All questions

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!

asked by nasilemak over 6 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
4 answers 12735 views
pierino
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 6 years ago

This is my own recipe for a Korean style marinade http://www.food52.com/recipes...
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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
HalfPint
HalfPint

HalfPint is a trusted home cook.

added over 6 years ago

You want to make a gochujang sauce for dipping? I would just thin it with some water and/or oil.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
susan g
added over 6 years ago

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/.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
keel
added over 6 years ago

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/

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Recommended by Food52