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?