I’ve been telling myself I’ll try Korean for literally months and today I was in a city with some amazing food! It was absolutely amazing. I’ve made homemade kimchi before but this was my first time having real Korean.
What sauce was in the bowl on the last picture. I assume it was Gochujang mixed with something? It was meant to go onto the Bimbimbap.
Luckily I have Gochugaru, gochujang, fish sauce, sesame oil, mirin etc at home so I’ll definitely be making my own Bimbimbap soon.
by Dptwin
3 Comments
Where regular gochujang is a paste, the remnants in the pic looks more saucey which makes think its Cho gochujang, or a special house gochung sauce recipe. You make Cho gochujang mixing equal parts gochujang,vinegar and sugar + Half part minced garlic. (1 part= 1T)
Koreans also use Cho gochujang to eat sashimi or clams/oysters
I think they used Cho gochujang (premix of gochujang vinegar and sugar +garlic) so it’s convenient to mix with consistent flavor than mixing it seperately
Chojang (chogochujang) Is a popular dip for steamed brocolli in Korea