Grilled shishito peppers Give burgers a pan-Asian twist by mixing teriyaki sauce into the ground beef and topping it with aioli blended with Korean gochujang paste. Print Recipe . If you continue without changing your settings, we'll assume that you are happy to receive all cookies on the Public website. https://www.foodservicedirector.com/recipedia/teriyaki-burgers-gochujang-aioli Serve with Lamb Weston® RusEttes® Crinkle Cut or LW Private Reserve® products (32G, 32L, 32N). Privacy Policy, Pass the Prosciutto – Sage & Prosciutto Stuffed Chicken {Gluten Free} ». Greek Chicken Meatballs with Hummus and Israeli Salad, How To Create An Epic Fall Charcuterie Board, The Top 10 Foods You Have To Eat In Paris, The 10 Best Ice Cream and Frozen Treats in NYC, The Best of The Big Apple Barbecue Block Party, One Pan Cranberry Rosemary Chicken with Near East Quinoa, Slow Cooker Cranberry Chicken Sliders with Pickled Cranberry Walnut Salsa. Allow to sit 30 minutes before service. Gochujang sauce is usually in paste or sauce form and found in every Korean market. Make sure to give this recipe a try and let me know what you think in the comments below! 1/2 tsp. 1/4 cup sour cream. If not on ice cream now, it will probably show up at a food festival or fair near you. Celebrate Taco Tuesdays with an easy, healthy, unique and tasty taco! Like most aiolis, it’s actually very versatile. But anyway, these Korean Steak Tacos with Kimchi and Gochujang Aioli is a pretty gentle transition into the world of Korean food. Download Recipe PDF garlic powder. There’s more to gochujang aioli than use as a sandwich spread. Gochujang Aioli. 1/4 cup mayonnaise. Download Recipe PDF Ingredients. https://www.bonappetit.com/recipes/slideshow/gochujang-recipes We used Chung Jung One's Gochujang Korean Chili Sauce, for a real authentic flavour. The gochujang aioli is slightly spicy, creamy and garlicky – basically everything I look for in a sauce! I used the remainder of my aioli to dip my sweet potato fries in and you should definitely do the same! Add it to sauces, marinades, use in soups and stews, or even spice up your salads. To analyze our traffic, we use basic Google Analytics implementation with anonymized data. Steak Sandwich with Gochujang Aioli. Such iconic dishes as bibimbap and tteokbokki (stir-fried rice cakes) are hard to imagine without it. Directions. Mix all ingredients in a blender until smooth. Trust us, you will not be sorry! Twitter . Gochujang sauce is a rich red chili sauce condiment that can be used on anything and everything: vegetables, seafood, chicken, pork, beef and probably even ice cream. Gochujang is a true staple of Korean cuisine and I can understand why – it’s super versatile. Trust us, you will not be sorry! This Gochujang Aioli is made in a high-speed blender and takes less than 10 minutes to whip up. Gochujang paste. Pickled red cabbage and grilled shishito peppers complete the Asian theme, but crinkle-cut fries add an all-American touch. I use gochujang paste wherever I might otherwise add sriracha. 2 Tbsp. What is gochujang used for? Steak Sandwich with Gochujang Aioli Gochujang Aioli Serve with Lamb Weston® RusEttes® Crinkle Cut ( 02021 ) or LW Private Reserve® products ( 32G , 32L , 32N ). … To understand more about how we use cookies, or for information on how to change your cookie settings, please see our Privacy Policy. You don’t need any special equipment to make a batch of gochujang aioli: a bowl and a whisk will do just fine. It can also be used to amp up dipping sauces, bring savoury intensity to soups, and be slathered on as a marinade for meats such as Korean fried chicken. Your kids will be way too busy thinking about the word taco to even notice they are experiencing new, exciting flavors. The thick texture of gochujang means that it is a bit difficult to use straight up, so it is usually thinned out with a liquid of some sort. Gochujang can be used in marinades for meat dishes like Korean bulgogi, stirred into dipping sauces, or used to punch up stews or soups. Top warmed tortillas with Korean steak, a little bit of kimchi, a spoonful of pico de gallo and chopped avocado, a sprinkle of scallions and queso fresco, and drizzle with gojuchang aioli. I used the remainder of my aioli to dip my sweet potato fries in and you should definitely do the same! The gochujang aioli is slightly spicy, creamy and garlicky – basically everything I look for in a sauce! We use gochujang most often as a base for stews such as Budae Jjigae (Korean Army Stew), Dakgalbi (Spicy Korean Chicken Stir Fry) and Tteokbokki. These crispy deep-fried tenderloins are marinated in a spicy sauce, adding to their incredible taste, served with a tangy homemade gochujang aioli. Make sure to give this recipe a try and let me know what you think in the comments below!