Gochujang (sp)- my new crack
- mkmccp Jul 10, 2011 09:15 AM
So I picked up a bottle of this Korean condiment/marinade base/put in on everything stuff at my local grocery chain. Its from a Asian brand Annie Chungs so its probably toned down in heat but its still wonderful. I find myself adding it to cottage cheese, putting it on sammiches, on eggs, pretty much everything.
FWIW I probably don't plan on using it to make any traditional Korean dishes, I just like the way the stuff tastes when I add it to what I usually eat, which now in the summer is grilled something or other.
If you have any dips, condiment 'enhancements', marinades, or what-have-you that is made wonderful with gochujang , please post them.
there was a recent post here for Korean marinaded pork...it consisted of gochuchang, soya sauce, brown sugar, green onions and water. I think proportion (from memory)...2 T, 1T, 1/2 T, couple of green onions and water to loosen it up.
I made the marinade yesterday for chicken legs...let it marinade and then BBQ'd the legs. It was really tasty.
Last year, I made a seafood salad with smoked oysters, clams, shallots, cilantro, olive oil and gochujang. I can't find the recipe though.
I mix it in to eggs before I scramble them, then make a crouton omelet/frittata with sesame oil. Really good. It's also tasty on zucchini as a side dish to rice.
As a dipping sauce for fresh pickling cukes or for ssahm, I like to add a little sugar, fresh minced garlic, just a splash of soy, maybe a little water if it's a particularly thick gochoojahng, and toasted sesame oil. That's also the variation I use for my bibim bahp.
I also use it in dwaeji (pork) boolgogi, kimchi fried rice, kimchi jjigae, mixed with dwenjahng (soy bean paste) for ssahm. I also make a seasoned version with vinegar to eat with sashimi which includes a little minced garlic, sugar, vinegar and chopped green onion, diluted with a little bit of water.
Gochujang + Pork is great in just about any form. Marinade, dipping sauce, whatever.
Gochujang Chigae is one of my favorite Korean soups. (Gochujang in broth/dashi with potatoes, scallions, garlic, and tofu)
Thin it out with vinegar and sesame oil for a dressing.
Toast a bagel, slather with cream cheese, and then pipe a line of gochujang on top of cream cheese.. oh yeah
Kochujang is such a delicious product. Stick it in the blender with sesame seeds, roasted sesame oil, a dash of soy sauce, a dash of vinegar, and some sugar, and you have a great dipping sauce for grilled meats. Stir kochujang into soup to deepen the flavor with umami oomph and a bit of chile heat. Add a dash into marinades. It is such yummy stuff. I love Korean food and I especially love this ingredient.
Funny, earlier this week I made a gochujang smothered London broil. I seared the meat on each side for 3 minutes, slathered the top with 2T of gochujang, then put it on a rack in a baking pan with a bit of water. I moved the rack in my Breville Smart Oven to the bottom, put in the London broil, and broiled it for 10 minutes. Then I covered it with foil and let it sit for about 20 minutes, removed and let rest for 5 minutes, then sliced thinly across the grain. It was so delicious.
I made a delcious gochujang-braised cabbage yesterday. It was my first time experimenting with it so I did a couple things wrong, but here's how I would do it next time:
Shred cabbage & get pan screaming hot. Get some oil going. Fry cabbage and get some brown spots on it. At the end toss in a little garlic and saute until fragrant.
Throw in some stock, and a little wine, sherry or beer, gochujang, and a tiny bit of fish sauce and soy sauce. Cover and cook until tender. Add some chopped scallions at the end. Optionally add a little sesame oil.
You could also start with bacon & bacon fat which kicks the whole thing up another level.
Gochujang and cabbage go GREAT together.
My love for gochujang began with Korean dishes that make use of it, such as hwe dup bap and bibimbap, but I'd reach for it to create fusion banh mi sandwiches with grilled pork, beef or chicken. I've used it to intensify soups and stews and in a glaze for anything that I want to have a little sweet and sticky heat to it, not to mention color. I routinely thin it out, though, because as is it is very floury and gloopy.