/4 cup soy sauce
- 1/4 cup rice cooking wine
- 3/4 cup rice vinegar
- 2 1/2 tbsp cornstarch
- 1/2 cup sugar
- 1 tbsp vegetable oil
- 2 tbsp ginger minced
- 6 garlic cloves minced
Instructions
- Mix together the zest, orange juice, sugar, soy sauce, cooking wine, rice vinegar, and cornstarch. Set aside.
- Heat up cooking oil in a small pot over medium high heat. Stir in the garlic and ginger. Cook for 1 minute.
- Pour in the orange mixture.
- Cook for 4 minutes until it thickens; constantly stirring with a whisk. Take off the heat.
- Store in a container. Let cool. Store in the refrigerator for up to 2 weeks.
