Find the perfect recipes for your next gathering or party. Impress your guests with delicious and easy-to-make dishes. RecipeShare App has got you covered!

Entertaining


<YouTube url="https://www.youtube.com/watch?v=4J1FyhLKrFM&t=416s" />

## The Sweet Fusion of Filipino Desserts

Ube Leche Flan Cake is a heavenly blend of the Philippines' two beloved desserts: the rich and creamy leche flan and the vibrant and flavorful ube (purple yam) cake.

This dessert offers a multi-layered experience, with a glossy caramel top, a silky leche flan middle, and a soft, fluffy ube cake base.

It's a treat that promises a burst of flavors and textures in every bite.

## Ingredients

### For the leche flan caramel:

- 230g of sugar
- 60g of water

### For the leche flan:

- 6 egg yolks
- 240g of condensed milk
- 200g of fresh milk
- 1 tsp of vanilla

### For the ube cake:

- 4 egg yolks
- 90g of sugar
- 60g of oil
- 60g of milk
- 2 tsp of ube extract
- 155g of flour
- 3 tsp of baking powder
- 1/2 tsp of salt
- 4 egg whites
- 80g of sugar

## The Magic in the Making

1. Begin by preparing the caramel. Combine the sugar and water in a microwave-safe bowl. Microwave this mixture for around 6-7 minutes, or until it transforms into a beautiful golden color. Pour this caramel into an 8-inch pan, creating a glossy base for your leche flan.
2. Now, on to the leche flan. In a separate bowl, whisk together the egg yolks, condensed milk, fresh milk, and vanilla. Pour this custard mix over the caramel base in your pan. To ensure a smooth texture, run the mixture through a sieve to remove any lumps.
3. It's time to prepare the ube cake. Start by whisking the egg yolks and sugar until you achieve a smooth consistency. Gradually add the oil, milk, and ube extract to the mix. Sift in the flour, baking powder, and salt, blending until combined.
4. In a separate bowl, whip the egg whites and sugar to create the meringue. Gradually fold this fluffy meringue into your ube mixture, ensuring a light, airy texture for your cake.
5. Pour this final mixture on top of the custard in the pan, forming the second layer of your Ube Leche Flan Cake.
6. Bake your creation in a water bath at 170C for about 60 minutes, until it's perfectly done.

## A Peek at the Nutrition Info

For each serving of approximately 100g, this heavenly dessert contains approximately:

- Calories: 493
- Carbohydrate Content: 62g
- Cholesterol Content: 285mg
- Fat Content: 21g
- Protein Content: 15g
- Saturated Fat Content: 8g
- Sodium Content: 400mg
- Sugar Content: 49g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 13g

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

## Ingredient Substitutes

If you can't find ube extract, you can substitute it with purple sweet potato or taro, though the flavor and color may not be as intense.

## What to Serve with Ube Leche Flan Cake?

Ube Leche Flan Cake is a dessert in itself, but if you're looking to create a Filipino-themed meal, consider serving it with a hearty Chicken Adobo or a savory Pancit Canton.

## Tricks of the Trade

For an extra smooth flan, strain the egg yolk mixture twice. Also, ensure your meringue is stiff but not dry for a perfectly fluffy ube cake.

## Frequently Asked Questions

### Can I make Ube Leche Flan Cake without an oven?

Yes, you can use a steamer. However, you need to adjust the cooking time as steaming takes longer than baking.

### Can I use canned ube instead of ube extract?

Yes, but the flavor might be less intense, and the color might not be as vibrant.

### Can I make this cake ahead of time?

Absolutely! You can make it a day ahead. Just be sure to refrigerate it and bring it to room temperature before serving.

### How do I store leftover Ube Leche Flan Cake?

Cover it tightly with cling wrap and store it in the refrigerator. It should last for up to 3 days.

### Why is my leche flan not smooth?

The flan may turn grainy if the egg yolk mixture isn't properly strained or if it's cooked at a high temperature. To avoid this, strain the mixture twice and cook it at a low, steady temperature.


A layer of lusciously smooth leche flan custard on top of a soft ube flavoured chiffon cake. Wow your guests and family with this delightfully easy recipe!

Easy Ube Leche Flan Cake


<YouTube url="https://www.youtube.com/watch?v=c0ICMcuhdPg&pp=ygUbc291cGVkIHVwIHJlY2lwZXMgY2hhciBzaXUg" />

## What is Char Siu Chinese Roast Pork?

Char Siu is a Cantonese-style marinated then barbecued or roasted pork. It is usually eaten with rice but is also used as an ingredient for other dishes like noodles, stir fries or even buns.

## Ingredients

### Meat

- 700g pork belly

### Marinade

- 42g honey
- 18g light soy sauce
- 7g Shaoxing cooking wine
- 7g garlic chilli sauce
- 7g oyster sauce
- 7g hoisin sauce
- 1.5g Chinese five spice powder
- 5g dark soy sauce
- 1 piece of soy bean curd
- 15g cornflour

## Method

1. To create the marinade, mix together the honey, light soy sauce, cooking wine, chilli sauce, oyster sauce, hoisin sauce, five spice powder, dark soy sauce, and cornflour. Crush the bean curd until the sauce is smooth.
2. Slice the pork belly into 2cm thin strips and poke the meat with a fork. This allows the marinade to penetrate deeply, infusing the pork with a profusion of flavors.
3. Let the pork bathe in the marinade overnight.
4. Separate the meat from the marinade and roast it in a preheated oven at 180°C (350°F) for about 10 minutes on each side. Brush the meat with the marinade after each turn, repeating 3-5 times until the pork is fully cooked.

## The Nutritional Breakdown

Per serving of approximately 100g, this dish will have approximately:

- Calories: 320 kcal
- Carbohydrate Content: 12g
- Sugar Content: 8g
- Protein Content: 25g
- Fat Content: 20g
- Saturated Fat Content: 7g
- Unsaturated Fat Content: 11g
- Cholesterol Content: 85mg
- Sodium Content: 650mg
- Trans Fat Content: 0g

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

## The Perfect Accompaniments

Char Siu goes hand in hand with fluffy jasmine rice, a steamy bowl of ramen, or even stuffed in soft, pillowy bao buns. A side of stir-fried veggies or a crisp cucumber salad can add a refreshing crunch, rounding out your meal perfectly.

## Ingredient Substitutes

- Substitute Shaoxing wine with dry sherry or sake.
- In place of Chinese five-spice powder, a mix of star anise, cloves, Chinese cinnamon, Sichuan (Chinese) peppercorns, and fennel seeds will do.
- If you can't find soy bean curd, mashed tofu or white miso paste are decent alternatives.

## Perfecting Your Char Siu: Tips and Tricks

- Marinate longer for deeper flavors. If time permits, let it marinate for up to 48 hours!
- Baste, baste, and baste! Regular basting gives your Char Siu that beautiful, caramelized exterior.
- Control your heat. An oven thermometer can help you maintain the right temperature, ensuring your Char Siu cooks evenly without drying out.
- Rest your meat. After roasting, let the Char Siu rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat, keeping it moist and tender.
- Use pork belly or even pork shoulder as these cuts of meat have a good fat content that makes the pork tender after baking.
- Be sure to use Chinese five spice powder as this is where the distinct flavour of the dish comes from.

## Frequently Asked Questions

### Can I use another cut of pork for Char Siu?

Yes, you can! While pork belly gives a nice fat-to-meat ratio, you can also use pork shoulder or pork loin for a leaner option. Just remember, leaner cuts might not be as tender or juicy.

### Can I cook Char Siu on a grill?

Absolutely! Grilling Char Siu can add an extra layer of smoky flavor. Just be sure to keep a close eye on it, as the sugars in the marinade can burn easily.

### How long can I store leftover Char Siu?

Stored in an airtight container, leftover Char Siu can last for 3-4 days in the refrigerator. You can also freeze it for up to 3 months.

### How can I reheat leftover Char Siu?

You can reheat Char Siu in a preheated oven at 180°C (350°F) for about 10 minutes. Alternatively, you can heat it in a pan over medium heat.

### What other dishes can I make with leftover Char Siu?

Leftover Char Siu is incredibly versatile. You can use it in fried rice, stir-fries, noodles, or even as a filling for sandwiches or wraps. The possibilities are endless!


This is a Chinese Roast Pork Recipe, also known as Char Siu. The pork shoulder gets its distinct red colour due to the bean curd added to the marinade.

Chinese Roast Pork Char Siu


<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


<YouTube url="https://www.youtube.com/watch?v=iwM35ZnFWSM&t=628s" />

## The Origins of Ensaymada

The ensaymada Filipinos know and love today traces its roots back to Spain, specifically Mallorca.

The name itself is derived from the Spanish word "ensaïmada," a pastry from the Balearic Islands.

Over time, this treat found its way to the Philippines during the Spanish colonization, and Filipinos embraced and adapted it, adding their unique touch.

One of the more popular cafes serving this amazing dish is Cafe Mary Grace. They are famous for their pollowy soft ensaimada, which we'll attempt to copy today using Chef Rose of Caro and Marie, Cebu.

The secret to super soft Ensaymada is its high liquid content. In technical terms, it has around 80% of liquid to flour ratio.

This recipe uses Tangzhong which allows the dough to absorb lots of liquid without it becoming too unmanageable to handle.

When making this recipe, be sure you are working in a cool environment and try not to get your dough too warm or it will stick everywhere!

## Ingredients

### Tangzhong

- 250g whole milk
- 83g all-purpose flour

### Dough

- 167g whole milk
- 1 tsp instant yeast
- 550g all-purpose flour
- 1 tsp salt
- 120g sugar
- 4 egg yolks
- 113g butter

### Cheese Insert

- 500g cheese strips

### Optional Toppings

- Soft butter (not melted)
- Sugar
- Grated cheedar cheese

## Instructions

### Making the Tangzhong

1. Combine the milk and flour in a pan then mix with a whisk until the lumps have dissolved.
2. Transfer over medium heat then stir continuously until it forms a thick paste and a thin film has fomred at the bottom of the pan.
3. Let cool to room temperature, maximum 30C or 90F.

### Making the Dough

1. Warm the milk slightly maximum 30C or 90f. Bloom the yeast as necessary with the milk. If using fast action yeast, you can skip this step.
2. In a mixing bowl, combine the flour, salt, and sugar. Make a well in the center and add the egg yolks, and the room temperature (maximum 30C or 90F) Tangzhong mixture. Start kneading until incorporated into a rough dough. Add cold butter chopped into cubes and continue kneading until fully incporporated.
3. Knead the dough until smooth and elastic. To test, try to pull the dough gently and if it forms a very thin film then you're good to go. Place in a greased bowl, cover with cling wrap, and let it rise in the fridge overnight. Be sure your bowl is big enough to let the dough expand.
4. Once risen, divide into 24 portions, around 53g each. Avoid putting additional flour into the dough at this stage. Smooth the dough into balls, then flip the smooth side down. Using a rolling pin, shape each dough into a rectagle with the width slightly longer than your cheese stick so that you can fold in the dough to the cheese. Roll into a into a log with the cheese strips in the center.
5. Place the coiled dough on a baking tray, cover, and let it rise again until double in size.
6. Preheat the oven to 170C or 340F and bake until golden brown. Once out of the oven cool on a wire rack until room temperature.

### Topping and Serving

1. Once the ensaymadas have cooled completely, optionally bursh with some soft butter (not melted).
2. Sprincle with some sugar and top with grated cheddar cheese.
3. Serve warm and enjoy!

## The Perfect Pairings

Mary Grace Ensaymada, with its buttery and cheesy goodness, pairs beautifully with a cup of hot chocolate or coffee. For a more festive touch, serve it alongside fruit salads or even a scoop of vanilla ice cream.

## Ingredient Substitutes

If you're unable to find certain ingredients, don't fret! Here are some alternatives:

- All-purpose flour: You can use bread flour for a chewier texture.
- Whole milk: Almond or soy milk can be used for a dairy-free version.
- Cheese strips: Grated cheddar or mozzarella can be a good substitute.

## Nutritional Information

Per serving of 100g (around 1.5 rolls), this dish has around:

- Calories: 320
- Carbohydrate Content: 45g
- Cholesterol Content: 85mg
- Fat Content: 12g
- Protein Content: 8g
- Saturated Fat Content: 7g
- Sodium Content: 300mg
- Sugar Content: 15g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 4g

Please note that these values are estimates only and may vary based on the specific ingredients used.

## Tips and Tricks

- Be sure you measure the temperature of the milk. It should not be hotter than 30C or 90F or the yeast will die and your dough will not rise.
- For an even softer and more tender texture, use bread flour instead of all purpose flour.
- Do not add any additional flour to make the dough less sticky. Use the slap and fold method to prevent the dough from sticking or grease your hand with some shortening or oil.
- It is precisely the quantity of liquid in the dough that makes these cheese rolls very soft. So don't try to make them less sticky by dusting them with more flour.
- Make sure to let the dough rise in a warm place to activate the yeast and allow the dough to expand.
- If you don't have cheese sticks, you can use any type of cheese you like. Grate the cheese into small pieces and place them on top of the dough before rolling it into a log.
- You can also experiment with different toppings like chocolate or ube jam for a fun and unique twist.
- If you live in a cold climate, use your oven as a proofing room by boiling some water on a kettle and poring it over a dish placed at the bottom of the oven. The oven should be turned off. The temperature inside the oven should be around 30C or 90F.

## FAQs

### What is Ensaymada?

Ensaymada is a traditional Filipino pastry that is soft and buttery, topped with butter, sugar, and grated cheese.

### What is the origin of Ensaymada?

Ensaymada has Spanish roots and was brought to the Philippines during the Spanish colonial era.

### How long does it take to make Ensaymada?

It takes around 3-4 hours to make Ensaymada, including the rising and baking time. This can be longer for cooler climates as the dough will rise slower.

### How should Ensaymada be stored?

Store Ensaymada in an airtight container at room temperature for up to 3 days. You can also freeze them for up to a month.

### Can I use margarine instead of butter?

While you can use margarine as a substitute for butter, it may affect the taste and texture of the Ensaymada. It is best to use butter.


Super soft and fluffy copycat Mary Grace Ensaymada filled with cheese and topped with butter and sugar. Perfect for a delightfully sweet snack.

Mary Grace Ensaymada Recipe


## The Magical Filipino Christmas Fruitcake

Christmas in the Philippines is a grand affair, and the fruitcake is a popular gift to friends and loved ones.

This dense yet moist cake is packed with a variety of dried fruits and nuts, all soaked in liquor, giving it a rich and distinct flavor.

It's not just a dessert - it's a slice of Filipino culture and tradition.

## A Brief History

Fruitcake, for many, is synonymous with the holiday season. Its origins trace back to ancient Rome, where a primitive version was made with pomegranate seeds, pine nuts, and barley mash. Over centuries, the recipe evolved, and each culture added its unique touch.

The Filipino Christmas Fruitcake is a testament to the Philippines' rich history and diverse culinary influences. Embellished with an assortment of dried fruits and nuts, it boasts an irresistible aroma of spices and a hearty texture that leaves you yearning for more.

## Ingredients

## For the Soaked Fruit and Nuts

- 500g of mixed dried fruits
- 150g of raisins or sultanas
- 100g of pitted dates, or other dried fruits
- 300g of mixed nuts
- 120g of rum or brandy

## For the Batter

- 60g of butter
- 110g of brown sugar
- 60g of honey
- 2 large eggs
- 60g of orange juice
- 50g of molasses
- 140g of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of nutmeg
- 1/8 teaspoon of allspice

## Topping

- Glazed cherries for topping
- 2 tablespoons of brandy, for brushing

## Let's Stir Up Some Magic!

1. Allow the dried fruits and mixed nuts to soak in the rum or brandy overnight, infusing them with a rich, boozy flavor.
2. Once thoroughly soaked, initiate the creaming process. Start with the butter and sugar, gradually introducing the eggs, honey, molasses, and orange juice.
3. Gather all the dry ingredients, mixing them together before introducing them to the wet ingredients. Remember, a gentle hand is key here, overmixing could be your undoing.
4. Gently fold the soaked fruit and nut mixture into the batter.
5. Distribute the batter into two 8-inch pans lined with parchment paper. Bake at 150C for around 2 hours or until a toothpick inserted into the center comes out clean. Allow to cool.
6. For the final touch, brush all sides with brandy or rum. This not only imparts additional flavor but also gives the cake an appealing gloss.

## Nutrition Breakdown

Per serving of around 100g, you'll get:

- Calories: 384kcal
- Carbohydrates: 54g
- Protein: 9g
- Fat: 14g
- Saturated Fat: 3g
- Cholesterol: 113mg
- Sodium: 179mg
- Potassium: 424mg
- Fiber: 3g
- Sugar: 36g
- Vitamin A: 311IU
- Vitamin C: 7mg
- Calcium: 83mg
- Iron: 2mg

## Substitutions for the Adventurous

Can't find all the ingredients? No worries! You can replace molasses with honey or brown sugar. If allspice is unavailable, a mix of cinnamon, nutmeg, and clove can work just as well. You can also substitute brandy with apple juice for a non-alcoholic version.

## Serving Suggestions

Filipino Christmas Fruitcake pairs beautifully with a warm cup of tea or coffee. For a more festive feel, serve it with a glass of red wine or eggnog. The robust flavors of the fruitcake complement the full-bodied richness of these beverages, offering a culinary experience that's pure holiday bliss.

## Fruitcake Baking Tips and Tricks

- Soaking the fruits and nuts overnight is crucial. It not only softens them but also enhances their flavor.
- Avoid overmixing the batter. Overmixing can lead to a dense cake, so just mix until the ingredients are incorporated.
- Line your baking pans with parchment paper for easy removal.
- Check your cake for doneness by inserting a toothpick in the center. If it comes out clean, your cake is ready.
- Brush the cake with brandy or rum after baking for extra moistness and flavor.

## FAQs

### How can I store the Filipino Christmas Fruitcake?

The cake can be stored at room temperature for about a week. If you wish to store it longer, refrigerate it. For freezing, wrap the cake in plastic wrap and then in foil. It can last up to a year in the freezer.

### Can I use fresh fruits instead of dried ones?

For this recipe, dried fruits work best as they absorb the rum or brandy and enhance the overall flavor of the cake. Fresh fruits may not yield the same results.

### What if I don't have brandy or rum?

You can use apple juice or another fruit juice as a non-alcoholic substitute.

### What's the best time to start preparing the Filipino Christmas Fruitcake?

The beauty of this fruitcake is that it tastes even better with time. Start preparing a week or two before Christmas for the flavors to develop.

### Is it necessary to brush the cake with alcohol after baking?

Brushing the cake with alcohol not only adds flavor but also helps preserve the cake. If you prefer a non-alcoholic version, you can skip this step or use fruit juice instead.


Indulge in this rich, moist and flavourful Filipino fruitcake recipe made with dried fruits and nuts soaked in brandy. Perfect as a gift for the holidays.

Filipino Christmas Fruitcake Recipe


## 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!

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