This sauce is used in a few Korean dishes; most notably in Bi Bim Bap, but can also be used as a dip for vegetables, a flavouring for soups and stir-fry and as a marinade for grilled or barbecued tofu. I am new to Korean food, but we have a young Korean girl staying with us for 5 months, so I have been trying Korean recipes. She gave my Bi Bim Bap and 8 out of 10! A Korean friend of mine also tried my Kochujang Sauce and told me that my recipe was better than hers. I found this recipe on asiarecipe.com under the Korean sauces heading. Kochujang is a thick, miso-like paste made of soybean paste, red pepper powder and glutinous rice flour. Some brands are hotter than others.
Provided by J. Ko
Yield 2 serving(s)
Number Of Ingredients 8
- Mix all ingredients together well.
- Keeps a long time in the refrigerator.
- This recipe also multiplies well.
- If making Kochujang Sauce for Bi Bim Bap; double this recipe for 4 servings.
- I usually quadruple the recipe so I always have some on hand in the fridge.
Nutrition Facts : Calories 67.8, Fat 3.8, SaturatedFat 0.5, Sodium 506, Carbohydrate 7.5, Fiber 0.9, Sugar 4.7, Protein 1.9
- Whisk gochujang, green onions, soy sauce, rice vinegar, garlic, sesame seeds, sugar, ginger, and sesame oil together in a bowl until smooth.
Nutrition Facts : Calories 38.5 calories, Carbohydrate 4.3 g, Fat 1.9 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 0.2 g, Sodium 543.8 mg, Sugar 2.3 g
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- Mix together all the ingredients under marinade. Be careful not to add additional salt without tasting because both soy sauce and gochujang have salt in them.
- Add chicken and toss to coat the chicken. Marinate for at least two hours or overnight. If refrigerating overnight, take the chicken out half an hour before cooking to bring it to room temperature.
- Heat oil in a cast iron skillet and add chicken thighs and all the marinade to it. Sear on high flame for 2-3 minutes on either side. Reduce the flame to low, add half a cup of water and cover and cook for 30 to 40 minutes till the chicken is cooked through. Turn the chicken once halfway. Add more water if you'd like more sauce and simmer.
- Once the chicken is cooked through, top with sesame seeds, chopped green onions and serve immediately.
19 GOCHUJANG RECIPES TO GIVE YOUR FOOD SOME SWEET, …
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- Kimchi Jjigae. Any vegetable or meat would be in good company with this stew’s spicy-funky base of kimchi, gochugaru, and gochujang. View Recipe.
- Gochujang-Ranch Crispy Chicken Bowl. The most substantial lunch bowl of your life. View Recipe.
- Spicy Pork Bowl With Greens and Carrots. Giving pork tenderloin a bulgogi-influenced makeover makes it flavorful, fast-cooking, and weeknight-friendly. View Recipe.
- Grilled Pork Ribs with Gochujang Barbecue Sauce. This stir-together situation has everything you want in a quality barbecue sauce recipe—heat, sweetness, and palate-gripping acid—but with extra tang.
- Crunchy Gochujang Fennel. The dressing would also be crazy delicious on virtually any vegetable—cooked or raw. View Recipe.
- Spicy Kimchi Miso Soup. If you like your soup extra spicy, add a bit more gochujang or even a bit of the kimchi juice for an additional kick. View Recipe.
- Gochujang-Braised Chicken and Crispy Rice. Long-grain rice is not starchy enough to hold together, so make a batch of short-grain a day ahead and you’ll be good to go.
- Parachute's Steak-and-Egg Bibimbap. Not ready to commit to a special dolsot bowl? Toast the cooked rice mixture in a generous splash of vegetable oil in a large skillet until a crunchy layer forms, 10–15 minutes, then pile on the ingredients as described.
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- In a small bowl, whisk together the gochujang paste, vinegar, sesame oil, and maple syrup. Use less gochujang paste for a mild sauce, use more for a spicier sauce.
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- Stir the sauce occasionally and wait for it to come to a rolling boil with lots of bubbling. The sugar content in this sauce allows it to easily burn so keep an eye on it. This should take about 2 minutes.
- Once the sauce comes to a boil, test that it is properly reduced and thickened up. Drizzle a small amount onto a plate and let it cool. If it's too thin, let it boil more. If it's too thick, add a teaspoon more water at a time and turn off the heat. Once cooled taste the sauce and adjust for seasoning if needed. Makes slightly over 1 cup of sauce.
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- To a small blender or food processor, add chickpea miso, maple syrup, chili flakes, coconut aminos, and garlic. Blend together until smooth, adding water a little at a time to thin into a paste (see photo for texture).
- Taste and adjust flavor as needed. Add more pepper flake for spice, coconut aminos for depth of flavor, maple syrup for sweetness, garlic for “zing,” or salt for saltiness.
- Store in the refrigerator up to 2 weeks or in the freezer up to 1 month. Perfect for use on dishes like tempeh, cauliflower wings, sauces, marinades, etc.
5 POPULAR KOREAN DISHES USING GOCHUJANG - ASIAN RECIPE
Author PrecyPublished 2021-03-23
- Bibimbap. Bibimbap which means “mixed rice” is one of the most popular Korean recipes. It is a combination of rice, vegetables, meat and egg in one bowl.
- Platter of Korean BBQ. Sweet and savory, the Korean BBQ is well loved by many and it is something that you can prepare for a weekend potluck or party.
- Tteokbokki. This is another popular Korean food and it is made from stir-fried rice cake. You can add more kick and flavor to it using gochujang sauce.
- Dakgangjeong (Crispy Korean Fried Chicken) The crispy Korean fried chicken (Dakgangjeong) is an irresistible treat whether it be a regular dinner with your family or a party with friends.
- Korean Kimchi Fried Rice. Stir-fried rice with kimchi and gochujang offers a taste of home and this recipe is extremely easy to make. You can prepare this food in about 30 minutes.
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- In a mixing bowl, add your shrimp, cornstarch, garlic powder, black pepper and gently mix. Mix until each shrimp is well coated in the cornstarch seasoning.
- In another bowl, whisk together your Gochujang Sauce ingredients as listed above until well combined.
- Then in a non-stick frying pan set over medium high heat, fry your shrimp until they are crispy and golden on both sides, about 10 minutes.
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10 BEST SUBSTITUTES FOR GOCHUJANG (KOREAN CHILI PASTE)
- Miso Paste. Authentic gochujang and miso paste both use fermented soy as a flavor base. That means miso paste works well as a substitute for gochujang in many recipes.
- Sriracha. Sriracha is a hot pepper sauce that gets its heat from jalapeños, while gochujang gets heat from Korean chili peppers, so the flavor profile is slightly different.
- Sambal Oelek. This thin Asian chili paste is usually available at most large grocery stores in the Asian aisle with sweet chili sauce and soy sauce. Sambal oelek brings a lot of heat and some acidity to dishes, though it lacks the complexity of flavors fermentation adds to foods like miso or gochujang.
- Thai Chili Paste. If you can find Thai chili paste at your grocery store and the dish you’re making can handle a heavy garlic flavor, this paste works as a gochujang substitute.
- Cayenne Pepper. Your spice bottle might say cayenne pepper, red pepper flakes, or red pepper powder. In the United States, all these come from hot cayenne peppers.
- Harissa Paste. Harissa paste makes a suitable Korean chili paste alternative in dishes where gochujang adds a surprising hit of spice rather than an authentic Korean recipe.
- Tomato Paste. Canned or tube tomato paste offers the right texture to recipes but lacks the necessary flavor. If tomato paste is your only option, it’s better than nothing.
- Spiced Date Paste. If you have dates and hot pepper flakes, you can blend them into a spicy paste that works as a gochujang substitute in most dishes.
- Gochugaru. Gochugaru and gochujang are interchangeable. Gochugaru is a Korean chili powder which is made from red chili peppers. It has the same spiciness as gochujang without the fermented flavor that some people don’t like.
- Homemade Gochujang. Fortunately, you can make a gochujang paste that tastes as good as those with only a handful of ingredients. For the heat, use Korean chili powder if you can find it, but a smaller amount of cayenne pepper flakes or chipotle powder will work.
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Top Asked Questions
What does gochujang sauce taste like?Gochujang sauce is most often used in Korean recipes, but its sweet, spicy umami flavor is so delicious that you'll want to drizzle it over everything! As far as flavor goes, there’s nothing like gochujang sauce.
How long does it take to make gochujang?Easy Gochujang Sauce (Korean Chili Paste) Easy-to-make Korean-inspired Gochujang sauce that’s vegan, gluten-free, naturally sweetened, and soy-free! Just 5 minutes, 5 ingredients, and 1 blender required.
What is gochujang and how is it used?An essential ingredient in Korean cooking, gochujang is a spicy, sweet, and savory fermented chili paste used in so many different ways in Korean cuisine. Outside for Korea, I think it is used mostly in sauces or marinades. But in Korean cuisine, gochujang sauce can be found in a lot of dishes like jjigae (stew) and even in pancakes.
What to eat in gochujang?Rice Wraps w/ Sweet & Spicy Sauce These rice wraps are packed with avocado, rice noodles, red bell pepper, lettuce, carrots, cucumber, and served with a fantastic Gochujang-based Korean dipping sauce! 11. Korean Baked Gochujang Chicken Wings