Korean Fire Sauce Recipes

ASIAN FIRE MEAT

Steps:

• In a large bowl, mix together the soy sauce, sesame oil, brown sugar, garlic, and red onion. Stir in the black pepper, red pepper flakes, sesame seeds, leeks and carrot. Mix in the meat by hand to ensure even coating. Cover and let marinate for at least 2 hours or overnight.
• Brush the bottom half of a wok with cooking oil, and heat over medium-high heat. Put in all of the meat and marinade at once, and cook stirring constantly. The meat will be cooked after just a few minutes. Remove from heat and serve with rice or noodles. For Korean-style fire meat, roll the meat mixture up in a leaf of red lettuce.

EASY KOREAN SPICY NOODLES (WITH BEEF)

Steps:

• Cut beef into thin strips against the grain. Chop the veggies into similar-sized pieces. Cook the Korean noodles according to the package instructions.
• Preheat a wok with a little bit of oil over medium heat. Brown the mushrooms and set them aside. Brown the carrots and set them aside.
• In a small bowl, whisk together all the sauce ingredients. In the wok, cook the beef slices until they form a bit of a brown crust. Pour the sauce over the beef. Let the beef simmer in the sauce for a couple of minutes.
• Add the noodles, carrots, green onions, and mushrooms into the wok. Toss to combine everything together. Add spinach, stir to combine, and cook for 5 additional minutes.
• Serve warm and enjoy!

BULDAK (KOREAN FIRE CHICKEN)

Steps:

• To make the sauce: In medium bowl, whisk together chicken stock, soy sauce, rice syrup, gochujang, gochugaru, and sesame oil. Set aside.
• In medium saucepan, heat vegetable oil over medium-high heat until shimmering. Add in garlic and ginger and cook, stirring constantly until fragrant, but not browned, about 1 minute. Add in chilies and black pepper and continue to cook, stirring constantly, until fragrant, about 30 seconds. Stir in gochujang mixture and Sprite. Bring to a rapid simmer and continue to cook, stirring and scraping down sides of saucepan occasionally, until reduced by about half and sauce coats the back of a spoon, 6 to 8 minutes. Remove from heat and let cool to room temperature.
• Pat chicken thighs dry with paper towels and place skin-side down on cutting board. Working with one thigh at a time, run knife down either side of bone without cutting all the way through the thigh flesh and skin. Run knife under bone to detach it from the meat. Repeat with remaining chicken thighs. Transfer chicken to a large Ziploc bag and pour in half of the cooled sauce. Seal bag, removing as much air as possible, and toss to distribute sauce evenly. Place bag in refrigerator for at least 45 minutes, up to overnight. Transfer remaining sauce to an airtight container and store in refrigerator until ready to use.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Place bones and chicken, skin side down, over hot side of grill and cook, flipping occasionally, until well charred all over, about 10 minutes total. Move bones and chicken to cool side of grill and, using poultry shears, cut chicken into roughly 1 1/2-inch pieces. Brush chicken all over with reserved sauce and move back over to hot side of the grill and cook, turning occasionally, until well charred, about 2 minutes more. Transfer chicken and bones to a 10-inch cast iron skillet.
• Preheat broiler. Sprinkle shredded mozzarella evenly over chicken pieces. Place skillet under broiler and cook until cheese is completely melted and bubbly, 1 to 2 minutes. Remove from oven and sprinkle with scallions and sesame seeds. Serve immediately.

TTEOKBOKKI - SPICY STIR-FRIED RICE CAKES

Steps:

• Soak the rice cakes for about 20 minutes (can be longer for refrigerated rice cakes).
• Cut the fish cake, cabbage, and scallions into about 2-inch long pieces.
• To a large pan, add the dried anchovies, dried kelp, and onion along with 5 cups of water. Bring it to a boil over medium high heat, and continue to boil for 10 minutes. Reduce it close to medium if your heat is very high. Remove the anchovies, dasima and onion from the broth.
• Add the sauce ingredients to the pan, stirring to dissolve the red chili pepper paste (gochujang).
• Add the rice cakes. Boil until the rice cakes become very soft and the sauce is thickened, about 8 - 10 minutes. This can take longer, depending on your rice cakes. Stir frequently so the rice cakes don't stick to the bottom of the pan.
• Drop the vegetables, garlic, and fish cakes in. Continue to boil, stirring occasionally, for an additional 4 - 6 minutes. Depending on rice cakes, you may need more time to reach a desired level of softness. Add more broth or water as necessary. Drop in the scallions and boiled eggs with 2 to 3 minutes remaining. Taste the sauce, and adjust the seasoning if needed. Serve hot.

BUL DAK (KOREAN FIRE CHICKEN)

Steps:

• Combine chicken, 2 tablespoons soy sauce, rice wine, 1 tablespoon honey, 1 tablespoon sugar, and black pepper in a large bowl. Marinate in the refrigerator for 30 minutes.
• Combine Asian pear, onion, jalapeno peppers, red pepper flakes, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon sugar, sesame oil, garlic, and mustard in a blender; puree into a smooth sauce.
• Heat olive oil in a large skillet over medium heat. Add chicken; cook until browned, about 5 minutes. Increase heat to medium-high; pour in sauce. Cook until flavors combine, 3 to 4 minutes. Garnish with green onion and sesame seeds.