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.
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!
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
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.
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!
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.
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
11 Comments
http://food52.com/recipes/23890-kimchi-fried-rice
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.
(My iPad typing skills are slightly better than Meg's or my own on the phone!)
and
2)do a google search for "recipe and gochujang" etc. for a larger number of recipes