Sentences with phrase «gochugaru powder»

Kimchi mixture 4 green onions, sliced crosswise in 1/2 inch pieces 1 tablespoon fresh ginger, ground or minced 3 — 4 cloves garlic 1 — 2 tablespoons chile flakes or gochugaru powder Note: As always, adjust the spiciness to your palate.

Not exact matches

Sauce 6 - 8 cloves garlic, minced 2 tablespoons hot pepper powder (gochugaru) 1 tablespoon hot pepper paste (gochujang) 3 tablespoons sherry or white wine 3 tablespoons fish sauce 3 tablespoons perilla seed powder (deulkkae garu)

Make the sauce: In a medium bowl, mix together minced garlic, hot pepper flakes (gochugaru), hot pepper paste (gochujang), cooking wine, fish sauce, and perilla seed powder (deulkkae garu).

Marinade 2 tablespoons Korean red pepper powder (gochugaru) 2 tablespoons Korean hot pepper paste (gochujang) 1 1/2 tablespoons minced garlic 1 tablespoons finely grated ginger with the juice 1 tablespoon sugar 1 tablespoon corn syrup 2 tablespoons sesame oil 2 tablespoons mirin wine (or sherry or white wine) 1/4 teaspoon ground black pepper

1/3 cup gochugaru (coarse Korean red pepper powder) or 4 1/2 teaspoons crushed red pepper flakes, finely ground

Add the gochugaru, garlic, ginger, light green and white portions of the scallions, asian pear, salt, soy sauce, and porcini mushroom powder.

ingredients FOR THE PORK FILLING: Chinese five spice powder (to taste) 1 and 1/2 pounds pork shoulder 3 tablespoons olive oil 2 cups water 1/2 cup soy sauce 2 tablespoons hoisin 1/4 cup brown sugar 1 tablespoon rice vinegar 1 teaspoon gochugaru (optional) 2 cloves garlic (peeled, smashed) 2 - 3 inches ginger (peeled, sliced) 1 jalapeno (stemmed, sliced into 3 - inch rings) 1 piece star anise 1 cinnamon stick TO ASSEMBLE: 1 package round potsticker wrappers 2 tablespoons olive oil 1 and 1/2 -2 cups water 1 bunch scallions (root end removed, thinly sliced, to garnish) 1 bunch cilantro plooms (to garnish) 3 limes (cut into wedges, for serving) Kosher salt and freshly ground pepper (to taste)

In a medium saucepan, whisk to combine miso, agave, water, gochugaru, onion powder, and garlic powder.

THE SEASONING Just before serving, Yang dresses the meat with a sweet - salty mixture of soy sauce, ginger, garlic, gochugaru (Korean red pepper powder), Chinese mustard powder, and sugar.

If you must, cayenne powder can be substituted, but the flavor is just not as authentic as the hot and sweet, smokey gochugaru.

Knife Noodles: 1 1/2 cup all purpose flour 1/2 teaspoon salt 1 teaspoon vegetable oil 1/2 cup cold water Soup: 2 quarts vegetable stock 1/2 onion, thinly sliced 2 scallions, thinly sliced 6 cloves garlic, peeled and roughly chopped 2 inch piece ginger, peeled and thickly sliced 1/2 teaspoon salt 1 medium potato (white or yukon gold), peeled, thinly sliced, and cut into half circles 1 medium (Korean if possible) zucchini, thinly sliced and cut into half circles Garnish: 1 - 2 scallions (green only), thinly sliced 1 teaspoon toasted sesame seeds, ground coarsely 1/4 teaspoon gochugaru (Korean red pepper powder), to taste