5 BEST ways to use Gochujang | Ramen, Fried Chicken & SO much more! | Marion's Kitchen #AtHome

[Music] so [Music] that's what i need right now okay so i have an obsession with spicy noodles but these kimchi spiked ramen noodles holy smokes this one has everything a girl could wish for so the first thing we're going to do is turn a store-bought stock into something super magical a little bit of oil and some onions and we're basically building up a whole bunch of spicy yummy umami flavor and i just want these onions to really soften up you must always be patient when you're sizzling onions we really want that soft sweet savory flavor not raw onion flavor so my onions have turned translucent time to add my garlic and then i've got some slices of ginger here i've sliced them really large because i want to fish them out at the end and they're just going to infuse their lovely gingeriness into our broth and now for some kimchi so you can find kimchi in most supermarkets these days look for it in the fridge section and i've got here the kimchi cabbage itself and then my little tip for you always is to just steal a little bit of the kimchi juice out of the packet as well and put a little bit of that in whatever dish that you're cooking at stir fry or anything like that because it's got loads of flavor i'll pour that in there okay now the chicken and i think for this dish really you want the dark meat because we want everything to break down get all gelatinous and soft and we want that really intense flavor as well and this is going to simmer for a while so breasts will dry out a little bit and i've also kept these pieces on the bone because i think that the bone just tends to add a little bit more of that gelatinous texture to the soup we want that chicken to get all mixed up in there with everything else and then we want some soy sauce okay now time for the stock so if you've got a beautiful homemade soccer home please go ahead and use it i'm happy to doctor up a store-bought stock always if it's going to save me a little bit of time i'm having a weeknight dinner and to be honest you're adding so much flavor with this kimchi that you won't even notice and one other little secret ingredient that i have up my sleeve is korean gochujang and that's a fermented chili paste it is savory full of umami and it's not super spicy which is why i like to use a whole heap of it because it adds so much extra flavor and such a lovely color too so the easiest way to do this is just pop a ladle into your soup and i'm going to just dissolve that paste because it's quite thick in that ladle rather than just sort of having it float around in there mix that through now just bring that up to a gentle simmer and then put the lid on and i want that to keep going and simmering away for about an hour until that chicken is full tender so let's have a look and see what's been happening in our pot ah and that is seriously magical that fragrance is amazing so i know a classic ramen broth would take eight hours nine hours but we're doing a shortcut version today so this is still going to have a huge amount of flavor and just because you know i like to do things a little bit extra we're going to get it roasty and toasty and really lovely and golden in the oven so i'm going to pull out my chicken pieces okay and we're going to add even more flavor by just basting these guys with a little bit of sesame oil and then just a little sprinkling of salt now pop these under a really hot oven grill for about 10 minutes or until they're beautifully golden okay now remember those ginger pieces that we put in at the beginning i'm just going to take those out and as always i'm gonna check my broth for seasoning that flavor the kimchi the spicy gochujang ah incredible okay so that chicken has undergone a magical transformation it is beautiful and golden now i'm gonna get it onto my chopping board okay now this is the part you don't want to miss guys this chicken is literally just falling away from the boat i'm not even touching it with that knife almost it's just coming straight off ridiculous joyful all of those things okay these noodles are looking good and of course because it's ramen i have giant bowls small bowl just wouldn't do now back to this amazing broth and i just want to scoop out some little chunks of kimchi for each bowl make sure everyone gets a little portion and now that glorious soup of course i want some of these chicken pieces and then the final touches egg and some spring onion now i am ready for the couch [Applause] [Music] this fried rice has all the good things spicy ruby red korean style sauce beefy beef egg vegetables it's got it all my friends this is my korean style beef fried rice growing up with the thai mum pretty much means that fried rice is like literally in my blood i mean i've been eating it every week for like as long as i can remember but i'm always looking for new ways with fried rice and this one is my korean style spicy beef version which i just love because it's got loads of veggies so it makes for a really good weeknight dinner as well so let's get started on the sauce first of all and i'm going to use this as a marinade and as our stir fry sauce two things one wait how does it go two birds one stone all right so i'm gonna start with some korean gochujang chilli paste first of all and i literally go through tubs of this stuff at home it adds such a beautiful almost like a smoky chili flavor smoomamy and savoriness just add some good stuff and some soy sauce as well some sesame oil a good couple of pinches of sesame seeds and then just give that a mix now i've got some beef mince here and i love using minced during the week because it means that i'm not slicing up meat which means everything happens a lot quicker so i am going to take the time to give this a bit of a marinade though so that goes in and a few good spoonfuls of that nice spicy red sauce and then just give that a mix and this just makes sure you know that we're really getting a lot of flavor into our beef um even though we're doing things quickly during the week doesn't mean we can't do them nice make it nice everyone and i'm going to make an omelette for our fried rice as well so i just want some eggs [Music] i just need some oil in my wok here i really want to spread that oil out make sure we've got a good base before we get our egg in there [Music] and now i like to just kind of swirl the wok around try and get a nice even thickness for my omelette now let's put that over [Music] i just love that sunshine yellow egg color always makes me happy right now i just want like a rough chop on this egg when i was little and my mom would make the egg for our thai fried rice i would always come and steal the egg omelet part it's my favorite bit so good and now we're ready for the main event our fried rice just want a little bit of oil in here same wok that i've done the omelet in and some garlic some onion [Music] now as usual when i'm adding in my protein i decide to push everything aside and then get that beef into the middle there you're always aiming to get your meat in contact with the hot pan as quickly as possible in the wok because you really want things to sear rather than stew so when the beef is almost cooked let's go in with our vegetables and you could choose your own adventure here i'm going with some cabbage burst up some chinese cabbage or napa cabbage i just want to stir fry that until the cabbage is just wilted whenever you've got quite a large amount that you're stir frying in your wok try to add the ingredients and then give them some time to stir fry and heat through and that way we're avoiding that stewing issue again trying to keep things as dry as possible when you're stir frying okay so now in with my shredded carrot and i often use shredded carrot in my weeknight dishes because you can buy it already shredded so that just saves a little bit of time no need to be a hero during the week and some beetroots as well okay so now i'm going to add my rice and just like any good asian child i always have rice in my fridge rice made the day before is is really good for fried rice if you want to check out my video though on how to make rice especially for fried rice find that on my youtube channel okay so rice goes in and our red sauce look at that color [Music] now in with our egg and some spring onion and that is it my friends look at that color [Music] now a little bit of special here at the end some spring onion and some sesame seeds and that is one very good looking fried rice let's see how we've gone here [Music] you know i always find any kind of fried rice so comforting just a really beautiful base of flavors there that spicy gotchu jung flavor the sesame the eggy egg the beefy beef this the couch me sitting on the couch eating a massive bowl full of this that's what i need right now so good [Music] sweet and spicy korean flavored glaze and wings so crunchy i mean just listen to this listen to that crunch ah and the flavor these are my korean fried chicken wings okay guys i cannot even with these wings they are so freaking good like they get so crispy like glass shatteringly crispy and then you put the glaze on but they still stay really crispy i mean they're just they're so good and they're actually really easy to make a couple of little techniques so we've got to get right just to get that earth shattering crispiness so let's get going on the wings first of all ah this one is so exciting ah can't wait um all right salt we want to salt our wings and you want like a generous amount of salt here a lot of the salt kind of falls off so i want like a really well seasoned wing here and just a little bit of pepper and then just give these a mix really get in there with your hands make sure that salt is giving some love to each little wing in there all right just let that seasoning work its magic just while we get everything else ready and now for the glaze so this is a soy based glaze so i want some soy sauce and some sugar [Music] some apple cider vinegar i kind of like the apple cider vinegar because it adds a little bit of fruitiness a little bit more interest to the sauce but just regular white vinegar would be fine as well and now here comes the spicy so i'm using some korean gotchujang chili paste looks like this guy and the red tub i go through so much of this stuff it has like a well it's a fermented chili paste so you get the spicy but then you get an additional like salty savoriness that really kind of boosts the flavor of anything you're adding it to and now some hot mustard as well and we're going to add a really intense garlic kind of hit to this one as well so i want to grate in three cloves [Music] and for those of you who know me well enough by now on my channel there's always more spice you can add so i'm going to add a little bit more dried red chili this one is like an optional but it kind of infuses that sauce with a little bit more kick now you just need to cook this for a couple of minutes just until everything's dissolved and that's it we can leave that alone until we're ready to glaze our wings alright so let's get back to the crispy wing part and what i want to do here is get my wings into some corn flour now cornflour is what we call cornstarch outside of the us so just to clear up any confusion there you could also use potato starch as well the corn flour or potato starch gives a really light coating and makes everything really crispy much lighter than all-purpose flour here so definitely go with either of those options and make sure you're tapping off the excess i don't want these wings to be super flowery or to have too much of a coating on the outside i just want a really thin very crispy layer on the outside all right so let's work some magic here now i'm just going to test my oil and what i want is some nice little active bubbles around that chopstick now chicken pieces go in so we're going to fry this chicken twice and the double fry is going to give us that extra extra crispiness that we're after and there's a couple little things here so one i'm going to do something that i'm constantly telling you guys not to do and that is i'm just going to overcrowd my pan here because this chicken is going to cook for this first fry for 20 minutes and i actually don't want the oil that hot so putting all the chicken in at once and letting it go kind of keeps the temperature not too hot so there is method to the madness everyone now just like to keep the chicken moving every so often and yeah 20 minutes make yourself a cup of tea check your instagram probably not enough time to watch something on netflix but you know sure you can find something to do [Music] [Music] all right these guys are looking good they're a kind of like pale golden color but the real thing that we've done here is kind of expelled all of that moisture that's in the chicken and prepping them for like the extra crispy second fry so anyway get these draining on a paper towel and again what i'm trying to do is remove as much moisture as possible hence the paper towel [Music] and while i'm waiting for that chicken to kind of drain and dry out a little i'm going to just clean up my oil here scoop out any little bits and pieces all right now just wait for that oil to heat up again ever so slightly and now chicken back into the oil for the extra crispy bath this time this is where we're going for color as well and now we need to exercise a little more patience we're nearly there guys 10 minutes until these guys are like so super deluxe crispy all right so this chicken is looking pretty delightful right now let's get it out and this time i'm going to get them out onto a baking rack that's going to make it easier for me to glaze these babies [Music] ah look at that golden color and then listen to this sound that's just like the most incredible kind of music you could ever hear crispy wing music my favorite all right let's do some glazing here guys and this glaze is super intense so i just need a nice light little layer of that sweet and spicy goodness now turn them over and get both sides geez these wings have gotten some love today haven't they all right the most loved wings in the world [Music] and now a little smattering of sesame seeds [Music] get those out onto a serving plate [Music] and there you go guys like the crispiest wings you've ever tried honestly and they'll sit around and maintain their crispiness like it's just like a magical wing it's a magic wing let me let me see i'll test it out and let you know listen to that crunch and the flavor like just a hint of that beautiful spiciness but then like sweet and tangy as well i mean i can't even deal with these they are just so good amazing three words guys bacon eggs noodles wait maybe one more word spicy okay that's all you need to know these are my korean style bacon and egg noodles [Music] bacon and eggs but also with noodles epic and spicy sauce i mean it doesn't get much better than that let's get going on the spicy sauce first of all i'm starting out with some korean gochujang chili paste i mean this stuff is like a pantry staple for me it is full of flavor it's spicy it's got all the feels alright so we want a good whack of that and we also need some soy sauce some dark soy sauce and just a little dash of sugar so all pantry ingredients really simple and we just give that a mix [Music] and we're ready to get sizzling with our bacon now i just need a little bit of oil here to get my bacon started and then my bacon of course and now you just want to let that bacon do its thing in there for a couple of minutes until we're starting to get some nice little brown bits and pieces all right now we want to let that bacon do its thing in there for a good like four or five minutes i want to start to see some nice little burnished brown edges so while that's happening i'm going to whisk out eggs [Music] okay so now the bacon is looking pretty damn magical we've got some lovely little brownie bits happening here i'm going to go in with just some finely sliced like napa cabbage that i've got or chinese cabbage or wombok a couple of different names but you know what i mean some nice crunchy cabbage all right so just toss that around until that cabbage looks nice and tender okay and now you can see that there's quite a nice little layer of bacon fat in there i am not afraid of the bacon fat i embrace the bacon fat but if you would like to take some of it out you can i won't judge but what i'm going to do is leave it in and i'm going to add in my eggs [Music] okay so at this point i want to get my noodles into some boiling water and just when they're starting to break apart i want to get them straight into my pan now pour in your sauce now just toss everything together [Music] now i need a little bit of spring onion here just to green up things a bit and that my friends is looking like one very glorious noodle dish let's get it out onto a plate and there we go bacon and eggs done my way spicy with noodles with all the good things you know this is just the kind of dish that really makes me so happy so you get the bacon obviously bacon makes everything better but then you've got this creamy egg you've got the spicy gochujang mmmm so yum so every little piece of chicken here is like a flavor explosion and the real secret is that lemon sesame salt at the end okay so super complex flavors but super easy to make now that is my kind of chicken dinner all right so we're going to start off with all the aromatics first i'm going to do my garlic and i'm going to grate that straight into my chicken and now for some ginger and then a whole bunch of spring onions i really want this lovely onion flavor in the marinade and now for all the ingredients that are going to add all the umami and the flavor and the sort of the extra special sort of stuff for our chicken so i'm using a korean chili paste called gochujang and this one you can find in the asian section of a lot of major supermarkets now or try your asian grocer as well so it's basically a fermented chili paste and it adds so much savory flavor to any dish and a beautiful red color too and i want some honey for some sweetness and soy sauce and a little dash of sesame oil now we want everything in here mixed up really well now if you're super organized yes of course you can leave this to marinate for a couple of hours or overnight but i'm telling you this marinade is so full of flavor that if you're unorganized like me that's great you can just use it straight away now empty out that chicken onto a tray lined with some foil and spread that chicken out you want each little piece to have its own little bit of personal space now i'm using the oven grill or the oven broiler today because i want a really nice lovely char on this chicken take about 25 to 30 minutes now that color is exactly what i'm looking for that beautiful charry edge ah so much flavor okay so the final little secret extra bit we're gonna do today is this lemon sesame salt and i just want some lemon zest and then because i like things a little extra spicy i'm gonna add some chili flakes that's totally optional and then some black sesame seeds and a couple of good pinches of salt better mix and i just love that color that lemon is like a little ray of sunshine now to serve this up we want some nice pieces of that juicy spicy korean chicken and then a little sprinkling of that lemon sesame salt okay proof is in the pudding so let's have a look yeah you know what i'm getting i'm getting that spicy gochujang flavor look at that beautiful lemon so good and so easy [Music]

Channel: Marion's Kitchen

Views: 259,040

Keywords: korean food, crispy fried chicken, gochujang recipe, fried chicken, korean food vlogs, korean food factory, how to, fried chicken mukbang, korean food tiktok, korean food street, korean food recipes, korean cooking street food, fried chicken wings, korean recipes, meal prep ideas, meal prep on a budget, fried rice recipe, fried rice, ramen, ramen noodles, fried chicken recipe, egg fried rice, egg recipes, sauces, condiments, dinner, lunch, marinade, chopstick, comfort food, snack

Id: jEEV3X7Kp_4

Length: 26min 8sec (1568 seconds)

Published: Thu Feb 10 2022