easy and simple

Korean Spicy Chicken that's marinated in a super yummy sweet gochujang sauce then baked to perfection. Recipe can be used for both chicken breasts and thighs. Easy, simple and healthy.

Korean Spicy Chicken with Gochujang (Oven Baked/BBQ)

lb chicken ((boneless skinless breast or thighs))

Tbsp gochujang ((korean red chili paste))

soy sauce ((jin ganjang - sempio, kikkoman))

Tbsp cooking sake

Tbs p garlic ((chopped))

Tbsp ginger ((grated))

Tbsp sugar

Tbsp light brown sugar

Tbsp sesame oil

Tbsp sesame seeds

Tbsp green onions ((chopped))

Korean red chili powder ((gochukaru))

tsp black pepper

Tbsp green onion ((chopped))

sesame seeds

Cut chicken breast (esp. if you have big ones of 8 x 4 inch or bigger) horizontally across to make thinner pieces. For chicken thighs, you can just cut the thick parts and kind of fan it out. ***Alternatively, you can pound the chicken to even out the thickness and make it more tender. Read above for more details.

In a mixing bowl large enough to hold the chicken, make gochujang marinade. Add all sauce ingredients: chopped garlic, grated ginger, soy sauce, gochujang, rice wine (mirin), sugar, sesame oil, Korean red chili pepper and black pepper. Mix until well blended.

Optionally, cut 1/2 an onion into thick slices. Chop green onions.

Marinate for 2 hrs to overnight in the fridge.

Heat oven to 425°F.

Line a tray with parchment paper. Drizzle vegetable and sesame oil on the tray. Place chicken and add onions to tray.

Bake in oven for 17-18 minutes. Take it out of the oven. You can just stop here or set oven to Broil and put chicken back into oven and broil for 1 minute for extra caramelization. Let it cool for couple minutes.

Sprinkle fresh chopped green onions on top of chicken. Serve chicken, onions with rice, some flavorful greens like Ssukgat (chrysanthemum leaves) or Kkaetnip (Perilla) will work wonderfully.

Yukgaejang is a Korean spicy beef soup with lots of green onions and bean sprouts that makes it really hearty and delicious.

Instant Pot Yukgaejang - Korean Spicy Beef Soup

water

lb beef brisket

onions

oz mung bean sprouts

eggs

onion ((medium size))

garlic

Korean red chili pepper ((Gochukaru))

tsp Guk Ganjang (Korean Soup Soy Sauce)

tsp sea salt

tsp Gochujang (Korean red chili

tsp sugar

garlic powder

tsp black pepper ((ground))

tsp sesame seeds ((crushed))

oz bracken fiddleheads ((reconstituted, adds more earthy flavor))

Daepa (Korean Leek) ((use instead of green onions))

Soak beef brisket in cold water draw out blood for 5-10 minutes while you peel onion and garlic cloves. Not a must, you can skip soaking if you want.

Peel onion and garlic cloves.

In the Instant Pot or Pressure cooker, add water, beef brisket (cut in half if it&#x27;s too wide for pot), whole onion and garlic cloves.

Cover the pot and select the Meat/Stew function and set time to 30 minutes.

In a small frying pan, add sesame oil and red chili powder. Turn on heat to medium and stir and cook until it starts to bubble. Turn heat off right away and remove it from heat. Do NOT overcook and burn. Color should be bright red. Set aside.

Make chili oil

While the brisket is cooking, clean green onions and rinse mung bean sprouts and drain. Cut green onions into 2 inch lengths.

After 30 minutes, let Instant Pot cool for 10 minutes then Quick Release (releasing pressure manually by turning the valve). Be sure to cover it with a cloth or prepare for splatter. Alternatively, you can let it cool completely for Natural Release which will cook the beef further which is also OK.

Take out brisket from the pot and cool it on cutting board until it&#x27;s cooled enough to handle. (Prob. 10-15 minutes) Also, discard the onion and garlic cloves from the broth.

Using your hands separate or shred the meat following the grain. Like making pulled brisket. Set aside in a mixing bowl.

In the bowl with the meat, add cut green onions and all the seasonings except the chili oil. Gently mix the seasoning and the meat and green onions.

Add back seasoned meat and green onions mixture from above in the pot. Add chili oil. Cover with mung bean sprouts. Cover and set to Soup function for 5 minutes.

While soup is cooking, whip eggs. Whip it just lightly so there are still streaks of egg white.

When soup is done, do Quick Release after letting it cool for 5 minutes or so. Be sure to cover the valve with wet paper towel to stop the splatter. You can also always do intermittent QR if you are getting too much liquid coming out the valve.

Now, we are almost done! Open the cover and leave it uncovered and turn the SAUTE function for 30 minutes.  Soup will start bubbling. This part is kind of important to finally meld all the flavors together. Once it starts bubbling, pour the egg in a circular manner so it doesn&#x27;t clump all in one spot.

When it has simmered for 30 minutes, it should be now ready!! It will be sooo delicious - just like how you would get it any good Korean restaurant!

Prepare vegetables

Bibim Guksu is a great summertime cold noodle dish that you can make with any kind of vegetables you have in your fridge. Sweet spicy sour Gochujang bibim&nbsp;sauce will wake up your appetite any time of the year!

Bibim Guksu (Korean Spicy Cold Noodles with Gochujang Sauce)

g Somyeon Guksu (thin dry Korean noodles)

egg ((hard boiled))

water ((to cook noodles in))

apple

0.5 oz onion ((0.5 oz = 1 Tbsp grated onion))

Tbsp rice vinegar

Tbsp Gochujang ((Korean red chili paste))

tsp Gochukaru (Korean red chili powder)

soy sauce (Jin Ganjang)

Tbsp honey

tsp sesame oil ((more

tsp Guk Ganjang (Soy Sauce for Soups)

red leaf lettuce leaves

perilla leaves

cabbage ((sliced thin))

Spring Mix

cucumber (Korean/English/Persian/Japanese) ((julienned))

daikon sprouts

Korean radish or Daikon ((sliced 1 inch wide))

Korean sea salt

tbsp rice vinegar

tbsp sugar

cabbage kimchi ((sliced))

tsp sesame oil

Boil a pot of water to cook noodles in. Follow directions on the package. I bought this bag and this one said to boil  5 cups of water (for 100g of noodles) and cook noodles for 2-3 minutes. Then rinse 3~4 times in cold water. Drain. Note, rinsing in cold water prevents the noodles from sticking too much and also makes them chewy.

Cook hard boiled eggs. Peel and cut into 1/2.  1/2 egg will be used for each bowl.

Noodles and Eggs

Clean and peel onion, garlic and apples. Cut onion an apples into smaller chunks to fit into your blender or chopper.

Chop or blend until smooth. If you don't have a chopper, just grate&nbsp;all of them.

To the chopped or grated onion+apple+garlic mix from 3, add vinegar, soy sauces, gochujang, sugar, honey, gochukaru (Korean red chili powder) and sesame oil. Mix and set aside or keep in fridge for later.

Bibim Sauce

Rinse the following: cabbage, spring mix and/or red leaf lettuce. Optionally, rinse perilla leaves (kkaetnip 깻잎) and chrysanthemum leaves (ssukat&nbsp;쑥갓) for extra flavor.

Julienne cabbage (finely). Cut lettuce and perilla into thin strips. Break chrysanthemum leaves into smaller pieces by hand.

Assemble a bowl with noodles then arrange cut vegetables on top. Add bibim sauce and 1/2 an egg on top. Finish with some daikon sprouts (optional), sesame seeds and a swirl of sesame oil. OR serve sesame oil and sesame seeds at the table.

Vegetable Toppings

Optionally, slice radish into 1 inch wide thin slices and sprinkle salt and let it sit for 10 minutes. Then add sugar and vinegar and mix. Serve as a side dish or with the noodles.

Pickled Radish

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