Posts tagged gochujang
Korean Coconut Clam + Mussel Chowder

When it comes to clam chowder, some people waffle between New England and Manhattan style chowder. I've always been a creamy-dreamy kinda girl, so it's always been New England for me. But what if East Coast hopped on a jet-plane and stopped in for a visit in the Far East ... specifically, Korea, perhaps? Kim Jong-un aside, it could be a very good thing.

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Hangtown Fry - Updating a Classic, pt. 1

In my last post, I was a bit overzealous about amping up the bacon in my ramen by slathering it in the spicy, fermented Korean chile paste, gochujang, along with some brown sugar and soy sauce. I did this to the entire slab of bacon, an as a singleton, found that I had lots leftover (a girl can only eat so much ramen). Another ingredient I had quite a bit of, luckily, were several jars of fresh oysters from the Louisiana Delta. Shucked oysters freeze quite nicely - you can put them, along with their liquid, in a freezer-safe container, but make sure the oysters are covered in liquid. if their little heads are poking out, add some water to the container. I love a good oyster po' boy as much as the next red-blooded American, but I wanted to do something different with my little 2-cup container. I had oysters, I had bacon, I always have eggs ... the obvious solution was a hangtown fry.

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Ramen is Dead! At least I have gochujang bacon ...

Wait, what? Ramen is DEAD? I was just getting used to it being my FAVORITE FOOD EVER ... at least for right now. Last week I was pleased and excited to see that Lucky Peach (THE food bible) recently launched a website ( - convenient, no?). Well let me back up a moment - first I was dismayed and horrified when David Chang posted on Facebook that "RAMEN IS DEAD" - which included a link to the new website where I read anxiously until I realized Chang was merely suggesting that the innovation of ramen no longer exists, thanks in part to the immediacy of information available these days. And then I noticed several other submissions to The State of Ramen by the likes of food critic Jonathan Gold, food writer and publisher Peter Meehan, and the legendary ramen-master himself, Ivan Orkin. Ramen isn't quite dead, it's just that, as Chang suggests, "innovation and quality are all out of whack". For more of this glorious ramen discussion, go here.

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