Gochujang Archives - Nerds with Knives

Sticky Gochujang-Honey Chicken

February 17, 2021February 12, 2020 by Emily

What happens when you marinate chicken in gochujang (spicy Korean chili paste), honey, ginger and garlic? Deliciousness, that’s what. Sticky Gochujang-Honey Chicken is our newest weeknight favorite: a little sweet, a lot spicy and just plain tasty.

Hey, remember us? Nerds with Knives? The cheeky duo (plus dog) with a pantry full of spice and a devil-may-care attitude to food blogging? It’s been a minute since we’ve had a chance to blog a new recipe but we’re back, and we’re ready to mumble. (I think that’s the correct saying, anyway.)

It may not strictly be the New Year any more, but since this is our first post of 2020, we’re going to pretend that it is. And we wanted to start the year’s posts off with a bang. And when we think “bang”, we think “gochujang”.

Korean Bulgogi Burritos with Danmuji (Yellow Pickled Daikon Radish)

February 17, 2021April 10, 2017 by Emily

Korean bulgogi burritos – tender soy and sugar marinated beef, charred crisp and wrapped in a burrito with a rainbow of vegetables. A delight for the palate … and the palette.

We always strive to make sure a recipe tastes good. That’s the brass ring of home cooking. If it also looks appetizing, that’s a pretty nice goal to achieve. We’ll admit, though, that cooked meat tends towards the … there’s no better way to say this … brown part of the spectrum. It’s just a fact of life. A dish that pops all over the color wheel isn’t something you tend to encounter much past childhood jello desserts. That’s one reason we’re particularly proud of these Korean bulgogi burritos. Besides the fact that they’re insanely, addictively delicious, they’re also delightful to look at. There’s yellow, purple, red, green – and all without resorting to artificial coloring. Let’s dive in.

Korean Bulgogi Burritos with Radish Pickle — Serve Korean bulgogi burritos with Gochujang sour cream (or use Sriracha), kimchi, limes and cilantro

Sweet and Spicy Korean Cocktail Meatballs

February 17, 2021January 29, 2016 by Emily

Sweet and Spicy Korean-Style Cocktail Meatballs

These Korean cocktail meatballs, sweet and spicy, are so tiny and cute and delicious you might forget there’s even a game on.

It’s no secret that I’m not really a sports person. I’m the type of nerd who avoids sports bars at all costs. And if I was forced to go to one, I would probably hide in a corner with a book and a set of earplugs.

Luckily for me I married a man that hates watching sports even more than I do. Other than the World Cup and the occasional Wimbledon match, our house is a strictly sports-free zone (unless you consider marathon-watching season 2 of Fargo a sport, which I do).

But there’s one aspect of Superbowl madness I can unequivocally get behind. Game day snacks.

Red Cabbage Salad with Spicy Miso-Ginger Dressing

February 19, 2021June 5, 2015 by Emily

A crunchy, spicy red cabbage salad flavored with miso and ginger. Ideal as a side for Asian meals, or as a standalone lunch. Just don’t call it a slaw!

When I was thinking about what I wanted to serve alongside the Bulgogi Lettuce Wraps we were planning on making, I knew I wanted something bright and fresh to counter-balance the rich grilled beef.

That’s when I decided to take our Asian Cabbage and Fennel Salad recipe and mix it up a bit. I love, love, love miso and the addition of it gives this dressing a richness that is almost creamy, though there’s no mayo or any dairy in it. It’s actually almost a nutty flavor. Matt said it tasted like the peanut sauce you get with satay, but even better (and there’s no peanut in it either). It also happens to be vegan and can be made gluten free if you use tamari in place of the soy and use a GF miso, like this one).