Does kosher gochujang (Korean hot pepper paste) exist?

[dweglein]

Is it commercially available?

[shaytmg]

I love this stuff, and have been looking for a kosher brand for years to no avail. Every time I see it in the supermarket I scour the labels for some hashgacha.

This recipe seems easy - http://www.workingmomcookfusion.com/2...

I think I am going to try this one since I am planning to make a big batch of kimchi pretty soon.

[jpr54_1]

ask kmart (han ah rheum)

not sure if any of these r kosher
http://oneforkonespoon.wordpress.com/2010/07/14/the-best-gochujang/

http://www.theawl.com/2012/01/gochuja...

why not substitute Israeli hot pepper paste?

[shaytmg]

Gochujang is very different than Israeli hot pepper paste. It has an almost grainy consistency and is sweet and spicy.

[jpr54_1]

made a big mistake it is hmart

hope these sites might help

http://www.jewishworldreview.com/ess/bibimbap.php3?printer_friendly

http://oneforkonespoon.wordpress.com/2010/07/14/the-best-gochujang/

http://asiarecipe.com/ingredients/kosher-ingredients-1.html

http://www.joyofkosher.com/nomination...

[shaytmg]

Nothing on those sites about gochujang unfortunately. I'll be on the lookout for the kosher kimchi, but until then I make my own. Its really easy.

I used this recipe for "emergency kimchi" a few weeks ago when I made some galbi and needed to make some kimchi at the last minute - http://www.maangchi.com/recipe/yangba....

Its pretty damn good straight away, but got better the longer it sat and began to ferment.

[jpr54_1]

gochujang is the subject of the oneforkone spoon thread

David Sternlight commented on The best gochujang.

in response to Grace:

Unfortunately, I don’t know of any, though I imagine if there was enough demand from the market, it wouldn’t be hard to make a version that is certified kosher.

With all the Koreans in Korea studying the Jewish Talmud, I would expect some brand would have capitalized on it. I’ve emailed the Chabad Rabbi in Seoul to see if he knows anything. Stay tuned.

[jpr54_1]

David Sternlight commented on The best gochujang.

in response to Grace:

Unfortunately, I don’t know of any, though I imagine if there was enough demand from the market, it wouldn’t be hard to make a version that is certified kosher.

With all the Koreans in Korea studying the Jewish Talmud, I would expect some brand would have capitalized on it. I’ve emailed the Chabad Rabbi in Seoul to see if he knows anything. Stay tuned.

[jpr54_1]

David Sternlight commented on The best gochujang.

in response to Grace:

Unfortunately, I don’t know of any, though I imagine if there was enough demand from the market, it wouldn’t be hard to make a version that is certified kosher.

By the Grace of G-d

Dear David,

Thanks for contacting us.

We found one company and it is most probably kosher. I have to see two more suppliers to make sure it is %100 kosher.

A Jewish Korean lady will try to bring it to the US.

With blessings,
—
Rabbi Osher Litzman

Chabad of Korea
Your Jewish Embassy
http://www.Jewish.kr • 010.7730.3770

[cwsilverberg]

last time I asked a kosher superviasing agency they told me its prob not possible to get kosher due to whatever it is that they add to aid in the fermentation.

[apathetichell]

Weird... Maangchi's (Korean Food Bloggers) recipe is pretty straight forward and the only fermented product is the fermented soybean which should be fairly straight forward (from a kashruth perspective - fermented soy products are vegan and Miso might even work as a substitute). I think Korea just doesn't have a sizable Jewish community and unlike mainland China there isn't really any pressure on local food manufactures to get hagasha to reach a wider international audience. I've always figured Mainland China food manufacturers use kosher supervision as a means to market the cleanliness and better food production standards of their products. In contrast, Korean (and Taiwanese) products are prized by overseas communities and have no need for any extra certifications.

On a semi-related note - does anyone have a homemade Dangmyeon recepe for Pesach?

[chazzer]

In the comment section the easy korean food blogger feels that you can get away with plan soybean powder is place of the fermented. Considering this may be the OP only option I would think that it would be worth a try.

[GilaB]

I've searched but haven't found. Posting mostly so that I'll get updates if anybody else finds it.

[chazzer]

It may be easier to find the ingredients so you can make it out home, a bit of a hassle but not undo-able.

http://www.easykoreanfood.com/gochuja...

[Dovid]

A Korean specialist in fermented foods, Daesang, says that as part of their expansion into overseas markets they are getting Kosher certification. Whether this is specifically gojchujang I can't tell from their website. It is one of the things that they make.

http://www.agrafood.co.kr/news/news_v...

[rachelb99]

Yay! Hopefully we'll see it here in Israel, bimheira vyameinu!