#koreanbbq

These Spicy Korean BBQ Turkey Sliders with Sesame Ginger Slaw 2 are a delicious fusion of Korean and American flavors. The juicy turkey patties are coated in a flavorful Korean BBQ sauce and gochujang for a spicy kick. They are topped with a refreshing sesame ginger slaw that adds a crunchy and tangy contrast. Perfect for a party or a weeknight dinner!

Ingredients: 1 lb ground turkey. 1/4 cup Korean BBQ sauce. 1 tsp gochujang Korean red pepper paste. 1 tsp soy sauce. 1/2 tsp sesame oil. 1/2 tsp garlic powder. 1/4 tsp ginger powder. Salt and pepper to taste. 8 slider buns. 1 cup coleslaw mix cabbage and carrots. 2 tbsp mayonnaise. 1 tsp sesame oil. 1 tsp rice vinegar. 1/2 tsp ginger paste. 1/2 tsp sesame seeds. Lettuce leaves optional. Sliced red onion optional. Sliced cucumber optional. Sliced jalapeos optional.

Instructions: Put ground turkey, gochujang, soy sauce, garlic powder, ginger powder, salt, and pepper in a bowl. Add 1/2 teaspoon of sesame oil. Mix everything together well. Make slider-sized patties out of each of the eight equal parts of the turkey mixture. Set the grill or pan on medium-high heat. Cook or grill the turkey patties for three to four minutes on each side, or until they are fully cooked and start to turn a little caramelized. Make the sesame ginger slaw in a different bowl while the patties are cooking. Add 1 teaspoon of sesame oil, rice vinegar, ginger paste, sesame seeds, and coleslaw mix to a bowl and mix them together. Toss the slaw around until it's well covered. Put the sliders together after the turkey patties are done cooking. You can grill or toast the slider buns until they are just barely crispy. Add a lettuce leaf and a turkey patty to the bottom half of each bun. Then, add a little extra Korean BBQ sauce on top of the lettuce. After that, put a lot of sesame ginger slaw on top of the turkey patty. You can add slices of red onion, cucumber, and jalapeos for extra flavor and crunch if you want to. To make it stay together, use a toothpick to hold the top half of the slider bun in place after placing it on top. Serve your Sesame Ginger Slaw 2 and Spicy Korean BBQ Turkey Sliders right away and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Korean-style tofu and quinoa bowls with a barbecue twist that are both tasty and good for you. These bowls have a great mix of textures and tastes because they are full of colorful stir-fried vegetables and a delicious sauce.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups water. 1 block extra-firm tofu, pressed and cubed. 1 cup broccoli florets. 1 bell pepper, thinly sliced. 1 carrot, julienned. 3 green onions, chopped. 2 cloves garlic, minced. 1 tablespoon sesame oil. 1/4 cup soy sauce. 2 tablespoons gochujang Korean red pepper paste. 1 tablespoon rice vinegar. 1 tablespoon brown sugar. 1 teaspoon grated ginger. 2 tablespoons vegetable oil. Sesame seeds and chopped cilantro for garnish.

Instructions: In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is cooked and water is absorbed. In a large skillet or wok, heat vegetable oil over medium-high heat. Add tofu cubes and stir-fry until golden brown on all sides. Remove tofu from the skillet and set aside. In the same skillet, add sesame oil, garlic, and grated ginger. Stir-fry for 1-2 minutes until fragrant. Add broccoli, bell pepper, and carrot to the skillet. Stir-fry for 5-7 minutes until vegetables are tender-crisp. In a small bowl, whisk together soy sauce, gochujang, rice vinegar, and brown sugar. Pour the sauce over the vegetables in the skillet. Add the cooked quinoa and tofu to the skillet. Toss everything together until well coated in the sauce and heated through. Remove from heat and garnish with chopped green onions, sesame seeds, and cilantro. Serve the Korean BBQ Tofu Quinoa Bowls hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Korean-style tofu and quinoa bowls with a barbecue twist that are both tasty and good for you. These bowls have a great mix of textures and tastes because they are full of colorful stir-fried vegetables and a delicious sauce.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups water. 1 block extra-firm tofu, pressed and cubed. 1 cup broccoli florets. 1 bell pepper, thinly sliced. 1 carrot, julienned. 3 green onions, chopped. 2 cloves garlic, minced. 1 tablespoon sesame oil. 1/4 cup soy sauce. 2 tablespoons gochujang Korean red pepper paste. 1 tablespoon rice vinegar. 1 tablespoon brown sugar. 1 teaspoon grated ginger. 2 tablespoons vegetable oil. Sesame seeds and chopped cilantro for garnish.

Instructions: In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is cooked and water is absorbed. In a large skillet or wok, heat vegetable oil over medium-high heat. Add tofu cubes and stir-fry until golden brown on all sides. Remove tofu from the skillet and set aside. In the same skillet, add sesame oil, garlic, and grated ginger. Stir-fry for 1-2 minutes until fragrant. Add broccoli, bell pepper, and carrot to the skillet. Stir-fry for 5-7 minutes until vegetables are tender-crisp. In a small bowl, whisk together soy sauce, gochujang, rice vinegar, and brown sugar. Pour the sauce over the vegetables in the skillet. Add the cooked quinoa and tofu to the skillet. Toss everything together until well coated in the sauce and heated through. Remove from heat and garnish with chopped green onions, sesame seeds, and cilantro. Serve the Korean BBQ Tofu Quinoa Bowls hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Korean-style tofu and quinoa bowls with a barbecue twist that are both tasty and good for you. These bowls have a great mix of textures and tastes because they are full of colorful stir-fried vegetables and a delicious sauce.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups water. 1 block extra-firm tofu, pressed and cubed. 1 cup broccoli florets. 1 bell pepper, thinly sliced. 1 carrot, julienned. 3 green onions, chopped. 2 cloves garlic, minced. 1 tablespoon sesame oil. 1/4 cup soy sauce. 2 tablespoons gochujang Korean red pepper paste. 1 tablespoon rice vinegar. 1 tablespoon brown sugar. 1 teaspoon grated ginger. 2 tablespoons vegetable oil. Sesame seeds and chopped cilantro for garnish.

Instructions: In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is cooked and water is absorbed. In a large skillet or wok, heat vegetable oil over medium-high heat. Add tofu cubes and stir-fry until golden brown on all sides. Remove tofu from the skillet and set aside. In the same skillet, add sesame oil, garlic, and grated ginger. Stir-fry for 1-2 minutes until fragrant. Add broccoli, bell pepper, and carrot to the skillet. Stir-fry for 5-7 minutes until vegetables are tender-crisp. In a small bowl, whisk together soy sauce, gochujang, rice vinegar, and brown sugar. Pour the sauce over the vegetables in the skillet. Add the cooked quinoa and tofu to the skillet. Toss everything together until well coated in the sauce and heated through. Remove from heat and garnish with chopped green onions, sesame seeds, and cilantro. Serve the Korean BBQ Tofu Quinoa Bowls hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Korean-style fried chicken that tastes great and has a crispy outside and a juicy inside.

Ingredients: 2 lbs chicken wings. 1 cup cornstarch. 1 cup all-purpose flour. 1 tsp salt. 1 tsp black pepper. 1 cup buttermilk. Vegetable oil for frying.

Instructions: In a bowl, mix cornstarch, all-purpose flour, salt, and black pepper. Dip chicken wings in buttermilk, then coat with the flour mixture. Heat vegetable oil in a deep fryer or large pot to 375F 190C. Fry chicken wings in batches until golden brown and crispy, about 10-12 minutes per batch. Remove and drain on paper towels.

Prep Time: 20 minutes

Cook Time: 40 minutes