Steak with Gochujang Sauce

Marinated steak with sweet, spicy and tangy gochujang sauce. Perfectly paired with corn on the cob and white rice. 

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Steak…

It’s one of the things I am afraid to cook. I am very impatient and I can’t help myself not to check the bottom side if it’s cooked or not. That’s also one of the reasons why I HATE FRYING. I think the only thing I can wait until it’s perfectly done is sunny side up egg. 😀

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Since the day I decided that my gochujang need to be used, I searched for recipes and one of the recipes I found was this one. Unfortunately, I don’t use mirin and sake, so made adjustments. I told the butcher that I want beef for my steak and he gave me the chuck part. Since it was my first time cooking a steak, instead of medium, I got well done. Oh, well… I might be better next time.

Overall, this steak with the gochujang sauce was incredible – sweet, spicy, tangy. I was also craving for corn that time so I paired it with corn on the cob and of course, a cup of white rice. They were perfect all together!

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Now, I am off to Angie’s Fiesta Friday #158 to share this lovely stuff! Thanks to Ai and Petra for co-hosting this week’s amazing party. And of course, a huge thanks to Angie, too. Happy Fiesta Friday, beautiful people!

Steak with Gochujang Sauce

Ingredients

  • 600g beef chuck, sliced into 3/4 thickness
  • 8 cloves garlic, sliced
  • 2 tbsp ginger, sliced
  • 6 tbsp water
  • 150ml rice vinegar
  • 4 tsp white sugar
  • ½  cup gochujang
  • ¼ cup vegetable oil
  • Spring onions (optional)

Instructions:

  1. In a blender, all ingredients except beef, spring onions and cornstarch. (You can do a taste test if you want and adjust accordingly.)
  2. Place beef in a ziplock bag or container. Pour some of the marinade enough to coat the beef. Keep in the fridge at least two hours or overnight. Reserve the remaining marinade and keep in the fridge.
  3. When ready to grill: take out the beef from the fridge and bring to room temperature.
  4. Using a pan, electric grill or over a charcoal, grill until desired doneness, basting both sides with the remaining marinade. (See this video on how to know the doneness of your beef)
  5. Remove steak from the grill and transfer to a plate. Let the steak rest at least 5 minutes before cutting.
  6. While waiting the steak to rest, place the remaining marinade to a small sauce pan and add about ½ tbsp cornstarch and simmer until a bit thick.
  7. Pour the sauce over the steak. Serve and enjoy!

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Wishing you all a fabulous weekend!

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Gochujang Hummus

Take your classic hummus to the next level with Gochujang – one of best new combos!

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If you know me well, then you also know about my undying love for hummus… and my dying gochujang. 😀 I’ve been avoiding suicidal attempts that might take place anytime inside the cupboard and the fridge. I do not want such bloody scene! I don’t think you want me reporting such case, right?

So… hummus met gochujang… and they lived happy ever after… inside my tummy! 😛

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The gochujang gave an extraordinary spice and taste to the classic hummus. It was uh-mahzing! The gochujang can go from 1 tbsp to 2 tbsp – depending on how spicy you want the hummus to be. I think I used 2 tbsp and I am telling you – I polished off the whole plate. My cousin even asked me “Are you going to eat the whole thing yourself?” And I proudly said “Yes!”. Ohhh! It was so good! I enjoyed it with pita bread!

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And with all the holiday eating you’ve had, I thought of bringing a light dish to this week’s Fiesta Friday #152 – the final party for 2016. How amazing that I am co-hosting with Ginger this week, closing Fiesta Friday party for the year. And let me mention that I did co-host the first FF party this year, too. Yay! Opening and ending the FF party this year – how lovely!

Link up your best treats for our final FF party for 2016. Let’s celebrate together!

Happy 2017 to you, lovely people! I wish you a blessed, healthy 2017. I am so grateful for your amazing friendship! See you next year! 😉 

Gochujang Hummus

Ingredients:

  • 1 15-ounce can chickpeas, not drained (optional: you can reserve 1 heaping tbsp for serving later)
  • 3 cloves garlic, skins removed
  • 1/3 cup tahini (1/2 cup tahini if you don’t want to skin the chickpeas)
  • 1-2 tbsp gochujang
  • 2-3 tbsp fresh lemon juice
  • Salt, to taste
  • 1-2 tbsp extra virgin olive oil

To serve (optional):

  • Olive oil
  • Few pieces chickpeas
  • Roughly chopped parsley

Instructions:

SKINNING THE CHICKPEAS IS COMPLETELY OPTIONAL. IF YOU DO NOT WANT TO SKIN THE CHICKPEAS, SKIP INSTRUCTIONS NUMBER 1-3. 

  1. Separate the chickpeas and its water. Reserve the chickpeas water for later.
  2. In a shallow dish, place your drained chickpeas and remove the skin. Hold one chickpea with your index finger and thumb and it will easily pop out. Repeat until all skins have been removed. This will take about 20 minutes. Alternatively, you can also place the drained chickpeas in a bowl and add water. Getting handful of chickpeas, rub them together using your both hands. Some skins will be easily removed, but some will still stay. You can pour out the water with the skins. Since some of the skins are still intact, you can do the same process until most of the skins have been removed.
  3. Wash the skinned chickpeas and drain.
  4. Place the chickpeas in a heatproof bowl and put back the reserved chickpeas water.
  5. Add the garlic cloves and microwave on medium-high for 5 minutes. Let cool.
  6. In a food processor or blender, add in the microwaved chickpeas with garlic along with lemon juice, salt, tahini and 1 tbsp gochujang. While the food processor/blender is mixing, add in olive oil. Process until smooth and creamy, scraping down the sides as needed. Adjust the seasoning at this point, if desired. If you prefer the hummus to be more spicy, add another 1 tbsp of gochujang.
  7. Transfer into container and place in the fridge for at least one hour to thicken and develop the flavor. (I placed mine overnight)
  8. To serve, drizzle more olive oil, chickpeas and roughly chopped parsley. Serve with your favorite crackers, veggies or pita bread.

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Spicy Korean Beef Stir-Fry

Very quick dish to make. Sweet and spicy. Incredibly tempting. Make sure to save extra rice – you may need more!

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I feel something is living inside the fridge and cupboards… because when I open them, it’s either something is whistling or something is getting thrown to me. Meaning: I need to use them before I witness a suicidal scene.

One of my habits is when I find something unusual that interests me (and yes, I am talking about food-related stuff) or an ingredient I can only find in a store away from me, there’s a 99.9% chance that I will get that stuff even I still don’t know what to do with it! Hey, there’s my BFF Google! 😀

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So yes, I am saying that when I got gochujang, I had only two things in mind – Bibimbap and Korean Fried Chicken. Oh, they were so good. Try them some time. 😉

What to do with the rest of the hot pepper paste? Hello again, Google!

In this recipe, I used beef (the source recipe calls for pork). The taste was a perfect balance between spicy and sweet! I perfectly paired this with sweet-pickled sliced cucumber and onions. Oh so so good! Of course, best with white rice.

C’mon… tell me you love this and will make this soon! 😀

I am taking this at this week’s Fiesta Friday # 149 with our dear Angie and lovely co-hosts Aunt Juju and Sandhya.

Spicy Korean Beef Stir-Fry

Ingredients:

  • 500g beef, sliced into thin strips , washed and drained
  • 1 tbsp oil
  • 2 clove garlic, minced
  • 1 onion, sliced
  • Spring onions, for garnish
  • Rice, to serve

Marinade:

  • ½ cup pear, grated
  • ¼ cup onion, grated
  • ½ tsp fresh ginger, minced or finely chopped
  • 1 garlic clove, crushed
  • 1 tbsp soy sauce
  • 2 tbsp brown sugar
  • 2 tsp sesame oil
  • 3 tbsp gochujang

Instructions:

  1. In a bowl, combine all ingredients for marinade.
  2. Add in beef and mix to incorporate the marinade.
  3. Keep in the fridge to marinate for at least 30 minutes or overnight.
  4. To cook, in a non-stick wok or skillet over high heat, add in oil.
  5. Saute garlic and onion and cook until fragrant.
  6. Add in marinated beef. Cook for about 7 minutes or until cooked and caramelized.
  7. Serve with white rice. Garnish with sliced spring onions.

Source recipe: RecipeTin Eats

Have a droolicious day! 😉

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Korean Fried Chicken

For those who knows me very well, they know how I love eggs so much. They also know that I can eat up to five three eggs in a day. At my work, my colleague’s daughter often calls me ‘mother of all chickens’ because whenever she asks me what I want to eat, it’s either chicken or egg is the answer. Mostly egg. She often tells me that I treat eggs as my babies.

I admit I get fed up of cooking chicken most of the times, but I don’t know much beef recipes or veggies. So when I want to cook something, I always jump to chicken. And today, I am sharing another chicken recipe that you will surely love – KFC or Korean Fried Chicken.

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Korean Fried Chicken, apart from Bibimbap, is also one of the popular Korean recipes around the web. The crunchy deep fried chicken wings goes very well with it’s sauce. It’s tangy, sweet and spicy. A perfect appetizer or this can be served with hot white rice just like I did. It was so good, I am telling you.

I hope my friends at Fiesta Friday #136 will love these yummy-licious chicken wings. Thanks to our solo co-host Aunt Juju and to our Angie. ❤ Happy Fiesta Friday!

Korean Fried Chicken

Ingredients

For the wings:

  • 16 chicken wings
  • 125g flour
  • 1 tbsp cornflour
  • ½ tsp baking powder
  • ¼ salt
  • ½ cup very cold water
  • 1 tbsp sesame seeds, toasted
  • Sliced green onions, to garnish (optional)
  • Cooking oil, for frying

For the sauce:

  • 8 cloves of garlic, finely grated
  • 1 large thumb-sized piece of ginger, finely grated
  • 4 tbsp soy sauce
  • 10 tbsp gochujang (Korean chili paste)
  • 4 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 6 tbsp brown sugar

Instructions:

  1. In a sauce pan, mix all sauce ingredients. Over low heat, bring the sauce to a simmer until the sugar is dissolved. Set aside until ready to use.
  2. In a deep pan over medium heat, add in cooking oil of about 3 inches deep. Wait to reach the right temperature. (If using thermometer, until it reaches 350 F.)
  3. In another bowl, mix flour, cornflour, baking powder, salt and ½ cup very cold water. Coat each chicken wings with this batter and while working batches, deep fry until golden brown. Take out the cooked chicken using a slotted spoon and drain the excess oil by placing them on a stack of paper towels.
  4. When all the chicken wings are cooked, place them in a bowl. Pour in the sauce and coat each chicken. Garnish with toasted sesame seeds and sliced green onions if desired.

Source recipe: KFC: Korean Fried Chicken by Donal Skehan

 

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Bibimbap (Korean Mixed Rice)

Spicy Korean mixed rice with seasoned veggies, meat and sunny side up eggs

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I think it is normal to talk to yourself. Am I right? I’ve read in an article that it helps you concentrate and focus on what you are doing, which in my experience, I could vouch for that. But do you think it is still normal to talk to non-living things like shoes, plates, cupboards, books, and many many others food?

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It was that time when the sun was very much angry that it caused too much light to the corner where I take my photos. I was very excited to take photos and I even tried to talk to the food, but it said, it can’t do what I asked for. So I have to switch from the actual camera to phone camera, checking which one looks better. I didn’t have a choice but to use photos from both device.

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I begged the food to look happy, but I don’t think it listened to me. I changed props multiple times, but I did not win. But my tummy did! And that is the most important thing, yes?

Bibimbap is very popular and one of Korea’s signature dishes. Bibimbap litellary means “mixed rice”. It is served in a bowl (sometimes a hot stone bowl called “Dolsot”) with seasoned/sauteed veggies, meat, delicious Bibimbap sauce and with sunny side up egg on the top.

Gochujang, a Korean hot pepper paste is a crucial part of making the Bibimbap sauce. It can be found in a Korean grocery store or the Asian section from your local grocery.

Bibimbap is not a complicated dish to make, but it is time consuming because you have to prepare/cook your veggies one by one in order not to mix the colors. Bibimpab is all about “presentation” according to one of the cooking videos I have seen. So you have to separate the veggies having the same color to sit next to each other.

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But does it  matter? I mean you have to mix them at the end, right?

Then again, it’s all about presentation.

Oh, whatever!

Let’s just eat. Shall we?

In this recipe, I made just very little adjustments and you will notice you will be directed to the source’s seasoned spinach and bean sprouts.

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Bibimbap

For the Bibimbap sauce:

  • 2 tbsp gochujang
  • ½ tbsp sesame oil
  • 1 tbsp brown sugar
  • 1 tbsp water
  • 1 tbsp roasted sesame seeds
  • 1 tsp white vinegar
  • 1 tsp minced garlic

For the meat:

  • 100g ground beef (or cut small and thin)
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp brown sugar
  • 1/4 tsp garlic, minced

Others:

Instructions:

For the Bibimbap sauce:

  1. In an small bowl, mix all the ingredients for the sauce and set aside until ready to use.

For the meat:

  1. In another bowl, mix all the ingredients for the meat. Let it marinate for at least 1 hour.
  2. In a pan, add cooking oil and cook the beef for about 3 to 5 minutes. Do not overcook.

Others:

  1. In a pan, add cooking oil. When hot, add julienned carrots and 1/4 salt. Cook for about 2 minutes and set aside.
  2. Again add cooking oil to the pan and add bell peppers and 1/4 salt. Cook until soft.
  3. Finally, fry your sunny side up eggs.
  4. In your individual bowl, add rice in the middle, the meat, sauce and veggies in the sides, and egg on top of the rice.
  5. Mix everything and dig in!

Source recipe: Bibimbap by My Korean Kitchen

I hope you enjoy this as much as I did.

Happy Fiesta Friday, party people! 

We are all co-hosting this week’s Fiesta Friday #128. That mean’s voting time! Yay! Make sure to come back to vote.

Wishing you all a blessed week ahead and don’t forget to smile. 😀

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