Servings: makes 6-8 tacos, depending on how much meat you want in each
1/3 cup creamy peanut butter
1/4 cup soy sauce
2 tsp grated fresh ginger
2 Tbsp gochujang*
Juice from 1/2 lime
1 chicken breast, cooked and shredded
Broccoli stems, coarsely grated*
6-8 corn tortillas, charred
Cilantro, coarsely chopped
Combine sauce ingredients in a small saucepan and mix until smooth. Thin with water, if needed.
Heat over medium heat until well combined.
Toss shredded chicken with sauce.
Char tortillas over gas burner or heat in the oven.
Spoon chicken onto tortillas and add a generous amount of shredded broccoli.
Top with cilantro and a squeeze of lime juice.
If you’re not familiar with gochujang, it is a Korean fermented chile paste. It is a fiery red color, but the chiles are relatively mild. I use 2 Tbsp – this makes the sauce about as spicy as a medium salsa. You can start with a smaller amount and add more to taste.
You can substitute coleslaw mix or shredded cabbage for the broccoli stems.
This recipe is based on Judy Joo’s Korean Food Made Simple on Cooking Channel. The recipe was not posted on the network website, so my daughter, Alycia, & I estimated the ingredient amounts while re-watching the episode – we think they turned out great! These burgers are tender and wonderfully seasoned.
Combine pancetta or bacon, onion, garlic & ginger in a food processor and pulse until finely ground.
Place in a bowl & add remaining ingredients.
Mix gently with hands until thoroughly mixed.
Form into patties and grill.
Judy serves this with Korean Ketchup (1/4 cup ketchup mixed with 1 Tbsp gochujang) and Asian Mayo (Korean mayo thinned with kimchi juice). I have not tried the mayo yet, but the Korean Ketchup is my new favorite burger topping!
If you haven’t used gochugaru or gochujang before, this may seem like a lot of chile, but it is not a very spicy chile. You can reduce the amount if you like.
We like to make these as sliders – it makes about 10. Hawaiian rolls make delicious buns for these.
Sprinkle chicken strips with garlic powder and pepper. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add seasoned chicken and ginger; cook and stir for 2 to 3 minutes or until chicken is no longer pink. Remove from skillet; keep warm.
Toss broccoli slaw, onions, basil, and mint.
Combine sauce ingredients. Heat over very low heat until melted and smooth, whisking constantly.
Top tortillas with chicken strips and vegetable mixture. Drizzle with Peanut Sauce. Roll up tortillas. Cut each wrap in half. Serve immediately.
You can substitute 1/4 tsp ground ginger for each tsp of fresh ginger.
adapted from “Coconut Shrimp with Garlic” in Better Homes and Gardens’ “Fast & Simple Stir-Fry”
When I tasted this recipe it reminded me of the flavors in the Green Curry at my favorite Thai restaurant, so I added green curry paste and oh, my!
1 lb shrimp 3/4 cup coconut milk
2 Tbsp fish sauce or 1 Tbsp soy sauce 1/2 tsp pepper
1-2 tsp green curry paste, to taste
4 cloves garlic, minced
12 oz asparagus, cut in 1″ pieces
2 Tbsp cilantro or parsley, optional
Mix coconut milk, fish or soy sauce, pepper & curry paste. Set aside.
Pour oil into skillet or wok to coat lightly. Preheat over med-high heat.
Add asparagus, stir-fry for 3-4 minutes or until crisp-tender. Add garlic, stir-fry for 15 seconds. Remove vegetables from pan.
Add half the shrimp to the pan. Stir-fry for 2-3 minutes or until opaque. Remove from pan, repeat with remaining shrimp. Return all shrimp to pan.
Stir coconut milk mixture & pour over shrimp. Cook & stir until bubbly.
Return vegetables to pan. Cook & stir for about 1 minute or until heated through.
Serve with rice. Cilantro can be stirred into the rice if desired.
Start with a small amount of green curry paste, you can add more after tasting the sauce.
You can substitute sliced chicken breast for the shrimp.
You can substitute other vegetables. My favorite is snow pea pods, but frozen Asian vegetable mixes work well, also.