Gochujang - from thick paste to sauce?

I love the Korean sweetish spicy pepper paste and would like to transform that into a sauce. Any suggestions on technique would be appreciated!

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4 Comments

keel August 31, 2012
You can make ssamjang which uses gochujang and doenjang and other flavorings for a nice dipping sauce. Ssam means wrapped and usually means lettuce wraps.

I like the ssamjang from this recipe. http://projects.washingtonpost.com/recipes/2009/01/07/korean-style-pork-belly-wrap/
 
susan G. August 30, 2012
Here's a recipe for a sauce to be served with Bibimbab that I've used and enjoyed:
http://fatfreevegan.com/blog/2010/04/21/bibimbab-korean-rice-and-vegetables/.
 
HalfPint August 30, 2012
You want to make a gochujang sauce for dipping? I would just thin it with some water and/or oil.
 
pierino August 30, 2012
This is my own recipe for a Korean style marinade http://www.food52.com/recipes/13423_mysteries_of_korea_town_kalbi_style_flank_steak
Also I've been testing recipes for a friend and you can use the gochujang in a quick, as opposed to a long fermented kimchi. She also sent me some korean hot pepper, gochugaru, which I refer to as Korean meth.
 
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