I first made this rather odd combination for a Superbowl party. I was making Korean bbq short rib tacos, and had leftover bbq sauce so decided to try it on some Chex mix, to make a spicy, Asian-style snack for the game. It doesn’t have the intial “wow” of other appetizers, but then you realize you just… can’t… stop… eating it! So here it is, and I wish you better luck than I have at stopping.
First, mix together the bbq sauce: Korean fermented chili paste (Gochujang), soy sauce, rice wine vinegar, sugar, sesame oil, garlic powder, onion powder, and ginger powder. This is what I put on the short ribs, and is a fantastic sauce or marinade for all kinds of foods.
Next, melt some butter and stir it in along with some molasses.
Next, put the chex, pretzel sticks, and mixed nuts in a large bowl, and toss with the sauce.
Spread on a baking sheet or two, and bake for an hour to an hour and fifteen minutes, tossing every fifteen minutes. Remove when the chex is browned and almost dry, but before it burns.
Spicy Korean Chex Mix
- 3 tablespoons gochujang Korean fermented chili paste
- 3 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons sugar
- 1 tablespoons sesame oil
- 1 tablespoons garlic powder
- 1 teaspoons onion powder
- 1 teaspoons ginger powder
- 3 tablespoons butter
- 1/3 cup molasses
- 4 cups corn chex
- 4 cups rice chex
- 2 cups pretzel sticks
- 2 cups mixed nuts
Preheat oven to 250°F.
Mix together gochujang, soy sauce, rice wine vinegar, sugar, seseame oil, garlic powder, onion powder, and ginger powder.
Melt butter, then mix butter and molasses with sauce.
Mix together chex, pretzel sticks, and mixed nuts in a large bowl, then add in sauce and mix thoroughly.
Spread everything on a baking sheet lined with a silpat or parchment paper, and bake for an hour to an hour and fifteen minutes, stirring every 15 minutes. Remove when dry but not burnt.