Easy Panang Curry Paste

Oh, curry! You never let us down. We’ve done green and red curry pastes, but considering panang curry is one of our favorite Thai curries, it was time we tried our hand at homemade panang curry paste!
Our inspired version is vegan, gluten-free, and nat…

Easy Panang Curry Paste

Oh, curry! You never let us down. We’ve done green and red curry pastes, but considering panang curry is one of our favorite Thai curries, it was time we tried our hand at homemade panang curry paste!

Our inspired version is vegan, gluten-free, and naturally sweetened but makes a similarly rich, peanutty, savory-sweet curry that’s just as good as takeout (stay tuned for that recipe!).

Easy Panang Curry Paste from Minimalist Baker →

Air Fryer Crab Rangoon

We LOVE crab rangoon and are so excited about this Air Fryer Crab Rangoon version! We love that we’re still able to enjoy these delicious little bites, but without the hassle of heating a pot of oil and then cleaning all the grease up afterwards! The lack of oil also makes our version a little healthier too. Don’t worry, we know that not everyone has or wants an air fryer, so we’ve also added simple…

Read More

The post Air Fryer Crab Rangoon appeared first on Spoon Fork Bacon.

Air fryer crab rangoon recipe.

We LOVE crab rangoon and are so excited about this Air Fryer Crab Rangoon version! We love that we’re still able to enjoy these delicious little bites, but without the hassle of heating a pot of oil and then cleaning all the grease up afterwards! The lack of oil also makes our version a little healthier too.

Don’t worry, we know that not everyone has or wants an air fryer, so we’ve also added simple instructions to bake them up in the oven. Just make sure you serve them with a side of sweet chili sauce (found at most grocery stores) for the best crab rangoon experience!

How to Make Air Fryer Crab Rangoon

Ingredients

Air fryer crab rangoon ingredients on a kitchen counter.

Process

  1. In a mixing bowl combine cream cheese, imitation crab, green onion, and white pepper.
  2. Mix together until fully combined and smooth.
Air fryer crab rangoon ingredients in a bowl.
Air fryer crab rangoon ingredients in a bowl mixed together.
  1. Place 2 teaspoons of filling into the center of each wonton. Brush perimeter of each wonton with beaten egg.
  2. Push the corners of each side into the center of the wonton and seal the sides together.
Crab rangoon filling on a wonton.
A freshly pleated crab rangoon ready to be cooked.
  1. Spray basket of air fryer with cooking spray and fill air fryer basket with filled wontons, making sure not to overcrowd the basket. Generously spray each wonton with cooking spray.
  2. Set air fryer to 350˚F and air fry for 6 minutes. Remove from air fryer and repeat with more wontons. Serve with sweet chili sauce.
Crab rangoon in an air fryer basket.
Air fryer crab rangoons freshly cooked in an air fryer.

Why We Love These Air Fryer Crab Rangoon

  • There’s no pot of oil needed! The air fryer still produces crispy wontons with a rich and creamy filling, but without the hassle and mess of a whole pot of oil! Plus, this makes them a little better for you too!
  • They freeze incredibly well! So you can make a bunch of them, then pop them out of the freezer when you want a little snack or need a last minute appetizer to serve guests!
  • Air fryer crab rangoon only require a handful of ingredients! Not only is this recipe fairly quick and easy, the few ingredients needed make this recipe fuss-free too!

Oven Baked Instructions

We get that not everyone has or wants an air fryer, so we’ve included oven instructions below! The oven baked version will still be delicious and crispy on the outside, but the wontons won’t get nearly as crisp as the air fryer version.

Preheat oven to 375˚F. Place rangoon onto a parchment lined baking sheet about 1 inch apart and generously spray each rangoon with cooking spray. Bake in the oven for 12 to 15 minutes or until lightly browned on the edges of the wonton. Remove from oven and cool for a few minutes before enjoying.

Air fryer crab rangoon on a counter.

Air Fryer Crab Rangoon Variations

  • Add some raw, chopped shrimp into the filling mixture!
  • Stir some more herbs into the filling, like cilantro or even tarragon.
  • Fold some shredded cheese into the filling for an ultra rich and creamy experience!
  • Cut down on some of the calories by using 50/50 cream cheese and yogurt for the filling mixture!

Tips and Tricks for Success

  • Don’t overstuff the wontons! This will just cause them to burst in the air fryer. We think 1 1/2 to 2 teaspoons of the mixture is the perfect amount, that won’t cause them to burst.
  • Generously spray the wontons before air frying. This will ensure they crisp up nicely and give you that “fried” texture.
  • Give each wonton at least 1/2 inch of space in the air fryer to ensure even cooking and prevent them from getting soggy.

Freezing and Heating from Frozen

These air fryer crab rangoon freeze incredibly well and we love keeping a frozen bag full in our freezers at all times for a quick and easy appetizer option!

To Freeze

Line rangoon onto a parchment lined baking sheet 1/2 inch apart. Place baking sheet in freezer and freeze until frozen solid, about 2 hours. Transfer frozen rangoon to a resealable freezer bag, removing as much air from the bag as possible. Place bag in freezer for up to 3 months.

To Air Fry From Frozen

Spray air fryer basket with cooking spray. Line basket with frozen rangoon, about 1/2 inch apart. Spray rangoon with cooing spray and air fry at 350˚F for about 8 minutes.

To Bake From Frozen

Line a baking sheet with parchment and top with frozen rangoon, about 1/2 to 1 inch apart. Preheat oven to 375˚F, spray rangoon with cooking spray and bake for 15 to 18 minutes or until golden brown on the edges.

Air fryer crab rangoons with a dipping sauce on the side.

More Delicious Appetizer Recipes You Will Love

Air fryer crab rangoon recipe.
Print

Air Fryer Crab Rangoon

We took a popular appetizer and made it in the air fryer to create our Air Fryer Crab Rangoon! We promise this slightly healthier version of the Chinese takeout classic will not disappoint. The filling is still rich and creamy, while the wonton wrappers crisp up nicely in the air fryer! No pot of oil needed!
Course Appetizer, Snack
Cuisine Chinese, Chinese-American
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 24
Calories 62kcal

Ingredients

  • 8 ounces cream cheese softened
  • 3.75 ounces imitation crabmeat shredded (about 3 sticks)
  • 2 thinly sliced green onions
  • pinch white pepper
  • 24 square wonton wrappers
  • 1 large egg beaten
  • sweet chili sauce for serving

Instructions

  • In a mixing bowl combine cream cheese, imitation crab, green onion, and white pepper.
  • Mix together until fully combined and smooth.
  • Place 2 teaspoons of filling into the center of each wonton.
  • Brush perimeter of each wonton with beaten egg.
  • Push the corners of each side into the center of the wonton and seal the sides together.
  • Spray basket of air fryer with cooking spray and fill air fryer basket with filled wontons, making sure not to overcrowd the basket. Generously spray each wonton with cooking spray.
  • Set air fryer to 350˚F and air fry for 6 minutes. Remove from air fryer and repeat with more wontons. Serve with sweet chili sauce.

Notes

**Recipe makes 24 rangoon – Each rangoon is 1 serving**
**Nutritional information does not include sweet chili sauce**
Oven Baked Instructions
We get that not everyone has or wants an air fryer, so we’ve included oven instructions below! The oven baked version will still be delicious and crispy on the outside, but the wontons won’t get nearly as crisp as the air fryer version.
Preheat oven to 375˚F. Place rangoon onto a parchment lined baking sheet about 1 inch apart and generously spray each rangoon with cooking spray. Bake in the oven for 12 to 15 minutes or until lightly browned on the edges of the wonton. Remove from oven and cool for a few minutes before enjoying.
Tips and Tricks for Success
  • Don’t overstuff the wontons! This will just cause them to burst in the air fryer. We think 1 1/2 to 2 teaspoons of the mixture is the perfect amount, that won’t cause them to burst.
  • Generously spray the wontons before air frying. This will ensure they crisp up nicely and give you that “fried” texture.
  • Give each wonton at least 1/2 inch of space in the air fryer to ensure even cooking and prevent them from getting soggy.
To Freeze
Line rangoon onto a parchment lined baking sheet 1/2 inch apart. Place baking sheet in freezer and freeze until frozen solid, about 2 hours. Transfer frozen rangoon to a resealable freezer bag, removing as much air from the bag as possible. Place bag in freezer for up to 3 months.
To Air Fry From Frozen
Spray air fryer basket with cooking spray. Line basket with frozen rangoon, about 1/2 inch apart. Spray rangoon with cooing spray and air fry at 350˚F for about 8 minutes.
To Bake From Frozen
Line a baking sheet with parchment and top with frozen rangoon, about 1/2 to 1 inch apart. Preheat oven to 375˚F, spray rangoon with cooking spray and bake for 15 to 18 minutes or until golden brown on the edges.

Nutrition

Calories: 62kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 18mg | Sodium: 100mg | Potassium: 24mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 148IU | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 0.3mg

The post Air Fryer Crab Rangoon appeared first on Spoon Fork Bacon.

Bang Bang Shrimp Recipe

We’re so excited about our Bang Bang Shrimp Recipe! We love this savory shrimp recipe so much! It’s light, crisp and delicious and the bang bang sauce is top notch! This recipe is also very easy to make and always so satisfying! We love how light and crisp the cornstarch coating is – it goes so well with the rich and creamy bang bang sauce (which we could easily put on so many other things!)…

Read More

The post Bang Bang Shrimp Recipe appeared first on Spoon Fork Bacon.

Bang bang shrimp close up on a plate.

We’re so excited about our Bang Bang Shrimp Recipe! We love this savory shrimp recipe so much! It’s light, crisp and delicious and the bang bang sauce is top notch! This recipe is also very easy to make and always so satisfying!

We love how light and crisp the cornstarch coating is – it goes so well with the rich and creamy bang bang sauce (which we could easily put on so many other things!) Whenever either of us make this recipe there are never any leftovers because it’s always such a crowd pleaser!

Bang Bang Shrimp Recipe Origins

Although the name Bang Bang Shrimp is Thai by origin (referring to the sweet Thai chili sauce that is paired with the sweet, soft shrimp), the dish was actually created by two chefs out of St Petersburg, FL for their restaurant, Bonefish Grill.

Their bang bang shrimp became very popular very quickly and really took off nationwide with dozens of other restaurants creating their own versions.

How to Make Bang Bang Shrimp

Ingredients

Bang Bang Sauce Process

Bang bang sauce ingredients on a kitchen counter.
  1. Combine all ingredients in a mixing bowl.
  2. Whisk together and set aside.
Sauce ingredients in a glass bowl.
Sauce ingredients for bang bang shrimp whisked together.

Shrimp Process

Bang bang shrimp ingredients on a kitchen counter to make a recipe.
  1. Place shrimp into a large mixing bowl and stir in buttermilk and sriracha.
  2. In another mixing bowl, combine cornstarch, rice flour, garlic powder, onion powder, and salt. Whisk together.
Shrimp in buttermilk and sriracha for a bang bang shrimp recipe.
Dry ingredients for a bang bang shrimp coating.
  1. Remove shrimp from buttermilk, shaking off any excess and dip into cornstarch mixture.
  2. Shake off excess coating and line coated shrimp onto a cooling rack lined baking sheet. Allow coated shrimp to rest on cooling rack for 15 to 20 minutes.
Bang bang shrimp in a cornstarch and buttermilk coating.
Bang bang shrimp coated and resting on a baking sheet.
  1. Preheat oil to 350˚F. Fry shrimp, in batches for 3 to 4 minutes or until lightly browned. Transfer to a cooling rack lined baking sheet.
  2. Once all shrimp has been fried transfer shrimp to a large mixing bowl and toss together with sauce until evenly coated.
Bang bang shrimp recipe on baking sheet.
Bang bang shrimp recipe in a bowl with sauce mixed together.
  1. Transfer shrimp to a serving platter and top with sliced green onions. Serve with a side of steamed rice.
Bang bang shrimp with green onions on top and rice on the side.

Tips and Tricks for Success

  • Let the coated shrimp rest – this will help the coating to adhere to the shrimp better once they’re fried up and before being tossed together with the sauce.
  • Make the sauce ahead of time (to save a little bit of time) and store it in an airtight container, in the refrigerator, for up to 3 days. When ready to use, just allow the sauce to sit at room temperature for about 15 minutes before tossing with bang bang shrimp.
  • Shake excess buttermilk and dry coating from the shrimp – to allow for even frying and to prevent the coating from getting too thick, which will result in a soggy (not crisp) exterior.

What to Serve with Bang Bang Shrimp

We love enjoying our bang bang shrimp recipe with a simple side of steamed white or brown rice, but we also love serving it with:

Bang bang shrimp in two bowls.

Storing Leftovers and Reheating Instructions

Bang bang shrimp is one of those dishes that really is at its best when enjoy freshly made, but you can still enjoy your leftovers if you happen to have some!

Store leftovers in an airtight container, in the refrigerator, for up to 2 days. When ready to reheat, just pour a little bit of oil into a pan, just enough to coat the bottom. Place pan over medium-high heat. Add the shrimp and gently stir together until just heated through, 2 to 3 minutes. Remove from heat and toss together with a little more bang bang sauce.

Some of the coating may fall off when being reheated, but that’s okay. To prevent this from happening too much, make sure to spread shrimp out on the pan in an even layer and to individually flip each shrimp until heated through.

Bang bang shrimp on a fork ready to eat.

More Delicious Asian Dinner Recipes You Will Love

Bang bang shrimp close up on a plate.
Print

Bang Bang Shrimp Recipe

We LOVE this Bang Bang Shrimp Recipe so much! Deliciously crisp fried shrimp that's tossed in a zesty and creamy sauce with a slight kick. Serve it over steamed rice for a delicious meal that everyone will love!
Course dinner, Main Course
Cuisine asian-american
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 905kcal

Ingredients

bang bang sauce

  • 1/4 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon honey
  • 1 tablespoon sriracha
  • 1 teaspoon rice vinegar

shrimp

  • 1 pound extra large shrimp peeled and deveined with tails intact
  • 1 1/2 cups buttermilk
  • 1 tablespoon sriracha
  • 1 cup cornstarch
  • 2 tablespoons rice flour
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 3 cups oil for frying

garnish

  • 2 green onion thinly sliced on a bias

Instructions

bang bang sauce

  • Combine all ingredients in a mixing bowl.
  • Whisk together and set aside.

shrimp

  • Place shrimp into a large mixing bowl and stir in buttermilk and sriracha.
  • In another mixing bowl, combine cornstarch, rice flour, garlic powder, onion powder, and salt. Whisk together.
  • Remove shrimp from buttermilk, shaking off any excess and dip into cornstarch mixture.
  • Shake off excess coating and line coated shrimp onto a cooling rack lined baking sheet.
  • Preheat oil to 350˚F. Fry shrimp, in batches for 3 to 4 minutes or until lightly browned. Transfer to a cooling rack lined baking sheet.
  • Once all shrimp has been fried transfer shrimp to a large mixing bowl and toss together with sauce until evenly coated.
  • Transfer shrimp to a serving platter and top with sliced green onions. Serve with a side of steamed rice.

Notes

Tips and Tricks for Success
  • Let the coated shrimp rest – this will help the coating to adhere to the shrimp better once they’re fried up and before being tossed together with the sauce.
  • Make the sauce ahead of time (to save a little bit of time) and store it in an airtight container, in the refrigerator, for up to 3 days. When ready to use, just allow the sauce to sit at room temperature for about 15 minutes before tossing with bang bang shrimp.
  • Shake excess buttermilk and dry coating from the shrimp – to allow for even frying and to prevent the coating from getting too thick, which will result in a soggy (not crisp) exterior.
Storing Leftovers and Reheating Instructions
Bang bang shrimp is one of those dishes that really is at its best when enjoy freshly made, but you can still enjoy your leftovers if you happen to have some!
Store leftovers in an airtight container, in the refrigerator, for up to 2 days. When ready to reheat, just pour a little bit of oil into a pan, just enough to coat the bottom. Place pan over medium-high heat. Add the shrimp and gently stir together until just heated through, 2 to 3 minutes. Remove from heat and toss together with a little more bang bang sauce.
Some of the coating may fall off when being reheated, but that’s okay. To prevent this from happening too much, make sure to spread shrimp out on the pan in an even layer and to individually flip each shrimp until heated through.

Nutrition

Calories: 905kcal | Carbohydrates: 48g | Protein: 19g | Fat: 71g | Saturated Fat: 8g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 39g | Trans Fat: 0.3g | Cholesterol: 159mg | Sodium: 1378mg | Potassium: 308mg | Fiber: 1g | Sugar: 13g | Vitamin A: 432IU | Vitamin C: 6mg | Calcium: 175mg | Iron: 1mg

The post Bang Bang Shrimp Recipe appeared first on Spoon Fork Bacon.

Tteokbokki (Korean Spicy Rice Cakes)

I LOVE Tteokbokki so much and our tteokbokki recipe couldn’t be easier to make. The rice cakes are simmered in a rich, spicy sauce that they soak up as they soften. Not only are the flavors and texture incredible, but it will leave you totally satisfied. I love enjoying this comforting Korean bar food with an iced cold beer. I also love mixing it up by adding ramen noodles to a batch, some shredded mozzarella…

Read More

The post Tteokbokki (Korean Spicy Rice Cakes) appeared first on Spoon Fork Bacon.

Tteokbokki recipe on a platter.

I LOVE Tteokbokki so much and our tteokbokki recipe couldn’t be easier to make. The rice cakes are simmered in a rich, spicy sauce that they soak up as they soften. Not only are the flavors and texture incredible, but it will leave you totally satisfied.

I love enjoying this comforting Korean bar food with an iced cold beer. I also love mixing it up by adding ramen noodles to a batch, some shredded mozzarella cheese to the top and even a hard boiled egg. If you’ve never had tteokbokki before, you’re in for a huge treat!

What is Tteokbokki

Tteokbokki, literally translated to “stir-fried rice cake” is a delicious Korean dish with a long, rich history! Although this spicy version is the most popular version eaten today, the original version of tteokbokki was not spicy at all!

Tteokbokki was created the Joseon dynasty, and was a soy sauce based rice cake dish that was strictly reserved for royalty. Today tteokbokki is a common Korean dish that can be found at many casual (bar food oriented) restaurants and street food vendors.

How to Make Tteokbokki

Ingredients

Process

Anchovy broth to make Tteokbokki.

ANCHOVY STOCK

  1.  In a pot combine water, anchovies, dashima, garlic clove, and radish. Simmer for 20 minutes.
  2.  Strain anchovies, dashima, garlic, and radish from the pan.
Anchovy broth to make tteokbokki.
Broth for Korean spicy rice cakes.

TTEOKBOKKI

Tteokbokki recipe ingredients laid out.
  1. Soak rice cakes in water for 30 minutes (unless using fresh).
  2. Add pepper paste, pepper flakes, sugar, and garlic to broth and stir together.
Rice cakes soaked in water.
Tteokbokki sauce simmering in a pot.
  1.  Drain rice cakes and add to spicy broth.Stir everything together and bring to a simmer over medium heat, stirring occasionally. Continue to simmer for 10 to 12 minutes or until liquid has thickened and rice cakes are soft.
  2. Stir in green onions and fish cake. Continue to simmer for 5 minutes.
Tteokbokki recipe with rice cakes in a pot.
Tteokbokki recipe with fish cakes and green onion added in a pot.
  1. Remove from heat and top with sesame seeds. Serve.
Tteokbokki served on a platter with sesame seeds on top.

Reheating Instructions

Tteokbokki is truly the best eaten freshly made, but if you happen to have any leftovers you can store them in an airtight container in the refrigerator for up to a day.

When you’re ready to reheat them, transfer the tteokbokki to a skillet, cover and simmer over medium-low heat, stirring occasionally (so the sauce doesn’t burn). Once the rice cakes have softened through, remove them from the heat and enjoy.

Tteokbokki, Korean rice cakes, recipe on a platter being served.

Tips and Tricks for Success

  • Unless you’re using fresh rice cakes, it’s important to soak them in water so they soften and really absorb some of the spicy sauce as they simmer.
  • If your rice cakes aren’t soft enough, you can stir in a small amount of water or more stock and continue to simmer for a few more minutes.
  • Make and use anchovy stock for best results. It adds the subtle umami flavor to the dish that I think is the very best!

Tteokbokki Variations

  • Stir some cooked ramen noodles to the mixture before serving.
  • Add some shredded mozzarella cheese to the top of the dish, in the last two minutes of simmering.
  • Add a couple peeled, boiled eggs to the dish in the last couple minutes of simmering.
  • Swap the fish cakes out for mini sausages, sliced spam, or cut up hot dogs.
  • Although I highly recommend making and using anchovy stock, if you don’t want to make your own you can use store-bought (or homemade) chicken, beef or vegetable stock.

More Delicious Korean Recipes You Will Love

Tteokbokki recipe served with toothpicks.
Tteokbokki recipe on a platter.
Print

Tteokbokki Recipe

The BEST Tteokbokki Recipe you'll ever taste! The soft, cylinder rice cakes are simmered in a spicy sauce with just a hint of sweetness. It's an addictive Korean street food that's so easy to make at home and very versatile. We promise this recipe will not disappoint!
Course Appetizer, dinner, Snack
Cuisine korean
Prep Time 10 minutes
Cook Time 32 minutes
soaking time 30 minutes
Total Time 1 hour 12 minutes
Servings 4
Calories 434kcal

Ingredients

anchovy stock

  • 4 cups water
  • 8 large dried anchovies, cleaned
  • 1 6"x 6" dashima (or kelp)
  • 1 garlic clove
  • 2 ounces sliced Korean radish (or daikon)

tteokbokki

  • 1 pound cylinder rice cakes
  • 1/3 cup gochujang (korean hot pepper paste)
  • 2 tablespoons sugar
  • 2 teaspoons gochugaru (Korean hot pepper flakes)
  • 1 tablespoon minced garlic
  • 1/2 pound pre-fried, flat fish cakes cut into small triangles or strips
  • 2 green onions cut into 2" pieces
  • 1 teaspoon toasted sesame seeds

Instructions

anchovy stock

  •  In a pot combine water, anchovies, dashima, garlic clove, and radish. Simmer for 20 minutes.
  •  Strain anchovies, dashima, garlic, and radish from the pan.

tteokbokki

  • Soak rice cakes in water for 30 minutes (unless using fresh).
  • Add pepper paste, pepper flakes, sugar, and garlic to broth and stir together.
  •  Drain rice cakes and add to spicy broth.
  • Stir everything together and bring to a simmer over medium heat, stirring occasionally.
  • Continue to simmer for 10 to 12 minutes or until liquid has thickened and rice cakes are soft.
  • Stir in green onions and fish cake. Continue to simmer for 5 minutes.
  • Remove from heat and top with sesame seeds. Serve.

Notes

Reheating Instructions
Tteokbokki is truly the best eaten freshly made, but if you happen to have any leftovers you can store them in an airtight container in the refrigerator for up to a day.
When you’re ready to reheat them, transfer the tteokbokki to a skillet, cover and simmer over medium-low heat, stirring occasionally (so the sauce doesn’t burn). Once the rice cakes have softened through, remove them from the heat and enjoy.
Tips and Tricks for Success
  • Unless you’re using fresh rice cakes, it’s important to soak them in water so they soften and really absorb some of the spicy sauce as they simmer.
  • If your rice cakes aren’t soft enough, you can stir in a small amount of water or more stock and continue to simmer for a few more minutes.
  • Make and use anchovy stock for best results. It adds the subtle umami flavor to the dish that I think is the very best!

Nutrition

Calories: 434kcal | Carbohydrates: 82g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 621mg | Potassium: 296mg | Fiber: 1g | Sugar: 11g | Vitamin A: 406IU | Vitamin C: 9mg | Calcium: 63mg | Iron: 2mg

The post Tteokbokki (Korean Spicy Rice Cakes) appeared first on Spoon Fork Bacon.

Easy Salmon “Sushi” Bowls

Who loves all things sushi but feels a little intimidated by making sushi at home? (Slowly raises hand.) Solution: this quick and easy salmon sushi bowl! It’s our take on the satisfaction of sushi without the need for sushi-grade fish or assembli…

Easy Salmon “Sushi” Bowls

Who loves all things sushi but feels a little intimidated by making sushi at home? (Slowly raises hand.) Solution: this quick and easy salmon sushi bowl! It’s our take on the satisfaction of sushi without the need for sushi-grade fish or assembling rolls! We’re into it. 

Just 9 ingredients required, friends. Let us show you how it’s done!

How to Make Salmon “Sushi” Bowls

These EASY salmon “sushi” bowls come together with just three required components, plus a few optional add-ons to step up the sushi vibes!

Easy Salmon “Sushi” Bowls from Minimalist Baker →

Gingery Smashed Cucumber Salad (Asian-Inspired)

Is it just us or does it seem like cucumbers repel any dressing you add to them? Not so fast! After some research and testing, we learned that smashing cucumbers helps the flavors stick around. Smashed cucumber salad to the rescue!
This Asian-inspired …

Gingery Smashed Cucumber Salad (Asian-Inspired)

Is it just us or does it seem like cucumbers repel any dressing you add to them? Not so fast! After some research and testing, we learned that smashing cucumbers helps the flavors stick around. Smashed cucumber salad to the rescue!

This Asian-inspired take is super fresh, crunchy, savory, a little spicy, and full of ginger and sesame flavor. Plus, so EASY — just 10 ingredients, 1 bowl, and 10 minutes required.

Gingery Smashed Cucumber Salad (Asian-Inspired) from Minimalist Baker →

Budae Jjigae (Korean Army Stew)

Budae Jjigae or Korean Army Stew is a delicious stew originally developed out of necessity after the Korean war. It’s a spicy kitchen sink type stew filled with processed meats, noodles, and a variety of other cheap ingredients, resulting in an incredibly flavorful family-style stew. Budae jjigae is a bittersweet dish for many Koreans (including my relatives), but it also shows the resourcefulness of the people during a time of desperation and famine. History of…

Read More

The post Budae Jjigae (Korean Army Stew) appeared first on Spoon Fork Bacon.

Korean Army Stew or Budae Jjigae in a pot ready to be served.

Budae Jjigae or Korean Army Stew is a delicious stew originally developed out of necessity after the Korean war. It’s a spicy kitchen sink type stew filled with processed meats, noodles, and a variety of other cheap ingredients, resulting in an incredibly flavorful family-style stew.

Budae jjigae is a bittersweet dish for many Koreans (including my relatives), but it also shows the resourcefulness of the people during a time of desperation and famine.

History of Budae Jjigae

Budae Jjigae also known as Korean army stew is a dish that was developed after the Korean war. It was during a time when food was scarce in Korea and people were dealing with famine.

It’s an inexpensive stew made up of American processed meats such as Spam and hot dogs left behind from American solider rations. Since resources were scarce during the time, any cheap ingredient was added into the stew to ultimately create a delicious, rich, flavorful stew that could feed an entire family.

Today you can find this stew served at many Korean restaurants that serve bar type foods like Korean Fried Chicken. It’s also incredibly easy to make at home with hundreds of variations based on personal preferences.

Budae Jjigae being served with chopsticks.

How to Make Budae Jjigae

Ingredients

Process

  1. Place all paste ingredients into a small bowl. Whisk together. Set aside. 
Korean army stew sauce mixed together in a bowl.
  1. In a large, shallow pot arrange sausages, spam, tofu, cabbage, rice cakes, and mushrooms.
  2. Top with paste mixture.
Korean army stew with ingredients in a skillet.
Korean army stew in a skillet with paste over it.
  1. Pour water in pot and bring to a boil. Gently stir to evenly distribute the paste.
  2. Once mixture is brought to a boil, add noodles, and continue to cook until everything has cooked through, and noodles are soft.
Korean Army Stew simmering in a skillet.
Budae Jjigae with noodles cooking in a skillet.
  1. Top stew with American cheese and green onions and boil for another minute. Remove from heat and serve.
Budae Jjigae finished in a skillet ready to be served.

Tips and Tricks for Making the BEST Budae Jjigae

  • The spicy paste sets the foundation for the overall stew, so you don’t want to skimp on the ingredients. It’s especially important to use gochujang for the authentic (slightly) sweet and spicy umami flavor it provides. (If you’re interested to learn more about gochujang and my preferred brands you can find more information in our Gochujang Noodles recipe post.)
  • Keep things cheap and simple, like the dish was originally intended to be. It will truly give you the best flavor and experience!
  • Eat it immediately after making it to ensure the noodles and rice cakes don’t bloat and become soggy.
Budae Jjigae being mixed together with chopsticks.
Budae Jjigae being served into bowls.

Variations for Korean Army Stew

There are so many versions of Budae Jjigae out there and if you want to mix things up you can add:

  • kimchi – which will add an additional spicy, fermented kick to the dish. If I add kimchi, I usually omit the green cabbage.
  • Korean dumplings (mandu) – on occasion, when I want to ‘beef’ the dish up even more I add a few frozen mandu to the stew and it really makes a fantastic addition.
  • canned baked beans – I’ve never added this into my Korean army stew, but know that it was one of the ingredients added back in the day and could see how the sweet, tangy and creamy flavors and textures would be a good fit!
  • (cut up) hot dogs – which are more commonly used than the lil smokies we use in our recipe. Whichever you use, you won’t be disappointed.
  • other quick cooking vegetables – I love bulking this stew up even more with simple vegetables – my favorites being julienne carrots and thinly sliced zucchini.
Korean army stew or Budae Jjigae being ladled into a bowl.
Budae Jjigae in two bowls.

More Delicious Korean Recipes You Will Love

Korean Army Stew or Budae Jjigae in a pot ready to be served.
Print

Budae Jjigae (Korean Army Stew)

A delicious Korean stew originally created post Korean war due to necessity and limited resources, Budae Jjigae is enjoyed today by many as an inexpensive kitchen sink type Korean stew with deep, rich flavors.
Course Breakfast, dinner, lunch
Cuisine korean, Korean-American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 240kcal

Ingredients

sauce paste

  • 2 1/2 tablespoons gochujang (Korean hot pepper paste )
  • 2 tablespoons water
  • 1 1/2 tablespoons gochugaru (Korean hot pepper flakes)
  • 2 tablespoons minced garlic
  • 1 tablespoon soy sauce
  • 1 1/2 teaspoons sugar

stew

  • 7 ounces drained firm tofu cut into thin squares
  • 6 ounces (1/2 can) Spam cut into thin squares
  • 1 cup chopped green cabbage
  • 1/2 pound tteok (oval shaped rice cakes)
  • 5 ounces enoki or snow white mushrooms, trimmed
  • 5 cups water
  • 1 pack instant ramen noodles (without flavor packet)
  • 2 slices American cheese
  • 2 green onions thinly sliced on a bias

Instructions

  • Place all paste ingredients into a small bowl.
  • Whisk together. Set aside. 
  • In a large, shallow pot arrange sausages, spam, tofu, cabbage, rice cakes, and mushrooms.
  • Top with paste mixture.
  • Pour water in pot and bring to a boil. Gently stir to evenly distribute the paste.
  • Once mixture is brought to a boil, add noodles, and continue to cook until everything has cooked through, and noodles are soft.
  • Top stew with American cheese and green onions and boil for another minute. Remove from heat and serve.

Nutrition

Calories: 240kcal | Carbohydrates: 19g | Protein: 11g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 1022mg | Potassium: 347mg | Fiber: 2g | Sugar: 3g | Vitamin A: 726IU | Vitamin C: 7mg | Calcium: 146mg | Iron: 2mg

The post Budae Jjigae (Korean Army Stew) appeared first on Spoon Fork Bacon.

Vegan Ginger Sesame Noodles with Crispy Tofu

All the flavor and comfort of your favorite noodle stir-fry takeout, but easier than deciding where to order? You bet! This EASY, weeknight-friendly meal is a breeze thanks to one of our favorite kitchen essentials: the sheet pan.
Flavorful seasoned to…

Vegan Ginger Sesame Noodles with Crispy Tofu

All the flavor and comfort of your favorite noodle stir-fry takeout, but easier than deciding where to order? You bet! This EASY, weeknight-friendly meal is a breeze thanks to one of our favorite kitchen essentials: the sheet pan.

Flavorful seasoned tofu and crispy roasted veggies combine with saucy, gingery sesame noodles for a nourishing, 10-ingredient party in a bowl! Consider dinner planned. Let us show you how it’s done!

Vegan Ginger Sesame Noodles with Crispy Tofu from Minimalist Baker →

Crispy Rice Paper Chips with Vegan Avocado Dip

Introducing the perfect appetizer for game day festivities (and beyond): super crispy rice paper chips perfect for dipping in a bowl (get it?) of creamy avocado dip. It’s a party in a recipe!
Just 5 ingredients and 10 minutes required for this ea…

Crispy Rice Paper Chips with Vegan Avocado Dip

Introducing the perfect appetizer for game day festivities (and beyond): super crispy rice paper chips perfect for dipping in a bowl (get it?) of creamy avocado dip. It’s a party in a recipe!

Just 5 ingredients and 10 minutes required for this easy, crowd-pleasing snack. Let us show you how we chip ‘n’ dip!

These crispy rice paper chips and avocado dip are inspired by a similar dish at a Japanese-Mexican fusion restaurant called Manta.

Crispy Rice Paper Chips with Vegan Avocado Dip from Minimalist Baker →

Spicy Honey Butter Air Fryer Wings

We’re back with another Air Fryer Wings recipe and this time it’s our Spicy Honey Butter version! We use the same air frying method as our Air Fryer Buffalo Wings, but switched the sauce up for our spicy honey butter! Our spicy honey butter is so easy to make and gives the wings a sticky, sweet and spicy flavor that is very addictive! We love these flavor-packed wings so much and promise you will too!…

Read More

The post Spicy Honey Butter Air Fryer Wings appeared first on Spoon Fork Bacon.

Honey Butter air fryer chicken wings.

We’re back with another Air Fryer Wings recipe and this time it’s our Spicy Honey Butter version! We use the same air frying method as our Air Fryer Buffalo Wings, but switched the sauce up for our spicy honey butter!

Our spicy honey butter is so easy to make and gives the wings a sticky, sweet and spicy flavor that is very addictive! We love these flavor-packed wings so much and promise you will too!

How to Make Spicy Honey Butter Air Fryer Wings

Ingredients

Ingredients to make air fryer honey butter chicken wings.

Process

Chicken Wings

  1. Pat wings dry with a paper towel. In a resealable combine salt, baking powder, and pepper. Shake together. Add wings, seal bag and shake until wings are evenly coated.
  2. Spray inside of air fryer basket with cooking spray and preheat air fryer to 400˚F. Place wings in prepared basket and air fry for 10 minutes. Flip wings and continue to air fry for another 10 minutes.
Wings in a bag with salt and pepper.
Buffalo wings in an air fryer being cooked.

Spicy Honey Butter

  1. Combine butter, honey, soy sauce, and chile sauce/paste into a mixing bowl.
  2. Whisk together.
Honey butter sauce for chicken wings.
Honey butter spicy sauce for chicken wings.

Assembly

  1. Add wings to spicy honey butter.
  2. Toss together until chicken wings are evenly coated. Transfer wings to a platter and top with sesame seeds and green onion, if using
Chicken wings in a bowl about to be tossed with sauce.
Honey butter air fryer chicken wings in a bowl.
Air fryer chicken wings on a platter with beer next to it.

Why We Think Air Fryer Wings are the BEST

  • They’re way less messy and better for you than frying chicken wings in oil.
  • The circulating dry air creates a great crisp outer texture, while keeping the inside tender and juicy.
  • They’re incredibly easy to make!

Baking Instructions

Although we really think the air fryer makes the best tasting wings, we understand not everyone has one. So we’ve provided alternative baking instructions that still make delicious wings!

Preheat your oven to 400˚F. Still coat wings in salt, pepper and baking powder. Line a rimmed baking sheet with a cooling rack and top with coated wings (spaced about 1 inch apart). Bake wings for 35 to 40 minutes or until cooked through (and internal temperature of the wings reach 165˚F). Remove from heat and toss with spicy honey butter.

Air Fryer Wings Tips and Tricks

  • Don’t skip out on the baking powder, it really helps to create a crisp texture on the skin, allowing the sauce to adhere to the air fryer wings nicely.
  • Allow at least 1/2 inch of space between each wing in the air fryer so the wings crisp up evenly (and don’t steam from lack of air circulation).
  • Flip the wings halfway through air frying to evenly crisp and brown both sides.
Air fryer chicken wings on a platter.

More Delicious Appetizer Recipes You Will Love

Air fryer chicken wings on a platter with beer next to it.
Print

Spicy Honey Butter Air Fryer Wings

We love these delicious Spicy Honey Butter Air Fryer Wings. They are tender, juicy and flavor-packed wings that you will want to make over and over again!
Course Appetizer, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 332kcal

Equipment

Ingredients

chicken wings

  • 1 1/2 pounds chicken wings split with tips removed
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon black pepper

spicy honey butter

  • 1/4 cup warm honey
  • 2 tablespoons melted unsalted butter
  • 1 1/2 tablespoons chile sauce/paste such as sambal, sriracha or harissa
  • 1 1/2 teaspoons soy sauce
  • 1 teaspoon toasted sesame seeds
  • 1 thinly sliced green onion optional

Instructions

chicken wings

  • Pat wings dry with a paper towel. In a resealable combine salt, baking powder, and pepper. Shake together. Add wings, seal bag and shake until wings are evenly coated.
  • Spray inside of air fryer basket with cooking spray and preheat air fryer to 400˚F. Place wings in prepared basket and air fry for 10 minutes.
  • Flip wings and continue to air fry for another 10 minutes.

spicy honey butter

  • Combine butter, honey, soy sauce, and chile sauce/paste into a mixing bowl and whisk together.

assembly

  • Add wings to spicy honey butter.
  • Toss together until wings are evenly coated. Transfer wings to a platter and top with sesame seeds and green onion, if using.

Notes

Baking Instructions
Although we really think the air fryer makes the best tasting wings, we understand not everyone has one. So we’ve provided alternative baking instructions that still make delicious wings!
Preheat your oven to 400˚F. Still coat wings in salt, pepper and baking powder. Line a rimmed baking sheet with a cooling rack and top with coated wings (spaced about 1 inch apart). Bake wings for 35 to 40 minutes or until cooked through (and internal temperature of the wings reach 165˚F). Remove from heat and toss with spicy honey butter.
Air Fryer Wings Tips and Tricks
  • Don’t skip out on the baking powder, it really helps to create a crisp texture on the skin, allowing the sauce to adhere to the air fryer wings nicely.
  • Allow at least 1/2 inch of space between each wing in the air fryer so the wings crisp up evenly (and don’t steam from lack of air circulation).
  • Flip the wings halfway through air frying to evenly crisp and brown both sides.

Nutrition

Calories: 332kcal | Carbohydrates: 20g | Protein: 17g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 86mg | Sodium: 1142mg | Potassium: 173mg | Fiber: 0.5g | Sugar: 19g | Vitamin A: 341IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg

The post Spicy Honey Butter Air Fryer Wings appeared first on Spoon Fork Bacon.