4 New Ways to Enjoy Gochujang, Korean Chili Paste!

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1. Super Easy Bibimbap
2. Gochujang Bulgogi, Spicy Stir-fried Pork
3. Gochujang BBQ Chicken Wings
4. Gochujang Jjigae (Gochujang Stew)

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37 Comments

  1. You guys are amazing thank you for teaching me how to make everything me and my boyfriend are lovers of Korean, Japanese and Chinese food now I can make it at home 🥰

  2. Corn syrup is a very VILE ingredient. Have respect for your body and avoid that (and other GMO foods) at all costs.

  3. Thank you for these super useful, bite sized tips. What I did, is I used the gochujang instead of miso in my chankonabe (sumo stew). It was glorious.

  4. I love his recipes but skip the taste test all the time. Already know it’s good.

  5. For the first one, use your vegetable peeler to create ribbons of carrot and zucchini that you don’t have to cook and will integrate well with your greens

  6. It must be POPULAR because it was at the regular grocery store! WOO HOO! I bought it but I did not know what to do with it but I do now.

  7. I tried the stew tonight and it was SOOO GOOD! Between you and MaangChi, my Gochujang paste is empty and I have another waiting in my pantry. Thanks for your hard work, I'll put your cookbook on my wishlist for my birthday.

  8. my gochujang has been expired but i'm still using it bc as far as i can tell, it looks, tastes, and smells good. in germany we say "best before" aka "Mindeshaltbarkeitsdatum (MHD)" means "best before, but not asbsolutely deathly after" and they always advice us to not throw anything away right away, to reduce food waste, but to make sure it's still good by checking it with your senses. maybe i should've repackaged it though, maybe the best before date is especially for the container.

    now i'm trying to find more ways to have gochujang

  9. i didnt realise this gochujang i bought went out of date in 2020 and ive gotta say i learned my lesson and am now gonna make my own

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