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Gochujang!

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finally got a tub of it...what to do what to do....
this afternoon i made noodles with sesame oil and seeds, gochujang, soy sauce and garlic topped with some seaweed.Im sure the leftovers are going to be great tomorrow!

what else?!! i get the sense its pretty versatile-im hoping for an easy soup -but ill take anything!
thanks :)

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  1. Do you have a dolsot? Unless you're looking for adapting gochujang to ANY cuisine...since it's a bit sweet and a bit spicy, how would it go with grilled Mexican steak or barbacoa?

    1 Reply
    1. re: BuildingMyBento

      i dont have a dolsot but feel like i need to get one soon!

    2. It's great in a marinade for roast chicken. Mix a few tablespoons with some soy, mirin, ginger, garlic, scallion and some water. Let chicken marinate for at least four hours. Gives great color to the skin and great flavor.

      And of course we smear it on our bul gogi lettuce wraps. Also good mixed in some fried rice.

      1. agree with Dirty - great in a marinade for anything - i do thin-sliced pork shoulder, steak, in it, with all the other good stuff Dirty mentioned.

        1. Dipping sauce for fries.

          1. I've been using this blend using gochujang in, well, basically everything. Lovely for sautéing cabbage or other vegetables. A perfect condiment when we ran out of mustard for hamburgers. And numerous other applications:
            https://plus.google.com/1054665963067...

            3 Replies
            1. re: L.Nightshade

              Good link, LN!

              here's another, with a few more uses for gochujang... http://ridiculoushungry.blogspot.com/...

              1. re: mariacarmen

                Oh thanks! My mouth is watering. I LOVE gochujang!