{"id":4563,"date":"2020-01-28T10:42:27","date_gmt":"2020-01-28T10:42:27","guid":{"rendered":"http:\/\/cat.ppldemo2.com\/?post_type=recipe&amp;p=4563"},"modified":"2020-01-28T10:42:27","modified_gmt":"2020-01-28T10:42:27","slug":"fermented-chili-rubbed-hiramasa-with-korean-noodle","status":"publish","type":"post","link":"https:\/\/catalinaop.com\/fermented-chili-rubbed-hiramasa-with-korean-noodle\/","title":{"rendered":"Fermented Chili Rubbed Hiramasa with Korean Noodle"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Recipe courtesy of Chef Matt Gordon, as featured during Collaboration Kitchen. The dish was paired with AleSmith Brewing Co SUMMER YULE (8.5% ABV).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>To make the basting sauce:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>\u00bd cup gochujang chili paste (available at Asian markets)<\/li><li>1 Tbs sweet rice wine<\/li><li>1 Tbs soy<\/li><li>1 Tbs sesame oil<\/li><li>1 Tbs lime juice<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>For noodles<\/strong>:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>2 packages Korean sweet potato noodle (16 oz or so)<\/li><li>2 Tbs sesame oil<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>For remainder:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>\u00bd cup&nbsp; soy<\/li><li>1 Tbs sugar (or use gouchujang again if you want) MIX WITH THE SOY<\/li><li>1 Tbs chopped garlic.. MIX WITH THE SOY<\/li><li>1 cup julienned carrot<\/li><li>1 cup julienned white onion<\/li><li>1 cup julienned red bell<\/li><li>1 quart spinach leaves<\/li><li>\u00bd cup sliced scallions for garnish<\/li><li>3 eggs<\/li><li>\u00bc cup grapeseed oil<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">How to Prepare:<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>For noodles:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Boil noodles in slated water for 5 minutes or until tender.<\/li><li>Drain and rinse to remove the starch.<\/li><li>When cool and rinsed, drizzle with the sesame oil to thoroughly coat.<\/li><li>Set aside.<\/li><\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>&nbsp;For vegetable mixture:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Heat a large wok or other saute pan and add oil.<\/li><li>Add the carrot, onions, bell pepper and spinach. Stir Fry for one minute<\/li><li>Add egg and let cook slightly. Cut and toss all together. Add spinach.<\/li><li>Add noodles to the wok along with the Soy that was mixed with sugar.<\/li><li>Stir to combine and warm through.<\/li><li>Fresh pepper to garnish!<\/li><\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>For the fish:<br><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Heat griddle or skillet. Do not season fish.<\/li><li>Sear on one side, then flip and brush with the Gochujang basting sauce.<\/li><li>Cook until just cooked through.<\/li><li>Serve on noodle salad with fresh cilantro garnish.<\/li><\/ol>\n    \t","protected":false},"excerpt":{"rendered":"<p>Recipe courtesy of Chef Matt Gordon, as featured during Collaboration Kitchen. The dish was paired with AleSmith Brewing Co SUMMER YULE (8.5% ABV). To make the basting sauce: \u00bd cup gochujang chili paste (available at Asian markets) 1 Tbs sweet rice wine 1 Tbs soy 1 Tbs sesame oil 1 Tbs lime juice For noodles: [&hellip;]<\/p>\n","protected":false},"author":15442,"featured_media":4565,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":["post-4563","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/posts\/4563","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/users\/15442"}],"replies":[{"embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/comments?post=4563"}],"version-history":[{"count":0,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/posts\/4563\/revisions"}],"wp:attachment":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/media?parent=4563"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/categories?post=4563"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/tags?post=4563"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}