This crazy flavorful Korean Gochujang Drizzle sauce is made with a few staple pantry ingredients and can be whipped up in minutes. It’s as easy as putting all of the ingredients into a mason jar and shaking it up! You won’t be able to stop making this sauce!
Korean Gochujang Sauce
We love creating sauces for our Buddha Bowl recipes that start with an easy store bought sauce or pantry staple. For this easy sauce recipe, we start with a base of gochujang.
Gochujang is widely available at just about any grocery store or Asian grocery store. Brown sugar is our preferred method of sweetener here! We prefer it just a touch sweet, but if you’d like it a bit sweeter, add an addition 1/2-1 teaspoon.
For that salty kick, we use soy sauce, but Tamari, a gluten free soy sauce alternative works great here as well. Sesame oil, rice vinegar, and sesame seeds add another depth of flavor that makes this sauce shine and give it nice acidity. Don’t forget about the fresh garlic! Three cloves is all you need and I promise you won’t want to use any less!
What is Gochujang?
Gochujang is a deep crimson Korean red pepper paste made from red chiles, glutinous rice and soybeans, found at Asian markets and many supermarkets. It’s a great base for a stir-fry style Buddha bowl such as bibimbap; just add water and some other liquefiers!
This sauce is packed full of flavor and isn’t too spicy, but if you prefer no spice, look for Doenjang, which is a soybean paste without the chiles and use that in its place.
Use leftover stuffing or dressing from Thanksgiving to make these irrestable Crunchy Mozzarella Balls! Wrap fresh mozzarella with a scoop of stuffing and shape into a ball. Roll in panko bread crumbs, fry and serve with marinara sauce.
Our Mission: Help give new life to your Thanksgiving Leftovers!
Our mission is to stop food waste at home, especially during the holidays, when families gather for that big massive feast! We have tons of ideas for turkey and even a few for gravy, but what about the stuffing?
Give New Life to Leftover Stuffing
Nobody wants to throw away perfectly good food, but stuffing is one of those dishes that feels very Thanksgiving-y. You may think it’s hard to repurpose and turn into something completely different, but I have a few leftover stuffing hacks that I use every year to get the most out of my leftovers without boring my taste buds!
Idea 1: Add Leftover Stuffing to Meatballs
If you’ve ever been to one of the most popular Italian American restaurants called Buca di Beppo, you’ll be familiar with their World’s Famous Ginormous Meatball which is a half pound monster of a meatball topped with marinara and ricotta cheese. Check it out below, then use your leftover stuffing to make this showstopper of a meal!
Most meatball recipes call for breadcrumbs. Instead of using breadcrumbs, just pulse your stuffing in a food processor a few times to cut it into smaller pieces and use that instead! You won’t believe how deliciously your meatballs turn out.
Idea 2: Add Leftover Stuffing to Hashbrowns
Stuffing has all of the qualities that make it the perfect addition to any breakfast or brunch: it’s basically toast on steroids! My favorite way to use stuffing when I’m making breakfast is to add it to hashbrowns. Mix in leftover stuffing into your hashbrowns for a crunchy potato brunch treat.
Idea 3: Leftover Stuffing to Make Crunchy Mozzarella Balls
Hear me out: stuffing makes THE BEST Crunchy Mozzarella Balls, and they’re so easy! All you do is wrap a piece of fresh mozzarella around a tablespoon of stuffing. From there, you bread it up by rolling it egg and then dipping it into cheesy panko breadcrumbs. Deep fry. Serve with a side of marinara sauce to dip. You won’t believe how delicious it is! By the way: you can also do this hack with leftover mashed potatoes!
How are you going to repurpose your leftover stuffing? Let us know in the comments!
First, make the mozzarella balls: wrap a small piece of mozzarella in 2 tablespoons of leftover stuffing or mashed potatoes, sealing completely.
Bread the mozzarella balls: coat lightly in beaten egg, then coat in panko. Set aside on plate until all are breaded.
Add the oil to a deep, heavy bottomed pan and bring oil to 350°. If you don't have a thermometer, flick a very small amount of water into the oil to see if it sputters. It's ready if it does!
Fry the mozzarella balls for about a minute on each side until golden brown. Transfer to a plate lined with a paper towel, and enjoy immediately!
Thank You For Entering the Kami Mini Indoor Security Camera Review and Giveaway! Come back tomorrow for your chance to enter the giveaway again! -Jaden
Sometimes it just takes one special ingredient to give your favorite cook a much-needed boost. A next-level soy sauce, delicious berry preserves, a fancy olive oil - they deserve to try out the good stuff!
Sometimes it just takes one special ingredient to give your favorite cook a much-needed boost. A next-level soy sauce, delicious berry preserves, a fancy olive oil - they deserve to try out the good stuff!
You can only eat so much Thanksgiving flavored foods after the holiday has ended, right? Let’s mix it up with this Leftover Turkey Pumpkin Chili! We still have tons of fall and warming flavors and spices, but this is a nice change of pace from the same old turkey plate. Turn your leftovers into something unique!
Giving New Life to Leftover Turkey Recipes
Our mission is to stop food waste at home, especially during the holidays, when families gather for that big massive feast!
When using leftover turkey for a new meal, the biggest secret is to make sure it tastes COMPLETELY different than your holiday meal. Because let’s face it – holiday leftovers never taste as good as it did the first time around! Nobody wants to relive that same meal four nights in a row!
Also in this Giving New Life to Leftover Turkey series:
Make Turkey Pumpkin Chili your own with these tips:
Pumpkin or squash: Use any leftover squash or cooked pumpkin you have. Dice the squash up and add it in at the end so it stays firm enough while eating. Use canned pumpkin or squash too! Add the canned squash in right before you add your liquid.
Beans: Beans are the best pantry staple and my guess is, you have a can or two hanging out in your pantry. Add a can of beans right before you add your liquid. Our favorites are garbanzo and great northern beans, but any canned beans will be a great addition!
Tomatoes: Tomatoes sweeten this chili up perfectly and add a nice acidity! Use any canned tomatoes you have, diced, fire roasted, crush, or whole (just give them a nice crush with your hand). Have a pesky tomato or two in your fridge drawer that needs to be used like right now? Dice those up and add them in too!
Onions, garlic, and peppers: Doesn’t everyone stock up on these for the holiday? These will be the base of our chili! If you don’t have any peppers, bell or jalapeños, to use up right now, just omit it!
Spices: Chili Powder, oregano, cumin, maybe even some brown sugar? If you have smoked paprika, that should definitely go in too! Raid your spice cabinet for other seasonings you think you would awesome and add those in too! We just suggest you add them 1/2 teaspoon at a time if it strays from the recipe.
More veggies please: Leftover corn? Cut it off the cob and add it to your chili. Frozen corn, add it in too! A few carrots just waiting to be used in your fridge? Dice them up and add them with your onions!
Use What You Already Have!
Raid the refrigerator and pantry! Use up any veggies you think would be wonderful in your chili and add it in.
If you are using something like a sweet potato that is super firm, let that be the first thing you dice and add to your pot before the onion.
Find some green onions and chives wilting away? Save them from wilting and top your bowl of chili with them!
Find some cheese that is ready to be eaten or tossed? Shred it up and top your chili with extra cheese!
Find a few random cans of veggies, like corn and green beans? Drain them and add them in when you add your beans!
Turn your Thanksgiving leftovers into something unique. Turkey Pumpkin Chili uses leftover pumpkin and turkey and a few pantry staples to create this dish!
Prep Time20minutes
Cook Time1hour20minutes
Total Time1hour40minutes
Servings8
AuthorRylee Foer
Ingredients
2tablespoonsolive oil
1 1/2cupsoniondiced
1bell pepperdiced chopped green pepper
3teaspoonsdried oregano
2 1/2teaspoonsground cumin
4tablespoonschili powder
2tablespoonsbrown sugar
1teaspoonpaprika
4garlic clovesminced
1 15oz.can great northern beansdrained and rinsed
1 15oz.can garbanzo beansdrained and rinsed
15oz.can pumpkin pureenot pumpkin pie filling
15oz.can crushed or diced tomatoes
20oz.chicken or veggie broth
salt and pepper to taste
3cupsturkeydiced
Green onionsoptional
Shredded cheeseoptional
Diced jalapenooptional
Instructions
In a heavy bottom pot over medium heat, add olive.
Add diced onions, bell peppers (jalapeños if using), oregano and cumin and saute until soft and tender, about 3-4 minutes.
Add minced garlic and stir to cook for 1 minutes.
Add chili powder, paprika, brown sugar, great northern beans, and garbanzo beans and stir to combine.
Stir in the pumpkin, tomatoes, and broth and bring it to a boil. Add more broth if you want a thinner chili.
Reduce the heat to a simmer and cover for 45 minutes to 1 hour.
Add diced turkey to just heat through.
Top with green onions, chives, cheese, jalapeños, avocado or sour cream, if desired.
Notes
If using any firm vegetables like sweet potato and carrots, add them first and saute for 4 minutes, then add onions and peppers.
If you are using canned or frozen corn or green beans, add them with your beans.
Use leftover turkey, mashed potatoes, and any bread or dinner rolls to make this soul soothing cream of turkey soup. Have a few random carrots and mushrooms rolling around in the drawer of your fridge? Add them in too! In 30 minutes you can have a hearty dinner without wasting any of those leftovers.
Giving New Life to Leftovers from Thanksgiving Recipes
Our mission is to stop food waste at home, especially during the holidays, when families gather for that big massive feast!
When using leftover turkey for a new meal, the biggest secret is to make sure it tastes COMPLETELY different than your holiday meal. Because let’s face it – holiday leftovers never taste as good as it did the first time around! Nobody wants to relive that same meal four nights in a row!
Also in this Giving New Life to Leftover Turkey series:
These are also all ingredients that you might have leftover from Thanksgiving!
Mashed Potatoes: Mashed Potatoes will help this soup become extra creamy, creating an unbeatable texture. Check out our very best mashed potato recipe here, incase you need a fresh batch!
Aromatics: Onions and garlic, two things you likely have on hand from all of the holiday cooking. Leeks work great as well, in place of onions.
Veggies: You can pretty much use any leftover vegetable to add depth to this soup, but our favorites are carrots, mushrooms, and celery. All are totally optional, but if I had to guess, you likely have a few random veggies hanging out in your fridge.
Broth: Chicken or vegetable broth will be your friend here, but if you don’t have either, just use water! If using water, just up your spiced a bit!
Tips to make Garlic Croutons
Choose your bread: Leftover dinner rolls, sourdough, or a baguette, truly any leavened bread will work! Older bread will toast up and bake quicker than fresh bread. The smaller the bread cubs are diced, the quicker they will also bake up.
Fat: Choose the best fat for your croutons. A mixture of oil and butter will leave your croutons full of flavor, but will also help to get that beautiful color.
Flavors: Best part about homemade croutons? You can make them totally your own! The only non-negotiable to croutons is salt. You must have salt! We are going with simple garlic croutons here, but feel free to switch it up. Add everything bagel seasonings, ranch seasonings, curry powder, smoked paprika. The world is your crouton oyster.
Storing Croutons: Croutons can be made ahead of time and stored at room temperature. The key is to keep moisture and humidity away, otherwise their texture will be affected. Once fully baked, let the croutons cool completely at room temperature before storing them. Store in an air tight container or a resealable bag, but be sure to squeeze all of the air from the bag. These can be stored for 2 weeks at room temperature. Beyond 2 weeks, freeze your croutons in a freezer safe container and heat up in a 350 degree oven until warmed and crisp.
Leftover cream of turkey soup is so hearty and full of flavor. Use your Thanksgiving leftover staples to create this nourishing soup and reinvent your leftovers!
In a large heavy bottom pot over medium heat add olive oil.
Add onions, carrots, celery, and mushrooms, dried thyme, parsley, and sprinkle with a little salt. Saute for 4-5 minutes, until veggies are softened and onions are translucent.
Add 3 cups of broth and the mashed potatoes and stir until the potatoes are mostly dissolved and the broth is smooth.
Add diced turkey and add another cup of broth a little at a time, if you want your soup thinner.
Bring everything to a simmer and reduce heat to medium-low and cook until heated through, about 15-20 minutes. Stir occasionally and season to taste with salt and pepper.
Garlic Croutons
Preheat oven to 350 degrees F.
In a large bowl, add cubed bread and toss with melted butter and olive oil until evenly coated.
Add salt and garlic powder and toss again. Taste and adjust for more seasonings.
Divide up bread between two baking sheets to give the bread space to crisp up.
Bake 15 minutes, flipping halfway through, until crispy and golden brown.
Let cool completely before storing in an airtight container. Check out the post for tips on storing croutons!
