Korean-Style Popcorn Cauliflower
It’s all about the gochujang-honey sauce—and, of course, our favorite veggie of all time, cauliflower.
Spiralized Cucumber Kimchi
Put your spiralizer to work to whip up this cucumber-based kimchi from Coterie member Ali Maffucci.
Kimchi Fried Rice
Fried rice is one of our favorites, and we’ve been known to eat this side as our main dish. This modern twist features cauliflower rice, so you can finish the whole batch.
Loaded Kimchi Fries
You’ve never truly lived until you’ve tried these genius fries topped with caramelized kimchi, cilantro, cheddar cheese, onion and spicy mayo. (And did we mention they’re vegetarian?)
Stir-Fried Bok Choy
The satisfying crunch of this green is totally underappreciated. Cook it in sesame oil, soy sauce, garlic, red pepper flakes and sesame seeds to really up the ante.
Spicy Korean Deviled Eggs
We’ve never thought of this before, but the deviled egg is a fantastic canvas for gochujang, chili and sesame seeds.
Creamy Gochujang Zoodles
Gochujang, a Korean red chili paste, takes center stage in this zucchini noodle dish. (If you want to stick to a more classic version, you can make it with traditional Korean noodles, too.)
Watermelon Kimchi
Don’t toss that watermelon rind—Katie Workman gives us this pickled watermelon rind-based kimchi that will surely impress your dinner party guests.
Korean Beef Nachos
There’s something magical about pairing Korean and Mexican flavors in one dish. Case in point? These Korean-spiced beef nachos.
Homemade Vegetable Potstickers with Toasted Sesame Honey Soy Sauce
You don’t have to stuff your dumplings with pork. Try these vegetarian potstickers, packed with shiitake mushrooms, shredded cabbage and plenty of spices.
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