Sheet-Pan Gochujang Shrimp and Green Beans
Say hello to your broiler, that super-intense direct heat source in your oven that, like a grill, crisps food fast. While it heats, toss shrimp and green beans in a fiery sauce of gochujang (a Korean fermented chile paste), soy sauce, and honey, then broil for mere minutes. The shrimp and green beans emerge with […]
Beef Bulgogi
Bulgogi is Korean sweet and savory meat- usually with beef but sometimes with pork too. The main flavor is coming from soy sauce, garlic, fruity sweetness, and sesame oil. Bulgogi is something that everyone loves, so I always make bulgogi when I introduce Korean food for the first time.
Curried Ground Shrimp and Noodles
This recipe for spicy, citrusy noodles is a much-loved menu staple at Pêche restaurant in New Orleans. Chef Donald Link is such a fan of their weeknight ease, he’s even known to make them at home, sometimes subbing Massaman curry paste for the curry powder.
Korean Braised Short Ribs
This isn’t your typical braise. You don’t brown the meat before it slow-cooks in liquid. The veg are kind of cooked to death. And I wouldn’t change a thing. This recipe is meant to feed a crowd (6 to 8), but you can easily halve it.