Gochujang Ketchup

Adapted from Serious Eats. 

Ingredients

1. Tomato ketchup, 118ml
2. Gochujang, 2 tbsp
3. Soy sauce, 1 tbsp

Instructions

1. In a bowl, mix all ingredients until well combined.
2. Store in a container in the refrigerator for 2 weeks.

Banana Milkshake

Adapted from K-Food by Da-Hae West and Gareth West.

Ingredients

1. Banana (ripe), 1
2. Ice cubes, 5
3. Malted drink powder (e.g. Ovaltine), 1 tbsp
4. Soft brown sugar, 1/2 tbsp
5. Vanilla ice cream, 2 tbsp
6. Milk, 158ml

Instructions

1. Freeze banana for 2h.
2. Chop banana into pieces.
3. Blend all ingredients with frozen banana until smooth.
4. Serve immediately.

Simple Korean Seaweed Soup (Miyeokguk)

Adapted from Crazy Korean Cooking. Commonly served with rice. Can use mussel/anchovy/beef stock too.

Ingredients

1. Dried wakame, 28g
2. Water, 2000ml
3. Soy sauce, 1 tbsp
4. Minced garlic, 1 tsp
5. Sesame oil, 2 tsp

Instructions

1. Soak wakame in water for 1h.
2. Rinse twice and drain.
3. Cut wakame into bite-sized pieces.
4. In a large pot, add sesame oil and sauté wakame for 5min.
5. Add water, garlic and soy sauce.
6. Boil uncovered on high heat for 30min.
7. Skim off any foam or oil from the top.
8. Serve hot. 

Kongbiji Jjigae (Korean Soybean Stew)

Adapted from Apricosa.

Ingredients

1. 1 cup soybean pulp or 1 cup dried soybeans
2. Water
3. 3 dried shiitake mushrooms
4. 8 dried anchovies
5. 1 piece seaweed
6. 1.5 tsp sesame oil
7. 2 cloves garlic, minced
8. 250g pork, diced
9. 1 cup kimchi, chopped
10. 4 green onions, chopped
11. 2 tbsp fish sauce
12. 1 green chili, chopped
13. 1 small red chili, chopped
14. Salt

Instructions

1. (If using soybean pulp, skip steps 1-2.) In a bowl completely filled with water, soak soybeans overnight.
2. Drain and remove the outer skins.
3. In a saucepan, add soybeans and enough water to cover all the soybeans, and heat on medium heat and bring to a boil. Boil for 3 min.
4. Drain the soybeans.
5. Blend the soy beans with equal parts water until smooth.
6. In a saucepan, add 4 cups water, mushrooms, anchovies and seaweed, and bring to a boil. 
7. Reduce to low heat and cook for 20 min.
8. Remove mushrooms and dice.
9. In a pot, sauté garlic in sesame oil. 
10. Add mushrooms, pork and kimchi, 3 chopped green onions and sauté.
11. Add 500ml water and cover pot with lid. Bring to a boil and cook for 2 min.
12. Add soybean pulp/blended soybeans and lower the heat, and cook for another 2 min.
13. When the stew comes to a boil, add fish sauce, green chili and salt.
14. Garnish with red chili and green onions.

Kong Guksu (Korean Cold Soy Milk Noodles)

Adapted from Sous Chef. Serves 2.

Ingredients

1. 500ml soy milk
2. 200g noodles (traditionally, Korean somyeon are used, but you may use any kind)
3. Garnish ingredients (vegetables, sesame seeds, ice cubes)

Instructions

1. In a pot, cook the noodles. Once cooked, immediately place in a bowl of ice cold water.
2. In a serving bowl, add the noodles and pour in the soy milk.
3. Add ice cubes to the soy milk.
4. Garnish with sesame seeds and other ingredients (such as julienned cucumber).

Toasted Rice

Inspired by Momofuku's Roasted Rice Cakes, and Japanese yakimochi (grilled mochi), yaki-onigiri (grilled rice balls) and gohei mochi (grilled rice cakes). 

Ingredients

1. Glutinuous rice/regular steamed white rice/sushi rice/mochi/rice cakes
2. Oil
3. Miso paste
4. Soy sauce

Instructions

1. In a bowl, mix miso paste and soy sauce until combined.
2. Shape/cut the rice cake into desired size.
3. Heat a pan on medium-high heat until hot. Add oil and let is heat up until just about to sizzle.
4. Place the rice cakes onto the pan and sear for about 2-3 min on each side, while brushing the rice cakes with the miso mixture. Grill until the rice cakes are golden-brown and crisp.

Korean Red Dragon Sauce

From Momofuku Cookbook. Makes about 1.25cups.

Ingredients

1. 1/2 cup water
2. 1/2 cup sugar
3. 3/4 cup ssamjang (spicy Korean fermented bean paste)
4. 2 tbsp light soy sauce 
5. 1 tsp sherry vinegar
6. 1 tsp sesame oil

Instructions

1. In a small saucepan, bring water and sugar to a boil, stirring until the sugar dissolves.
2. Remove from heat and let cool for a few min.
3. Then, stir in ssamjang to dissolve. 
4. Stir in the soy, vinegar and sesame oil.

Kimchi Butter

From Momofuku Milk Bar by Christina Tosi.

Ingredients

1. 90g kimchi
2. 115g butter, room temp
3. 1/2 tsp kosher salt
4. 1/4 tsp freshly ground black pepper

Instructions

1. Puree kimchi in blender.
2. Put butter in bowl of stand mixer with paddle attachment and paddle on medium speed for 2-3 min, until light and fluffy. Scrape down sides of bowl. Add pureed kimchi, salt and pepper, and paddle for another 2 min. When the mixture is light, fluffy and red, stop and scrape down sides. 
3. Turn butter out onto a piece of parchment. Lay a second piece of parchment on top, and press down on butter with hands to flatten into a 4x6" rectangle. Transfer the parchment to the fridge to firm up. Wrapped in plastic, it will keep fresh in the fridge for up to 1 month.