I have this grilled chicken bulgogi-style recipe and it calls for Korean red pepper powder and the paste (gochujang). I goggled it and found one recommendation to sub red pepper flakes for the gochujang, if I understood correctly.
Is anybody familiar with either of these ingredients? I guess I could use my regular recipe for beef or try out Lab's Bulgogi recipe if no one has a suggestion.
Here's the recipe: (I typed in the whole thing to make it clear where and how the two ingredients are used. The sauce at the end is what's got me stumped the most.)
1 c minced scallions
3 T minced ginger
1 T minced garlic
1/3 c light soy sauce
5 T mirin
1 T vegetable oil
4 t toasted sesame seeds
2 T granulated sugar
2 t Korean red pepper powder
8 boneless, skinless chicken thighs (I'm planning on using breast tenders.)
1/2 c Korean red pepper paste
16 Napa cabage or iceburg lettuce
Scallion Salad
3 garlic cloves, thinly sliced and blanched*
Whisk together the sallions, ginger, garlic, soy sauce, 3 T of the mirin, the oil, 3 t of the sesame seeds, 1 T of the sugar, and the red pepper powder to make a marinade.
Trim the chidken thighs to remove any pockets of fat and pound them until they are an even 1/2 inch thick.. Cut each thigh in half. Add the pounded chicken thighs to the marinade and turn to coat the chicken evenly. Let marinate in the refrigerator for at least 1 and up to 12 hours.
Smash the remaining 1 teaspoon sesame seeds and whisk together with the red pepper paste, the remaining 2 T mirin, and the remaining 1 T sugar. Refrigerate the sauce in a covered container until ready to serve.
Preheat a gas grill to high. (There was more here about using charcoal, but left off since I have a gas grill.)
Remove the chicken from the marinade, letting any excess marinade drain off. Grill the chicken until browned and cooked through, about 4 to 5 minutes per side.
Arrange 2 cabbage or lettuce leaves on each of eight plates. Place a chicken thigh on top, spoon some of the Scallion Salad over it, and garnish with slices of the garlic and the reserved sauce.
*Note: To blanch the garlic, bring a small pan of water to a boil. Add the sliced garic and simmer for 30 seconds. Drain the garlic, rinse with cool water, and drain and rinse again.
Is anybody familiar with either of these ingredients? I guess I could use my regular recipe for beef or try out Lab's Bulgogi recipe if no one has a suggestion.
Here's the recipe: (I typed in the whole thing to make it clear where and how the two ingredients are used. The sauce at the end is what's got me stumped the most.)
1 c minced scallions
3 T minced ginger
1 T minced garlic
1/3 c light soy sauce
5 T mirin
1 T vegetable oil
4 t toasted sesame seeds
2 T granulated sugar
2 t Korean red pepper powder
8 boneless, skinless chicken thighs (I'm planning on using breast tenders.)
1/2 c Korean red pepper paste
16 Napa cabage or iceburg lettuce
Scallion Salad
3 garlic cloves, thinly sliced and blanched*
Whisk together the sallions, ginger, garlic, soy sauce, 3 T of the mirin, the oil, 3 t of the sesame seeds, 1 T of the sugar, and the red pepper powder to make a marinade.
Trim the chidken thighs to remove any pockets of fat and pound them until they are an even 1/2 inch thick.. Cut each thigh in half. Add the pounded chicken thighs to the marinade and turn to coat the chicken evenly. Let marinate in the refrigerator for at least 1 and up to 12 hours.
Smash the remaining 1 teaspoon sesame seeds and whisk together with the red pepper paste, the remaining 2 T mirin, and the remaining 1 T sugar. Refrigerate the sauce in a covered container until ready to serve.
Preheat a gas grill to high. (There was more here about using charcoal, but left off since I have a gas grill.)
Remove the chicken from the marinade, letting any excess marinade drain off. Grill the chicken until browned and cooked through, about 4 to 5 minutes per side.
Arrange 2 cabbage or lettuce leaves on each of eight plates. Place a chicken thigh on top, spoon some of the Scallion Salad over it, and garnish with slices of the garlic and the reserved sauce.
*Note: To blanch the garlic, bring a small pan of water to a boil. Add the sliced garic and simmer for 30 seconds. Drain the garlic, rinse with cool water, and drain and rinse again.
Daphne
Keep your mind wide open.
Keep your mind wide open.
