Name: Southern Gochujang Fried Grits (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 4
Cuisine: Korean Fusion
Ingredients: 1 cup Stone-ground grits; 4 cups Water; 1/2 tsp Salt; 2 tbsp Butter; 2 tbsp Gochujang; 1 tbsp Soy sauce; 1 tbsp Honey; 1 tsp Rice vinegar; 1 tsp Sesame oil; 1 clove Garlic-minced; 2 tbsp Green onions-sliced; 1 tbsp Sesame seeds

Recipe tier

Creamy grits are fried until golden and tossed in a savory-sweet gochujang sauce, offering a delightful fusion of Southern comfort and Korean spice.

Total 45 min

Serves 4

Steps 8

Ingredients 12

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Music paced for prep, cooking, plating, and the reset after dinner.

Prep 18m Cook 27m Plate 5m Reset 10m

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Grits
1 cup 240 mL Stone-ground grits
4 cups 960 mL Water
tsp 2.5 mL Salt
2 tbsp 30 mL Butter
Sauce
2 tbsp 30 mL Gochujang
1 tbsp 15 mL Soy sauce
1 tbsp 15 mL Honey
1 tsp 5 mL Rice vinegar
1 tsp 5 mL Sesame oil
1 clove 3 g Garlic-minced
Garnish
2 tbsp 30 mL Green onions-sliced
1 tbsp 15 mL Sesame seeds

Equipment

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Instructions

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Cook Grits: In a medium saucepan, bring Water and Salt to a boil. Gradually whisk in Grits and reduce heat to low. Cook, stirring frequently, for 25-30 minutes, or until grits are creamy and thickened.
Stir in Butter: Remove grits from heat and stir in Butter.
Prepare Sauce: In a small bowl, whisk together all Sauce ingredients until well combined.
Chill Grits: Spread grits onto a baking sheet and refrigerate for at least 2 hours, or until firm.
Fry Grits: Cut chilled grits into squares or rectangles. Heat about inch of oil in a large skillet over medium-high heat.
Fry until golden: Fry grits in batches for 2-3 minutes per side, or until golden brown and crispy.
Toss in Sauce: Remove grits from skillet and place on a paper towel-lined plate. Immediately toss with Sauce.
Garnish and Serve: Garnish with Green onions and Sesame seeds. Serve immediately.