GOCHUGARU PEPPER RECIPES

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GOCHUGARU SHRIMP & BLACK RICE BOWLS RECIPE | EATINGWELL



Gochugaru Shrimp & Black Rice Bowls Recipe | EatingWell image

This shrimp rice bowl gets its kick from fiery gochugaru—Korean-style red pepper flakes. Don't let that carrot-pickling liquid go to waste! We stir it into the cooked rice in these bowls to really bump up the flavor.

Provided by Adam Dolge

Categories     Healthy Korean Recipes

Total Time 45 minutes

Number Of Ingredients 14

2 cups water
1 cup black rice
1 large carrot
¼ cup rice vinegar
2 tablespoons reduced-sodium tamari or soy sauce, divided
1 tablespoon toasted sesame oil
1 teaspoon grated fresh ginger
1 teaspoon light brown sugar
2 tablespoons canola or grapeseed oil, divided
4 cups thinly sliced shiitake mushrooms (about 8 ounces)
4 cups lightly packed baby spinach
1 pound raw shrimp (21-25 per pound), peeled and deveined
1 tablespoon gochugaru (see Tip)
Fresh cilantro for garnish

Steps:

  • Add water to a medium saucepan and bring to a boil over high heat. Stir in rice. Reduce heat to maintain a simmer, cover and cook until the rice is tender and most of the liquid has been absorbed, 35 to 40 minutes. Remove from heat.
  • Meanwhile, use a vegetable peeler to cut carrot into long, thin ribbons. Combine vinegar, 1 tablespoon tamari (or soy sauce), sesame oil, ginger and sugar in a small saucepan; bring to a simmer. Add the carrot and stir to coat. Remove from heat. Cover and set aside while the rice cooks.
  • Heat 1 tablespoon canola (or grapeseed) oil in a large nonstick skillet over medium-high heat. Add mushrooms and cook, stirring often, until tender, about 5 minutes. Add spinach and the remaining 1 tablespoon tamari (or soy sauce) and cook until wilted, about 30 seconds. Transfer to a bowl.
  • Pat shrimp dry and sprinkle with gochugaru. Add the remaining 1 tablespoon oil to the pan. Add the shrimp and cook, stirring occasionally, until lightly browned and cooked through, 3 to 4 minutes.
  • Strain the carrot-soaking liquid into the rice. To serve, top the rice with the vegetables and shrimp and garnish with cilantro, if desired.

Nutrition Facts : Calories 388 calories, CarbohydrateContent 44 g, CholesterolContent 159 mg, FatContent 13 g, FiberContent 7 g, ProteinContent 28 g, SaturatedFatContent 1 g, SodiumContent 542 mg, SugarContent 4 g

GOCHUGARU NOODLES – ORIGINAL RECIPE (MUST TRY!) - FUTUREDISH



Gochugaru Noodles – Original Recipe (Must Try!) - FutureDish image

Provided by Daniel Oh

Number Of Ingredients 21

Handful of Chinese Lacey Noodles
Large handful of Thinly Sliced Pork Belly ((aka Daepae Samgyupsal - ?? ???))
4-5 Wood Ear Mushrooms ((or use any local mushroom))
2 Shiitake Mushrooms ((or use any local mushroom))
Small handful Brown Beech Mushrooms ((or use any local mushroom))
2 Tablespoons Gochugaru Flakes
1 Tablespoon Minced Garlic
1 teaspoon(!) Saeujeot ((Salted Baby Shrimp))
1 Tablespoon Mirin
1 teaspoon(!) Soy Sauce
5-6 cracks Black Pepper
2 Tablespoons Stock Broth (See Recipe Below)
1/2 Cup Water
1/3 teaspoon(!) Chicken Stock Powder ((or Dashida Beef Powder))
4 cloves Garlic
Few pinches Salt ((for seasoning pork))
1/2 Tablespoon Minced Ginger ((for seasoning pork))
1 Tablespoon Soy Sauce
1 Tablespoon Oyster Sauce
1 Tablespoon Spicy Gochugaru Paste (recipe above)
1 Soup Ladle of Noodle Water (leftover from boiling)

Steps:

  • Prep Ingredients
  • Make Gochugaru Spicy Paste
  • Boil Noodles & Make Stirfry

More about "gochugaru pepper recipes"

GOCHUGARU SALMON WITH CRISPY RICE RECIPE - NYT COOKING
Gochugaru, a mild, fragrant red-pepper powder, bedazzles this quick salmon dinner. As a key ingredient in Korean home cooking, gochugaru proves that some chiles provide not only heat but fruity sweetness as well. Here, that’s especially true once it’s bloomed in maple syrup, vinegar and butter. If you like shiny things, you may find great pleasure in watching this pan sauce transform into a mirrored, crimson glaze. Try to get long center-cut salmon fillets for uniform thickness and even cooking. Their crispy skin tastes wonderful with white rice, which toasts in the rendered salmon fat. To balance the richness of the fish, serve it with fresh, crunchy things, like cucumbers or pickles, or a big green salad.
From cooking.nytimes.com
Reviews 4
Total Time 20 minutes
  • While the rice is cooking, stir together the gochugaru, maple syrup, rice vinegar and 1 teaspoon salt in a small bowl. When the rice is done, divide it evenly among the plates. In the now empty pan, add the gochugaru mixture and cook, stirring constantly, over medium-high heat until it bubbles up and reduces significantly, 15 seconds to 1 minute. It should look pretty sticky. Turn off the heat and add the cold butter, stirring with a wooden spoon or tongs until fully melted and incorporated into the gochugaru mixture. Pour this glaze over the salmon and serve with cucumbers or pickles if you’d like.
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