HOME > Chowhound > Home Cooking >
Are you making a specialty food?
TELL US

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

Das Ubergeek Oct 7, 2006 01:48 AM

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?

  1. choctastic Oct 7, 2006 01:53 AM

    make more bbq

    that stuff does keep pretty well in the fridge btw.

    1. maillard Oct 7, 2006 02:28 AM

      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. Behemoth Oct 7, 2006 06:43 AM

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

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

        1. l
          linlinchan Oct 7, 2006 03:24 PM

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

          1. Pei Oct 7, 2006 10:01 PM

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

            Show Hidden Posts