Traditional recipes

Gochujang Mayonnaise

Gochujang Mayonnaise


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Move along, sriracha mayo. We challenge you to find a savory food this isn’t delicious on.MORE+LESS-

Updated November 15, 2019

1

tablespoon gochujang paste

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  • 1

    In small bowl, beat all ingredients with whisk.

Expert Tips

  • When experimenting with this recipe, we preferred the flavor and texture of gochujang paste to gochujang sauce. However, if you can only get your hands on the sauce, that will still work and taste just fine.
  • Gochujang mayo tastes great on basically anything. Use it as you would a dipping sauce for fries or chips, drizzle it over a salad, spread it on a sandwich—when in doubt, go with gochujang mayo!
  • This will last, covered and refrigerated, up to 4 days.

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
190
% Daily Value
Total Fat
21g
32%
Saturated Fat
3g
16%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
280mg
12%
Potassium
10mg
0%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
2g
Protein
0g
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.


Korean-Style Beef Bowls

A vibrant drizzle of mayo mixed with gochujang—a savory paste made from chiles and fermented soybeans—deliciously brings together contrasting textures of tender beef, crisp shishito peppers, and crunchy marinated radishes. It’s all served over a simple bed of white rice, which tempers the bold flavors of the dish.
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Title

Remove the honey from the refrigerator to bring to room temperature. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Wash and dry the fresh produce. Peel the ginger finely chop to get 2 teaspoons (you may have extra). Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the chopped ginger, chopped garlic, and sliced white bottoms of the scallions. Halve the radishes lengthwise, then thinly slice crosswise place in a bowl. Add the sesame oil and vinegar season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Cut off and discard the stems of the peppers cut crosswise into 1/2-inch pieces. Thoroughly wash your hands immediately after handling.

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared ginger, garlic, and scallion bottoms. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened.Add the beef season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add the pepper pieces season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the honey (kneading the packet before opening), soy sauce, and 2 teaspoons of water. Cook, stirring frequently, 1 to 2 minutes, or until combined and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Meanwhile, in a bowl, combine the mayonnaise, 1 teaspoon of water, and as much of the gochujang as you&rsquod like, depending on how spicy you&rsquod like the mayo to be. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked beef and peppers, marinated radishes (including any liquid), and gochujang mayo. Garnish with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

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Remove the honey from the refrigerator to bring to room temperature. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Wash and dry the fresh produce. Peel the ginger finely chop to get 2 teaspoons (you may have extra). Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the chopped ginger, chopped garlic, and sliced white bottoms of the scallions. Halve the radishes lengthwise, then thinly slice crosswise place in a bowl. Add the sesame oil and vinegar season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Cut off and discard the stems of the peppers cut crosswise into 1/2-inch pieces. Thoroughly wash your hands immediately after handling.

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared ginger, garlic, and scallion bottoms. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened.Add the beef season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add the pepper pieces season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the honey (kneading the packet before opening), soy sauce, and 2 teaspoons of water. Cook, stirring frequently, 1 to 2 minutes, or until combined and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Meanwhile, in a bowl, combine the mayonnaise, 1 teaspoon of water, and as much of the gochujang as you&rsquod like, depending on how spicy you&rsquod like the mayo to be. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked beef and peppers, marinated radishes (including any liquid), and gochujang mayo. Garnish with the sliced green tops of the scallions. Enjoy!


Ways to use Gochujang Mayo

The gochujang mayonnaise is not my own invention. I’ve seen it used as a burger topping, dipping sauce, sushi ingredient, and dressing. Here are some of my recommendations:

I really can’t tell you how excited I am about gochujang and all the different ways to use it. Hopefully, this mayonnaise recipe will inspire you to try the dough. More Korean recipes to come!


Reviews

My family enjoyed this sandwich, but I will not make it again. We all agreed that the gochujang overwhelmed all the other ingredients. Could not taste the pancetta at all (and I had doubled it), and the wonderful cheeses may have well been American because we could not detect their flavors at all. The crunchy bean sprouts and pickled okra did nothing to enhance the sandwich. We love gochujang, and I make Korean chicken wings often. But I will use the rest of my pancetta and cheese to make grilled sandwiches without the gochujang. (And sandyevans7, please don't rate and review that sounds good. Please make it first and give us your opinion after that.)

I’ve always made grilled cheese with Pickled jalapeños and served with a side of kimchi, so I had to try this recipe, and it’s so worth the time it took to hand grate all the cheese. I had Emmental, Asiago & Gruyere so that’s what I used. You definitely don’t need all that oil & butter at the end to fry. Even with half the amount it was a bit too much, but it’s really yummy. Will definitely make again when I have time to grate cheese!

Great sandwich. Subbed bacon for pancetta and dill pickle for pickled okra.

I found gochuchang in my regular grocery store in the international food aisle. I'm making for lunch today minus the pancetta that I do not have on hand. This recipe sounds good!

YUM!! After discovering gochujang, I find every excuse to use it. I didn't quite stick to the recipe and threw together whatever I had in my kitchen, skipping the okra and adding tomatoes. I used coconut oil instead of mayo which turned out better than expected. So many flavors, yet they work so well together!!

A decadent umami-bomb--crunchy, cheesy, salty, spicy, pickled--this sandwich has it all! It was hard to predict how the disparate ingredients would taste together, but trust me, they work. I subbed sliced kosher dill spears for the okra (couldn't find it locally), and the result was very tasty, though I couldn't finish more than one sandwich since they're very heavy!

I saw this pop up in my email today and knew immediately that this would be a hit. I went to the Asian food store during lunch to pick up the Gochujang. The only ingredient I couldn't find anywhere was the pickled Okra. I substituted small amounts of a kosher dill pickle to add a little pickle flavor. My wife and I both agree- this is a permanent addition to our recipe box! So many great and eclectic flavors in one! Umami heaven- delicious.


Name's Kip. Some things about me: vegan, Thai food enthusiast, comfortably chaotic and disorganised, information lover, Londoner, cookbook collector, clumsy AF, rarely takes a serious photo, has never been on a diet. This is not a wellness blog.

In non pandemic times I run vegan Thai supper clubs at my home in East London. These popular ticketed events are a unique way to sample Thai cuisine you won't find on restaurant menus outside of Thailand. Check them out.


How to Make Korean Bulgogi Burgers

Prepare the burger patties by combining 1 pound of ground beef with 2 tablespoons of soy sauce, 2 teaspoons sesame oil, 2 tablespoons chopped scallions, 1 tablespoon brown sugar, and 1 tablespoon sesame seeds.

Mix well to thoroughly combine all the ingredients.

Separate the ground beef into 4 equal parts, then shape them into patties.

You can use a burger press for this task, or just use your fingers (It helps to rub some cooking oil on to your palms before handling the ground beef to prevent it from sticking.)

Place the burger patties on parchment paper for easy handling.

Sprinkle a dash of garlic powder over the burger patties (just the top side).

Heat 2 tablespoons of cooking oil in a cast iron skillet over medium-high heat.

Gently place the burger patties in the skillet. The side that is seasoned with the garlic powder should be facing down so that you can season the other side while the patties are in the skillet.

Allow the burgers to sear for about 1 minute before flipping them over and searing the other side for another minute (or longer if you prefer your burgers well done).

Set the burgers aside, but don&rsquot put away your skillet yet &ndash We will use it later to make the caramelized onions.

Next, we will prepare the Spicy Gochujang Mayo sauce.

Gochujang is a super popular Korean condiment. It is essentially a thick spicy paste made with red chili, glutinous rice powder, and fermented soybean paste. Extremely flavorful! As soon as you try it, you will want to put it on everything.

Combine 1/2 cup mayonnaise with 1 tablespoon of gochujang.

Stir until both ingredients are thoroughly combined. Easy, right? Set this sauce aside until you are ready to assemble your burgers.

Cut 1 yellow or white onion into thin slices.

Add 1 tablespoon of butter to your skillet, then saute the sliced onions over medium heat until they are soft and have turned a nice golden brown.

To speed up the softening of the onions, you may wish to add just a small splash of mirin. I think it adds a nice flavor too!


What are common ingredients for Korean Recipes?

Do you regularly cook Asian foods? You will likely have most of these ingredients in your pantry already.

  • Soy Sauce
  • Sesame Oil
  • Mirin (Japanese rice wine for cooking)
  • Sesame Seeds
  • Scallions
  • gochugaru (Korean red chili flakes or powder)
  • gochujang (fermented red chile paste)
  • doenjang (fermented soybean paste)

Kimchi (salted fermented vegetables) is served as side dish. You would use it as an ingredient in many dishes. I like it in fried rice or savory pancakes. All of these ingredients can be found in Asian markets or ordered online.


Recipe Summary

  • 1 cup crumbled Cotija cheese
  • ¼ cup mayonnaise
  • ¼ cup Mexican crema
  • ¼ cup Korean red chili pepper paste (gochujang)
  • ¼ cup chopped fresh cilantro
  • 2 cloves garlic, minced
  • 2 tablespoons cooking oil
  • 4 ears corn
  • salt and ground black pepper to taste
  • 4 tablespoons melted butter
  • 4 lime wedges

Mix Cotija cheese, mayonnaise, crema, chili pepper paste, cilantro, and garlic in a large bowl. Cover and chill in the refrigerator.

Carefully peel back the husks of each ear of corn 3/4 of the way. Remove as much silk as you can without pulling the husks off. Pull the husks back up.

Heat cooking oil in a large skillet over high heat. Add ears of corn, rotating when sides are charred, about every 5 minutes. Sprinkle each side under the husks with salt and pepper.

Mix melted butter into the chilled cheese mixture. Peel corn husks back without detaching. Use a spoon to coat the corn with the cheese mixture on all sides. Serve with lime wedges.


Why You Should Make This Gochujang Mayonnaise?

  • Containing just 5 simple ingredients this gochujang dipping sauce can be made in under 5 minutes.
  • A great make ahead dip, it can be mixed a few days in advance and stored in the fridge.
  • The chili heat from the paste mellows when combined with the creamy mayonnaise so you can make this as mild or fiery as you like.


Steps

  1. Combine all ingredients in a medium sized bowl and whisk well until the sauce turns an evenly tangerine (orange) color.
  2. Serve as a dipping sauce, spread, or dressing sauce (e.g. with tuna patties, schnitzel, french fries or salad).

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Watch the video: Μαγιονέζα με ελαιόλαδο. Γαστρονόμος (June 2022).