15 Thanksgiving Recipes With Gochujang for Spicy Korean Holiday Fusion

Gochujang Glazed Turkey

Gochujang Glazed Turkey is a modern twist on a classic Thanksgiving dish, infusing the traditional roast turkey with a spicy and slightly sweet Korean-inspired glaze made from gochujang, a fermented red chili paste. This dish not only brings an exciting flavor profile to your holiday table but also showcases the beauty of fusion cuisine, making your Thanksgiving celebration truly memorable.

Cooking Steps:

1. Preheat your oven to 325°F (165°C).
2. In a bowl, mix gochujang, honey, soy sauce, rice vinegar, garlic, ginger, sesame oil, salt, and pepper to create the glaze.
3. Pat the turkey dry with paper towels and place it in a roasting pan.
4. Rub the glaze all over the turkey, making sure to coat both the inside and outside.
5. Roast the turkey in the preheated oven for about 3 to 4 hours, basting every 30 minutes with the pan juices.
6. Once the internal temperature reaches 165°F (75°C), remove it from the oven and let it rest for 20-30 minutes before carving.
7. Garnish with chopped green onions and serve!

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Spicy Korean BBQ Stuffing

Spicy Korean BBQ Stuffing is a bold and flavorful twist on traditional stuffing, combining the rich flavors of gochujang, ground meat, and a medley of vegetables. This unique stuffing elevates your Thanksgiving table by adding a spicy kick that perfectly complements the turkey, making it a delightful fusion dish that will excite your guests.

Cooking Steps:

1. In a large skillet, heat sesame oil over medium heat. Add onions, garlic, carrots, and celery; sauté until softened.
2. Add the ground pork or beef and cook until browned, then stir in gochujang, soy sauce, salt, and pepper.
3. In a large bowl, combine the sautéed mixture with cubed bread and green onions.
4. Gradually add chicken broth, mixing until the bread is moistened but not soggy.
5. Transfer to a greased baking dish and cover with foil. Bake at 350°F (175°C) for 30 minutes, then remove foil and bake for an additional 15 minutes until golden.
6. Garnish with toasted sesame seeds before serving.

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Kimchi Mashed Potatoes

Kimchi Mashed Potatoes offer a deliciously unexpected take on the classic side dish. This recipe combines creamy mashed potatoes with the tangy and spicy flavors of kimchi, creating a bold accompaniment that pairs beautifully with turkey and other Thanksgiving favorites. With a hint of gochujang, these mashed potatoes will bring a kick to your holiday table and delight your guests with every spoonful.

Cooking Steps:

1. Boil the diced potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.
2. Add butter and milk to the potatoes, then mash until smooth and creamy.
3. Stir in the chopped kimchi, gochujang, salt, and pepper until well combined.
4. Adjust seasoning to taste and serve hot, garnished with green onions.

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Gochujang Cranberry Sauce

Gochujang Cranberry Sauce is a modern twist on the traditional Thanksgiving favorite. This vibrant sauce combines the tartness of fresh cranberries with the rich, spicy depth of gochujang, resulting in a flavorful condiment that complements turkey and other dishes beautifully. Its unique blend of sweet, tart, and spicy makes it a sure hit at any holiday gathering.

Cooking Steps:

1. Rinse the fresh cranberries and remove any stems or blemished berries.
2. In a saucepan, combine sugar and water. Bring to a boil over medium heat.
3. Add the cranberries, gochujang, orange zest, and orange juice to the pot, stirring to combine.
4. Reduce heat and let simmer for about 10-15 minutes, until the cranberries burst and the sauce thickens.
5. Season with salt to taste, remove from heat, and let cool before serving.

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Sweet Potato Casserole With Gochujang

Sweet Potato Casserole with Gochujang is a delightful and unique take on the classic Thanksgiving staple. This dish combines creamy sweet potatoes with the flavorful kick of gochujang, topped with a crunchy pecan streusel for added texture and sweetness. The result is a side dish that is not only comforting but also bursting with flavor, perfect for impressing your holiday guests.

Cooking Steps:

1. Preheat your oven to 350°F (175°C).
2. Cook sweet potatoes in boiling water until tender, about 20 minutes. Drain, peel, and mash in a large bowl.
3. In the bowl with sweet potatoes, add butter, brown sugar, gochujang, milk, vanilla extract, eggs, and salt. Mix until smooth.
4. Transfer the sweet potato mixture to a prepared baking dish.
5. In a separate bowl, combine pecans, flour, additional brown sugar, and cinnamon. Scatter the mixture evenly over the sweet potato layer.
6. Bake for 25-30 minutes, until the topping is golden and crispy. Serve warm.

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Spicy Green Bean Almondine

Spicy Green Bean Almondine is a vibrant and flavorful side dish that updates the traditional green bean almondine by incorporating the unique heat of gochujang. This dish features crisp-tender green beans sautéed with sliced almonds and a rich gochujang sauce that adds an unexpected twist, making it a perfect complement to any Thanksgiving feast.

Cooking Steps:

1. Trim the ends of the fresh green beans and blanch them in boiling water for 2-3 minutes until bright green and slightly tender. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sliced almonds, cooking until the almonds are golden brown and fragrant.
3. Add the blanched green beans to the skillet, stirring to coat them with the garlic and almonds.
4. In a small bowl, mix gochujang, soy sauce, lemon juice, salt, and black pepper, then pour the mixture over the green beans, stirring well to combine.
5. Cook for an additional 2-3 minutes until the green beans are heated through. Serve warm as a flavorful side dish.

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Korean Spiced Brussels Sprouts

Korean Spiced Brussels Sprouts is a delightful side dish that elevates the humble Brussels sprout with the rich, savory flavor of gochujang. This dish features roasted Brussels sprouts tossed in a spicy gochujang glaze, creating a perfect balance of sweetness and heat that’s sure to impress your Thanksgiving guests.

Cooking Steps:

1. Preheat your oven to 425°F (220°C).
2. Trim the ends of the Brussels sprouts and cut them in half. Toss them in a bowl with olive oil, salt, and black pepper.
3. Spread the Brussels sprouts on a baking sheet in a single layer and roast for 20-25 minutes, or until they are browned and crispy.
4. In a separate bowl, mix the gochujang, honey, soy sauce, and garlic powder to create the glaze.
5. Once the Brussels sprouts are done roasting, toss them in the gochujang glaze until well coated.
6. Serve warm, garnished with sliced green onions for a bright finish.

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Gochujang Pumpkin Soup

Gochujang Pumpkin Soup is a warm and comforting dish perfect for Thanksgiving that combines the creamy richness of pumpkin with the spicy, savory notes of gochujang. This unique fusion soup is both flavorful and vibrant, making it an exciting addition to your holiday table. With the perfect mix of sweetness and heat, it’s sure to delight all your guests.

Cooking Steps:

1. In a large pot, heat olive oil over medium heat and sauté the diced onion until translucent.
2. Add minced garlic and grated ginger, cooking until fragrant (about 1 minute).
3. Stir in the pumpkin puree, gochujang, vegetable broth, and coconut milk, mixing well.
4. Bring the mixture to a simmer and let it cook for about 15 minutes, stirring occasionally.
5. Use an immersion blender to puree the soup until smooth. Season with salt and black pepper to taste.
6. Serve hot, garnished with chopped cilantro for a fresh touch.

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Glazed Carrots With a Korean Twist

Glazed Carrots With a Korean Twist are a delightful side dish that elevates traditional glazed carrots with the addition of gochujang, adding a spicy kick and a touch of umami. This vibrant and colorful dish is not only visually appealing but also complements a range of Thanksgiving dishes with its sweet and savory flavor profile.

Cooking Steps:

1. In a large skillet, heat olive oil over medium heat and add the sliced carrots.
2. Sauté the carrots for about 5 minutes until they start to soften.
3. In a small bowl, mix gochujang, honey (or maple syrup), soy sauce, sesame oil, and minced garlic.
4. Pour the gochujang mixture over the carrots, stirring to coat evenly.
5. Continue to cook for another 5-7 minutes, allowing the carrots to become tender and the glaze to thicken.
6. Remove from heat and garnish with sesame seeds and chopped green onions before serving.

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Korean Fried Rice Stuffed Acorn Squash

Korean Fried Rice Stuffed Acorn Squash is a hearty and visually stunning dish that combines the sweetness of roasted acorn squash with the savory, umami flavors of Korean fried rice. This recipe brings together the festive spirit of Thanksgiving and the bold tastes of Korean cuisine, making it a perfect centerpiece for your holiday table.

Cooking Steps:

1. Preheat your oven to 400°F (200°C). Cut the acorn squash in half, scoop out the seeds, and place them cut-side down on a baking sheet. Roast for 25-30 minutes or until tender.
2. In a large skillet, heat sesame oil over medium heat. Add minced garlic and cook until fragrant, then add frozen peas and carrots, cooking until heated through.
3. Stir in the cooked rice, gochujang, and soy sauce, mixing well. Create a well in the center and crack in the eggs, scrambling them until fully cooked and mixed through.
4. Remove the roasted acorn squash from the oven and flip them over. Fill each half with the Korean fried rice mixture.
5. Garnish with chopped green onions and sesame seeds, then serve warm.

Spicy Gochujang Deviled Eggs

Spicy Gochujang Deviled Eggs are a bold and flavorful twist on the classic appetizer, perfect for adding a kick to your Thanksgiving spread. Combining creamy egg yolks with the sweet and spicy notes of gochujang, these deviled eggs are sure to impress your guests and introduce them to a new level of deliciousness.

Cooking Steps:

1. Hard boil the eggs by placing them in a pot covered with water. Bring to a boil, then cover and remove from heat, letting sit for 12-14 minutes. Cool in ice water and peel.
2. Slice the eggs in half lengthwise and scoop out the yolks into a bowl.
3. Mash the yolks with gochujang, mayonnaise, Dijon mustard, rice vinegar, salt, and pepper until smooth.
4. Spoon or pipe the mixture back into the egg white halves.
5. Garnish with chopped green onions and sesame seeds, then serve chilled or at room temperature.

Gochujang Roasted Root Vegetables

Gochujang Roasted Root Vegetables are a delightful, spicy-sweet side dish that adds depth and warmth to your Thanksgiving table. The umami-rich gochujang beautifully enhances the natural sweetness of the root vegetables, making this dish a tasty and visually stunning addition to your holiday spread.

Cooking Steps:

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine the olive oil, gochujang, honey, soy sauce, salt, and pepper to create a marinade.
3. Add the carrots, sweet potatoes, parsnips, and red onion to the marinade, tossing to ensure even coating.
4. Spread the vegetables on a parchment-lined baking sheet in a single layer and roast for 25-30 minutes until tender and caramelized, stirring halfway through.
5. Remove from the oven, garnish with fresh cilantro if desired, and serve warm.

Kimchi Mac and Cheese

Kimchi Mac and Cheese is a flavorful twist on a classic comfort food, combining the creamy, cheesy goodness of macaroni and cheese with the spicy, fermented kick of kimchi. This dish is perfect for those looking to add some excitement to their Thanksgiving table, as its unique blend of flavors will delight both traditionalists and adventurous eaters alike.

Cooking Steps:

1. Cook the elbow macaroni according to package instructions, drain, and set aside.
2. In a large saucepan, melt the butter over medium heat, then stir in the flour and cook for about a minute.
3. Gradually add the milk while whisking, bringing the mixture to a simmer until thickened.
4. Remove from heat and stir in the cheddar cheese, gochujang, and kimchi until fully combined and creamy.
5. Add the cooked macaroni to the cheese mixture and stir to coat evenly.
6. Season with salt and pepper to taste. Serve warm, garnished with sliced green onions if desired.

Gochujang Honey Butter Rolls

Gochujang Honey Butter Rolls are a delightful blend of sweet and spicy, making them the perfect addition to your Thanksgiving feast. These fluffy rolls are brushed with a rich mixture of gochujang, honey, and butter, creating a unique flavor profile that complements any dish. Their soft texture and hint of heat will impress your guests and leave them craving more.

Cooking Steps:

1. In a small bowl, dissolve yeast and sugar in warm water. Allow to sit for about 5 minutes until frothy.
2. In a large bowl, whisk together 3 cups of flour and salt, then add the yeast mixture, melted butter, and milk. Mix until a dough forms.
3. Knead the dough on a floured surface for about 8-10 minutes until smooth. Place in an oiled bowl, cover, and let rise until doubled in size (about 1 hour).
4. After rising, punch down the dough and divide it into 12 equal pieces. Shape into rolls and place in a greased baking dish.
5. In a separate bowl, combine melted butter, gochujang, and honey. Brush the mixture over the tops of the rolls.
6. Cover the rolls and let rise for another 30 minutes. Preheat the oven to 375°F (190°C).
7. Bake the rolls for 15-20 minutes until golden brown. Brush with additional butter before serving.

Korean Pear and Apple Salad

Korean Pear and Apple Salad is a vibrant and refreshing side dish that perfectly balances sweetness and crunch, making it an excellent accompaniment to the savory flavors of your Thanksgiving table. The combination of crisp Korean pears and apples, along with a tangy sesame dressing, creates a delightful and healthy option that’s sure to be a hit among your guests.

Cooking Steps:

1. Julienne the cucumber and carrot, and thinly slice the Korean pear and apple. Place them in a large mixing bowl.
2. In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, and honey to create the dressing.
3. Pour the dressing over the fruit and vegetable mixture, and toss gently to combine.
4. Sprinkle with chopped green onions and toasted sesame seeds before serving.