Sigh... now what do I do with all this gochujang?
I needed gochujang for Korean barbecue (the kind where you go to the Korean market, buy the marinated barbecue, buy several selections from the Wall O' Kimchi, and maybe a bag of frozen mandoo). We like wrapping barbecue up in lettuce with gochujang and rice.
The problem is that the smallest tub of gochujang is 500g.
What on EARTH do I do with the rest of it? And how long does it keep in the fridge?
Send some to me! :) I'm having a hard time finding it, though maybe that's because I'm only looking at the small jars...
It is also used in bibimbap, and spicy braised dishes.
It really does keep for a good while in the fridge.
I use it to make fried rice. MMM.
And agreed. Since it's spicy AND fermented, it keeps for quite a while.