Korean gochujang chilli paste is one of my favourite store cupboard essentials. I use it in lots of my recipes and, as it’s always in my cupboard/fridge, I love to come up with new ways to use it in my everyday meals. Last week, after fancying something summery for tea, I thought I would give it a whirl as part of a potato salad dressing and the result was delicious. Bursting with flavour, colour and goodness, the best thing about this recipe is that the dish can be on the table in the time it takes to boil the potatoes.
Beef Bulgogi is one of my favourite dishes to eat in a Korean restaurant and it’s been on my list of dishes to make Weight Watchers friendly for a good while now. Since I always have Gochujang paste in my cupboards (as the hubbie and I both love my Korean Bolognaise) I thought it was about time I got around to making it!
Following on with my obsession with all things Korean, I created this recipe after a visit to our local food market where my hubbie indulged in a Korean Fried Chicken Burger. Keen to make my own healthier version, I ditched the deep frying and went for a much healthier griddle instead.
I was originally going to post this new recipe a little later in the year but after seeing how well my last Korean recipe went down, and knowing a few of you have already bought the gochujung paste, I thought I would bring this recipe forward a little so you could use it up. Well that and it tastes INCREDIBLE so I was too excited to wait to share it with you.
The hubbie and I recently ate the most gorgeous Korean food at our local food market and, after being reminded of the wonderful flavour combinations from the area, I thought it was about time I added another recipe to my Korean collection. Continue reading
I adore Korean food but unfortunately it is something I only really get to have on my trips to the capital for work. Spicy beef is one of my favourite dishes and so, deciding I wanted it up north for a change, I decided to give it a whirl.