I can’t remember why I bought this, but I think it was for a Kenji recipe (I own The Wok). Any suggestions?
I can’t remember why I bought this, but I think it was for a Kenji recipe (I own The Wok). Any suggestions?
by NotPaulGiamatti
24 Comments
ChiefChief69
Everything. Not joking. Gochuchang is great in everything.
dconnolly55
Make some wings, or really any fried chicken. Separately, whisk together a couple tablespoons of the gochujang, some sugar, a couple teaspoons of sesame oil, and some rice vinegar. Coat the chicken in the sauce and win at life.
TheThirteenthFox
There’s an entry in the Wok’s index for it indicating the recipes it’s used in.
CorpseProject
Make kimchi!
TheRagnaBlade
Tteokkbokki! Killer and it takes no time
cattermelon34
Everything! I love me some Gochujang potatoe salad or gochujang dipping sauce
PepperMill_NA
The very hot is very hot
linlicker
With a tub of gochujang comes such great power. You are blessed now. No meal left unflavored from now on, young one. Steady, steady. It burns. But it’s goody.
atchiiie
My brother likes to put it on toast with a little bit of honey and cream cheese! It’s bomb.
VelvetBlue
Tteokbokki is great and Maangchi is a good resource for Korean recipes.
lol, you know what… same happened to me, must have seen it being used in a few recipes, made a mental note to buy it when I see it, so I did… and now I am the prowd owner of some Gochujang and never came across the recipes again lol 😆 ( but no worries, found uses anyways)
I make the Korean beef bowls from Damn Delicious often as it’s a flavorful weeknight meal. I like taking that paste and mixing it with sour cream, garlic, and some kind of acid like lemon. Sometimes a little honey. It’s a super tasty topping.
baltikorean
On rice for a flavor kick, mixed with buffalo sauce for wings.
jgorbeytattoos
Literally everything.
I throw this in the oil at the end of cooking my aromatics to add a little bit of spice and flavor.
I also make a sauce with this, honey, and black vinegar for dumplings
24 Comments
Everything. Not joking. Gochuchang is great in everything.
Make some wings, or really any fried chicken. Separately, whisk together a couple tablespoons of the gochujang, some sugar, a couple teaspoons of sesame oil, and some rice vinegar. Coat the chicken in the sauce and win at life.
There’s an entry in the Wok’s index for it indicating the recipes it’s used in.
Make kimchi!
Tteokkbokki! Killer and it takes no time
Everything! I love me some Gochujang potatoe salad or gochujang dipping sauce
The very hot is very hot
With a tub of gochujang comes such great power. You are blessed now. No meal left unflavored from now on, young one. Steady, steady. It burns. But it’s goody.
My brother likes to put it on toast with a little bit of honey and cream cheese! It’s bomb.
Tteokbokki is great and Maangchi is a good resource for Korean recipes.
https://www.maangchi.com/recipe/tteokbokki
I’d personally just use hondashi instead of deal with the kelp/anchovies
You can use that in anything but one thing I saw lately was Gochuhang Sloppy Joes.
It’s a BA recipe, but I always enjoyed it in Molly Baz’s [Slow Roast Gochujang Chicken and Potatoes](https://www.bonappetit.com/recipe/slow-roast-gochujang-chicken)
My go to is pretty much anything that has tomatoes in it. Meat sauces, tomato soup, menemen, shakshuka… Yummy. Even a small bit in gravy is delicious.
Definitely make [bulgogi](https://damndelicious.net/2019/04/21/korean-beef-bulgogi/)
Edit- linked the wrong recipe at first
I use it for kenjis bbq sauce recipe. My wife adores it.
Make this stew, it’s great:
https://cooking.nytimes.com/recipes/1024082-gochujang-potato-stew?smid=ck-recipe-iOS-share
Ketchup,banana and gochujang in a blender. Your welcome😃.
I usually add it to some rice bowls. Some meat, some veggies and drop some of that gochujang.
https://mykoreankitchen.com/bibimbap-korean-mixed-rice-with-meat-and-assorted-vegetables/
lol, you know what… same happened to me, must have seen it being used in a few recipes, made a mental note to buy it when I see it, so I did… and now I am the prowd owner of some Gochujang and never came across the recipes again lol 😆
( but no worries, found uses anyways)
Eric Kim developed a recipe for gochujang caramel cookies that are divine! https://cooking.nytimes.com/recipes/1023675-gochujang-caramel-cookies
I make the Korean beef bowls from Damn Delicious often as it’s a flavorful weeknight meal. I like taking that paste and mixing it with sour cream, garlic, and some kind of acid like lemon. Sometimes a little honey. It’s a super tasty topping.
On rice for a flavor kick, mixed with buffalo sauce for wings.
Literally everything.
I throw this in the oil at the end of cooking my aromatics to add a little bit of spice and flavor.
I also make a sauce with this, honey, and black vinegar for dumplings
Home made kimchi!