Gochujang [General]

2017 Oct 10
I confess to having a hankering for wings a few weeks back and did not feel like paying the crazy wing price from my local public house. So I went to Independent and bought the PC Gochujang wings on a whim. Man that spice is delightful.

If I buy a jar.....what else can I make with it?

Would it be too much just to layer it between 2 slices of bread for lunch?

K

2017 Oct 10
If you did invest in a jar of it, you'd be nearly halfway to some homemade kimchi.

Personally I've used it in chili, sloppy joes, marinades/rubs...anywhere you'd want some of that deep, rich chili flavour.

2017 Oct 10
It's one of the ingredients in a hearty soup/stew called jjigae; I posted a photo of one I prepared on the Amateur Food Porn thread. I've also used it to make a spicy version of japchae (stir-fried glass noodles). The stuff freezes and thaws well, so you can keep a container of it for a very long time.

2017 Oct 11
I use it to make this Korean meatballs and noodles dish -- though NYT put up a paywall to their cooking section so I'm not showing you much unless you're a subscriber (though google a bit and I'm sure you'll find some similar ideas)

cooking.nytimes.com

2017 Oct 12
I use quite a bit of it. Love the stuff. You can buy it at T & T and also at the Korean store on Bank St. Just north of the Queensway. It comes in a red, rectangular tub. It keeps forever in the fridge. Saveur magazine has a good recipe which you can access on-line for wings using the sauce.

2017 Nov 4
Gochujang can be mixed with fermented soybean paste and a few other ingredients to become ssamjang, a delicious dipping sauce for grilled meat.

If you're into Korean food, there are lots of other ideas for gochujang here:
www.maangchi.com