Recipe by request:
Korean Sauce
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.
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