Tagged "bulgogi"


Cod Fish Tacos

Prep Time: 30 minutes | Cook time: 10-15 minutes Yield: 4 servings
INGREDIENTS:
1.5 lbs cod fish
1/2 cup We Rub You SPICY
8 tortillas
Slaw mix:
2 cups shredded cabbage
1 cup shredded carrots
3/4 cup chopped cilantro
1/2 cup chopped kimchi
4 Tbsp mayonnaise
2 Tbsp We Rub You GOCHUJANG
1/2 tsp sesame oil
salt & pepper to taste
Gochujang mayo sauce:
4 Tbsp mayonnaise
2 Tbsp We Rub You GOCHUJANG
Evenly coat and marinate cod for 30 minutes (or longer!). While cod is marinating, mix together slaw ingredients. In a large skillet over medium-low heat, heat oil and add fish. Cook 3-6 minutes per side. Serve fish over heated tortillas, topped with slaw and drizzled with extra gochujang mayo!
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3-Ingredient Meatballs

Prep Time: 15 minutes | Cook time: 20-25 minutes Yield: 24 meatballs
1.5 lbs ground beef
1 white onion, chopped
3/4 cup We Rub You Original
Pre-heat oven to 350°F. In large bowl, mix 3 ingredients and shape into 1.5 inch balls. Place meatballs on baking sheet lined with parchment paper and bake for 20-25 minutes. Drizzle pan drippings over meatballs for extra deliciousness. Enjoy over rice, in a hoagie, or just as they are!
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Buffalo Wings

Prep Time: 15 minutes | Cook time: 45 minutes Yield: 6-8 servings
4 lbs chicken wings
1 cup cornstarch
2 tsp salt
1 tsp ground black pepper
1 tsp garlic powder
3/4 cup We Rub You Gochujang
3/4 cup salted butter
Rinse & pat wings dry with paper towels. Mix dry ingredients and dredge the wings in the mix. Fry wings over medium heat (about 350-375°F) for 12-15 minutes. Let wings sit for 5 minutes. In a separate bowl, whisk WE RUB YOU Gochujang and butter until emulsified. Fry wings a 2nd time (for 12-15 minutes or until golden crunchy). Transfer twice fried wings to pot over medium low heat and drizzle Gochujang Butter sauce over wings and toss until evenly coated. Eat immediately and enjoy with more GOCHUJANG on the side, ranch dressing, bleu cheese dressing, your choice!
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KOREAN BBQ RIBS

Prep time: 45 minutes | Cook time: 1 hour | Yield: 4 servings
2 racks baby back ribs (about 2 lbs each)
1 cup of We Rub You Marinade
1 cup apple juice
1 tbs brown sugar
1 tbs kosher salt
1 tbs paprika
1 tbs garlic powder
STEP 1
Preheat grill on low. Remove the membrane from the back of the ribs. In a bowl, combine the dry ingredients.
STEP 2
Cut the racks in half. Rub the dry ingredients on the ribs, cover and refrigerate for 30 minutes.
STEP 3
Place the ribs on the grill. If using a gas grill, ensure the ribs are on indirect heat. Close the lid and grill for 20 minutes.
STEP 4
Remove ribs from grill and turn heat to medium. Line two layers of foil and place 1/2 rack ribs meat side up inside foil and crimp the sides to create a pocket. Pour 1/4 cup apple juice to the bottom of each. Place another piece of foil on top and and crimp the edges together so it is air tight. Put the ribs back on the grill for 20 minutes.
STEP 5
Lower heat back to low. Remove the ribs from the foil and place it directly on the grill. Brush We Rub You marinade on to the top side of the ribs and grill for 5 minutes, then flip and brush marinade onto the other side. Repeat until ribs are fully cooked (meat shrinks away from bone).
STEP 6
Optional: Serve with your favorite sides.
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SHRIMP TACOS

Prep time: 10 minutes | Cook time: 5 minutes minutes | Yield: 4 servings
1 lb of peeled and deveined shrimp
8 corn tortillas
1/2 cup of We Rub You Marinade
Optional: favorite taco garnishes
STEP 1
Combine shrimp with 1/2 cup of WE RUB YOU Korean marinade (Original or Spicy).
STEP 2
Heat a frying pan on medium with a tablespoon of oil. Add shrimp and cook for 3 - 5 minutes or once shrimp is opaque, flipping halfway through.
We Rub You Spicy Shrimp
STEP 3
Optional: Garnish with your favorite taco toppings such as avocado, pico de gallo, beans, and corn.
Korean Shrimp TacosKorean Shrimp Tacos Spicy
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