I just bought two Korean ingredients for a momofuku recipe: ssamjang and gochujang. Any idea what else i can use these for?

lisabu
  • Posted by: lisabu
  • February 13, 2014
  • 5897 views
  • 11 Comments

11 Comments

LeBec F. February 19, 2014
http://www.seriouseats.com/2014/02/panty-essentials-all-about-ssamjang.html?ref=obnetwork
 
lisabu February 15, 2014
I just made the Korean spicy meatballs with gochujang and they were amazing. Thanks for the recommendation!!
 
babytiger February 14, 2014
I use gochujang in a variety of dishes. I use it in stir fry dishes/sauces when I want some heat balanced with some sweetness. I also use it in Korean soy bean stew. It's also great in marinades.
 
lisabu February 14, 2014
Thanks! I made the Bo ssam from momofuku and it was insanely good. One of the best things I've ever made.not sure I really needed both the ssamjang AND the gochujang but now I have new horizons to explore!
 
nutcakes February 14, 2014
Look there is a Kim Chee fried recipe right here on Food 52 with gochujang and it sounds perfect. Of course with fried egg on top, just like the place down the street from me.
http://food52.com/recipes/23890-kimchi-fried-rice
 
nutcakes February 14, 2014
So tell us what you made and how you like it! Use like condiments. I have had the ssamjang use as a sauce for Korean bulgogki style beef in a lettuce leaf with a bit of sauce. You can thin it with oil and sherry as described in David Chang's Bo Ssam recipe. You can serve both condiments with the Bo Saam
http://www.nytimes.com/2012/01/15/magazine/the-bo-ssam-miracle.html?_r=0

Use gochujang is the main sauce for Bibimpap seasoning. You can put it in an Asian marinade. You could make Kim Chee fried rice and toss in gome gochujang at the end. Yum, I'm going to try that myself.
 
Viv S. February 13, 2014
I dilute gochujang with a bit of oil or water and use it as a super flavorful salad dressing or dipping sauce for crudites. You can pretty much use those two in anything that needs an umami boost!
 
Greenstuff February 13, 2014
http://food52.com/recipes/15414-bright-korean-crepinettes
(My iPad typing skills are slightly better than Meg's or my own on the phone!)
 
luvcookbooks February 13, 2014
I tested a recipe for Korean inflected crepunette sis, part of Charcutapooza. I used lardo instead of the crepunette wrapping (even in NYC it's not easy to find sheep mesentery) and the meatballs were sumptuous. I thought using gochujang w a French recipeigjt be weird but no, it was just a way of adding heat. The recipe is on the site, a contest text pie and I think a country pick but too hard to search on my phone.
 
sexyLAMBCHOPx February 13, 2014
I love this recipe from the site: http://food52.com/recipes/21537-spicy-korean-style-gochujang-meatballs
 
LeBec F. February 13, 2014
I know you will get some 52 answers but i would also advise you to 1) look in the momofuku index for @ ingred and they should give you recipes where it is further used
and
2)do a google search for "recipe and gochujang" etc. for a larger number of recipes
 
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