This sauce is the base for two of our more popular dishes.
¼ C (70 g) Korean pepper paste (Gochujang)
4 T (35 g) Sesame oil
4 T (44 g) Sugar
4 T (48 g) Water
4 T (35 g) Roasted sesame seeds
2 T (20 g) Yellow miso
6 t (30 g) Rice wine vinegar
4 Garlic cloves, peeled
Combine all of the ingredients in the blender and process til smooth. The seeds may remain in the final sauce. Adjust to taste.
Korean braised elk shank
6 elk shank (Other shanks can be used if elk is not available)
2 C Korean sauce
Heat roasting pan on stove top while pre-heating oven to 325ºF. Add a light coating of oil to the bottom of the pan and bring to just smoking. Season the elk with salt and pepper. Add the meats cut side down and sear until a nice dark brown crust forms. Turn the meat and crust the other side. Pour sauce over the browned meat, cover with foil, and bake in the oven for one hour. After one hour has passed, lower the oven to 225ºF and continue baking for at least 3 hours or until the meat is fall-off-the-bone tender. Add sauce as necessary and salt to taste. Serve with roasted potatoes.
Korean Cauliflower Salad
2 Cauliflower heads
2 C Korean sauce
Heat oven to 375ºF. Coat heavy duty baking sheet with cooking oil. Cut the cauliflower in ½” slices trying your best to keep the slices intact although they will inevitably crumble. Lay the slices single depth across the pan. Coat with more oil – be generous not healthy! Bake for 20 minutes. Turn the cauliflower over (this is why we try to keep it in big pieces) and bake an additional 20 minutes. Turn one more time and continue cooking until the cauliflower becomes dark brown. Near the end, brush the Korean sauce generously over the cauliflower and return to the oven for 5 more minutes. Lightly salt and serve.