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Sigh... now what do I do with all this gochujang?

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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?

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  1. make more bbq

    that stuff does keep pretty well in the fridge btw.

    1. 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...

      1. It is also used in bibimbap, and spicy braised dishes.

        It really does keep for a good while in the fridge.

        1. I use it to make fried rice. MMM.
          And agreed. Since it's spicy AND fermented, it keeps for quite a while.

          1. I make "fake" soondoobu with it, as a base for a tofu soup where I throw everything in.