Gochujang
Used in 3 recipes on RecipeWiki.
Gochujang is a Korean fermented chilli paste made from red chilli powder, glutinous rice, fermented soybeans and salt. It is thick, sweet, savoury and gently hot, with a depth that raw chilli cannot provide. Loosen it with a little water, stock or sesame oil before stirring it into a sauce, because it is dense straight from the tub. It is central to Korean fried chicken and spicy stews, and a small amount can season a whole pan.
Most often cooked with
Garlic
Rice vinegar
Sesame oil
Soy sauce
Spring onionRecipes with gochujang
Bibimbap
Each vegetable seasoned and cooked separately, then arranged in its own section. The point is that everything tastes of itself until the moment it is stirred together.
Korean
Main courses
Dinner
Kimchi Jjigae
The stew that exists because kimchi got too sour to eat straight. Old kimchi is not a compromise here — it is the whole point.
Pork
Korean Fried Chicken
Fried twice, with a rest between. The first fry cooks it and the second drives off the surface moisture, which is why the coating stays crisp under sauce.
Chicken