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04-01-2017, 11:14 AM
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#1
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 25,028
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Go Chu Jang
I got some at Walmart yesterday. It had a $2 instant saving coupon attached, so I had to get it. Now what do I do with it?
__________________
She who dies with the most toys, wins.
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04-01-2017, 11:17 AM
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#2
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,556
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It's Korean in origin. Anywhere you need chile flavor and heat, you could use that.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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04-01-2017, 11:31 AM
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#3
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Master Chef
Join Date: Jan 2011
Posts: 6,442
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Quote:
Originally Posted by Dawgluver
I got some at Walmart yesterday. It had a $2 instant saving coupon attached, so I had to get it. Now what do I do with it?
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Bibimbap! You'll love it! 
__________________
Emeralds are real Gems! C. caninus and C. batesii.
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04-01-2017, 11:35 AM
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#4
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 25,028
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Go Chu Jang
Quote:
Originally Posted by CraigC
Bibimbap! You'll love it! |
Of course! I love bibimbap! Never made it, we usually get takeout.
__________________
She who dies with the most toys, wins.
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04-01-2017, 11:39 AM
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#5
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Master Chef
Join Date: Jan 2011
Posts: 6,442
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Quote:
Originally Posted by Dawgluver
Of course! I love bibimbap! Never made it, we usually get takeout.
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Homemade kimchi.
__________________
Emeralds are real Gems! C. caninus and C. batesii.
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04-01-2017, 02:00 PM
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#6
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Chef Extraordinaire
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,183
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Quote:
Originally Posted by CraigC
Homemade kimchi.
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No gochujang in kimchi
__________________
Less is not more. More is more and more is fabulous.
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04-01-2017, 02:09 PM
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#7
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Chef Extraordinaire
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,183
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My longtime partner (now ex and BFF) owns a Korean condiment manufacturing company. She makes gochujang (hot pepper paste), deonjang (soybean paste) and gangjang (soy sauce)
Rhei-Maid Gochujang Is Boston Chefs' Secret Ingredient
I've been eating it, helping her make it and developing recipes using it for many years.
Her product tastes a lot different than what you would buy at WalMart but I'll try to post some recipes using it. My recipes are for non-Korean dishes.
__________________
Less is not more. More is more and more is fabulous.
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04-01-2017, 02:18 PM
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#8
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 25,028
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Go Chu Jang
Thank you! This stuff actually tastes good by itself, it's Bibigo brand. I may buy some more if it's still $2 off.
__________________
She who dies with the most toys, wins.
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04-01-2017, 02:33 PM
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#9
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Executive Chef
Join Date: Feb 2011
Location: Florida
Posts: 4,594
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Quote:
Originally Posted by jennyema
No gochujang in kimchi
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Maybe not traditional, but there ARE recipes that use gochujang.
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04-01-2017, 03:00 PM
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#10
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Chef Extraordinaire
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,183
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Quote:
Originally Posted by medtran49
Maybe not traditional, but there ARE recipes that use gochujang.
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Kimchi uses gochugaru which is dried red pepper powder.
The other ingredients in gochujang would make the kimchi sort of odd in taste and in texture, IMO.
Definitely not traditional or common at all...
__________________
Less is not more. More is more and more is fabulous.
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04-01-2017, 03:52 PM
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#11
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Head Chef
Join Date: Feb 2009
Location: Louisiana
Posts: 2,492
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Quote:
Originally Posted by Dawgluver
I got some at Walmart yesterday. It had a $2 instant saving coupon attached, so I had to get it. Now what do I do with it?
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This is a good recipe: Dak Galbi (Stir-fried Spicy Chicken) - Korean Bapsang
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04-01-2017, 04:29 PM
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#12
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Chef Extraordinaire
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
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Dawg, I've had this recipe saved wanting to try it.
It sure sounds good to me, and something different to be grilling.
Gochujang Pork Shoulder Steaks Recipe - Bon Appétit Recipe | Bon Appetit
__________________
Life  is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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04-01-2017, 05:51 PM
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#13
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Wannabe TV Chef
Join Date: Aug 2014
Location: USA
Posts: 6,039
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I agree with Andy.
Pretty much anywhere you might use a hot sauce or pepper sauce, you could sub the gochujang.
MMM
BBQ anything
Roasted anything
Stir fry kicker-upper
Veggies
MAN!
Now I need a jar 
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04-01-2017, 06:00 PM
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#14
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Wannabe TV Chef
Join Date: Aug 2014
Location: USA
Posts: 6,039
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Quote:
Originally Posted by Kayelle
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Oh my my my!
K, I just hit the link to that recipe and I WILL be making that!
Some steamed rice, kong namul, and my quick cucumber kim chee
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04-01-2017, 06:58 PM
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#15
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Chef Extraordinaire
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
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While jenny is ultimately correct, I've seen recipes tbat use gochujang as a shortcut when making a short fermented kimchi.
I can see how it is vastly different, though, than using a garlic/gochugaru/salt paste when making traditional kimchi.
It would be like using ketchup to make a tomato sauce. It could work, if you knowvwhat you are doing.
Dawg, think of gochujang as a spicy ketchup, Korean style. It's a condiment, a marinade, and an ingredient in many dishes from soup, to roasts, to veggie dishes, and on and on. Again, what could you conceivably do with ketchup.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
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04-01-2017, 07:12 PM
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#16
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 25,028
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Go Chu Jang
Wonderful suggestions, all, can't wait to start marinating and bibimbapping! Thanks!
Great analogy, Bucky. I'm a bit of a ketchup freak.
Heh. Just when I think I was starting to figure out Thai, then Korean cooking steps in.
__________________
She who dies with the most toys, wins.
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04-01-2017, 07:17 PM
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#17
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Chef Extraordinaire
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
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Oh, then you're gonna love this.
It gets addictive, kinda like Frank's or Sriracha, so be prepared.
The next thing you should look for is called ssamjang. A soybean paste that is the yang to gochujang's yin.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
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04-01-2017, 07:24 PM
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#18
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Wannabe TV Chef
Join Date: Aug 2014
Location: USA
Posts: 6,039
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Dawg, thank you for posting this thread!
It got me thinking about my pantry and what
Asian ingredients I'm missing... perfect timing, `cuz
we're headed back down to the Sonoran Desert,
and I have already made plans to visit my
favorite Asian Market, we don't have one up here
at the Gateway to The Grand Canyon 
My grocery list just got quite a bit longer... note to self:
Take the BIG cooler
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04-01-2017, 07:33 PM
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#19
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Chef Extraordinaire
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
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Hey, K-girl, you should start a thread about inspiration for your shopping list.
It would be cool to hear what folks think about their choices when shopping as far as howvthey cook
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
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04-01-2017, 07:34 PM
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#20
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 25,028
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K-girl, go to Walmart. $2 off!
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She who dies with the most toys, wins.
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