Gochujang Noodles

INGREDIENTS

2-4 tbsp gochujang paste 
2 tablespoons coconut aminos or soy sauce
1 tsp toasted sesame oil
2 tablespoons rice vinegar
2 tbsp water
1 tablespoon ginger paste
1 tablespoon olive oil
9.5-10 ounces ramen noodles (I also like these brown rice noodles, too!) 
1 pound ground turkey
¼ cup finely chopped green onions
1 red pepper, thinly sliced
1 cup shredded cabbage/carrots (buy this pre-shredded at most grocery stores!)
finely chopped green onions for garnish

INSTRUCTIONS

Whisk the gochujang paste, coconut aminos or soy sauce, sesame oil, rice vinegar, water, and ginger paste together. If you bought the Extra Spicy Gochujang instead of the regular (or if you are just sensitive to spice), only add 2 tbsp and work your way up!

Cook the noodles according to package instructions. Drain, rinse with water, and set aside. I made the whole package and then decided how many noodles I wanted to add when I tossed everything together.

Heat a nonstick pan over medium high heat. Add the olive oil, then add the ground turkey and saute for about 5 minutes, breaking it up as it cooks.

Add thinly sliced red pepper, one cup shredded cabbage/carrot mixture (buy this pre-shredded at most grocery stores!), and 1/4 cup green onions. Stir in about half of the sauce. Saute for 2 minutes.

Add noodles to the pan, along with the rest of the sauce. Stir to combine over a low heat. (Side note: if you like it spicier/saucier, you don’t need to add all of the noodles.)

Garnish with more green onions and enjoy!

Spicy Korean BBQ-style Pork

Ingredients

for 4 servings

• 1 ½ lb
   boneless pork shoulder, or pork belly, chilled or frozen for easier slicing (680 g)
• ½ onion, sliced into thin strips
• 3 stalks green onion, sliced into 2-inch (5 cm) pieces
• 3 cloves garlic, minced
• 1 teaspoon
   ginger, minced
• ¼ cup
   korean red chili paste, gochujang (55 g)
• 1 teaspoon
   red pepper flakes
• ¼ cup
   soy sauce (60 mL)
• 3 tablespoons
   rice wine
• 1 tablespoon
   sesame oil
• 1 tablespoon
   sugar
• 1 teaspoon
   black pepper
• 1 tablespoon
   canola oil
• sesame seed, to garnish
• rice, to serve

Preparation

1. Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
2. Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
3. Cover and marinate in the refrigerator for at least 30 minutes.
4. Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you’re using pork belly, cook for a bit longer, around 6-7 minutes.
5. Sprinkle a bit of sesame seeds on top, then serve with rice!
6. Enjoy!