Gochujang Glaze Recipes

Steps:

• For the marinade and chicken: In a medium bowl, whisk together the gochujang, brown sugar, vinegar and gochugaru. Transfer 1/4 cup of the mixture to a zip-top bag holding the chicken. Seal the bag and massage the marinade into the chicken. Refrigerate for at least 4 hours or up to overnight. Reserve the remaining mixture to make the gochujang glaze (refrigerate if the chicken is marinating overnight).
• In a large Dutch oven, heat the oil until a deep-frying thermometer registers 350 degrees F.
• In a pie dish or shallow bowl, whisk together the eggs and buttermilk. In a separate pie dish or shallow bowl, whisk together the cornstarch and self-rising flour. Mix 3 tablespoons of the buttermilk-egg mixture into the flour mixture; lightly whisk to work the buttermilk into the dredge to create little crispy, craggily bits.
• Remove the chicken from the marinade and discard the marinade. Dunk the chicken first in the buttermilk-egg mixture, then dredge in the flour mixture to coat thoroughly. Working in batches if necessary, gently drop the chicken into the oil. Cook until the internal temperature of the chicken is 160 degrees F, 8 to 10 minutes. (With the carryover time, it should go up to 165 degrees F.)
• For the ginger mayo: Whisk the mayo, ginger, soy sauce and vinegar together.
• To serve: In a small saucepan, melt the butter over medium heat. Whisk the butter into the bowl of the reserved marinade until smooth.
• Spread each bun top with the ginger mayo. Top with some kimchi.
• Toss the chicken in the glaze and place on the bun bottoms. Sprinkle the chicken with sesame seeds. Close the sandwiches.

Steps:

• Halve 4 to 5 Japanese eggplants lengthwise and crosswise. Brush with vegetable oil. Place flesh-side down on a foil-lined baking sheet; bake at 400˚ F until tender, 15 minutes. Whisk 2 tablespoons each soy sauce, gochujang and honey, 1 teaspoon each toasted sesame oil and minced garlic, and 1/2 teaspoon kosher salt. Brush glaze on the eggplants; broil until charred, 4 minutes. Brush with the remaining glaze; top with sliced scallions and sesame seeds.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Scatter the salt over a large lined baking tray in an even layer. Put the celeriac on top of the salt and roast for 15 mins on the top shelf of the oven.
• Meanwhile, make the glaze. Put the gochujang, butter, honey, a pinch of salt, 1 tbsp water, the orange juice and cornflour in a pan and cook, stirring, for 2-3 mins or until smooth. Set aside.
• Leave the celeriac to cool slightly. Dust off the excess salt and dip in the glaze, turning to coat. Discard the salt from the tray, return the wedges to it and roast for 10 mins more. Glaze again, scatter over the sesame seeds and roast for 10 mins more until caramelised.
• To make the beans, heat the oil in a heavy-based frying pan over a medium heat. Fry the cumin and bay leaf until sizzling, then add the onion, coriander stems, ground coriander and a good pinch of salt. Fry, stirring, for 8 mins until golden and soft. Add the beans and their liquid and a pinch of salt and bring to the boil. Simmer for 5-8 mins, stirring, until the liquid is almost evaporated and the beans are creamy. Remove the bay leaf and stir in the lime juice. Set aside and keep warm.
• To make the salsa, put the apple, chilli, pumpkin seeds, lime juice and reserved coriander leaves in a food processor and blitz until combined but chunky. Add the oil and blitz again. Season to taste.
• Heat the sunflower oil in a non-stick frying pan and fry the shallots over a low-medium heat for 15 mins until just golden and crisp. Put on a plate lined with kitchen paper to drain, then season. Serve the beans topped with the celeriac, crisp shallots and salsa.

Steps:

• Place the eggplant in a colander set inside a large bowl or the sink. Sprinkle with the salt, toss to combine and let sit for 30 minutes to remove excess moisture.
• Meanwhile, in a small bowl, add the gochujang, soy sauce, brown sugar, sesame oil and garlic. Whisk to combine, then set aside.
• To a large nonstick skillet, add the olive oil and the white parts of the scallions. Turn the heat to medium and fry the scallions, stirring often, until crispy and evenly browned, about 8 minutes. Using a slotted spoon, transfer the fried scallions onto a paper towel.
• Reserve a small handful of raw scallion greens for garnish, then fry the remaining scallion greens in the oil until crispy and lightly browned, 3 to 5 minutes. Transfer fried scallion greens onto a paper towel.
• Remove the skillet from the heat and carefully pour the hot scallion oil into a glass container or measuring cup.
• After the 30 minutes of salting, dry the eggplant segments with a paper towel. Place the skillet over medium-high heat and add 2 tablespoons of the reserved scallion oil.
• When the oil starts to shimmer and you see a wisp of smoke, add half the eggplant, cut sides down, and fry until browned and starting to soften, 2 to 3 minutes. Flip once and cook another minute on the other side. Transfer to a plate, add 2 more tablespoons of scallion oil back to the pan, and repeat to fry the second batch of eggplants. (If you are lucky enough to have any scallion oil left, use it to fry eggs or to dress a salad.)
• Finally, sauce the eggplants: Add the first batch of eggplants back to the pan alongside the second batch. Reduce the heat to medium-low and pour the reserved gochujang sauce over the eggplants. Toss until evenly coated and the gochujang starts to caramelize, about 1 minute.
• Plate the eggplants on a large platter and garnish with the fried scallions and the reserved raw scallion greens. Serve immediately. (To store for later, transfer to a resealable container and keep in the refrigerator for 3 to 5 days. This dish tastes great cold, straight out of the fridge, or at room temperature.)