gochujang mayo

How to make Korean style tuna cakes - &quot;Gochujang Mayo Tuna Patties&quot;. These are very easy to make and super delicious to eat. They have lots of savory flavor and crunchy texture!

Gochujang Mayo Tuna Patties

185 g canned tuna ((6.5 ounces), well-drained)

eggs (, beaten)

g green onion ((0.7 ounces), finely chopped)

45 g onion ((1.6 ounces), finely chopped)

red bell peppers

green bell peppers

tsp all purpose flour

tsp fine sea salt

mayonnaise ((I used Hellmann’s real mayonnaise))

tsp gochujang ((Korean chili paste))

A few sprinkles ground black pepper

panko ((Japanese breadcrumbs),

Some cooking oil ((I used rice bran oil))

mayonnaise

soy sauce (, regular (My go

water

Tbsp rice wine vinegar

tsp sugar

Make your choice(s) of dipping sauce by whisking all ingredients in a bowl(s). Set aside.

Whisk well mayonnaise (2 Tbsp) and gochujang (1 tsp) in a small bowl. Combine canned tuna, eggs, green onion, onion, bell peppers, flour, salt, gochujang mayo sauce from earlier, and a 1/2 cup of panko breadcrumbs in a mixing bowl. Mix them well.Place the remaining panko breadcrumbs in a wide bowl (e.g. pasta bowl). Shape the mixture into small balls. I use an ice cream scoop to make even sized patties. As you make small balls of mixture, gently place them on panko and roll around to coat. Gently flatten the balls into patties with your hands. Coat with more panko and set aside. Repeat this with the remaining tuna mixture.

Stove Top Method – Preheat a skillet over medium low heat. Once heated, add some cooking oil and spread well. Gently place the tuna patties into the skillet (without over crowding) and cover with the lid, cook for 5 mins. Add some oil over the tuna patties and flip them. Cook for a further 5 mins, covered. Flip once more and cook another 5 mins, or until golden brown.Air Fryer Method – Spray the fryer basket with cooking spray. Gently place the tuna patties in the basket (without over crowding).  Set the air fryer to 180 C / 356 F and cook for 8 to 10 minutes. Then flip the patties with tongs and cook for 8 to 10 minutes more, or until golden brown.Oven Method – Preheat oven at 200 C / 392 F. Line a large baking sheet with baking paper. Gently place the tuna patties and lightly spray with cooking oil. Bake for 10 mins. Remove the tray from the oven, flip the patties, and lightly spray with some cooking oil. Return to oven and bake for another 10 mins or until golden brown.

Serve warm with your choice of dipping sauce (e.g. gochujang mayo dipping sauce, ketchup, soy dipping sauce, aioli, or tartar sauce).

Quick &amp; Easy Spicy Gochujang Mayo Recipe.

Spicy Gochujang Mayo

lime juice (or lemon juice (optional))

fine sea salt (to taste (optional))

black peppers (to taste (optional))

Combine

Combine all ingredients in a medium sized bowl and whisk well until the sauce turns and evenly tangerine (orange) color.

Serve

Serve as a dipping sauce, spread, or dressing sauce (e.g. with tuna patties, schnitzel,  french fries or salad). 

Choose your own dinner adventure with this beef bulgogi! While the beef marinates, whip up pickled daikon radish and gochujang mayo for some added crunch and creamy spice. The beef is cooked in an Instant Pot until it’s super tender, then broiled for that signature char. How you serve the beef is up to you--we like it in lettuce wraps or over rice. Don’t forget to include plenty of toppings!

Instant Pot Beef Bulgogi Recipe by Tasty

lb beef chuck roast,

½ medium white onion, thinly sliced

gochujang

meduim asian pear, peeled and grated

ginger,

garlic, grated

soy sauce

sesame oil

sesame seeds

sugar

daikon radish, peeled, halved, and thinly sliced

salt

rice vinegar

rice, cooked or lettuce cups

scallion, thinly sliced

sesame seed

carrot, shredded

cucumber, thinly sliced

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Marinate the bulgogi: In a large bowl, combine the beef, onion, gochujang, Asian pear, ginger, garlic, soy sauce, sesame oil, sesame seeds, and sugar. Toss until the beef is well coated. Cover the bowl with plastic wrap and transfer to the refrigerator to marinate for at least 2 hours, up to 6 hours.

While the beef is marinating, make the pickled daikon: In a large bowl, toss the daikon radish and salt together until fully coated. Let sit at room temperature for 15 minutes, until the salt has dissolved and the radish has released most of its liquid. Transfer the daikon to a mesh strainer and rinse thoroughly with cold water.

Return the drained daikon to the bowl and add the hot water, rice vinegar, and sugar and stir until the sugar is fully dissolved. Cover with plastic wrap and let sit at room temperature for at least 2 hours. The pickles will keep in an airtight container in the refrigerator for up to 1 week.

Make the gochujang mayo: In a medium bowl, whisk together the mayonnaise, gochujang, rice vinegar, sesame oil, and salt. Set aside until ready to use. The mayo will keep in an airtight container in the refrigerator for up to 1 week.

Transfer the beef and its marinade to an Instant Pot. Close the lid to seal and cook on high pressure for 20 minutes. Once the 20 minutes has elapsed, allow to naturally release for 15 minutes. Turn the steam valve to venting to release the remaining pressure before opening.

Arrange an oven rack at the top third of the oven. Turn on the broiler.

Using a slotted spoon, transfer the beef to a baking sheet and place under the broiler for 4–5 minutes, until slightly charred.

Serve the beef immediately with the pickled daikon, gochujang mayo, and toppings as desired.

https://vid.tasty.co/output/160268/landscape_480/1581551464

Cheesesteak made Korean-style with bulgogi and sautéed kimchi! It’s super easy and delicious!

Kimchi bulgogi cheesesteak

packed, sliced kimchi

onion,

cheese

hamburger buns (or hoagie rolls

butter oil

lettuce leaves

gochujang (adjust to taste) (or buldak sauce, sriracha,

In a preheated pan, melt some butter directly on the pan over medium heat or add olive oil. You can spread butter or drizzle olive oil on the cut sides of the bun first if you want. Toast the bun, cut side down, until golden brown. Transfer to a serving plate.

Reheat the pan over high heat, and cook the marinated meat, loosening the meat and flipping them over once or twice. Transfer to another plate. If using cooked bulgogi, simply heat it up in the pan.

Reduce the heat to medium high, and add a couple of teaspoons of cooking oil to the pan. Stir fry the kimchi and optional onion slices until the kimchi turns slightly soft and deep in color, 3 to 4 minutes.

Top it with cheese, cover the pan, and continue to cook over medium low heat until the cheese melts.

Optional: Meanwhile, mix the mayo with gochujang until the gochujang is well incorporated into the mayo.

Place a lettuce leaf on the bottom part of the bun, add bulgogi and kimchi cheese melt.

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Top Tags

Gochujang Mayo Tuna Patties

Spicy Gochujang Mayo

Instant Pot Beef Bulgogi Recipe by ...

Kimchi bulgogi cheesesteak

Top 4 gochujang mayo recipes from across the web

The most viewed gochujang mayo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gochujang Mayo Tuna Patties

Spicy Gochujang Mayo

Instant Pot Beef Bulgogi Recipe by ...

Kimchi bulgogi cheesesteak

The most viewed gochujang mayo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine