Korean Food Archives - Taste With The Eyes

Gochujang Lamb Shanks, Polenta, Fresh Greens, Hot Mustard Sauce

Gochujang Lamb Shanks
Creamy Parmesan Polenta
Fresh Wild Arugula, Mint, Scallions
Hot Mustard Sesame Garlic Sauce

Gochujang brings a fiery kick, while daikon radish provides a crisp, peppery contrast to the creamy polenta. A bold hot mustard sauce balances beautifully with the rich succulent meat. These lamb shanks are slow-braised in a tangy, sweet, and savory blend of pomegranate juice and figs, then finished under the broiler for a crispy exterior and meltingly tender, flavorful interior.

With its sweet heat and deep, fermented umami notes, gochujang—Korean red chili paste—offers a balanced fruitiness, a hint of smokiness, and layers of flavor from sun-dried Korean red peppers. It complements the meat and pomegranate-fig sauce perfectly, resulting in a dish bursting with vibrant flavors, contrasting textures, bold aromas, and a wild presentation.

Gochujang Lamb Shanks, Polenta, Fresh Greens, Hot Mustard Sauce

Gochujang Lamb Shanks Recipe

Continue reading “Gochujang Lamb Shanks, Polenta, Fresh Greens, Hot Mustard Sauce”

Creamy Gochujang Noodles

In the mid-2000s, Korean street food vendors took cues from the Italian pasta dish penne alla vodka by introducing heavy cream into their traditional tteokbokki.

Tteokbokki is a popular stir-fried rice cake snack that is simmered in a spicy-sweet gochujang sauce. Gochujang is a Korean red chili paste with sweet heat and a fermented umami richness. The addition of cream results in a distinctive rosy color, hence the moniker “rosé tteokbokki.”

My previous Korean-French fusion salmon dish, a Creamy Gochujang Braised Salmon, blended those same spicy and creamy elements. This Korean-Italian fusion noodle dish also wows with a delicious fruitiness, slight smokiness and depth of flavor from the sun-dried Korean red peppers in the paste.

Bucatini stands in as an interesting alternative for rice cakes because of its wonderfully chewy quality. Handmade bronze dies give the pasta a fabulous coarse, sauce-absorbing surface, perfect for soaking up all those spicy-sweet-creamy-umami flavors that rosé tteokbokki is famous for…

Creamy Gochujang Noodles

Creamy Gochujang Noodles Recipe

Continue reading “Creamy Gochujang Noodles”

Korean Soy-Braised Black Cod (Eun Daegu Jorim)

Korean Soy-Braised Black Cod
Eun Daegu Jorim

Eun Daegu (black cod) Jorim (a slightly-sweet soy-based braise) is a delicious and visually appealing dish that showcases the intricate balance of flavors and textures inherent in Korean cuisine. Luscious and silky black cod is simmered in the well-seasoned braise with garlic, ginger, red chile powder and red chile paste. The fish cooks along with radish and zucchini as they all absorb those savory-sweet-spicy-umami flavors. The garnishes add fresh, herbaceous, and fiery notes.

Korean Soy-Braised Black Cod (Eun Daegu Jorim)

This dish is easy to prepare, requiring simple techniques, yet it boasts a complexity of flavors that surpasses expectations. And the beauty of this Korean homestyle meal is that it can be prepared in a half hour with frozen black cod. No need to defrost overnight, nor use the quick-defrost method of submerging the fish in cold water for an hour. Nope. Just cook from frozen – the quality and texture of the fish are not compromised.

Korean Soy-Braised Black Cod (Eun Daegu Jorim)

Korean Soy-Braised Black Cod Recipe

Continue reading “Korean Soy-Braised Black Cod (Eun Daegu Jorim)”

Sundubu Jjigae ~ Korean Soft Tofu Stew

Sundubu Jjigae ~ Soft Tofu Stew

Recipes for the popular Korean tofu stew, Sundubu (soft tofu) Jjigae (stew), are flexible. The recipes always include red chili powder and soft tofu, then perhaps add fresh vegetables and/or kimchi; the broth can be anchovy stock, chicken stock, or vegetable broth or water; it can be vegetarian or made with beef, pork belly, or seafood; the salty component can come from soy sauce, fish sauce or salt; sometimes an egg is added… sometimes not.

It’s spicy, silky, salty, and ultimately satisfying. It is a fast and easy dish, changing ingredients with whatever is at hand. Steamed white rice is served on the side to complement and balance the bubbling hot stew.

Sundubu Jjigae ~ Soft Tofu Stew

Sundubu Jjigae Recipe

Continue reading “Sundubu Jjigae ~ Korean Soft Tofu Stew”

Jajangmyeon (Korean Black Bean Noodles)

Our newest tradition for a BLACK FRIDAY meal is the polar opposite to everyone’s beloved Turkey & Stuffing. JAJANGMYEON couldn’t be more perfect for the day after the Big Feast, giving those precious leftovers a little space to breathe and be enjoyed later on with gusto.

A super-satisfying bowl of noodles coated with slurpy black bean sauce that’s chock-full of pork and vegetables, Jajangmyeon is Korean/Chinese comfort food at its zenith.

Lovelorn Koreans typically eat this noir dish on BLACK DAY which is “celebrated” on April 14th every year. It’s a day dedicated to single people who haven’t yet found their true love; a reverse Valentine’s Day of sorts.

I’m advocating eating Jajangmyeon on BLACK FRIDAY as well. Jajangmyeon can follow that special day of high culinary expectations and not let anyone down with its super tasty salty/sweet flavors and visually astonishing deep dark color.