Weak Knees Gochujang Sriracha I Shop Tastemade



From fried chicken to Korean-inspired nachos and beyond, Weak Knees Gochujang Sriracha turns up the heat. Want it? Click Here:

Korean-Inspired Nachos With Spicy Queso Sauce

Bulgogi beef:
1 tablespoon grapeseed or vegetable oil
1/4 cup chopped onions
1 teaspoon grated ginger
1 clove garlic, minced
1/2 pound ground beef
2 tablespoons soy sauce
2 teaspoons sesame oil
2 teaspoons lime juice
1 tablespoon Weak Knees Gochujang Sriracha
Cheese sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 1/2 cups whole milk
2 tablespoons Weak Knees Gochujang Sriracha
8 ounces cheddar, grated
4 ounces Monterey Jack cheese, grated
Kosher salt and freshly ground black pepper
To serve:
Corn chips
Chopped cilantro
Chopped scallions
Weak Knees Gochujang Sriracha

1.) Make the beef: In a skillet, heat oil and add onions, ginger and garlic. Sauté for 5 minutes.
2.) Add beef, soy sauce and sesame oil. Cook until meat is browned, about 5 minutes.
3.) Stir in lime juice and Weak Knees Gochujang Sriracha sauce. Set aside.
4.) Make the cheese sauce: In a heavy-bottomed sauce pan, melt butter over medium heat. Stir in flour and cook for 1 minute.
5.) Slowly whisk in milk, then bring to a simmer. Continue simmering until sauce becomes thick and coats the back of spoon. Stir in Sriracha sauce and cheese.
6.) To assemble: Place a layer of chips on a tray. Add one-third of the meat and cheese, then repeat with three more layers. Garnish with cilantro, lime and scallions. Drizzle more Weak Knees Gochujang Sriracha sauce over the top before serving.

Sweet & Spicy Fried Chicken Wings

Vegetable or canola oil for frying
2 tablespoons miso
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons sesame oil
2 tablespoons honey
3 tablespoons Weak Knees Gochujang Sriracha
2 packages regular flavored ramen
1 package ramen seasoning
3 eggs
1 cup flour
Salt and pepper
1 pound chicken wings
Cilantro, chopped
Scallion, chopped
1/4 cup crushed peanuts

1.) In a large skillet, heat the oil to 360 degrees.
2.) In a medium bowl, whisk together the miso, soy sauce, rice vinegar, sesame oil, honey, and Sriracha. Set aside.
3.) Place ramen noodles and one spice packet in a large resealable plastic bag, and use a rolling pin to crush ramen. Transfer to a shallow bowl.
4.) In a separate bowl, whisk the eggs.
5.) Place flour in a third bowl, and whisk with salt and pepper.
6.) Coat one chicken wing at a time first in flour, then egg and then ramen.
7.) Fry in batches for 6 to 7 minutes, then drain on a paper towel-lined plate.
8.) When all chicken is cooked, toss in the sauce until well coated. Garnish with cilantro, scallions and peanuts.

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