Football-star turned Celebrity Chef Eddie Jackson joined me on Cleveland Cooks this week to share flavor-forward, plant-based recipes you can serve at game day parties.
· 1 tsp finely chopped ginger· Pinch of kosher salt· Combine all ingredients in a saucepan over medium heat. Bring to a boil. Once gochujang and brown sugar have fully dissolved, reduce heat to medium low for 5-8 minutes.*
o *If sauce becomes too thick you can dissolve with a little water at a time until desired consistency is achieved.· Preheat a lightly oiled pan over medium heat. Once hot, add Sweet Earth Korean BBQ Chik’n and stir fry for about 5 minutes. · Brush the egg wash over the opposite corner of the egg roll wrapper, taking care only to brush it on the wrapper itself.
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