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Appetizer


<YouTube url="https://www.youtube.com/watch?v=DmI6pVqrFzg&t=8s" />

## Korean Green Pepper Muchim

We got inspired by Aaaron and Claire's YouTube Channel and we found their recipe of Green Pepper Muchim, an enticing side dish that's equal parts spicy, sweet, and savory. Made from green cucumber chilies and a symphony of Korean seasonings, this dish is a taste bud tingler that beautifully complements a variety of main dishes.

## Ingredients

- 200g green cucumber chillies, cut into bite-sized pieces
- 2½ tbsp soy bean paste
- 1 tbsp Gochugaru (Korean red pepper powder)
- 1/2 tbsp minced garlic
- 2 tbsp honey
- 1 tbsp sesame oil

## Creating the Muchim

1. Kick off the culinary adventure by creating the sauce. Combine the soybean paste, Gochugaru, minced garlic, honey, and sesame oil.
2. Bathe the cucumber chillies in the sauce you just made. Make sure they're thoroughly coated for a uniform flavor experience.
3. Add a dash of flair by garnishing the dish with some ground white sesame seeds.
4. Voila! Your Korean Green Pepper Muchim is ready to steal the show as a side dish or an appetizer alongside your favorite main dish.

## Nutrition Information

Each serving of around 50g of this dish contains approximately:

- Calories: 60
- Carbohydrate Content: 8g
- Cholesterol Content: 0mg
- Fat Content: 3g
- Protein Content: 2g
- Saturated Fat Content: 0.5g
- Sodium Content: 300mg
- Sugar Content: 5g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 2.5g

Please note these values are estimates only and should not be used for medical or dietary requirements.

## Up Your Muchim Game: Tips and Tricks

- While preparing the sauce, ensure the soybean paste and honey are well integrated before adding other ingredients. This will ensure a balanced flavor profile.
- When coating the chilies, be gentle to prevent them from breaking or losing their crispness.

## Ingredient Substitutes

- Gochugaru: Although Gochugaru has a unique flavor, a decent substitute could be a mix of sweet paprika and cayenne pepper.
- Soybean Paste: Miso paste can be a good alternative, but bear in mind that it's typically saltier, so adjust the quantity to taste.
- Korean green peppers: Note that these Korean green peppers are not too spicy. Feel free to substitute cucumbers or even bell peppers.

## Perfect Pairings: What to Serve with Korean Green Pepper Muchim

This dish pairs beautifully with Korean BBQ, a bowl of steaming Bibimbap, or a serving of grilled fish. It can also be a zesty side to western dishes like grilled chicken or roasted vegetables.

## FAQs

### Is Korean Green Pepper Muchim spicy?

The spiciness of the dish largely depends on the heat of the green cucumber chilies used. Adjust according to your heat tolerance.

### Can I make this dish in advance?

Absolutely! The flavors deepen if allowed to marinate. Just be sure to store it properly in the refrigerator.

### Are there any other vegetables I can use in place of green cucumber chilies?

Yes, you can experiment with other types of peppers or even use cucumbers for a less spicy version of the dish.

### I can't find soybean paste, what can I use instead?

Miso paste could be a good alternative. However, it's typically saltier, so you may need to adjust the quantity to taste.

### Can I use a different kind of oil instead of sesame oil?

While you can use other types of oil, sesame oil gives the dish its unique, nutty flavor. Substituting it might alter the taste profile of the dish.


Korean Gochu Muchim recipe from Aaron and Claire using green cucumber chillies mixed with with a sweet and spicy dressing made with soy bean paste.

Korean Green Pepper Muchim


<YouTube url="https://www.youtube.com/watch?v=FgOgcy06_sc" />

## Chef RV's Gochujang Kimchi

Kimchi, a staple in Korean cuisine, is a fermented vegetable dish known for its tangy, spicy, and umami flavors.

While there are countless variations of kimchi, Chef RV's Gochujang Kimchi stands out with its unique blend of ingredients and preparation techniques.

This dish not only tantalizes the taste buds but also offers numerous health benefits.

## Ingredients

- 1kg Nappa cabbage (Pechay Baguio), washed, chopped, and thick stems removed
- 950g water
- 175g salt
- 175g Gochujang Paste
- 55g brown sugar
- 2 tbsp garlic, minced
- 2 tbsp ginger, minced
- 2 tbsp vinegar
- 200g carrots, julienned
- A handful of spring onions, sliced
- 200g turnip
- 100g shiitake mushrooms

Prep Time: 2 hours and 30 minutes | Cooking Time: 2-3 days

## The Making of Gochujang Kimchi

1. Start by ensuring all containers and utensils used are sterilized. Cleanliness is paramount when fermenting food. Wash your hands thoroughly if you're using them in the process.
2. Blend the salt with the water in a jug.
3. In a large bowl, merge the cabbage, water, and salt. Set aside, stirring occasionally, every 30 minutes. Let it sit for about 2 hours.
4. Rinse the cabbage thoroughly at least three times. Taste a piece and keep rinsing until it's not overwhelmingly salty. Once you achieve the desired taste, drain thoroughly.
5. In a separate bowl, combine the Gochujang paste, brown sugar, garlic, ginger, and vinegar. Stir until well combined.
6. Toss all the vegetables with the Gochujang sauce until fully coated. Have a taste and add more Gochujang if needed.
7. Transfer the mix to glass containers with lids. Press down the vegetables and then cover. Let it ferment at room temperature.
8. After 2-3 days, your Gochujang Kimchi is ready. For longer preservation, store in the refrigerator.

## Nutritional Information

Per 100g of serving, this dish contains approximately:

- Calories: 30
- Carbohydrate Content: 7g
- Cholesterol Content: 0mg
- Fat Content: 0.5g
- Protein Content: 1g
- Saturated Fat Content: 0.1g
- Sodium Content: 700mg
- Sugar Content: 4g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 0.4g

Please note these values are estimates only and should not be used for medical or dietary requirements.

## Complement Your Gochujang Kimchi

Kimchi pairs wonderfully with a variety of dishes. Serve it alongside Korean BBQ, noodles, or even in a grilled cheese sandwich for a spicy kick. With its unique flavor profile, Kimchi adds a punch of flavor wherever it goes.

## Ingredient Substitutes

If you can't find Gochujang paste, a blend of red pepper flakes, soy sauce, and a bit of sugar can substitute it. Also, you can swap Nappa cabbage for savoy cabbage, and shiitake mushrooms can be replaced with any other mushrooms.

## Tips and Tricks

To enhance your homemade Gochujang Kimchi, here are a few tips and tricks:

- Always use fresh ingredients for the best flavor. Fresh Nappa cabbage and vegetables will give your Kimchi a nice crunch.
- When washing the salted cabbage, taste as you rinse. This will help you ensure the right saltiness for your Kimchi.
- Be sure to mix your Kimchi well. Every piece of cabbage and vegetable should be coated with the Gochujang paste for a uniform flavor.
- Kimchi fermentation depends on the temperature. It might take longer in colder weather and shorter in warmer conditions.
- A well-fermented Kimchi has a tangy, slightly sour taste. If it's too sour for your liking, it's probably over-fermented.

## FAQs

### Can I use other types of cabbage for this Kimchi recipe?

Yes, you can. However, Nappa cabbage is preferred due to its tender texture and mild flavor that absorbs the Gochujang paste well.

### What is Gochujang paste?

Gochujang paste is a Korean condiment made from red chili, glutinous rice, fermented soybeans, and salt. It adds a spicy and slightly sweet flavor to dishes.

### How long can I store the Gochujang Kimchi?

Kimchi can be stored in the refrigerator for up to a few months. The flavor will continue to develop over time.

### How will I know if my Kimchi is properly fermented?

Properly fermented Kimchi will have a tangy, slightly sour taste. The vegetables will be soft yet still retain some crunch.

### Is Kimchi vegan-friendly?

This specific recipe is vegan-friendly. However, traditional Kimchi recipes sometimes include seafood products, so always check the ingredients if you're following a vegan diet.


This is chef RV Manabat's simplified Kimchi recipe using Gochujang paste rather than Korean red chilli flakes. Super easy to make and super tasty!

Easy Homemade Gochujang Kimchi


<YouTube url="https://www.youtube.com/watch?v=NjDOTcszAFI" />

## A Taste of the Philippines: Lumpiang Shanghai

Lumpiang Shanghai, a signature Filipino dish, combines the savory taste of ground pork with the subtle sweetness of carrots and onions, all wrapped in a delicate, crispy spring roll wrapper. This delightful dish, often served at festive gatherings and family celebrations, is a testament to the diverse and exciting flavors found in Filipino cuisine.

## What's in Lumpiang Shanghai?

- 500g ground pork
- 150g carrots, finely diced or grated
- 2 red onions, diced (approximately 200g)
- 1 tbsp garlic, minced
- 1 egg
- 1 tsp salt
- 1/8 tsp ground black pepper
- 150g cheddar cheese, grated
- Large spring roll wrappers

## Crafting the Perfect Lumpiang Shanghai

1. Combine the ground pork, finely diced carrots, diced onions, minced garlic, egg, salt, black pepper, and grated cheddar cheese until you get a smooth mixture.
2. Place a spoonful of the meat mixture onto a spring roll wrapper. Wet your hands to prevent the meat from sticking, and use water or egg wash to seal the wrapper. Continue until all the meat is used.
3. Cut the rolls into smaller portions, roughly 2-3 inches each, using a pair of kitchen scissors.
4. Heat your oil to 180C or 350F and fry the rolls until they turn a beautiful golden color.
5. Finally, serve your Lumpiang Shanghai with a sweet and sour sauce for a tantalizing contrast of flavors.

## Nutritional Facts

For each serving of around 50g, this dish contains approximately:

- Calories: 120
- Carbohydrate Content: 10g
- Cholesterol Content: 30mg
- Fat Content: 6g
- Protein Content: 8g
- Saturated Fat Content: 2.5g
- Sodium Content: 250mg
- Sugar Content: 1g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 3.5g

Note these values are estimates only and should not be used for medical and dietary requirements.

## Substitutes for the Adventurous Cook

If you're having trouble sourcing some ingredients or want to experiment, consider these substitutes:

- Ground Pork: Ground chicken or tofu can be used for a leaner or vegetarian version.
- Cheddar Cheese: Try mozzarella or cream cheese for a creamier texture.
- Spring Roll Wrappers: Can't find these? Use phyllo dough or even lettuce for a low-carb option.

## Enhance Your Lumpiang Shanghai Experience

Lumpiang Shanghai shines when paired with a bowl of hot steamed rice or pansit, a traditional Filipino noodle dish. You could also add a side of adobo, a soy-vinegar stew, for a hearty meal.

## The Secret to a Crispy Lumpiang Shanghai

To ensure a crispy exterior that doesn't get soggy, make sure your oil is at the right temperature before frying. Too low, and your rolls will absorb too much oil. Too high, and they'll burn before cooking through.

## What Are The Secrets In Making The Best Lumpiang Shanghai?

- Choose your ground pork wisely. The fat content will usually make the dish tastier, but if you want a healthier version, go for less fat ground pork.
- Add more carrots, onions and garlic as you prefer. I would add even more garlic if I can.
- The secret ingredient here is the cheddar cheese. Most recipes don't use cheese, but adding cheese makes a world of difference.
- When rolling the meat into the lumpia wrapper, be sure to roll them tight. Use some egg wash to fasten the wrapper together. No need to fold the edges of the wrapper in.
- Before frying the lumpia, cut them into 2-3 inch pieces. This ensures the lumpia will stay crunchy longer as there will be more air circulation around the meat. Feel free to trim off the edges of the wrapper as you prefer.
- When frying, be sure your oil is at 180C or 350F. You can test this by dropping a piece of the lumpia wrapper into the oil. If it starts to bubble briskly, then you're good to go.
- Be sure to fry only until golden brown. Try to not to overcook nor burn them.

## What Are The Serving Suggestions For Lumpia?

You can serve Lumpiang Shanghai as a hot appetizer or as a main dish with rice.

Lumpia is also usually served with some sweet chilli dipping sauce.

A lot of people also enjoy eating lumpia as a snack and even as a street food.

## FAQs about Lumpiang Shanghai

### What does Lumpiang Shanghai mean?

"Lumpiang" refers to the Filipino version of spring rolls, while "Shanghai" suggests a Chinese influence, pointing to the deep cultural connections between the two cuisines.

### Can I freeze Lumpiang Shanghai?

Absolutely! You can freeze them before frying for a quick, easy-to-cook treat in the future.

### Is Lumpiang Shanghai spicy?

Generally, Lumpiang Shanghai isn't spicy. However, you can easily adjust the heat to your preference by adding chili flakes or a spicy dipping sauce.

### What's the difference between Lumpiang Shanghai and other spring rolls?

While many countries have their own version of spring rolls, Lumpiang Shanghai stands out due to its specific filling of ground pork, carrots, onions, and cheese, and its usual pairing with a sweet and sour sauce.

### Why is it called Lumpiang Shanghai?

The exact origin of the name is unclear. However, it's believed that the dish was named after Shanghai, symbolizing its Chinese influence.


Perfect Filipino Lumpiang Shanghai with Chef RV's secret recipe - cheese! Stays crunchy, moist and succulent, perfect as an appetiser, snack or main dish.

Chef RV Lumpiang Shanghai


## So, What Exactly is Brioche?

Originating in France, this rich, tender treat is a testament to the art of French baking.

With its unique texture and a buttery flavor that's simply to die for, brioche can transform any ordinary meal into a culinary delight.

## Ingredients

- 250g white bread flour: The foundation of our dough, giving it structure and body.
- 125g eggs: Helps in achieving that light, fluffy texture.
- 70g milk (room temperature): Adds moisture and aids in gluten development.
- 1/2 tsp instant yeast: The leavening agent responsible for our brioche's rise.
- 25g sugar: Adds a touch of sweetness and helps in browning.
- 5g salt: Enhances flavors and controls yeast activity.
- 120g diced butter (room temperature): The star of the show, providing that rich, buttery flavor and tender crumb.

## Method

1. Activate the yeast by mixing it with luke warm water (maximum 30C or 90F). Any warmer and the yeast will die and will prevent your dough from rising.
2. In a mixing bowl, combine all the dry ingredients, then introduce the wet ingredients at room temperature (not exceeding 30C or 90F) in a stand mixer.
3. Use the dough hook on low speed for 5 minutes until the dough clumps together. Once a lump of dough forms, increase speed to high, and knead for another 15 minutes. The dough should now pull away from the side of the bowl, showing signs of its elasticity and gluten development.
4. Using a dough scraper, empty the dough onto a flat surface. Shape the dough until you have a nice smooth surface.
5. Slightly grease the mixing bowl, then transfer back the smooth dough. Covered with a damp cloth and let it rise at room temperature until it doubles in size. If you're in a cold country, use your oven (turned off) to proof your dough by pouring boiling water into a small heat proof container placed at the bottom of the oven. The steam will ensure your dough does not dry out.
6. Once the dough is roughly double in size, take it out of the bowl by scraping the sides using a bread scraper. In a flat surface, deflate the dough by using your fingers then fold unto itself. Form into a ball then put back into the bowl covered with cling wrap then refrigerate for at least 2 hours or even overnight. This develops the flavour of the dough further.
7. Shape the dough as desired, then let it rise until roughly double in size before baking. Do not dush with any additional flour.
8. Before baking, optionally brush the dough with an egg wash to achieve a shiny golden brown colour.
9. Bake at around 170C or 340F for around 15 minutes or until slightly golden.

## The Nutritional Breakdown

Each serving of approximately 100g contains:

- Calories: 350
- Carbohydrate Content: 45g
- Cholesterol Content: 85mg
- Fat Content: 15g
- Protein Content: 8g
- Saturated Fat Content: 9g
- Sodium Content: 400mg
- Sugar Content: 10g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 6g

Please note these values are estimates only and should not be used as refernece for medical and dietary requirements.

The white bread flour provides a good source of essential carbohydrates and dietary fiber, while eggs and milk contribute to the protein content. Sugar, aside from adding a touch of sweetness, provides quick energy, and the fat content primarily comes from the butter.

While brioche is richer than most bread due to its high butter and egg content, it can certainly be enjoyed in moderation as part of a balanced diet. Keep in mind that everyone's nutritional needs are different, so it's always a good idea to consult with a registered dietitian or nutritionist for personalized advice.

## Why Does My Brioche Dough Not Rise

- Best to use instant yeast that are individually packaged. This helps to ensure that your yeast is still going to be active. This also cuts the process of blooming that needs an additional step.
- Make sure your yeast is not dead or expired. Always check the best before date on the pack.
- When blooming yeast, make sure the liquid you are using is around 30C or 86F. Using hotter liquids will kill your yeast and will prevent your dough from rising.
- Make sure all your other ingredients are at room temperature, especially the liquids. For example, when using milk, water, eggs, and if using melted butter, make sure their temperatures don't exceed 30C or 86F.
- Use a kitchen thermometer when checking the temperature of your ingredients. I wouldn't trust just feeling the ingredients as room temperature might feel different in different places.
- When proofing your dough, try to look for a warmish room (above 10C or 50F). Colder rooms (below 10C or 50F) will delay the blooming process of the dough.
- Try not to over-proof your dough or it may end up too bubbly and will easily break apart. One way to prevent this is to store the dough in the fridge overnight to delay the process. Take out at room temperature to continue to rising process once ready.

## Why is my brioche too dense or heavy?

- Make sure to follow the ingredients measurements without trying to reduce any measurements.
- Usually, dense or heavy bread is due to the lack of water in the dough or the dough did not have enough time to rise.
- After kneading for around 15-20 minutes by stand mixer, the consistency of the dough should be elastic. It should not break apart when you try to pull a piece from it.
- I would use the window pane test on a part of the dough. You should be able to stretch it very thinly without it breaking apart. If it breaks apart, then you probably should add more water.

## Why does my Brioche Have a Weird Taste?

- The yeast might not have been fully cooked. You can try to put back the dough into the oven to bake it a bit more.
- To avoid burning the bread, lower down the temperature to around 170C or 338F.
- You can then bake the bread for slightly longer to ensure the yeast taste is removed.

## Complementing Your Brioche

A good brioche is like a blank canvas—you can pair it with countless dishes to create a masterpiece. Serve it as a side to a hearty soup, use it to sandwich your favorite ingredients, or simply slather it with your favorite jam—the possibilities are endless!

## Ingredient Swaps for the Adventurous Baker

We understand that sometimes certain ingredients might be hard to find. Here are some substitutes you can use:

- Bread flour: All-purpose flour can work, though the texture might be slightly less chewy.
- Milk: Non-dairy milks such as almond, soy, or oat milk can be used.
- Butter: If you're vegan or dairy intolerant, coconut oil or margarine can be used, but it will affect the flavor.

## Frequently Asked Questions

### Can I make brioche without a stand mixer?

Yes, you can! It'll take a bit more elbow grease, but the process remains the same.

### How can I store leftover brioche dough?

You can refrigerate the dough for up to 3 days. Make sure it's well-covered to prevent it from drying out.

### Can I use active dry yeast instead of instant yeast?

Yes, but keep in mind that active dry yeast needs to be dissolved in warm water before use, unlike instant yeast.


Learn how to make perfect brioche at home! This rich and buttery dough is easy to make and the final bread comes out really soft and fluffy. Happy baking!

Classic Buttery Brioche Dough


## The Unbeatable Korean Gochujang Chicken Wings

If you're craving a fiery twist to your regular chicken wings, then say hello to the Korean Gochujang Chicken Wings!

This dish cleverly combines the heat of Korean chili paste and pepper flakes with the subtle sweetness of honey and mirin, promising a delightful culinary adventure.

So, what's the secret sauce behind the magic of these wings? It's Gochujang - a Korean chili paste that's a mix of spicy, sweet, and umami flavors, and an absolute game-changer in the kitchen.

## Ingredients

- 500 grams of chicken wings
- Salt and pepper, to taste
- 2 tbsp Korean chili paste (Gochujang)
- 1 tbsp Korean chili pepper flakes (Gochugaru)
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 4 tbsp mirin
- 2 tbsp honey
- 1 tbsp garlic powder
- 1 tbsp olive oil
- 1 tsp garlic, minced

## Crafting the Gochujang Wings

1. Mix all the ingredients together to form the marinade.
2. Sprinkle the chicken wings with a dash of salt and pepper. For even cooking, punch holes into the thickest parts of the wings.
3. Immerse the chicken wings in the marinade, ensuring they're well-coated. Let them sit in the fridge for at least 4 hours or even overnight to fully absorb the flavors.
4. Bake the marinated wings, covered in foil, in the oven at 180 C or 350 F for about 30 minutes. The foil will protect the wings from burning.
5. Garnish your dish with green onions, sesame seeds, and lemon wedges. Dig in and enjoy!

## Sneaky Substitutes

Can't find all the ingredients? Don't sweat it! You can replace the Korean chili paste with a mix of red pepper flakes, soy sauce, and a touch of sugar. And if you can't find mirin, a splash of white wine or rice vinegar will do the trick. Remember, cooking is all about improvising!

## A Nutritious Bite

Given the serving size of 100 grams each serving has around:

- Calories: 290
- Carbohydrate Content: 10g
- Cholesterol Content: 85mg
- Fat Content: 20g
- Protein Content: 18g
- Saturated Fat Content: 5g
- Sodium Content: 400mg
- Sugar Content: 7g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 12g

## The Perfect Pairings

Complement your Gochujang Chicken Wings with a side of cool cucumber salad or crunchy kimchi slaw. Trust us, it's a match made in heaven!

## Insider's Tips for Your Wings

- Want the wings to absorb more flavor? Let them marinate overnight. The longer, the better!
- You can marinate the wings on a covered bowl and leave inside you fridge. Never leave raw chicken outside to avoid the risk of bacteria.
- For extra crunch, try double frying your wings. Just be careful not to burn them.
- If you like it extra spicy, add more Gochujang or Gochugaru. But beware, it's not for the faint-hearted!
- If you have chicken wing portions that are a bit chunky and thick in the middle, poke some holes in them using a fork to try and open the space up to help it cook faster.
- If you want to store the chicken wings in the freezer for future use, you can put the chicken wings in a re-sealable container with the marinate. On the day of cooking, defrost the chicken wings in your fridge for 10-12 hours or until the pieces come apart.
- To prevent the chicken wings from burning, cover the baking dish with aluminum foil. Also, set the heat to no more than 180C or 350F.
- Be sure to check the chicken wings for doneness before eating. The center should not have any red juices or meat that looks reddish.
- Serve with some lemon or lime to help cut the fattiness of the dish.

## What Can You Serve With Gochujang Chicken Wings?

I'll be happy to eat these by themselves as a hearty snack, but these go well with the following:

- white rice
- garlic fried rice
- egg fried rice
- pickled vegetables
- Kimchi
- steamed, boiled or stir-fried vegetables like broccoli, mushrooms, etc.

## What is Gochujang?

Gochujang is a chili paste popular in Korea that is made up of Korean chili peppers.

Gochujang has a deep red colour with a very savoury, slightly sweet, smoky and slightly chili taste. This flavour is usually what Korean cuisine is associated with.

Gochujang is ready to use and does not need to be cooked before eaten. Gochujang sauce can actually be mixed with rice and egg for a very quick hearty snack.

There are different levels of spiciness for Gochujang. Be sure to get the one that is appropriate for you.

## What are the Ingredient Substitutes for this Recipe?

If you don't have Gochujang, you can make the same chicken wings recipe with the following substitutes:

- Substitute Sriracha sauce or other thick chili sauce for Gochujang.
- Substitute paprika powder for the Gochugaru
- Instead of Mirin, you can use 4 tbsp of rice vinegar plus 2 tsp of sugar. You can reduce the honey content to your taste.
- Instead of Chicken wings, you can use this marinade for chicken breast, pork pieces or even beef stir fry. Be sure to cut your meat into roughly the same size so they cook at the same time.
- If you don't have garlic powder, you can simply increase the amount of chopped garlic as you want. The more garlic, the better!
- If you have some Hoisin sauce, you can replace honey and/or Oyster suace with this.

Of course, with all these substitutes, you might lose the original flavour of the dish, but you might also happen to invent one of your new favourite recipe!

## FAQ

### Is it necessary to marinate the wings overnight?

While not necessary, marinating the wings overnight helps them absorb more flavor, resulting in a tastier dish.

### Can I use chicken thighs instead of wings?

Absolutely! You can use any part of the chicken. Just adjust the cooking time accordingly.

### How spicy are Gochujang Chicken Wings?

The level of spice in Gochujang Chicken Wings can be adjusted to taste. If you prefer a milder flavor, reduce the amount of Gochujang and Gochugaru.

### Can I grill the wings instead of baking them?

Yes, grilling the wings can add a smoky flavor that pairs well with the spicy-sweet marinade. Just be sure to turn them frequently to prevent burning.

### Can I make the dish vegetarian?

Yes, you can use tofu or cauliflower as a chicken substitute to make a vegetarian version of Gochujang Wings.

### What is the origin of Gochujang?

Gochujang is a traditional Korean ingredient that has been used for centuries. It's made from chili pepper flakes, glutinous rice, fermented soybeans, and salt.


Add some bold, sweet and spicy flavour to your chicken wings with this Gochujang Chicken Wings recipe. <arinate the wings, bake in the oven, then enjoy!

Gochujang Chicken Wings


## Plunge into the Heart of Japanese Cuisine

There's something magical about Japanese cuisine. It's a symphony of flavors - the delicate taste, the light, yet satisfying feel of it, and the way it weaves the freshness of ingredients into every dish. One of the timeless classics that embody this magic is Miso Soup, a warm bowl of comfort that has been gracing Japanese meals for centuries.

## A Bit About Miso Soup

Miso Soup is a quintessential element of a traditional Japanese meal. It's made with dashi, the essential Japanese stock, and miso paste, fermented soybean paste that adds depth and richness to the soup. The soup typically includes tofu and green onions, and you may also find additions like seaweed, mushrooms, or daikon depending on personal preferences or regional variations.

This recipe is more than just a soup; it's a testament to Japanese culinary wisdom and the ethos of simplicity and harmony they hold dear.

## What You'll Need

Here's a list of the ingredients you need to whip up a warm, soothing bowl of Miso Soup:

- Dashi or vegetable broth (1 litre)
- Nori (1 sheet, optional)
- Miso paste (white or yellow, 45-60g)
- Chopped green chard or other sturdy green (50g)
- Chopped green onion (50g)
- Firm tofu, cubed (use silken tofu for more traditional miso soup) (60g)

## Creating Magic in the Kitchen

Now, let's get to the fun part: cooking!

1. Pour the vegetable broth into a medium saucepan and heat until it starts to simmer gently.
2. While waiting for the broth to heat, take the miso paste, place it in a small bowl, and whisk it with some hot water until smooth. This step will help the miso blend seamlessly into the soup later. Set the miso mixture aside for now.
3. Once the broth is heated, add your choice of greens, green onion, and tofu. If you're using silken tofu, hold off until the end of the cooking process to maintain its soft texture. Let these ingredients cook for around 5 minutes.
4. Next, add the nori to the soup, giving it a good stir to distribute it evenly.
5. Lastly, take the pan off the heat, add in the prepared miso mixture, and stir until everything is well combined.
6. Now take a taste. If you feel it needs more flavor, add some more miso or a pinch of sea salt.
7. There you have it, your homemade Miso Soup is ready to be served!

## Nutrition Information

Based on a serving size of 500g, each serving of this Miso Soup has:

- Calories: 140 kcal
- Carbohydrate Content: 15g
- Cholesterol Content: 0mg
- Fat Content: 3g
- Protein Content: 15g
- Saturated Fat Content: 0.5g
- Sodium Content: 830mg
- Sugar Content: 3g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 2g

## Savor it with...

Miso soup traditionally accompanies a serving of rice, creating a meal that is both comforting and filling. You could also pair it with sushi or a side of gyoza dumplings for a full Japanese feast.

## The Art of Substitution

While miso and dashi might be staples in a Japanese pantry, they can sometimes be hard to find elsewhere. If you're having trouble sourcing these ingredients, here's what you can use instead:

- Substitute Dashi: You can use a simple vegetable broth or even a fish broth if you're not going for a vegetarian option.
- Substitute Miso: There's no perfect replacement for the unique flavor of miso, but in a pinch, you could try soy sauce or tahini.

Remember, substitutions might slightly alter the taste, but you'll still end up with a delicious, hearty soup!

## Handy Tips and Tricks

- When adding the miso, ensure that the soup isn't boiling. Overheating can lead to miso losing its complex flavors.
- Always add tofu towards the end of the cooking process to maintain its texture.

## Our Parting Notes

We've reached the end of our culinary journey, but before we bid adieu, here are some final thoughts: Miso Soup is not just food; it's a cultural symbol, a hug in a bowl, a testament to the beauty of simplicity. So when you're making it, enjoy the process, savor every step, and eat with gratitude.

## FAQ

### What other greens can I use in my Miso Soup?

You can use bok choy, spinach, or even kale. It all comes down to personal preference.

### Can I add other proteins to my Miso Soup?

Absolutely! You can add thinly sliced chicken or even prawns if you're not sticking to the vegetarian version.

### How long can I store Miso Soup?

It's best to have Miso Soup fresh, but if necessary, you can store it in the refrigerator for up to 3 days.

### Can Miso Soup be frozen?

Yes, you can freeze the soup, but add the tofu and green onions after you thaw it to maintain their texture.

### What if I can't find nori?

You can leave it out or substitute it with another type of edible seaweed like wakame or dulse.

Remember, good food is all about experimentation and personalization. So feel free to play around with this Miso Soup recipe until it matches your palate perfectly. Happy cooking!


Learn how to prepare a quick and simple Miso Soup with Greens and Tofu, that's both flavorful and comforting.

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