I love the Korean sweetish spicy pepper paste and would like to transform that into a sauce. Any suggestions on technique would be appreciated!
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.
You want to make a gochujang sauce for dipping? I would just thin it with some water and/or oil.
Here's a recipe for a sauce to be served with Bibimbab that I've used and enjoyed:
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/