Why you’ll love this recipe

My recipe cooks these ribs in a pressure cooker (I used Instant Pot) to make tender, fall-off-the-bone ribs in less than 30 mins. Additionally, I make a homemade gochujang BBQ sauce that is simply irresistible. The flavor profile is spicy, slightly sweet, and deeply savory, which never ceases to amaze me. Combine these two things together and you get a match made in heaven!

Ingredients

For the Pork BBQ Ribs:

• Pork BBQ Ribs: These are the star of the show, providing juicy, tender meat that absorbs the flavors of the marinade and sauce.
• Paprika Powder: Adds a smoky flavor and vibrant color to the ribs.
• Garlic Powder: Enhances the savory taste and aroma of the ribs.
• Onion Powder: Adds depth of flavor and complements the other spices.
• Cayenne Pepper: Provides heat and a spicy kick to the ribs. You can adjust this based on your preferred spice level!
• Cumin: Adds earthy warmth and enhances the overall flavor profile.
• Salt and Black Pepper: Season the ribs perfectly, balancing the flavors and enhancing their natural taste.

For the Gochujang BBQ Sauce:

• Gochujang: The key ingredient, providing a spicy, umami-rich flavor that’s characteristic of Korean cuisine. This is the star of the sauce!
• Garlic: Adds pungent savory notes to the sauce, enhancing its complexity.
• Apple Cider Vinegar: Provides tanginess and acidity, balancing the sweetness of the sauce.
• Hoisin Sauce: Adds sweetness, depth, and a hint of smokiness to the sauce.
• Brown Sugar: Sweetens the sauce and helps create a caramelized glaze on the ribs.
• Sesame Oil: Adds nuttiness and richness to the sauce, enhancing its overall flavor.
• Soy Sauce: Provides saltiness and umami depth to the sauce.
• Fish Sauce: Adds a savory, umami-rich flavor that compliments the other ingredients and adds depth to the sauce.

How to Make Gochujang BBQ Pork Ribs

1. Remove the thin membrane at the back of the pork ribs by using a knife and running it carefully to peel off. Mix spices together for a rub and coat evenly all over the ribs.
2. Cut the rib into 3-4 large blocks and add to a pressure cooker (like Instant Pot) on top of a trivet rack. Set the instant pot to high (manual) pressure for 22 mins.
3. While the ribs are cooking, make the gochujang BBQ sauce by combining all the ingredients together in a small saucepan and cook on stove top over medium-low heat until thickened and sticky.
4. Once cooked, keep the vent closed for 10 mins then open the vent and release the remaining pressure. Carefully remove ribs from pressure cooker and transfer to a sheet pan. Brush BBQ sauce all over (about 1/3 of the sauce) the ribs. Set the oven to broil and char the ribs for 5-8 mins until caramelized.
5. When ribs are done, serve with remaining BBQ sauce
6. Note: If you don’t have an instant pot, you can bake the ribs instead. Preheat oven to 275F and transfer ribs to a large piece of aluminum foil and wrap ribs loosely. Place wrapped ribs on a large baking dish and bake for 2.5-3 hours. Check around 2.5 hour mark to make sure pork is tender.

Storage

Store in an airtight container in the fridge for up to 3 days.

Gochujang BBQ Pork Ribs

Print

Serves: 4 Prep Time: 25 Mins Cooking Time: 30 Mins 30 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

Pork Ribs

1 rack of pork BBQ ribs (3-3.5 pounds)

2 tsp paprika powder

2 tsp garlic powder

2 tsp onion powder

1/2 tsp cayenne pepper

1 tsp cumin

1 tsp salt

1/2 tsp black pepper

Gochujang BBQ sauce

1/3 cup gochujang

2 cloves garlic, minced

1/4 cup apple cider vinegar

2 Tbsp hoisin sauce

3 Tbsp brown sugar

1 Tbsp sesame oil

2 Tbsp soy sauce

1 Tbsp fish sauce

Instructions

1. Remove the thin membrane at the back of the pork ribs by using a knife and running it carefully to peel off. Mix spices together for a rub and coat evenly all over the ribs.
2. Cut the rib into 3-4 large blocks and add to a pressure cooker (like Instant Pot) on top of a trivet rack. Set the instant pot to high (manual) pressure for 22 mins.
3. While the ribs are cooking, make the gochujang BBQ sauce by combining all the ingredients together in a small saucepan and cook on stovetop over medium-low heat until thickened and sticky.
4. Once cooked, keep the vent closed for 10 mins then open the vent and release the remaining pressure. Carefully remove ribs from pressure cooker and transfer to a sheet pan. Brush BBQ sauce all over (about 1/3 of the sauce) the ribs. Set the oven to broil and char the ribs for 5-8 mins until caramelized.
5. When ribs are done, serve with remaining BBQ sauce.

Note: If you don't have an instant pot, you can bake the ribs instead. Preheat oven to 275F and transfer ribs to a large piece of alumium foil and wrap ribs loosely. Place wrapped ribs on a large baking dish and bake for 2.5-3 hours. Check around 2.5 hour mark to make sure pork is tender.

The post Gochujang BBQ Pork Ribs first appeared on Herman at Home.

What is Gochujang?

Gochujang paste is like the MVP of Korean cooking. It’s this thick, spicy-sweet chili paste made from fermented soybeans, rice, and red chili powder. You’ll find it in a lot of Korean dishes, adding that delicious kick and depth of flavor. It’s basically a must-have in your pantry if you’re into Korean cooking or just want to spice up your meals with something delicious.

Why you’ll love this recipe

You’ll love this spicy Gochujang peanut noodle for several reasons! First, the combination of creamy peanut sauce and spicy Gochujang paste creates a flavor explosion that’s both bold and addictive. The creamy richness of the peanut sauce is perfectly complemented by the spice of the Gochujang, resulting in the perfect blend of flavors that will leave your taste buds tingling with delight.

Ingredients

• Noodles – I used thicker cut wheat noodles but feel free to use whichever you like!
• Szechuan chili flakes – these aren’t as spicy as it sounds but a little goes a long way for flavor and spice.
• Garlic – can’t be skipped!
• Green onion – complements the dish well with extra kick of flavor.
• Peanut butter – one of the key ingredients for that nutty flavor. You can use creamy or crunchy for this!
• Gochujang – the other key ingredient here. This gives the dish spice and also helps thicken up the sauce.
• Soy sauce – adds umami flavor to the dish.
• Avocado oil – this will be heated up and poured over the above ingredients. I like avocado oil because it is more heart healthy but feel free to use any neutral oil with a high smoke point.
• Noodle water – save a bit of that starchy water that was used to cook the noodle to loosen up the sauce to desired consistency.
• Garnishes – You can garnish with sesame seed, green onions, soft boiled, or fried egg. Anything to your heart’s desire!

How to Make Spicy Gochujang Peanut Noodles

1. Add water to pot and bring to boil. Add noodles and cook until chewy and al-dente (follow instructions on package). Save about 1/3 cup of the starchy water for later.
2. Heat avocado oil but be careful not to let it burn (about 3-4 minutes). Add chili flakes, garlic, green onion, peanut butter, gochujang, and soy sauce to a bowl then add hot oil and let it sizzle. Mix well to combine.
3. Add starchy cooked noodle water to loosen the sauce and add more little by little as needed to ensure thickened, creamy consistency. Add salt to taste.
4. Pour sauce over cooked noodles and mix well. Garnish with green onions and sesame seeds. Add optional soft boiled or fried egg.

Tips

1. This noodle dish is incredibly versatile. You can customize it with your favorite protein or vegetables to make it your own. And don’t forget to adjust the spice level to your liking by adding more or less Gochujang paste and Szechuan chili flakes.

Storage

Store in an air-tight container in the fridge up to 2-3 days

Spicy Gochujang Peanut Noodles

Print

Serves: 2 Prep Time: 10 Mins Cooking Time: 10 Mins 10 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 5 voted )

Ingredients

4 oz. wheat noodles

1 Tbsp Szechuan chili flakes

1 small clove garlic, minced

1 Tbsp chopped green onion

3 Tbsp peanut butter

2 Tbsp gochujang

1 Tbsp soy sauce

3 Tbsp avocado oil

1/3 cup cooked noodle water, plus more to adjust for sauce consistency

Salt to taste

Garnish: Sesame seed, green onions, soft boiled or fried egg

Instructions

1. Add water to pot and bring to boil. Add noodles and cook until chewy and al-dente (follow instructions on package). Save about 1/3 cup of the starchy water for later

2. Heat avocado oil but be careful not to let it burn (about 3-4 minutes). Add chili flakes, garlic, green onion, peanut butter, gochujang, and soy sauce to a bowl then add hot oil and let it sizzle. Mix well to combine.

3. Add starchy cooked noodle water to loosen the sauce and add more little by little as needed to ensure thickened, creamy consistency. Add salt to taste.

4. Pour sauce over cooked noodles and mix well. Garnish with green onions and sesame seed. Add optional soft boiled or fried egg.

The post Spicy Gochujang Peanut Noodles first appeared on Herman at Home.

What is Gochujang?

Gochujang paste is like the MVP of Korean cooking. It’s this thick, spicy-sweet chili paste made from fermented soybeans, rice, and red chili powder. You’ll find it in tons of Korean dishes, adding that delicious kick and depth of flavor. It’s basically a must-have in your pantry if you’re into Korean cooking or just want to spice up your meals with something delicious

Why you’ll love this recipe

If you’re a fan of pasta, creamy, bold flavors and love experimenting in the kitchen, I highly recommend trying out this Gochujang pasta! This fusion dish combines the heat of Gochujang paste with the creaminess of coconut milk and the richness of Parmesan cheese, resulting in a mouthwatering flavor explosion that’s truly unforgettable.

Ingredients

• Pasta – I like fusilli or penne pasta for this recipe but feel free to use any you like.
• Butter – a bit of unsalted butter makes this creamier and richer.
• Garlic – a little bit adds a lot of aroma and flavor.
• Gochujang – this Korean spicy-sweet chili paste is the star of the dish so a little goes a long way!
• Coconut milk – full-fat version is best for this to get the creamiest sauce.
• Parmesan cheese – use freshly grated for the best flavor.
• Reserved pasta water – make sure to reserve some of that pasta water to loosen the sauce later.
• Salt and black pepper – season to taste!

How to make Creamy Gochujang Pasta

1. Bring large pot of water to a boil and cook pasta according to package to al dente. Drain pasta and save about 1 cup of reserved pasta water.
2. In a pan over medium-high heat, add butter and garlic and stir for 30 secs until fragrant. Then add gochujang and mix well for 1 min. Then add coconut milk and parmesan cheese and stir until dissolved for about 1 min. Then add about 3/4 cup pasta water and mix until smooth. Let sauce simmer until thickened and creamy. Add additional pasta water as needed to ensure the sauce is creamy.
3. Add cooked pasta to sauce and stir well to combine. Transfer pasta to a plate and garnish with more parmesan cheese. Top with any protein as desired.

Tips

Feel free to get creative with your Gochujang pasta by adding your favorite protein – grilled chicken, shrimp, or tofu would all be fantastic options. And don’t forget to adjust the spice level to your liking by adding more or less Gochujang paste. Trust me, once you try this addictive dish, you’ll be craving it again and again!

Storage

Store in an air-tight container in the fridge up to 2-3 days

Creamy Gochujang Pasta

Print

Serves: 2 Prep Time: 15 Mins Cooking Time: 15 Mins 15 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

10 oz. pasta (I like fusilli or penne for this)

2 Tbsp unsalted butter

3 cloves garlic, minced

3 Tbsp gochujang

1 cup full-fat coconut milk

1/2 cup freshly grated parmesan cheese

3/4 - 1 cup reserved pasta water

salt and ground black pepper to taste

Instructions

1. Bring large pot of water to a boil and cook pasta according to package to al dente. Drain pasta and save about 1 cup of reserved pasta wate.

2. In a pan over medium-high heat, add butter and garlic and stir for 30 secs until fragrant. Then add gochujang and mix well for 1 min. Then add coconut milk and parmesan cheese and stir until dissolved for about 1 min. Then add about 3/4 cup pasta water and mix until smooth. Let sauce simmer until thickened and creamy. Add additional pasta water as needed to ensure the sauce is creamy.

3. Add cooked pasta to sauce and stir well to combine. Transfer pasta to a plate and garnish with more parmesan cheese. Top with any protein as desired.

The post Creamy Gochujang Pasta first appeared on Herman at Home.

What is Gochujang?

Gochujang paste is like the MVP of Korean cooking. It’s this thick, spicy-sweet chili paste made from fermented soybeans, rice, and red chili powder. You’ll find it in tons of Korean dishes, adding that delicious kick and depth of flavor. It’s basically a must-have in your pantry if you’re into Korean cooking or just want to spice up your meals with something delicious

Why you’ll love this recipe

I love Gochujang chicken for so many reasons! First off, there’s the flavor. The sweet, spicy, and savory combination is just out of this world. It hits all the right notes on my taste buds and keeps me coming back for more. Then there’s the texture – that perfect balance of crispy on the outside and juicy on the inside. And let’s not forget about the nostalgia factor. Gochujang chicken reminds me of cozy family gatherings and fun nights out with friends. It’s comfort food at its finest – familiar, satisfying, and delicious.

Ingredients

• Chicken thighs – I like boneless, skinless chicken thighs because it is much easier to prepare and eat
• Gochujang – As explained above, it is the star of the dish!
• Gochugaru – This is dried Korean chili powder that is another key ingredient in Korean food! This is a must use for that extra flavor and spice.
• Soy sauce – for that umami flavor. Feel free to use less sodium version if you prefer.
• Brown sugar – Contrasts the savory and spicy from the other ingredients
• Garlic – adds a ton of aroma and flavor
• Sesame oil – a little goes a long way to adding some nutty flavor

How to make Air Fryer Gochujang Chicken

1. In a bowl, add chicken thighs, garlic, gochujang, gochugaru, soy sauce, brown sugar, sesame oil, and salt. Marinate for at least one hour or overnight preferred.
2. Preheat air fryer for a few mins. Add chicken thighs and air fry at 425F for 10-12 mins until browned and cooked through. Flip halfway through.
3. Serve with a plate of rice, kimchi, and a side of vegetable.

Tips

You can serve it with rice and veggies for a wholesome meal, toss it in a salad for a spicy kick, or even slap it between two buns for an awesome chicken sandwich. The possibilities are endless!

Storage

Store in an air-tight container in the fridge up to 3 days

Air Fryer Gochujang Chicken

Print

Serves: 2 Prep Time: 1 Hour 15 Mins Cooking Time: 15 Mins 15 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

Gochujang Chicken

1.5 lbs boneless, skinless chicken thighs

3 cloves garlic

3 Tbsp gochujang

1 tsp gochugaru (korean hot pepper powder)

2 Tbsp light soy sauce

1.5 Tbsp brown sugar

1 tsp sesame oil

salt to taste

Glaze:

3 Tbsp light soy sauce

1.5 Tbsp gochujang

2 tsp brown sugar

1 tsp sesame oil

Instructions

1. In a bowl, add chicken thighs, garlic, gochujang, gochugaru, soy sauce, brown sugar, sesame oil, and salt. Marinate for at least one hour or overnight preferred.

2. Preheat air fryer for a few mins. Add chicken thighs and air fry at 425F for 10-12 mins until browned and cooked through. Flip halfway through.

3. Serve with a plate of rice, kimchi, and a side of vegetable.

The post Air Fryer Gochujang Chicken first appeared on Herman at Home.

What is Gochujang?

Gochujang paste is like the MVP of Korean cooking. It’s this thick, spicy-sweet chili paste made from fermented soybeans, rice, and red chili powder. You’ll find it in a lot of Korean dishes, adding that delicious kick and depth of flavor. It’s basically a must-have in your pantry if you’re into Korean cooking or just want to spice up your meals with something delicious.

Why you’ll love this recipe

If you love Gochujang paste or Korean food, this is for you. These little bites are easy to make and perfect to serve as appetizers at a small party. They come out crispy on the outside but soft and flavorful inside.

Ingredients

• Chicken thighs – chicken thighs are perfect for this recipe because they are fatter and juicer but feel free to use chicken breast instead
• Garlic – adds the depth of flavor and aroma
• Gochujang – as mentioned above, this paste is a thick, spicey-sweet chili paste popular in Korean dishes. This is the star of the dish!
• Gochugaru (korean hot pepper powder) – another key component of this recipe and popular in Korean dishes. It isn’t as spicy as it sounds but packs a punch in flavor.
• Soy sauce – for umami and savory notes
• Brown sugar – used for sweetness to balance the savory
• Sesame oil – a lot of nutty aroma and flavor so a little goes a long way
• Rice paper – make sure to double wrap each dumpling and pan fry for that extra crispness
• Vermicelli rice noodles – I like using the thinner vermicelli rice noodles as it compliments the chicken well
• Olive oil – I used olive oil but use any oil of your choice to make the dumplings super crispy!

How to make Gochujang Chicken in Crispy Rice Paper

1. In a bowl, add chicken thighs, garlic, gochujang, gochugaru, light soy sauce, brown sugar, sesame oil, and salt. Marinate at least 1 hour or overnight preferred.
2. Preheat air fryer for a few mins. Add chicken thighs and air fry at 425F for 10-12 mins, flipping halfway, until browned and cooked through.
3. To assemble, dip rice paper in warm water to rehydrate. Place about 2-3 slices of chicken then a small bunch of rice noodles and a few pieces of kimchi on top. Wrap the sides, then fold from the bottom to the top until you get a pillow shape. Double wrap each bite with a second piece of hydrated rice paper.
4. In a pan, add 2 Tbsp of oil and pan fry each crispy rice paper bite for 5 mins until golden brown on all sides. Remove from heat and serve while fresh.

Tips

1. Double wrap the bites with two layers of rice paper so they can crisp up better and the filling doesn’t burst out
2. The rice paper hardens as it gets cold so it is best eaten fresh!

Storage

I recommend eating this as fresh as possible. However, if you’d like, you can prep each bite then wrap it in a wet towel to keep it moist and shallow fry them in a pan at a later time. Even with this method, I only recommend prepping a few hours ahead of time and not the night before.

Gochujang Chicken in Crispy Rice Paper

Print

Serves: 2-3 Prep Time: 1 Hour Cooking Time: 20 Mins 20 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

Gochujang Chicken

1 lbs boneless, skinless chicken thighs

3 cloves garlic

2 Tbsp gochujang

1 tsp gochugaru (korean hot pepper powder)

1.5 Tbsp light soy sauce

1 Tbsp brown sugar

1 tsp sesame oil

salt to taste

10-12 rice paper

5 oz. vermicelli rice noodles, cooked according to package instructions

Neutral oil of your choice

Gochujang Dipping Sauce:

2 Tbsp soy sauce

1 Tbsp gochujang

1 tsp brown sugar

1 tsp sesame oil

2 Tbsp water

Instructions

1. In a bowl, add chicken thighs, garlic, gochujang, gochugaru, light soy sauce, brown sugar, sesame oil, and salt. Marinate at least 1 hour or overnight preferred.

2. Preheat air fryer for a few mins. Add chicken thighs and air fry at 425F for 10-12 mins, flipping halfway, until browned and cooked through.

3. To assemble, dip rice paper in warm water to rehydrate. Place about 2-3 slices of chicken then a small bunch of rice noodles and a few pieces of kimchi on top. Wrap the sides, then fold from the bottom to the top until you get a pillow shape. Double wrap each bite with a second piece of hydrated rice paper.

4. In a pan, add 2 Tbsp of oil and pan fry each crispy rice paper bite for 5 mins until golden brown on all sides. Remove from heat and serve while fresh.

The post Gochujang Chicken in Crispy Rice Paper first appeared on Herman at Home.