Generally, dakgalbi is cooked in a large pan/cast iron in a restaurant. I’ve been to restaurants in Korea where they would stir fry everything for you, or you can do it yourself on the table.

It’s relatively simple.
1. We first mix up a marinade sauce (I’ve got to say, it smells SO GOOD), and then marinate the chicken for 2 hours, or overnight for more flavour.
2. We then stir fry the chicken, along with the rest of the vegetables and rice cakes with the remaining marinade sauce.
3. Add lots and lots of cheese in the middle and cover until it melts.
4. Wrap the cheese with the chicken and other vegetables and ENJOY.

I absolutely LOVE wrapping the chicken pieces with the cheese. It just tastes so satisfying, and a good cheese pull is always a good idea.

Dakgalbi is also a good dish to share with family/friends at the table. You could cook this over a portable gas stove on the table at home, as the dish doesn’t take TOO long to cook. Have some drinks, snacks, a nice chat, and your dakgalbi is going to be ready real soon!

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

Print

Dakgalbi

Spicy stir-fried chicken dish cooked with other ingredients such as cabbage, sweet potato, tteok (rice cakes), and other vegetables.

Course Main Course

Cuisine Korean

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Servings 2 people

Author Dearnomdiary

Ingredients

• 2 tbsp vegetable oil
• 250 g chicken thigh (sliced)
• ½ large onion (sliced)
• 2 cups cabbage
• 1 small sweet potato (peeled and sliced into 1/4 inch thick slices)
• ½ cup frozen tteok (rice cakes) (soaked in water for 30 mins)
• 1 cup shredded mozzarella cheese
• 1 stalk green onion (cut into 1.5 inch pieces)

Sauce (yields 1 cup)

• 5 garlic cloves (minced)
• 1 tbsp minced ginger
• 3 tbsp gochujang
• 3 tbsp gochugaru (Korean chili flakes)
• 3 tbsp light soy sauce
• 3 tbsp mirin
• 2 tbsp rice syrup/corn syrup/honey
• 2 tbsp sugar
• 1 tbsp sesame oil
• ½ tsp ground black pepper

Instructions

• Mix together all the sauce ingredients in a small bowl. Set aside.
• Place the sliced chicken in a large bowl and pour in half of the the sauce marinade. Mix to ensure every piece is coated with the sauce. Cover and let it marinate in the fridge for at least 2 hours, or overnight (for more flavour).
• Add oil to a large skillet over medium high heat.
• Add in the marinated chicken and cook for about 5 minutes, while flipping. Add in the onions, cabbage sweet potato, tteok, and the remaining sauce. Cover and let it cook for a few minutes.
• Uncover, and keep on stir-frying for about 5-7 minutes, or until everything is cooked through.
• Create a small path in the centre of the skillet. Add in the cheese and green onion. Reduce heat to low. Cover, and cook for 2-3 minutes, or until it has melted. Turn off heat, uncover, and wrap that cheese around the chicken. Enjoy!

Kkanpunggi (깐풍기) is a Korean Chinese dish, but it has been modified with Korean ingredients to suit the tastes of Koreans. This dish is always on the menu if you visit a Korean Chinese restaurant. I love getting a big plate of Kkanpunggi to share with friends while we each order our own dishes (I usually get jajangmyeon with this). Now, I’m helping you save $30 and provided you an easy way to make this at home.

Kkanpunggi is usually coated in potato starch before frying. I decided to use tapioca starch today, because it makes the chicken even more crispy, just like my Taiwanese Popcorn Chicken recipe.

We are also going to fry the chicken two times, to make it even crispier.

The final step is to make a super simple sweet and spicy garlicky sauce. Bloom the aromatics and bring to a boil. Toss the chicken to coat in the sauce and you’re done.

Note: the chicken will be less crispy as it cools down, so I would highly recommend eating it hot for the best texture.

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

Print

Kkanpunggi (Korean Spicy Garlic Fried Chicken)

Spicy garlic fried chicken tossed in a sweet and spicy garlicky sauce.

Course Main Course, Snack

Cuisine Fusion, Korean

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4 people

Author Dearnomdiary

Ingredients

Marinade

• 1 lb boneless chicken thigh (cut in small bite size pieces)
• 2 tsp light soy sauce
• Few cracks of ground black pepper
• 1 large egg

Sauce

• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 2 tbsp sugar or rice/corn syrup
• 2 tbsp mirin
• 2 tbsp rice vinegar
• 1 tbsp water

Frying + Assembling

• 1 cup tapioca starch
• Frying oil, plus more for stir fry
• 6 garlic cloves (minced)
• ¼ onion (diced)
• ¼ red bell pepper (finely diced)
• 1 jalapeño (seeded and finely diced)
• Toasted sesame seeds

Instructions

Marinade

• Marinate the chicken with all the marinade ingredients for 30 minutes.

Sauce

• Meanwhile, mix together all the sauce ingredients in a bowl and set aside.

Frying + Assembling

• Coat each chicken piece in tapioca starch.
• In a deep wok/pan over medium-high heat, heat up the neutral oil until it reaches 350°F/180°C.
• Fry the chicken for 5 minutes, or until golden brown and the chicken is cooked through. Remove, and deep fry for a second time for an extra 2 to 3 minutes. This makes it even crispier! Remove and place the chicken on a wire rack.
• Using a clean wok, heat up 1 tbsp of neutral oil. Bloom the garlic and onion and then add in the diced red bell pepper and jalapeño. Quickly stir fry. Pour in the sauce mixture and bring to a boil. Keep stirring until the sauce thickens.
• Add in the fried chicken and toss to let the sauce coat.
• Plate and top with toasted sesame seeds. Enjoy!

This is a super easy fried chicken recipe that you can make at home with easily accessible ingredients (and probably ingredients that you would already find in your house). I would say that it’s a mixture of both Korean and Chinese style fried chicken (due to the ingredients and techniques used); nevertheless, it’s still so so good.

I used chicken thigh here, because they have a more intense and rich flavour, compared to chicken breast, due to it’s higher fat content. You may be here thinking: I don’t want to consume so many calories and fats. Well, you’re eating frying chicken anyways, so there’s honestly not much of a huge difference. Chicken thighs become more tender the longer they cook, whereas chicken breast would produce more of a drier texture. This makes the chicken thighs juicier and more flavourful.

We first fry the chicken thighs until they become golden brown. Then, we make a super easy honey garlic sauce with A LOT of garlic. The more garlic the better right?

Making the sauce tips:

Cook the sauce over low-medium heat and keep a close eye on it, because it may get burnt easily. You would have to keep stirring the mixture to prevent it from burning/sticking to the wok. The sauce should have a slightly thick consistency, like pure honey.

I honestly could not stop eating this.

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

Print

Honey Garlic Chicken Bites

Fried chicken pieces tossed in a sweet and savoury honey garlic sauce, and when I mean garlicky – I mean A LOT of garlic.

Course Main Course, Snack

Cuisine Chinese, Fusion, Korean, Western

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 2 people

Author Dearnomdiary

Ingredients

Marinade

• 1 lb chicken thigh
• 10 g fresh ginger slices
• 1 tbsp Shaoxing wine
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• Few cracks of black pepper

Coating

• ½ cup all purpose flour
• ½ cup cornstarch

Assembling + Sauce

• Neutral oil (for frying)
• 1 tbsp unsalted butter
• 15 garlic cloves (minced)
• ½ tbsp soy sauce
• 3 tbsp honey

Instructions

Marinade

• In a large bowl, marinate the chicken with all the marinade ingredients for 30 minutes.

Coating + Assembling + Sauce

• Mix together the coating ingredients in a wide dish/bowl.
• Coat each chicken piece with the coating mixture.
• In a large pot/wok, add in the oil. Heat it up until it reaches a temperature of 350°F/180°C.
• Fry the chicken for 5 minutes, or until both sides are golden brown and the chicken is cooked through. Remove and set aside.
• In a clean wok over low-medium heat, melt the butter. Add in the garlic, soy sauce, and honey and mix to create a sauce. Add back in the fried chicken and toss with the sauce. Serve and enjoy!

You may think Oreo corn dogs are so weird, yes, I thought it was weird too; but when I tried it for the first time, it was mind blowing let me tell you. The first time I tried Oreo corn dogs was at a place called Arirang Hotdog. I was a bit skeptical to try it at first, but it seemed so unique and interesting. When I took a bite, it was surprisingly very good. That sweet and savoury combination was working wonders, and I was amazed at how good it tasted. So much better than fried Oreos.

Tips:

1. Make sure the dough rises for one hour until it doubles in size – very important or else it will be hard to coat the skewers in the batter!
2. I opted to use wooden chopsticks (the ones that you would usually get for your takeout utensils). I find that those have a much stronger hold than regular skewers, and they don’t break as easily.
3. I’m using Oreo O’s here and I crushed it into smaller pieces for it to stick to the dough better. I tried this recipe using uncrushed Oreo O’s and it kept falling off of the dough and also when it was being fried (a huge mess and it drove me nuts), so learn from my mistakes.
4. After rolling the corn dog in Oreo O’s and panko, press it down on the corn dog with your hands to ensure they won’t fall off!
5. Keep a very close eye when frying these, because I find that the Oreo O’s can get burnt very easily.

Last but not least, drizzle a good amount of condensed milk on top, and it will taste so so good.

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

Print

Oreo Corn Dogs

It's crunchy, sweet and savoury, and drizzled with condensed milk.

Course Dessert, Snack

Cuisine Fusion, Korean, Western

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Resting Time 1 hour hour

Servings 3 corn dogs

Author Dearnomdiary

Ingredients

Dough

• 1 tsp instant dry yeast
• 1 tbsp sugar
• 135 ml lukewarm whole milk
• 120 g all purpose flour
• ¼ tsp kosher salt

Corn Dogs

• 3 hot dogs
• 2 cups Oreo O’s
• ½ cup panko breadcrumbs
• Condensed milk

Instructions

Dough

• In a large mixing bowl, whisk together the yeast, sugar and warm milk. Let it sit for 5-10 minutes for the yeast to melt and appear bubbly (activation). 
• Add in the flour and salt to the mixture and use a wooden spoon to stir to combine (make sure there are no dry lumps remaining). Cover with plastic wrap or a wet cloth and let it rest for 1 hour, or until doubled in size.

Corn Dogs

• In a saucepan of boiling water, blanch the hot dogs for 1 minute to remove the oil and saltiness. Remove and let cool.
• Crush the Oreo O’s into smaller pieces (I am using a rolling pin here). Pour into a tray or a large flat dish.
• Let’s prepare the skewers. I am using wooden takeout chopsticks because they have a much stronger hold than regular skewers. Skewer on the hot dogs.
• Prepare two more baking trays or flat dishes. Pour the panko breadcrumbs onto one tray, and the dough onto the second tray.
• Roll the dogs on the dough, and with slightly wet hands, remove the excess dough off the dogs. Then, roll the dogs in the crushed Oreo O’s. Then, use your hands to wrap around the corn dog while pressing down the Oreo O’s on the corn dog to ensure they don’t fall off.
• Roll in the panko breadcrumbs evenly and sprinkle some on any holes that you see.
• In a large pot/wok, add in the oil. Once the oil temperature has reached 170°C/335°F, fry the dogs for a few minutes and roll it around to cook evenly, until golden and crispy. Remove, and place on a wire rack.
• Drizzle on some condensed milk and enjoy!

How are Korean sweet potatoes different from regular sweet potatoes?

Korean sweet potatoes have a red purple skin and yellow flesh on the inside, while regular sweet potatoes have an orange flesh. Japanese sweet potatoes are also very similar to Korean sweet potatoes. They’re both sweeter than regular sweet potatoes which makes them so satisfying. I love roasting them for a nice snack. It becomes soft and caramelized on the inside with a crispy skin.

You can use Japanese sweet potatoes for this recipe, it works the same. They can both be found in Asian grocery stores.

This cake uses a Genoise sponge cake base (recipe here). The cake is soft and fluffy and makes this cake so so good. You can make the cake ahead of time (or even a day ahead). Just remember to wrap it tightly in plastic wrap after it has cooled, in order to retain the moisture and fluffiness of the cake.

One more picture – just because I worked so hard on making and decorating it!

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

Print

Korean Style Sweet Potato Cake

A fluffy layered cake that has a creamy sweet potato filling (made from Korean sweet potatoes) and a light whipped cream.

Course Dessert

Cuisine Fusion, Korean, Western

Prep Time 25 minutes minutes

Servings 1 6-inch cake

Author Dearnomdiary

Ingredients

• 1 Genoise sponge cake

Sweet Potato Filling

• 500 g Korean or Japanese sweet potatoes (the ones with yellow filling and purple skin)
• ½ cup whipping cream (or heavy cream)
• ½ cup milk
• 2 tbsp sugar
• 2 tbsp unsalted butter

Whipped Cream

• 1 cup whipping cream
• 1½ tbsp sugar

Syrup

• 1 tbsp sugar
• 2 tbsp hot water

Toppings

• Finely chopped pistachios (optional)

Instructions

Sweet Potato Filling

• Boil the sweet potatoes in a pot of water until they are soft and completely cooked through.
• Peel and mash the sweet potatoes while they’re hot.
• In a medium saucepan, add in the rest of the ingredients. Mix and cook until the butter has melted. Then mix in the mashed sweet potato until creamy.
• To make it extra creamy and delicious: I always blend the mixture with an immersion hand blender. You can also blend it in a regular blender or run it through a sieve. Cool the filling completely.

Whipped Cream

• In a large mixing bowl, beat the cream with the sugar with an electric hand held mixer until it’s up to 70% (which means medium peaks – soft, but still holds a form). Set aside.

Syrup

• Mix the ingredients together in a small bowl. Set aside.

Assembling

• Slice the genoise sponge cake in 3 even layers.
• Brush some of the syrup on top of two of the cakes (this helps the cake to stay soft and moist even after you put it in the fridge!)
• Spread the sweet potato filling on 1 sliced cake, and top with the second layer of cake. Repeat steps 2 and 3 again for the second and third layer.
• Spread the whipped cream all over the cake.
• Decorate it however you like! I had extra sweet potato filling leftover, so I just piped it on top along with the whipped cream. Top with finely chopped pistachios (optional). Slice, serve, and enjoy!

Hoe (회) translates to “raw”, and deopbap (덮밥) translates to “covered rice”. It’s very similar to bibimbap, where there are various toppings over rice. In this case, it consists of raw fish (sashimi) and assorted vegetables over rice.

Remember to get sashimi-grade fish so that it’s deemed safe for raw consumption! I usually get mines from a sushi takeaway store, or H-Mart.

Everything comes together very easily and quickly. There’s no cooking required. Well, except for the rice part.

I love having this during the summer (and also during other times of the year), because it’s delicious, no cooking needed, and healthy. There’s tons of fresh greens in this bowl, you can also customize it by switching it up with other veggies such as cucumber, lettuce, etc.

For the sauce, just mix up everything and it’s ready to go. You can also make the sauce beforehand and store it in the refrigerator.

Definitely the perfect meal if you’re craving for something light, not too oily, yet filling.

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

Print

Hoedeopbap (Korean Style Poke Bowl)

Sashimi with mixed vegetables paired with a sweet, tangy, and spicy gochujang based sauce.

Course Main Course

Cuisine Korean

Prep Time 10 minutes minutes

Cook Time for Rice 30 minutes minutes

Servings 2 people

Author Dearnomdiary

Ingredients

• 2 servings sushi rice (pre-soaked for 30 minutes)
• 100 g sashimi-grade salmon (cut into 1/2 inch cubes)
• 100 g sashimi-grade tuna (cut into 1/2 inch cubes)
• Kale (can also sub for any other greens) (chopped)
• Pickled radish (julienned)
• ½ carrot (julienned)
• 10 perilla leaves (cut into strips)
• 4 imitation crab meat sticks (cut into strips)
• 2 tbsp tobiko (flying fish roe)
• Nori (cut into strips)

Sauce

• 2 tbsp gochujang
• 2 tbsp sugar
• 1 tbsp white vinegar
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp toasted sesame seeds
• 2 garlic cloves (minced)
• 1 stalk green onion (chopped)

Instructions

• Start by preparing the sushi rice. Wash, drain, and soak the rice for 30 minutes (only soak if it's sushi rice). Cook the rice.
• Prepare all the other ingredients for the toppings.
• In a bowl, mix together all the ingredients for the sauce.
• Fill the bowls with cooked rice, and divide the toppings evenly for each bowl. Drizzle on the sauce. Mix everything together and enjoy!

There’s mul-naengmyeon, which is the non-spicy version, and it comes with more broth. I prefer the spicy version (bibim naengmyeon) because there is something about it that makes you keep craving for more. It’s spicy, tangy, sweet, and I just love the texture of those chewy noodles. When you mix everything together (hence why it’s called “bibim”), everything just tastes so good and refreshing.

What type of noodles should I use?

There are different types of naengmyeon noodles, but I always get one type – chik naengmyeon (칡냉면). These are darker, and made with arrowroot starch. I find that they’re much more chewier than other types of naengmyeon noodles. I like buying a pack of them frozen, but you can also find it in the dry noodles section too.

What about the broth?

Same for the noodles, sometimes I’m lazy and I just buy packaged versions of the naengmyeon broth at my local Korean grocery store. Whenever it’s the summer time, they start selling these naengmyeon noodles and broth in the frozen or refrigerated sections. It’s super convenient, because you just pour the broth into your serving bowl, and have it with the noodles.

Sauce:

You can make the sauce ahead of time and keep it in the fridge. The sauce is super simple – just blend everything until nice and creamy. I like making a big batch of the sauce and storing it in the fridge, and I can easily make bibim naengmyeon whenever I want, or use the sauce for other types of noodles, or on rice.

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

Print

Bibim Naengmyeon

Chewy noodles, cold, spicy, sweet, tangy, and super refreshing for summer. Bibim Naengmyeon directly translates to “cold mixed noodles”.

Course Main Course

Cuisine Korean

Prep Time 40 minutes minutes

Cook Time 10 minutes minutes

Servings 2 people

Author Dearnomdiary

Ingredients

Pickled Radish

• 450 g daikon
• ⅓ cup water
• ⅓ cup white distilled vinegar
• ⅓ cup sugar
• 1 tsp sea salt

Spicy Sauce (yields 1 cup)

• ½ Korean pear or Asian pear
• 3 garlic cloves
• ⅓ small yellow onion
• ½ tsp fresh ginger
• 3 tbsp gochugaru (Korean red pepper flakes)
• 3 tbsp honey or sugar
• 2 tbsp gochujang (Korean red pepper paste)
• 2 tbsp white vinegar or rice vinegar
• 2 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp toasted sesame seeds
• 1 tsp salt

Bibim Naengmyeon

• 2 servings of naengmyeon noodles
• 1 packet of naengmyeon broth base
• 1 small cucumber (cut into thin strips)
• ½ Korean pear or Asian pear (cut into thin strips)
• Pickled radish (recipe below)
• Lean beef brisket (cooked and sliced very thinly) – optional
• 1 hard boiled egg (halved)
• 1-2 tbsp spicy sauce (add more/less according to your liking)
• Toasted sesame seeds

Instructions

Pickled Radish

• Peel the daikon’s outer layer with a vegetable peeler. Then shave the daikon with the peeler, creating thin ribbons. Gather and squeeze out all the water from the daikon. Set aside in an airtight container.
• Mix the water, vinegar, sugar, and salt together. Pour all over the daikon ribbons. Close the container and pickle in the fridge for at least a day.

Spicy Sauce

• Blend all the ingredients in a blender/food processor until nice and creamy. You can store the extra sauce in the fridge for 1-2 weeks.

Bibim Naengmyeon

• Pour the broth into a small pitcher and freeze for 2 hours until it becomes slushy.
• Cook the noodles according to package directions. Rinse the noodles in cold running water, while rubbing them to remove the starch. Continue until the water becomes clear. Twirl noodles like a ball of yarn and place in your serving bowl.
• Add cucumber, pear, pickled radish, beef brisket, egg and the sauce on the noodles. Pour a little of the broth on the side. Garnish with sesame seeds. Mix it up and enjoy!

Every summer, I post a cold noodle recipe, so how can I not post one this year? THIS, is the cold noodle dish that I’ve been enjoying all the time this summer. It’s super easy to come together, it’s addicting, AND I can chop up a lot of toppings ahead of time so that I can always take them out of the fridge and have this dish come together very quickly.

I love jjolmyeon, because I just absolutely love the texture of these chewy noodles. When they’re mixed in that spicy, sweet, and tangy gochujang based sauce, it just becomes super delicious. I like using the frozen jjolmyeon because I find that it tastes much better as the texture is chewier. You can find it in the frozen section of a Korean grocery store. Some packages includes the sauce, and some don’t. I like making my own sauce, because I can adjust the ingredients and make it even taste better than the pre-packaged ones.

You can customize your jjolmyeon however you like. Usually, they’re served with lots of vegetables and a hard boiled egg, but I wanted to add something special – samgyeopsal (grilled pork belly). It’s like KBBQ noodles. Simply season both sides of the pork belly with salt and pepper, and grill each side until golden and crispy. Cut into small pieces like how you usually would do at a KBBQ restaurant.

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

Print

Crispy Pork Belly Spicy Chewy Noodles (Jjolmyeon)

Chewy noodles mixed with a spicy, sweet, and tangy sauce, lots of vegetable toppings, and topped with perfectly grilled crispy pork belly.

Course Main Course

Cuisine Korean

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 2 people

Author Dearnomdiary

Ingredients

Crispy Pork Belly

• 100 g pork belly
• Salt & Pepper

Sauce

• 2 garlic cloves (minced)
• 2 tbsp gochujang
• 1 tbsp gochugaru
• 1 tbsp soy sauce
• 2 tbsp corn syrup (or sugar)
• 2 tbsp apple cider vinegar
• 1 tbsp sesame oil
• 1 tbsp toasted sesame seeds

Assembling

• 2 servings Jjolmyeon noodles
• Cucumber (julienned)
• Carrot (julienned)
• Lettuce (chopped)
• Perilla leaves (chopped)
• Pickled radish (julienned)

Instructions

• Cook noodles according to package instructions. Rinse under cold water to remove excess starch. Drain and place in serving bowls.
• Mix the sauce ingredients together in a bowl. Set aside.
• In a pan over medium-high heat, cook the pork belly until both sides become golden brown and crispy. Season both sides with salt & pepper while cooking. Cut into small pieces.
• Divide the toppings on top of the noodles and pour on the sauce. Top with the grilled pork belly. Mix everything together and enjoy!

I love making my own garlic butter, with actual REAL garlic, and I thought, “why not add gochujang to it?” Gochujang is a Korean sweet and spicy chili paste, made from gochugaru (Korean red chili pepper powder), glutinous rice, fermented soybeans, barley malt powder, and salt.

The key to making the most wonderful garlic butter is to use softened unsalted butter and to roast the garlic. Using softened unsalted butter allows you to mix and incorporate everything together easily, and you can always adjust the amount of salt yourself instead. I roast my garlic heads for an hour in the oven in order to produce the most flavourful garlic butter. The smell of roasted garlic also makes the whole house smell so good and makes me hungry.

The cheese is optional, but I would highly recommend it because everything tastes and looks better when there’s an epic cheese pull. You can always adjust the amount of cheese to put on depending on your liking.

The cheesier it is, the better. Serve it while it’s hot!

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

Print

Cheesy Gochujang Garlic Bread

Crispy and soft bread made with REAL garlic butter, with a sweet and spicy kick, and topped with lots and lots of melty cheese.

Course Appetizer

Cuisine Fusion, Korean, Western

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Servings 6 people

Author Dearnomdiary

Ingredients

• 1 loaf French bread (sliced in half lengthwise)
• 4 heads of garlic
• Salt & Pepper
• 1 tbsp olive oil
• 110 g unsalted butter (softened)
• 1-2 tbsp gochujang (adjust to preferred spiciness level)
• ½ tbsp dried oregano
• ¼ cup fresh chives (or sub for 2 tbsp dried chives)
• 3 cups shredded mozzarella cheese
• Dried parsley
• 2 tbsp honey

Instructions

• Preheat the oven to 400°F.
• Chop off the top of each head of garlic. Place in foil and season with salt & pepper. Drizzle olive oil on top of the garlic heads. Wrap into a ball and roast in the oven for 50 minutes. Once it’s ready, let it cool for a bit until you can handle it with your hands, and squeeze out the garlic. Mash the baked garlic cloves using a fork.
• To make the gochujang garlic butter: In a bowl, mix together the softened unsalted butter, mashed roasted garlic, gochujang, oregano, and chives. Season with salt & pepper if necessary. Mix until combined and smooth.
• Preheat the oven to 350°F.
• Spread the gochujang garlic butter onto each half of the bread, and top with lots and lots of cheese.
• Bake in the oven for 10 minutes, or until the cheese has melted.
• Top with parsley and drizzle on the honey. Slice and enjoy hot!

It’s summer. Everyone is bringing out their barbecue grills out again. However, do you really have that much space and time to cook EVERYTHING on the barbecue grill, and have to clean it afterwards? This is exactly why I’m here to save your day, by creating a pork ribs recipe that you can easily cook in the oven during the same time you cook other food on the grill. If you REALLY wanted to cook these on the grill, you can cook them on the grill after you spread the sauce, just until the ribs are starting to char. Because this is an oven baked recipe, it means you can also have these ribs anytime of the year!

I’ve tried having pork ribs with barbecue sauce so many times, that’s why I wanted to switch things up a bit, and create a spicy sweet garlicky sauce. Ah, I just love cooking with gochujang (Korean red chili paste). It’s sweet, savoury, and such a versatile ingredient.

If you want super tender fall off the bone pork ribs, you need to be patient for this. We’re cooking this low and slow. This simple method guarantees super tender ribs. Remember to spread a GENEROUS amount of the sauce on both sides of the ribs, because, we ALL LOVE SAUCY RIBS.

Slow and steady wins the race, or in this case, it will win everyone’s hearts.

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

Print

Korean Style Fall Off The Bone Ribs

Tender, juicy, spicy, and saucy – everyone will be craving for more.

Course Main Course

Cuisine Fusion, Korean, Western

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Servings 4 people

Author Dearnomdiary

Ingredients

• 1 rack of pork rib racks (about 3 lbs)
• Sea salt

Sauce

• ¼ cup gochujang
• ¼ cup ketchup
• ¼ cup honey
• A few cracks of black pepper
• 5 garlic cloves (minced)

Instructions

• Let’s first prepare the ribs. Using a small pairing knife, remove the membrane from the underside of the rib racks, stretching it until it tears. Discard the membrane. Then, season both sides of the ribs with a generous amount of salt.
• Preheat the oven to 275°F.
• Place the ribs in a baking dish/large roasting pan (meat-side up) and cover tightly with foil. We’re going to bake this nice and slow in order to achieve the “fall off the bone” effect. Bake in the oven for 2½-3 hours covered, until the meat is cooked through and tender.
• Meanwhile, make the sauce by combining all the ingredients together in a bowl.
• Remove the ribs from the oven, discard the foil, the juices, and increase the temperature to 390°F.
• Generously brush both sides of the ribs with the sauce. Bake in the oven uncovered for 5-10 minutes (keep a close eye so the sauce doesn’t burn).
• Remove from the oven, serve, and enjoy!