In this quick gochujang seafood pasta, spaghetti noodles are tossed in a spicy red sauce that gets its deep umami and spice from the Korean chili paste and fried garlic. You also get juicy, tender bites of shrimp that give this dish its refreshing seafood taste.
Radish Kimchi Fried Rice is a quick and easy way to use up some leftover white rice and radish kimchi. It’s an umami-packed, vegan fried rice that gets its texture and spice from the crunchy and juicy radish kimchi.
This easy kimchi udon stir fry is packed with intense flavor and umami. Thick and chewy udon noodles are cooked in a simple yet flavorful kimchi sauce. You also get some bites with melted mozzarella to help cut some of that spicy heat. The tobiko caviar unique to this recipe gives this dish wonderful texture and crunch.
This unique bulgogi beef banh mi is a Korean take on the popular Vietnamese sandwich. A crispy and airy bread roll is slathered with creamy gochujang mayo and packed with caramelized bulgogi and juicy, charred nectarines. There’s also some fresh crunch from the sliced cucumber and tangy, pickled Korean radish.
Rosé tteokbokki is prepared with chewy Korean rice cakes in a mildly spicy, and creamy pink sauce. The crisped bacon bits give it a smoky flavor, the shrimp a refreshing seafood taste, and the baby oyster mushrooms great umami. It almost tastes like a creamy pasta dish.
This bulgogi burger is packed with flavors inspired by the popular Korean BBQ, bulgogi. The tender and juicy bulgogi patty also forms the perfect char as the sweet and savory seasoning starts to caramelize on the grill. With its deep flavors, you only need a few simple toppings and some rich and tangy gochujang mayonnaise.