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).