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