Pasta With Korean Sesame Sauce Recipes

GOCHUJANG SAUCE

Gochujang Sauce image

I use this sauce in many of the Asian dishes I make. It's fantastic on wings instead of traditional buffalo wing sauce.

Provided by Katie Paulson

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 10m

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons gochujang (Korean chile paste)
2 tablespoons diagonally sliced green onions
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 cloves garlic, minced
2 teaspoons toasted sesame seeds
2 teaspoons white sugar
2 teaspoons grated ginger
1 teaspoon sesame oil

Steps:

Whisk gochujang, green onions, soy sauce, rice vinegar, garlic, sesame seeds, sugar, ginger, and sesame oil together in a bowl until smooth.

Nutrition Facts : Calories 38.5 calories, Carbohydrate 4.3 g, Fat 1.9 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 0.2 g, Sodium 543.8 mg, Sugar 2.3 g

KOREAN SESAME CHICKEN AND POTATOES

Korean Sesame Chicken and Potatoes image

This Korean chicken main dish with potatoes, onions, and carrots is served over a bed of rice. Seasoned with soy sauce, sesame seeds, and, of course, garlic.

Provided by Mark Darder

Categories World Cuisine Recipes Asian Korean

Time 1h20m

Yield 4

Number Of Ingredients 12

Ingredients

1 (2 to 3 pound) whole chicken, cut into pieces
½ cup soy sauce
½ cup water
2 tablespoons minced garlic
1 tablespoon sesame oil
1 teaspoon sesame seeds
¼ cup white sugar, or to taste
3 potatoes, or more to taste, quartered
2 large carrots, sliced into large diagonal pieces
1 large onion, sliced
½ teaspoon ground black pepper
2 cups cooked rice

Steps:

Place a large Dutch oven over medium heat. Add chicken and cook until browned, about 10 minutes. Drain and discard fat.
Mix soy sauce, water, garlic, sesame oil, and sesame seeds together in a large bowl. Add sugar to taste, remembering you can always add more, but you can't take away. Stir to mix well and dissolve sugar. Fold in potatoes, carrots, and onion. Season with pepper.
Pour vegetables into the Dutch oven to cover chicken. Cover with a lid and bring to a boil, about 5 minutes. Stir and reduce heat to medium for about 5 minutes. Reduce heat to low and simmer 40 minutes more, stirring occasionally.
Serve chicken and vegetables over hot cooked rice.

Nutrition Facts : Calories 665.2 calories, Carbohydrate 73.8 g, Cholesterol 142 mg, Fat 16.1 g, Fiber 6 g, Protein 54.7 g, SaturatedFat 3.9 g, Sodium 1979.5 mg, Sugar 17.7 g

KOREAN PASTA SALAD

Korean Pasta Salad image

Big fan of asian flavors and mayo-less pasta salad. This recipe reminded me quite a bit of the Bulgogi marinades I have used for summer barbecues.

Provided by Kana K.

Categories Chinese

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 9

Ingredients

8 ounces Chinese egg noodles
2 tablespoons rice wine vinegar
2 tablespoons dark sesame oil
1 2/3 tablespoons soy sauce
1 tablespoon toasted sesame seeds
1 tablespoon fresh ginger, peeled & grated
1/4 teaspoon kosher salt
2 scallions, thinly slice on the diagonal
1/4 teaspoon crushed red pepper flakes

Steps:

Cook the egg noodles according to package instructions.
Drain and rinse under cold running water.
Transfer the noodles to a large bowl.
In a small bowl, whisk together the vinegar, oil, soy sauce, sesame seeds, ginger, salt, scallion, and, if using, red pepper.
Remove the noodles from the refrigerator and mix with the sesame mixture until well coated. Serve cold or at room temperature.

Nutrition Facts : Calories 614.6, Fat 22.1, SaturatedFat 3.8, Cholesterol 95.8, Sodium 1156.3, Carbohydrate 85.6, Fiber 5.3, Sugar 2.8, Protein 19.3

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