Our Ten Most Popular Recipes
One of my favorite things to do with leftover rice is to fry it. I saw the GoChuJang paste in my refrigerator and thought, why not? I love the complex flavors the GoChuJang lends to the fried rice. It's sweet, it's spicy, and rich all at once!
This recipe is a variation of the Jerk Chicken, using most of the spices in dry form, hopefully reducing preparation time. This dish could make a great weeknight meal!
The Korean Tofu Soon Soup is my inspiration here. I use the fermented hot bean paste, Gochujang to help flavor the soup.
This dish works perfectly on a cold winter's day. It does a great job warming up from the inside. Spicy, rich, sweet and salty, the many layers of flavors goes perfectly with a simple boiled egg and some blanched greens. This recipe yields about 6 bowls of noodle soup. If time is a limiting factor, feel free to substitute with dry garlic, onion and ginger powders. I recently updated this recipe using soybean paste instead of hot bean paste, since it would be easier to adjust the heat according to taste. I use homemade Sichuan Chili Oil to add heat, both while cooking and in the bowl.
Taiwanese food has always had a hold on me. I love the strong flavors. Being keen on strong flavors, I've increased the amount of spices used. Also being a fan of noodles, I added noodles to the Braised Pork dish to make Taiwanese Braised Pork Noodle Soup. It is a great dish to warm up with on a cool winter's day.