Top 7: Ways to Cook With YogiyoBy Angelica Malin

This week, we’ve teamed up with amazing Korean sauce brand Yogiyo for a whole week dedicated to Korean foodie goodness, for #YogiyoKoreanWeek – find out more by following them on Twitter here and liking them on Facebook here. If you’re looking to get creative in the kitchen, check out their video for delicious Korean style beef stew  you can make at home:

To celebrate the Yogiyo range, here are seven recipes to help you cook up a storm in the kitchen:

Yogiyo Korean Fried Chicken

Serves 6

Sauce: Gochujang Cooking

Ingredients 

• 1.5kg chicken wings
• 40g cornflour
• 1½ tsp salt
• ½ tsp baking powder

For the batter

• 100g cornflour
• 50g rice flour
• 50g plain flour
• 1 tsp baking powder
• 1 tbsp salt
• 2 tsp garlic granules
• 250ml water
• Oil for deep-frying
• Spring onions, chopped

For the Gochu Jang glaze

• 2 garlic cloves, roughly chopped
• 5 tbsp Yogiyo Gochu Jang Chilli Sauce for Cooking
• 1 tbsp finely chopped ginger
• 1 tbsp sesame oil
• 2 tbsp clear honey
• 1 tbsp toasted sesame seeds

Method 

1. First make the glaze. Using a pestle and mortar or food processor, purée the garlic cloves to a smooth paste. Put in a heavy-based saucepan along with the other ingredients.
2. Cook on a low heat, simmering gently for about 3 minutes until it thickens, stirring to stop the sugars from burning on the bottom of the pan. Set aside.
3. Cut the tips from the wings and chop each wing in half at the joint. Pat the wings dry.
4. In a bowl, mix together 40g cornflour, ½ tbsp salt and ½ tsp baking powder, then coat the wings with the mixture, one at a time. Tap excess flour from the wings and place on a metal rack.
5. Heat the oil in a deep fryer or wok to 180°C. In the meantime, mix together the ingredients for batter in a bowl, add the water and whisk together well.
6. Using tongs, dip each wing in the batter, making sure it’s well coated and transfer straight into the oil.
7. Fry until light golden, about 5-7 minutes, and transfer to a rack.
8. When all chicken is cooked, fry the wings again, making sure the oil is at 180°C, until golden brown, about 5 minutes.
9. Transfer to a rack and leave until cool enough to handle then put in a serving dish and drizzle with the Gochu Jang glaze. Serve, sprinkle with chopped spring onions if you like.

Slow-cooked Pork Belly Ssam 

Serves: 4

Sauce: Galbi & Gochujang cooking

Ingredients

• 600g pork belly
• 4 garlic cloves, crushed
• 7 spring onions, roughly chopped
• 75g ginger, skin on, roughly sliced
• 1 onion, chopped
• 2 tbsp Yogiyo Galbi Marinade
• 300ml water

For The Glaze

• ½ tbsp Yogiyo Galbi Marinade
• 1 tbsp clear honey
• 1½ tbsp grated ginger
• 4 tbsp Yogiyo Gochu Jang Chilli Sauce for cooking

To Serve

• Baby gem lettuce leaves
• Toasted sesame seeds
• Chopped spring onions

Method 

1. Season the pork belly with salt and pepper and cover with garlic, spring onions, ginger, onion and Galbi Marinade. Put into a casserole dish, cover and marinate for 20 minutes or ideally overnight in the refrigerator for better flavour. Heat the oven to 140°C, cover the meat with water and a tight fitting lid, and cook for 3 hours.
2. Remove the pork belly from the casserole and place on an oven tray lined with foil to cool. Discard the liquid. Remove the fat and cut the meat into 2cm pieces.
3. Heat the oven to 180°C. In the meantime, mix all of the glaze ingredients together into a smooth paste and brush over the pork. Place the pork in the oven at for about 10-15 minutes until the glaze is caramelised and golden brown.
4. Serve on lettuce leaves sprinkled with sesame seeds and chopped spring onions.

Galbi Beef Burger with Gochu Jang Ketchup

Serves 4

Sauce : Galbi & gochujang cooking

Ingredients

• 600g minced steak, preferably rump or sirloin
• 2 large garlic cloves, finely chopped
• 6 spring onions, finely chopped
• 4 tbsp Yogiyo Galbi Marinade
• 50g Panko (Japanese) breadcrumbs
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 4 tbsp sunflower oil
• 1 tbsp sesame oil

Yogiyo Ketchup

• 2 tbsp Yogiyo Gochu Jang Chilli Sauce for Dipping
• 3 tbsp tomato ketchup
• 2 tsp sesame oil
• Oil, for frying

To Serve

• 4 brioche buns
• Lettuce
• 4 cheddar cheese slices
• Gherkins

Method 

1. Make the beef burgers by mixing the minced steak with the garlic, spring onions, Galbi Marinade, salt and pepper in a large bowl. Add the breadcrumbs and form the mixture into four patties. Put on to a tray, cover with cling film and refrigerate for 1 hour.
2. Make the ketchup by mixing all the ingredients together in a small saucepan and heat for 2 minutes, stirring. Allow to cool and put in a serving dish.
3. Remove the burgers from the refrigerator and allow to come to room temperature before cooking.
4. Pour the oil into a frying pan.
5. Heat the oil to 160°C until smoking and seal the burgers on both sides until golden brown. Continue to cook in the pan, turning continuously for 10 minutes or transfer to an oven at 180°C for 15 minutes. Allow to rest for 10 minutes.
6. Slice the brioche buns and lightly toast the inside. Smear with the ketchup and top with the Galbi burger, cheese, lettuce and gherkins.

Smoked Mackerel Tacos with Crunchy Vegetables

Serves: 4

Sauce: Gochujang Cooking

Mackerel Filling

• 4 smoked mackerel fillets, skinned and sliced
• 1 avocado, peeled and finely chopped
• 1 red onion, finely diced
• 50ml freshly squeezed lime juice and zest
• 50ml freshly squeezed lemon juice and zest
• 1 red chilli, deseeded and finely diced
• 4 tbsp Yogiyo Gochu Jang Chilli Sauce for Dipping
• 1 tbsp chopped coriander
• Salt and pepper to taste

Crunchy Asian vegetables

• 8 radishes, thinly sliced
• 2 carrots, coarsely grated
• 4 spring onions, finely shredded
• 100g beansprouts
• 50ml sesame oil
• Salt and pepper

To Serve

• 100ml crème fraîche
• 25g coriander leaves
• Soft corn tacos

Method 

1. Mix all the mackerel filling ingredients together in a bowl and season with salt and pepper. Then mix the crunchy Asian vegetables together, dress with the sesame oil and season with salt and pepper.
2. Heat the tacos in a dry frying pan or under a hot grill until warm and fill with crunchy Asian vegetables and smoked mackerel mixture. Top with crème fraîche and coriander.

Beef Galbi and Gochujang Stew

Serves: 4

Sauce: Galbi & Gochujang cooking

Ingredients 

• 400g beef sirloin or ribeye, very thinly sliced
• 5 tbsp Yogiyo Galbi Marinade
• 4 tsbp Yogiyo Gochu Jang Chilli Sauce for Cooking
• 1 tbsp soy sauce
• 1 tbsp toasted sesame oil
• ½ onion, chopped
• 2 garlic cloves
• 5 spring onions, thinly sliced
• 1 carrot, chopped into matchsticks
• 1 courgette, thinly chopped
• 200g shiitake mushrooms
• 100g rice noodles
• 1.3 litres beef stock
• Rice, to serve

Method 

1. Coat the beef with the Galbi Marinade and marinate for 30 minutes.
2. In a blender, mix together the Yogiyo Gochu Jang chilli sauce, soy sauce, sesame oil, onion and garlic.
3. Arrange vegetables and rice noodles around the side of a deep pan and place the marinated beef in the centre (as picture above), then pour the Gochu Jang mixture over the top.
4. Pour over the beef stock and bring to the boil.
5. Turn down the heat, cover and simmer for 15-20 minutes.
6. Serve with rice.

Calamari Stir-fry 

Serves: 2

Sauce: Gochujang Sauce

Ingredients 

• 1 tbsp olive oil
• 3 spring onions, chopped
• 200g calamari, sliced into rings and seasoned
• 150g tender stem broccoli, chopped in half lengthways
• 100g green beans
• 4 tbsp Yogiyo Gochu Jang Chilli Sauce for Cooking
• 1 tsp minced garlic
• 1 tbsp soy sauce
• 100ml water
• Rice or noodles, to serve

Method 

1. Heat the olive oil in a pan and fry the spring onions on a low heat until they soften, for about 3 minutes.
2. Add the calamari and vegetables and stir-fry for 2 minutes.
3. Add the Yogiyo Gochu Jang, garlic and soy sauce, and stir-fry for 3 minutes, then add the water. Cook until the sauce thickens, stirring, for about 5 minutes.
4. Serve on top of rice or noodles.

Galbi stir-fry

Serves: 2

Sauce: Galbi Sauce

Ingredients 

• 200g thinly sliced beef, ideally sirloin
• 4 tbsp Yogiyo Galbi Marinade
• 2 tsp toasted sesame oil
• 2 spring onions, finely chopped
• 1 tsp minced ginger
• 1 red pepper, thinly sliced
• 50g shitake mushrooms, sliced
• Rice or noodles, to serve

Method 

1. Marinate the beef in 2 tbsp of Yogiyo Galbi sauce for 30 minutes.
2. Heat the oil a wok and fry the spring onions and ginger on a low heat for 2 minutes until soft.
3. Add the beef, turn up the heat to high and stir-fry for 2 minutes. Add the vegetables and cook for a further minute.
4. Add the remaining Galbi sauce and stir-fry until any liquid has evaporated and sauce looks slightly caramelised.

Spicy Korean Chicken Stew 

Serves: 2

Sauce: Gochujang

Ingredients 

• 600ml water
• 6 tbsp Yogiyo Gochu Jang / cooking
• 2 tbsp soy sauce
• 3 garlic cloves, minced
• ½ onion, chopped
• 2 chicken thighs and 2 legs
• 1 carrot, roughly chopped
• ½ potato, chopped into 3cm cubes
• 3 spring onions, roughly chopped
• Rice, to serve

Method 

1. Boil the water in a small pot.
2. Mix the Yogiyo Gochu Jang, soy sauce, garlic and onion in a blender, then add the mixture to the water.
3. Add the chicken, carrot, potato and spring onions, and bring to a boil. Turn down the heat to low and simmer for 1 hour, topping up with a little water if necessary.
4. Serve in a bowl with a separate bowl of rice.