Latest news with #Gochujang
Boston Globe
4 days ago
- Entertainment
- Boston Globe
Finding a bar for every taste is a tough task, but Somerville's Tall Order lives up to its name
Tall Order serves cocktails, non-alcoholic drinks, and an eclectic menu. Will Faraci The pair had long been on the prowl for a standalone space close to Swisher's home near Union Square, which is indeed a tall order. But the effort paid off: They opened in March, enlisting Juan Pedrosa (The Glenville Stops, Yvonne's) to craft a menu that would complement their drinks. Advertisement 'We wanted a welcoming and approachable neighborhood cocktail bar. We have domestic and local craft beer on tap. We have Guinness on tap. We want to be the kind of place where you can stop in for a beer, have dinner out with your friends, have a more involved cocktail if that's what you're looking for, but also just a vodka soda or a High Noon,' Swisher says. Pickled mushrooms at Tall Order. Will Faraci The food : If you can't decide between onion dip, a massive scoop of pimento cheese with a side of Saltines, pickled button mushrooms, or steak tartare, this is your place. Get wild with crispy blocks of tofu glistening with honey and Gochujang (my recommendation), or play it safer with roasted cod over saffron rice, a dish that's simple enough to be spa-like. Swisher recommends the grilled broccoli with pecorino Romano and breadcrumbs, perhaps not a typical bar offering, but that's the point. Advertisement Bar snacks top out at $9 and are generously apportioned; share plates are $19 and under; entrees are in the $25 range. At Tall Order, low-ABV cocktails are creative and affordable. Will Faraci The drinks : 'We really just want to compose drinks that we think are tasty and compelling, from standard cocktails to low-ABV drinks to cocktails without any alcohol in them, in interesting flavor combinations,' Swisher says. That's the nice thing about this place: There are plenty of booze-free options, including a 1,2,3,4, which tastes like a citrus-fueled vanilla milkshake dolloped with a cloud of mango foam. The low-alcohol Little Panda is an aromatic elixir of vermouth, sherry, lime juice, and a quarter-ounce of Rhum Agricole, stirred up with an olive. 'It's really crisp and refreshing. It's got a lot of character, especially for a drink that's kind of on the lower-ABV side,' he says. Drinks are about $14. And there's also $5 Miller Lite, with casual (but prompt) service to match. The takeaway : A welcoming refuge when your date wants chips, dips, and beer, but you require an elegant bespoke cocktail accompanied by steak tartare or a proper plate of pork, peppers, and potatoes. Oh, and they take reservations. At Tall Order, larger dishes like pork and potatoes offset a long roster of bar snacks. Will Faraci Tall Order, 70 Beacon St., Somerville, 857-214-0678, Kara Baskin can be reached at
Daily Mail
17-05-2025
- Entertainment
- Daily Mail
Eight simple Korean dinner recipes, from kimchi hot dogs to sweet soy potatoes
KIMCHI HOT DOGS Hot dogs made their way to Korea via American rations handed out during the Korean War, but they have had a lasting impact. Kimchi, with its acidity and spice, contrasts with the smoky sausages here to make the best hot dog ever. I also like to add a gochujang yogurt for extra flavour. You could sub out the yogurt for soured cream or mayonnaise, if liked. 2 hot-dog rolls vegetable oil, for frying 2 frankfurter sausages 200g kimchi, drained and roughly chopped ½ tsp gochugaru (Korean red-pepper flakes, available from ¼ tsp granulated sugar For the gochujang yogurt 2 tbsp natural yogurt 1 tsp gochujang (Korean red-pepper paste) ¼ tsp crushed garlic To finish American mustard 1 spring onion, finely chopped 1 Slice along the top of each of the hot-dog rolls lengthways. 2 Mix the gochujang yogurt ingredients together in a small bowl. 3 Put a large frying pan over a high heat, lightly grease with 1 teaspoon of vegetable oil and add the frankfurters. Heat through for 2 minutes, making sure to turn the frankfurters every 30 seconds so that they colour evenly. Remove from the pan and set aside. 4 Put the pan back over a high heat with 2 tablespoons of vegetable oil. Add the kimchi and fry for 2 minutes. Add the gochugaru and sugar and fry for 1 minute. 5 Warm the hot-dog rolls in the microwave for 20 seconds. Smear the inside of each roll with a tablespoon of the gochujang yogurt. Add the frankfurter and top with the fried kimchi. Finish with the American mustard and chopped spring onions. TIP To make these hot dogs extra special, try topping with crispy shallots or bacon for added flavour. SWEET SOY POTATOES (GAMJA JORIM) These potatoes are a popular side dish in Korea. They are so easy and delicious they're sure to be a favourite in your house, too. You don't have to cut the potatoes – leave them whole if you're in a hurry (just increase the cooking time until you can pierce them with a fork). I like to cut them so that the sweet soy sauce can really cling to them and the edges brown nicely in the pan, making them extra tasty. 500g baby/new potatoes, cut in half 4 tbsp Korean soy sauce 2 tbsp light soft brown sugar 2 tsp crushed garlic 1½ tbsp vegetable oil To finish 1 tbsp toasted sesame seeds (optional) 1 spring onion, finely sliced 1 Put a large saucepan filled with water over a high heat. Add the potatoes and bring to the boil. Turn the heat down to medium and cook for 12-15 minutes until tender enough to insert a fork, then drain and set aside. 2 Meanwhile, mix together the soy sauce, sugar and garlic with 3 tablespoons water in a small bowl. 3 Put a large frying pan over a medium heat with the vegetable oil. Add the potatoes and fry for 5 minutes until nicely golden. 4 Pour the sauce over the potatoes and reduce the heat to low. Use a pair of tongs to make sure the potatoes are coated in the sauce. Simmer for 2 minutes until the sauce has thickened and becomes sticky. 5 Stir in the sesame seeds, if using, sprinkle with the spring onions and serve. This dish can be eaten hot or cold. KOREAN SOY MARINATED STEAK (BULGOGI STEAK) Bulgogi is usually beef cut into wafer-thin slices and marinated in a sweet soy sauce. It's super-quick to make and one of the go-to recipes for many Korean households. In Korea, it's easy to get the ready-sliced bulgogi beef in any supermarket, but it's trickier elsewhere. This is my super-quick alternative – the sweet, salty soy flavours of the bulgogi sauce are dressed over a steak that can be cooked to your preference so it is succulent. Serve simply over rice, either with salad or in lettuce wraps with your choice of side dishes, as a great midweek meal. 2 sirloin steaks (weighing about 225g each) 1 tbsp vegetable oil salt steamed rice and salad or lettuce leaves and your choice of sides, to serve For the sweet soy sauce 3 garlic cloves 1 apple, peeled, cored and cut into chunks 3 spring onions, roughly chopped 6 tbsp Korean soy sauce 1 tbsp toasted sesame oil 2 tbsp light soft brown sugar ¼ tsp ground white pepper 1 Put all the sauce ingredients in a food processor with 150ml water and blitz together. Pour the sauce into a small saucepan over a medium-high heat and simmer for 5 minutes. 2 Coat the steaks in the oil and season with salt on each side. 3 Put a large frying pan over a high heat. Fry the steaks for about 3 minutes on each side (or until the steak is cooked to your liking). 4 Spoon the sauce over the steaks, making sure they're completely coated, and cook over a high heat for 1 minute. 5 Remove the steaks from the pan and leave to rest on a chopping board for 5 minutes. Slice and serve with steamed rice and either salad or lettuce leaves and your choice of sides. KIMCHI AND BACON FRIED RICE (BACON KIMCHI BOKKEUMBAP) When you need something tasty and satisfying, but only have 10 minutes, I don't think there's much better than kimchi fried rice. The bacon here gives a lovely smoky flavour that works really well with the kimchi. Topped with a fried egg, it's even better. 1 tbsp vegetable oil 100g smoked bacon lardons 200g kimchi, drained and roughly chopped 250g cooked short-grain rice 1 tsp gochujang (Korean red-pepper paste) 1 tbsp toasted sesame oil 1 spring onion, finely chopped 2 fried eggs, to serve (optional) 1 Put a large frying pan over a high heat with the vegetable oil. Add the bacon lardons and fry for 2 minutes. Add the kimchi and fry for a further 2 minutes. Add the rice, gochujang and sesame oil. Fry for a further 2 minutes. Stir in the spring onion and serve, topped with fried eggs, if liked. TIP If you're in a midweek rush and you don't have any cooked rice to hand, you can use a packet of microwave rice here instead (ideally short grain, but any plain rice will do). SOY MARINATED EGGS (GYERAN JJANGAJJI) These eggs are sometimes also called mayak gyeran or 'drug eggs' as they're so moreish. They are such a great side dish to have handy in the fridge. You can keep them chilled for 3-4 days, and each day they will get a little darker and saltier as they absorb the marinade. I love them served simply over a bowl of freshly steamed rice with a spoonful of the soy sauce marinade, a splash of sesame oil and a sprinkle of sesame seeds on top for a quick lunch. They also make a great addition to a bowl of noodles or salad. The recipe below is for eggs with a jammy yolk (my favourite), but add an extra minute or two to the boiling time if you like your centres more set. 6 medium eggs 250ml Korean soy sauce 3 tbsp caster sugar 2 spring onions, finely chopped 2 long red chillies, finely chopped 1 tsp crushed garlic 1 Put a medium saucepan of water over a high heat and bring to the boil. Gently add the eggs and boil for 6 minutes (7-8 minutes if you like them less soft). 2 Meanwhile, put all the remaining ingredients in an airtight container or large jar with 250ml water. 3 Once the eggs are ready, carefully take them out of the pan and plunge them into a bowl of ice water. 4 Peel the eggs and put them in the soy sauce container, making sure they are properly submerged, then close the lid. 5 Leave for at least 1 hour to absorb the soy sauce flavour before eating. QUICK CUT KIMCHI (MAK KIMCHI) Cabbage kimchi is usually made in one of two ways. For poggi (whole cabbage kimchi), the cabbage is cut in half or quarters, then brined and each leaf stuffed and coated with the spicy kimchi paste. Making mak (cut cabbage) kimchi is quicker. There's less brining time and it also means that you have ready-cut kimchi to hand when you need it as an ingredient for Kimchi and Bacon Fried Rice (see recipe opposite), or a million other things you can cook with kimchi. 1 Chinese cabbage (about 600g) 3 tbsp sea-salt flakes 1 tbsp crushed garlic 1 tbsp crushed fresh ginger 1 apple, cored and finely sliced (peel on) 3 tbsp gochugaru (Korean red-pepper flakes) 4 tbsp fish sauce 1 Cut the cabbage into bite-sized pieces, wash thoroughly and drain. Put the cabbage in a large bowl with the salt. Using your hands, mix the salt into the cabbage and set to one side for 30 minutes. Mix again and leave to brine for another 30 minutes. 2 Rinse the cabbage thoroughly under cold water, drain and shake off the excess water. 3 Put the cabbage back into the large bowl and add the remaining ingredients. Using your hands (wearing rubber gloves!), thoroughly mix everything together. 4 Transfer the kimchi into a 1-litre jar or clip-lock airtight container. Press down across the top, wipe away any excess paste, then close the lid. 5 Leave at room temperature for 3 days, then transfer to the fridge. The kimchi will take on its distinctive sour flavour after about 2 weeks. SOY SESAME SALAD (GANJANG DRESSING SALAD) This is our go-to salad at home. I'm confident that I could toss any leaves/vegetables in this tasty dressing and my kids would still love it, but this is our usual combination. SERVES 4 150g baby plum tomatoes, halved ¼ tsp salt 1 carrot, grated 2 pickled beetroot, quartered ¼ red cabbage, finely sliced 3 spring onions, finely chopped 1 apple, cored and finely sliced (skin on) 1 little gem lettuce, finely sliced For the croutons 2 slices of white bread, cut into 1cm cubes 1 tbsp toasted sesame seeds 2 tsp toasted sesame oil 1 tsp garlic granules ¼ tsp salt For the dressing 3 tbsp Korean apple vinegar 3 tbsp Korean soy sauce 1 tbsp toasted sesame oil 2 tbsp toasted sesame seeds 1 tbsp granulated sugar ½ tsp crushed garlic 1 Mix the dressing in a small bowl and set to one side. 2 Preheat the oven to 180C/160C fan/gas 4. For the croutons, mix the bread with the sesame seeds, sesame oil, garlic granules and salt. Spread the croutons out on a lined baking sheet in an even layer and bake in the oven for 10 minutes. 3 Place the tomatoes in a bowl, mix with the salt and set to one side for 5 minutes. 4 Place the carrot, beetroot, cabbage, spring onions and apple in a dish. Drain the tomatoes and add them to the dish. Add the lettuce and mix in the dressing. Scatter over the croutons to finish. ADDICTIVE SEAWEED ROLLS (GOMA KIMBAP) Traditionally, these were often called mayak kimbap with 'mayak' translating as 'drugs' due to their addictive nature, particularly when eaten with the tangy, nutty, sesame mustard sauce. However, they're also called goma kimbap with 'goma' translating as 'toddler', which sounds much nicer and is also perfectly fitting as they are mini and particularly great for little hands. They are easy and fun to make and are a great alternative to a sandwich for a picnic. MAKES 10 SEAWEED ROLLS 150g freshly cooked sushi rice 4 tsp toasted sesame oil ¼ tsp salt 75g spinach 1 tsp toasted sesame seeds, plus extra to garnish ½ tbsp vegetable oil 1 carrot, peeled and julienned 3 sheets nori (sushi seaweed) 100g danmuji (Korean yellow pickled radish), cut into 1cm thick strips (or use sliced gherkins/pickled cucumbers) Salt For the sesame mustard sauce 1 tbsp toasted sesame seeds 1 tbsp Korean soy sauce 1 tbsp Korean apple vinegar 2 tsp caster sugar 1½ tsp English mustard 1 Make the mustard sauce first. Crush the sesame seeds in a mortar and then mix in the remaining ingredients. Pour the sauce into a dipping bowl and set to one side until needed. 2 Mix the cooked sushi rice with 2 teaspoons of the sesame oil and the salt and set to one side. 3 Place the spinach in a bowl and cover with boiling water to blanch. Leave for 2 minutes, then drain and squeeze out any excess. Mix with the remaining sesame oil and the sesame seeds, then set to one side. 4 Place a frying pan over a medium heat with the vegetable oil. Fry the carrot for 1–2 minutes with a pinch of salt until just cooked and slightly softened. Set to one side. 5 Cut a sheet of seaweed into quarters. Place it shiny side down and spread a thin, even layer of rice over the top. Lay the prepared vegetables on top of the bottom third of the rice-covered seaweed (closest to you). 6 Lift the entire bottom edge with both hands and roll it over the filling away from you, tucking in the filling with your fingers. Place firm pressure over the roll to close everything in tightly. Then, continue to roll again, using pressure evenly over the roll with both hands. 7 Use a few grains of cooked rice as glue to seal the kimbap closed. Rub or brush the top of the kimbap with a little bit of sesame oil for extra flavour and shine. Repeat the process to make 10 mini kimbap. 8 Sprinkle some sesame seeds on the top for decoration and serve with the mustard dipping sauce. NOW BUY THE BOOK Our recipes are from Balli Balli by Da-Hae West, photographs by Clare Winfield (Ryland Peters & Small, £22). To order a copy for £18.70 until 1 June, go to or call 020 3176 2937. Free UK delivery on orders over £25.
Time Out
15-05-2025
- General
- Time Out
Hansang Haymarket
The best beef soup I ever had was in Insadong. I was visiting South Korea's capital for five high-octane days, and, like most people, became intoxicated with its sky-high beauty, its K-beauty cool, tea house-dotted laneways, sizzling barbecue and, yes, admittedly, soju. I remember this beef soup's incredible depth of flavour – the sweetness from onions, the tender meat, and how it warmed me from the inside on a crisp day. The spicy beef soup I'm eating at Hansang in Haymarket is not quite heading to pole position, but it sure is tasty. It arrives with enough steam to give you a free facial, the broth flecked with lava-red oil droplets. Gochujang adds a delicious earthy and savoury taste, and there's a subtle, lingering heat. Slippery handmade noodles, thin slices of beef and spring onion round out a cracking bowl. It's not yet freezing outside in Sydney, but I kinda wish it was. The vibe Hansang opened on Haymarket 's Goulburn Street in mid-2023. The family-run Korean restaurant has a well-loved outpost in Strathfield. People flock to both venues for home-style Korean food and its signature oxtail soup. The pièce de résistance is the deeply flavoured, cream-coloured broth that's been simmering for hours in the bubbling, witch-like cauldrons at the front of the venue. People say it's one of the best soups in Sydney – so if it's your first time, go for that. The space is clean, modern and no-frills, with grey tiles, bright lighting (read: not great for first dates) and wooden tables topped with silver water jugs and plastic cups. Coming with a big group? No worries – there's more seating upstairs. The food Made up of home-style soups and stews, bibimbap, hot pots and more, the menu at Hansang is bloody massive. Portions, too, are generous – so this is a great place to catch up with mates, order a bunch of things and go to town. Soon, an assortment of rainbow banchan lands on the table: garlicky bean sprouts, crunchy and sour kimchi, strips of stir-fried fish cake and more. Featuring chopped-up octopus and prawns, as well as spring onion for sweetness, the seafood pancake is particularly good. The batter is crunchy – though a touch on the oily side. My favourite thing is the sweet vinegar, mirin and soy dipping sauce. It's so good I could drink it. (I may have.) The pancake is about the size of a dinner plate – maybe bigger – so it's perfect to share between four people. The drinks If you want to enjoy soju with your hot pot, you can do that – there are both classic and flavoured options. Plus, there's plum, raspberry and rice wine, a selection of beers and soft drinks. For something refreshing, go for one of the canned iced teas. You can also BYO wine – corkage is $5 per person.
Axios
10-04-2025
- Business
- Axios
What to buy at Jagalchi, the Bay Area's Korean mega food complex
Jagalchi has become an instant sensation and premier one-stop destination for authentic Korean cuisine and products. Catch up quick: The highly-anticipated 75,000-square-foot Korean food complex opened on March 28 with lines out the door at Daly City's Serramonte Center. The intrigue: The massive store, which is owned by the international chain Mega Mart, has a fine-dining restaurant called POGU, butcher counter, bakery, seafood market with an oyster bar, made-to-order cafeteria section, extensive pantry and drink aisles, Korean skincare staples, and specialty produce. It's filled with everything from freshly-made banchan, spicy ramyeon and marinated beef bulgogi to K-beauty sunscreens, varieties of dried fish and all the kimchi your heart could possibly desire. Fun fact: The store was named after a famous fish market in Busan. Here's what to try: 🍶 Alcohol: The store offers many Korean spirits that are hard to come by in the U.S., including Seoul Night plum soju and Red Monkey makgeolli, a rice wine and unique takes on beer, including a kimchi-sour brewed ale. 🧁 Bakery: Try the injeolmi rice cakes, or the cream-filled sulpang, a spongey gluten-free dessert that comes in different flavors, including strawberry and chocolate. 🌶️ Fermented foods: Try the house-made cucumber sobagi, jeotgal (fermented fish), or kimchi options. Or opt for one of many artisanal jangs — fermented soybean sauces — which are considered the building blocks of Korean cuisine. You may already know of one: Gochujang, known as red chili paste. Others include doenjang (soybean paste) and ssamjang, a combination of the two. 🥫Pantry staples: Endless options of instant ramen, rice varieties, spices, snacks, dried seaweed and specialty soft drinks line the store. 🍐 Produce: Fresh fruit abounds, with Korean pears and juicy jeju tangerines stealing the spotlight. 🦐 Seafood: Many types of fresh fish and shellfish, are reasonably priced, with striped bass ($8 a pound), red tilapia ($5 a pound), and golden pompano ($4 a pound) being among the most affordable. 🥩 Butcher: Choose from the wide selection of meats, which includes regional bulgogi varieties, specialty cuts, Japanese and American wagyu ribeyes. 🍲 Prepared foods: Packaged foods include freshly-prepared seafood pancakes called jeon, handmade mandu (dumplings), soy sauce marinated crab and tteokbokki, glutinous rice cakes bathed in a creamy and spicy sauce. 🧴 K-Beauty: Find everything from masks, sunscreens and moisturizers to cleansers, serums and more from brands like Round Lab, Anua, Beauty of Joseon, CORSX and Madagascar Centella. 💭 Our thought bubble: As a K-beauty fanatic and person who wears sunscreen religiously, Nadia was impressed with the types of products she found. Her favorites include BRMUD 's 2-in-1 mud mask and foaming cleanser, Round Lab 's moisturizing sun stick and Beauty of Joseon 's viral sunscreen — and yes, it's the original formula that the brand no longer sells to U.S. customers. Shawna is impressed with the wide variety of hot foods offered at such affordable prices. The $8 seafood pancake was on par with some high-end Korean restaurants she's been to! Also: they've got Korean pears, y'all. Those can be seriously hard to find in the U.S.
Yahoo
24-03-2025
- Lifestyle
- Yahoo
I spend just £22 on my weekly food shop and make 12 healthy meals
A woman has shared how she has managed to slash the price of her weekly food shop, spending just £22 on groceries for her and her partner. A self-confessed extreme budgeter Molly Spencer, a learning support assistant, from Bradford, became a vegan in 2022 and while she partly credits this for helping to drastically reduce her food shopping bill, she utilises other money-saving tricks to ensure she keeps costs as low as possible. The most recent ONS data, published in its Living Costs and Food Survey in August 2024, shows the average weekly spend on food and non-alcoholic drinks is £63.50 for the year to March 2023. This was up from the £62.20 per household spend recorded in the previous 12 months. It equates to an annual spend of just over £3,234, on average. But Molly spends around a third of that a week on food shopping and, having seen her bills drop, regularly shares her tips with her followers online under the TikTok account @feedmewhenim64 to show how cheap a weekly food shop can be. Just after moving in with partner Jake, 24, in September 2024, Molly decided she wanted to tighten her belt, and opted to share her journey to being more financially frugal online. "People are generally curious about it," she explains. "A lot of people assume being vegan is expensive, but it's so much cheaper. I went shopping with my mum last week and she got the exact same meals as me but meat versions, and it came to £65 in comparison to my £22." With food prices on the rise, Molly says she gets lots comments from her followers asking for advice about what they can do to make things cheaper. "People have told me they're spending £400 per month on food and asking 'what am I doing wrong?'," she adds. One of Molly's top tips to curb food spending is to plan ahead and assess what you already have at home before heading to the supermarket. "I usually look at the things I already have in my cupboards that are fresh to use for the next week," she explains. She then considers how to add protein into her meals and start putting together some meal plans with some cheaper ingredients. "My essentials are things like pastas and rice for carbohydrates, and proteins like beans, chickpeas and tofu," she explains. "Cheap vegetables I like cooking with are courgettes and spinach. You can stay healthy by making sure you have all the food groups in each meal." In a recent video, Molly revealed she spent just £22.80 on her food shop, with enough to make six lunches and six dinners for the week ahead, alongside some breakfasts too. "I usually focus on cheap protein, so a can of chickpeas from Aldi are 49p and I'd usually do two meals with that," she says of her shopping essentials. "Aldi's tofu is really cheap too." Molly's favourite meals to make are Gochujang tofu and chickpea and spinach curry, which she makes up using leftover spinach she's used for a different meal. Other dinner favourites include Chickpea and orzo salad, spinach pasta and tomato and bean bake. In fact making the most of leftovers is another of her tricks for making food stretch further, which has the added advantage that it also helps keep food waste to a minimum. "I use leftover vegetables in other meals as it's much cheaper," she explains. "I'm big on no waste. So I try to make interesting combinations of things with foods I have in. For example, if I have a random carrot, I'll think of what I can make with it." While she says she doesn't batch cook, Molly tries to ensure she gets two dinners and two lunches out of every meal she makes, which again ensures she saves money and means she never has to buy lunch for work. Being such a savvy-spender means she can prioritise spending on the things she really enjoys. "I make my food shop as low as possible so I can enjoy other things," she explains. "I budget so I can afford to live but it's so important that I enjoy nice things, so I save up and spend money on going out to eat at restaurants." Molly's £22.80 food shop Two tubs of humous Oat milk Fruit - easy peelers and grapes Bread Pasta Spinach Five blocks of tofu Courgette Rice noodles Carrots Red cabbage Cucumber Spring onions Butter beans Tinned tomatoes Kale Chickpeas Read more about saving money on food: 12 ways to eat more cheaply and healthily as food prices rise (Yahoo Life UK, 5-min read) Five supermarket tips to save money as inflation jumps to 10-month high (Yahoo Life UK, 6-min read) Frugal mum shares savvy tips for slashing bills during cost of living crisis (Yahoo Life UK, 7-min read)
