Im currently nursing a Korean food addiction. And when I say nursing I mean stuffing my face sampling kimchi fermented cabbage (I know, but its better than you think) and bulgogi (thinly sliced beef) as often as possible. I first learned about making Korean food through watching the Kimchi Chronicles on PBS. I loved it so much I got the cookbook.
Gochujang, a staple in Korean food, is featured in todays recipe. Its a fermented hot pepper paste thats used in kimchi, as a marinade, in dipping sauces,soup, etc. Its tangy and spicy, without being to spicy. If you like Sriracha or Sambal, youll LOVE Gouchujang! You can find it at your local Asian or Korean food market. If not, check out Amazon.
*Note Ignore the horrible picture quality. There was no sun out that day!
Anyway, on to the good stuff! I was craving egg drop soup, but I new soup alone wouldnt be a filling lunch, so I made a Gochujang roasted sugar snap pea and mushroom salad to go along with it.
Wanna make it to? Heres what youll need:
Egg Drop Soup, Serves 2
- 1 Egg, slightly beaten
- 1 Scallion, chopped
- 2 c Chicken broth
- 1 tbsp water or chicken broth
- 1/2/ tbsp soy sauce
- Salt and Pepper, to taste
- 1/2 tbsp Cornstarch
- Wonton/eggroll wrappers, optional
- optional add-ins: peas, carrots
Bring chicken broth and soy sauce (I use the low sodium version of both of these) to a boil. In a small bowl, make a slurry with the cornstarch and 1 tablespoon of chicken broth or water. Slowly pour your slurry into your broth mixture and stir until slightly thickened. Then, turn your heat down to a simmer and slowly pour in your beaten egg while stirring your soup. Pour eggs slowly, stir gently, and go in the same direction (clock-wise) so that your eggs stay light and feathery. If you pour them in too fast or dont stir gently, they could get clumpy. Your soup would still taste delicious, it just wouldnt look as pretty. Remove from heat and add in scallions. Top with fried wonton wrappers and serve.
I had leftover eggroll wrappers from making ravioli the other day, so I sliced them up and gave them a fry real quick. This part is completely optional, but I love that added crunch!
Gochujang Roasted Veggie Salad
- 2 c mushrooms, any kind roughly chopped
- 2 c sugar snap peas or snow peas
- 4 tsp gochujang, sambal, or sriracha
- 2 tbsp sesame oil
- 2 tsp fish sauce, optional
- 1 tbsp ginger, chopped or minced
- 1 tbsp brown sugar
Mix gochujang, sesame oil, fish sauce, ginger, and brown sugar in a bowl until combined. Add mushrooms and sugar snap peas and gently stir to coat. Pour out onto a roasting pan or rimmed baking sheet and place in a 400 degree oven for 30 minutes, mixing 1/2 way through. I had a little remaining dressing which I poured over the veggies when they came out of the oven. If you dont, dont worry about it, its not a necessity. I just didnt want to waste any of that delicious goodness because Im greedy thrifty like that!
That dressing works well on all sorts of vegetables. You could use carrots, zucchini, eggplantwhatever your little heart desires. Now go and experiment my friends, you wont be disappointed!
Gunbae! (Thats cheers in Korean)