Discover
Kanel - Sweet Korean Heat Recipes
Grilled Gochugaru
These tender chicken thighs are bursting with flavour, and that’s because of the recipe’s key ingredient: Kanel's Sweet Korean Heat. The complex gochugaru that makes up this blend has a spicy-meets-sweet profile, so every bite tastes perfectly balanced.
GLUTEN-FREE | DAIRY-FREE | NUT-FREE
INGREDIENTS
2 1/2 pounds boneless chicken thighs
For the Sauce
1/2 cup water
2 tablespoons brown or white sugar
2 teaspoons rice wine vinegar
2 tablespoons Sweet Korean Heat
1/2 teaspoon cornstarch stirred into 1 teaspoon of water
INSTRUCTIONS
Whisk sauce ingredients together and pour into a pan over medium heat. Bring to a slow boil, and add your cornstarch mixture until it thickens.
Cool the sauce, then pour over your chicken pieces and marinate in the fridge for 1-3 hours.
Preheat your BBQ to medium-high.
While the grill is heating, allow the chicken to sit at room temperature for 15-20 minutes.
Sear chicken for 2-3 minutes per side until skin turns golden brown, taking care not to char.
Lower the heat, and cook covered, until internal temperature reaches 165°F.
Let chicken rest 5-10 minutes before serving with rice and sliced cucumbers.
Sweet Korean Cauliflower Wings
Kanel's Sweet Korean Heat gives this entirely plant-based recipe a real kick - and you’re going to love the addictively crispy, crunchy texture. Serve this as a main, side, or snack - that’s the part we leave up to you.
VEGETARIAN | VEGAN | DAIRY-FREE | GLUTEN-FREE | NUT-FREE
INGREDIENTS
1 head cauliflower
1/2 cup all-purpose or gluten free flour
1/2 cup milk or milk alternative
1 cup panko or gluten free breadcrumbs
For the Sauce
1/2 cup water
2 tablespoons brown or white sugar
2 teaspoons rice wine vinegar
2 tablespoons Sweet Korean Heat
1/2 teaspoon cornstarch stirred into 1 teaspoon of water
INSTRUCTIONS
Preheat oven to 400°F and line a baking sheet with parchment paper.
Wash and cut cauliflower head into bite-sized florets.
Whisk together the flour and milk to make the batter. In a separate bowl, place the breadcrumbs.
Dip the cauliflower in the liquid mixture, and then coat them in the breadcrumbs and place onto the baking sheet.
Bake for 20-25 minutes, flipping halfway through.
While the wings are baking, whisk sauce ingredients together and pour into a pan over medium heat. Bring to a slow boil, and add your cornstarch mixture until it thickens.
Toss the wings in the sauce, then return to the baking sheet and bake for another 5 minutes.
Remove from oven and serve (we like to dip these in a mixture of greek yogurt with Stockholm Lemon & Dill).
