KOREAN SRIRACHA SAUCE RECIPES

Name: Korean chilli, sesame & honey chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 6-8
Ingredients: 12 chicken thighs , boneless and skinless; 2 tbsp soy sauce; 1 tbsp sesame oil; thumb-sized piece ginger , grated; 4 spring onions , sliced; 4 tbsp Korean chilli paste (gochujang) or use a mixture of 3 tbsp ketchup and 1 tbsp sriracha chilli sauce; 2 tbsp honey; juice ½ lime; 1 tbsp soy sauce; 1 tsp sesame oil; 2 tbsp sesame seeds

KOREAN CHILLI, SESAME & HONEY CHICKEN RECIPE | BBC GOOD FOOD

Korean chilli, sesame & honey chicken recipe | BBC Good Food image

A kebab always goes down well at a BBQ, and this Korean chicken with sweet, spicy and sticky glaze is our new favourite. Scatter over spring onions to serve

Provided by Good Food team

Categories Dinner, Lunch, Supper

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield Serves 6-8

Number Of Ingredients 11

Ingredients

12 chicken thighs , boneless and skinless
2 tbsp soy sauce
1 tbsp sesame oil
thumb-sized piece ginger , grated
4 spring onions , sliced
4 tbsp Korean chilli paste (gochujang) or use a mixture of 3 tbsp ketchup and 1 tbsp sriracha chilli sauce
2 tbsp honey
juice ½ lime
1 tbsp soy sauce
1 tsp sesame oil
2 tbsp sesame seeds

Steps:

Toss the chicken in the soy sauce, sesame oil and ginger. Thread each thigh on two long metal skewers, so that each skewer pierces one side of the thigh. Keep threading the chicken, making sure it’s packed onto the skewers tightly. Chill until you’re ready to cook. Mix the ingredients for the glaze.
Heat the BBQ. If using a coal BBQ, wait for the coals to turn ashen before you start cooking. Cook the kebab for 5-8 mins on each side (depending on the heat). Once nicely charred but not fully cooked through, start painting on the glaze. The honey will catch if cooked for too long – the key to nice sticky chicken is applying the glaze in layers, turning the kebab often.
Once the glaze has been used up and the chicken is cooked through (it’ll take about 20 mins in total), transfer to a plate and leave to cool for 5 mins before serving scattered with spring onions.

Nutrition Facts : Calories 263 calories, FatContent 14 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 1 grams fiber, ProteinContent 23 grams protein, SodiumContent 1.9 milligram of sodium

KOREAN BULGOGI TACO RECIPE RECIPE | FOOD NETWORK

Korean Bulgogi Taco Recipe Recipe | Food Network image

Provided by Food Network

Categories main-dish

Total Time 3 hours 35 minutes

Cook Time 35 minutes

Yield 12 to 15 tacos

Number Of Ingredients 19

Ingredients

3 pounds beef short ribs, off the bone
1 cup soy sauce
1/2 cup mirin
1/2 cup dark brown sugar
1/4 cup sesame oil
6 cloves garlic
6 scallions
2 teaspoons peeled and grated fresh ginger
3 cups roughly chopped Napa cabbage
1 cup matchstick-size daikon slices
3 tablespoons chopped fresh cilantro
6 scallions, diced
2 limes, juiced
1/4 cup soy sauce
2 tablespoons mirin
2 tablespoons Sriracha
2 tablespoons extra-virgin olive oil
Twelve to fifteen 6-inch yellow corn tortillas or flour tortillas
Sriracha, for serving

Steps:

Cut off any excess fat from the short ribs then thinly slice the beef and cut into 1 1/2-inch pieces. Place in a large bowl or in a plastic resealable bag.
In a blender or food processor, blend the soy sauce, mirin, sugar, sesame oil, garlic, scallions and ginger. Pour half of the sauce over the short ribs, ensuring all the beef is covered. Seal tightly and marinate the short ribs in the refrigerator for at least 3 hours and up to 24 hours.
Place the other half of the marinade in a pan and reduce over medium heat, stirring occasionally, until the mixture is thick. Place in a serving bowl and reserve to drizzle on the tacos.
For the slaw: Place the cabbage, daikon, cilantro and scallions together in a medium to large bowl.
For the dressing: In a small bowl, whisk together the lime juice, soy sauce, mirin and Sriracha. Slowly whisk in the olive oil. Place the dressing in the fridge until ready to use.
For the taco assembly: Heat your griddle to high. Flash cook the meat while simultaneously caramelizing the marinade. Place your short ribs on the griddle. Cook for 2 to 3 minutes and flip. Cook an additional 3 minutes, then wrap the meat in foil and set aside.
Grill up your tortillas. Flip after 45 seconds. Grill for another 45 seconds and remove.
On the grilled tortillas, pile some Korean slaw, dressing, beef, reserved and reduced marinade and extra Sriracha to taste. Then, chow down.

More about "korean sriracha sauce recipes"

KOREAN CHILLI, SESAME & HONEY CHICKEN RECIPE | BBC GOOD FOOD

A kebab always goes down well at a BBQ, and this Korean chicken with sweet, spicy and sticky glaze is our new favourite. Scatter over spring onions to serve
From bbcgoodfood.com
Total Time 35 minutes
Category Dinner, Lunch, Supper
Calories 263 calories per serving

Once the glaze has been used up and the chicken is cooked through (it’ll take about 20 mins in total), transfer to a plate and leave to cool for 5 mins before serving scattered with spring onions.

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KOREAN BULGOGI TACO RECIPE RECIPE | FOOD NETWORK

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On the grilled tortillas, pile some Korean slaw, dressing, beef, reserved and reduced marinade and extra Sriracha to taste. Then, chow down.

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Meanwhile, heat the remaining oil in the pan that you fried the steak in. Add the eggs and fry until done to your liking. Slice the steaks and spoon the rice into bowls. Top each one with the sliced steak, an egg and a drizzle of chilli sauce.

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KOREAN CHILLI, SESAME & HONEY CHICKEN RECIPE | BBC GOOD FOOD

Once the glaze has been used up and the chicken is cooked through (it’ll take about 20 mins in total), transfer to a plate and leave to cool for 5 mins before serving scattered with spring onions.

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