Korean Fried Broccoli

Preparations

  1. Prepare sauce by mixing Sauce Craft Gochujang Korean Pepper Sauce with rice wine vinegar. Reserve.
  2. Prepare tempura batter by mixing 2 cups rice flour with seltzer, keeping the batter slightly lumpy; do not need to fully mix flour into seltzer. Keep cold over ice.
  3. Preheat fryer to 325ºF.
  4. Prepare broccoli to fry. Toss florets in remaining rice flour. Dip into tempura batter and drain excess batter. Fry florets for about 3–4 minutes or until stem is fully cooked. Transfer onto a drain board and lightly season with salt.
  5. Plate broccoli onto a plate. Drizzle prepared sauce and garnish with scallions, chiles, toasted sesame seeds and bacon bits. Serve with a ramekin of remaining sauce.

Spiced Nuts

Preparations

  1. Preheat a convection oven to 250ºF, with a high fan setting.
  2. In a mixing bowl, froth egg whites with water. Toss nuts in mixture, coating evenly. Transfer onto a silpat-lined sheet tray; prevent nuts from touching each other.
  3. Roast in oven, stirring/turning every 15 minutes for about an hour. Halfway through baking, toss nuts with Sauce Craft Gochujang Korean Pepper Sauce and transfer back onto the sheet tray and into the oven. Periodically turn and monitor the nuts. Nuts will be tacky but on the drier side at the hour mark.
  4. Remove nuts and let cool to room temperature. The exterior of the nuts will harden like candy. If they are still tacky when cooled, bake for an additional 10–15 minutes and let cool again to room temperature. Repeat if needed.

Sweet Chili Ice Cream

Preparations

  1. Mix ice cream with Sauce Craft Sweet Chili Sauce. Scoop into bowls.
  2. Garnish with peanuts and candied chiles.

Serving suggestion: If making ice cream in-house, mix ice cream base with 0.6% Sauce Craft Sweet Chili Sauce.

Thai Pork with Cucumber Salad

Preparations

  1. Prepare the cucumber salad: In a bowl, mix cucumbers, 1 Tbsp. Sauce Craft Sweet Chili Sauce, vinegar and both chiles. Let sit for at least 10 minutes to let the flavors marry.
  2. Prepare the pork: Pound pork to about ½” thickness; cut into 2″ x 1″ strips. Toss in cornstarch, fully coating pork strips, and dust off the excess. Deep-fry pork in 350ºF oil until fully cooked.
  3. Transfer to a drain pan and season with a light sprinkle of salt. Transfer cooked, seasoned pork strips into a mixing bowl and toss with 1 cup Sauce Craft Sweet Chili Sauce.
  4. Portion 2 cups cooked rice into each of 4 bowls. Serve pork on top of rice with cucumber salad on the side. Lay fresh mint leaves and cilantro sprigs alongside cucumber salad as garnish.