Friday

Korean Pepper Paste

@ChefMarkGarcia

What is Korean Pepper Paste? Tonia had that question answered by Chef Mark Garcia this week on Tonia's Kitchen. "The flavor combination of Korean pepper paste with sesame, Asian pear and garlic honors Korean BBQ and inspires new interpretations. While these flavors are gaining attention on restaurant menus in some regions, they are still emerging in others. We predict this unique combination of sweet, sour, spicy and savory will soon dazzle taste buds all around the globe." Ready to try it out?



Korean BBQ Wings 


Korean BBQ meets Buffalo wings. These succulent finger foods are served with crunchy Asian pear to create a unique flavor adventure.
  • Prep Time: 20 minutes
  • Refrigerate: 30 minutes
  • Cook Time: 35 minutes

Ingredients

  • 1/2 cup (125 mL) Korean pepper paste (Gochujang)
  • 1/2 cup (125 mL) soy sauce
  • 1/4 cup (60 mL or 85 grams) honey
  • 2 tablespoons (30 mL or 20 grams) minced garlic
  • 2 tablespoons (30 mL) sesame oil
  • 1 teaspoon (5 mL or 2 grams) McCormick® Ground Ginger
  • 4 pounds (2 kilograms) chicken wing pieces
  • 1 Asian pear
  • 2 green onions, thinly sliced
  • 1 tablespoon (15 mL or 7 grams) McCormick® Sesame Seed
1. Mix hot pepper paste, soy sauce, honey, garlic, sesame oil and ginger in medium bowl until well blended. Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup (120 mL) of the marinade; toss to coat well. Refrigerate 30 minutes. Reserve remaining marinade.
2. Remove chicken from marinade. Discard any remaining marinade. Place chicken on shallow foil-lined large baking pan. Bake in preheated 375°F (190°C, Gas Mark 5) oven 30 minutes, turning chicken halfway through cooking.
3. Meanwhile, quarter and core the Asian pear. Cut each quarter into 3 pieces. Place pear slices in large bowl. Add cooked chicken and 1/2 of the reserved marinade; toss to coat well.
4. Grill chicken and pear slices over medium-high heat 5 minutes or until grill marks appear, turning occasionally. Toss chicken and pear slices with remaining reserved marinade in large bowl. Sprinkle with green onions and sesame seed.
Makes 12 appetizer servings.

Test Kitchen Tips:
Gochujang or Korean pepper paste is made from chile powder, glutinous rice powder, fermented soybeans and salt. It is used to flavor stews, soups and marinades, and as a condiment at the table. It is available in Asian markets and online specialty stores.

Recipe courtesy of FlavorForecast.com

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