If you have a look at my blog carefully, you will know how often I use gochujang (a type of hot chilli sauce). We use it as often as salt for cooking.
This is a picture of the Gochujang that I am using currently.
It was about 14,900 won (US $15.70) for 3kg. It usually lasts for about 3-4 months, even though I use it a lot.
Tips : If you need some food containers (Tupperware style) just go to the big super market and buy a big gochujang (2-3 kg). Because they give containers free of charge as a promotion thing when you buy a large gochujang. It is nearly all year around.
Related Posts (my random recipes that I cooked with Gochujang Sauce)
Marinated Chicken Stir Fry with Gochujang sauce (Dakgalbi in Korean)
Marinatied Pork Stir Fry with Gochujang sauce (Jeyuk-bokkeum)
Stir Fried Calamary Rings on Rice (Ojingeo Deopbap)
Seasoned sesame leaves pancakes (Kkaenip Jang Ddeok in Korean)
Spicy Chicken & Vegetable Stew (Dak doritang in Korean?)
Related posts:
how to make gochujang(special with meat sauce and sesame seeds)?
where can i find this gochujang paste in malaysia? anyone…. help me… i’ve been searching all over Isetan at KLCC~ but there’s no gochujang there T.T
u could find it in tesco or jusco.
there is even kimchi and topokki for sale.
[...] Here are some images for you so can get an idea of what the package will look like. The blog My Korean Kitchen has some great ideas for how to use it. Share| (No Ratings Yet) Loading [...]
this gochujang sauce halal or not for muslim people..?? and where for people in malaysia easy to buy..?
[...] spoons of gochujang paste (Korean red pepper paste, found at any Asian [...]
Anyone know how to cook Korean fried chicken( 양념 통닭)?
Hi,
Thanks for sharing the recipe . I like Korean cuisine very much.
I cooked the roasted KOCHUJANG CHICKEN last night by using the same sauce. I used the chili pepper sauce and top with cracked black pepper, minced onion and minced ginger. The chicken breast is a bit tough, therefore I tenderise it with my new purchased
kitchen toy.
http://www.bakingfrenzy.com/meat-tenderiser-meat-mallet-p-169.html
I am still looking the recipe of Kimchi fried rice. The restaurant version is in deep red colour. Why can’t i get the same red colour? The colour of the rice is quite pale, despite I have added a lot Kimchi into it. Do they add KOCHUJANG sauce?
This hot sauce is very versatile in preparing exotic dish, it is a great addition to any kitchen
Merry Xmas,
Best Regards,
Lisa
Any good place to order this stuff online? It is spelled multiple different ways, so searching for it on Amazon (for example) is a crazy bunch of dead links.
[...] take a good look at this bowl of tasty treats before I mix it up with the magic that is gochujang. (Note: if you do not have gochujang in your pantry, run, do not walk to the nearest Korean [...]
[...] crops. The Korean staple, sticky rice, has very little nutritional value and the prevalence of gochujang makes everything, frankly, taste the same. The tradition Korean diet is also very high in salt [...]
Partially Agree. But what you referred to is contemporary Korean food particularly popularised from Seoul and Gyeonggi Province. Also Kyeongsang province uses salt fairly a lot. Not to mention, street food in Korea and sadly the restaurants in the US put considerable amount of salt to attract customers. But I cannot agree to your point that traditional Korean diet is high in salt. Just stick to Kimchi, I read the article written by Japanese saying Kimchi is harmful to the bone mainly due to salt. But it’s wrong. Traditional way to make Kimchi has a special process to ferment Kimchi and drain the salt out of cabbage or of any relevant vegetables. In these days, mass produced Kimchi does omit the process. But my Ma still follows the traditional way and our Kimchi is not that salty you might expect. I am in the UK and have tried many different types of cuisine here. Any popular food in foreign countries more or less adopts and improvises the style to market foreign customers. If you found the Korean food salty in Korea, you definitely have to broaden your horizaon by tasting a variety of foods not just having stereotypical Seoul Food. If you want to argue, get the fact straight at least.
[...] doenjang) and fermented soybean soy sauce (aka ganjang), have a magic of their own too. Let’s go exploring someday [...]
Hi! Is it possible for you to post up the translated list of ingredients in the Gochujang? I found it & wanted to buy it at the local korean grocery mart but the ingredient list was in korean. Was wondering if gochujang contains alchohol or any ingredients of animal origin?
i wanted to make this but i forgot to buy the gochujang sauce and sesame leave. all i remember to buy was soy bean paste. lol.
hi!
i’m so happy when i found this…!
but,,,how to make gochujang own???
coz i think it’s so expensive for me…
thanks!
Hi, I just wanted to say that I like the way you present your recipes. Pictures always are a big help to me and yours are beautifully done. I’ve marked your website in my favorites and hope to try some of them before too long.
Where can I buy this Gochujang Sauce in Maui, Hawaii? I would like to make spicy calamari with it.
I really love Korean food but I am kinda confused about Gochujang sauce. I saw a lot of these Gochujang in the market and in Google, sounds like famous and familiar Gochujang. But in the market, they also have Gochujang Bibimbap (Which is also really good for me, feel like it s thinner than this Gochujang) and Gochujang Tteokbokki (Which is really thin).
So, what is the different between them?
Is that your Gochujang is the original and if you want to make Bibimbap or Tteokbokki, you have to mix it with other flavor? Which mean, the Gochujang Bibimbap and Gochujang Tteokbokki I mentioned have already done that for us?
Thank you!
BTW, your blog is great!
Tranbina
The gochujang I used in this website is a multi purpose type. So like you said, to make bibimbap or Ddeokboki, I normally have to add other seasonings and ingredients.
Therefore, I believe Gochujang Bibimbap and Gochujang Tteokbokki you mentioned is already seasoned (mix of gochujang and other ingredients) for those dishes.
Thank you
Parks Brand Ko Choo Jang (what the label says) Korean Style Hot Sauce is available as of May 2009 at the Big Save supermarket in Lihue, Kauai, Hawaii USA. Nine ounce jar, made in Honolulu. I brought a jar back to the mainland with me. A friend had given me some gochujang to try — and now it’s a favorite “secret ingredient” in many things I cook.
where i can find Gochujang here in the united Arab Emirates??
do u have any ideas
Where can I buy Gochujang here in the philippines??? I think there’s no korean grocery here or some korean store here. It’s very hard to buy korean stuff because I can’t find any korean store.
well where do u live…i live in bislig city but i cant find it also..i rlly want it TT.TT..but if u live another place in phil..then i know
[...] Print This Post « Gochujang Sauce Squid pancakes (Ojingeo Buchimgae in Korean)» [...]
[...] Seasoning sauce (mix these in a bowl well) : Gochujang 2 tbsp, Sugar 2 tbsp (I used dark brown sugar), Chili powder 1/2 tsp , Squashed garlic 1 tsp (If you are afraid of spice, you can reduce the chili powder) [...]
[...] “Jang” is a kind of seasoning, like soy sauce (Gan jang in Korean), soy bean paste (Doen jang in Korean), or chilli paste (Gochu jang in Korean). Therefore “Jang Ddeok” means pancakes seasoned with some kind of sauce that I mentioned above. Its name can change depending on what kind of sauce, vegetable and meat you add in it. [...]
[...] * Gochujang 2 tbsp (heaped) * 1 Squashed garlic * Chilli powder 1/4 tsp * Soy sauce 1 tsp * Corn starch 2 tsp * Sugar 1 tsp [...]
[...] *1 Calamari (Squid) *1/2 a medium Onion *1/3 of a medium size Carrot *1/3 of a Spring Onion *A small amount of Cabbage. *Refined rice wine 15 ml *2 Cups of Cooked Rice *A little Olive oil *Seasoning Sauce :Gochujang 1 tbsp, Chilli Powder 1 tsp, Soy sauce 1 tbsp, Sugar 1tsp, 1 medium sized Squashed Garlic, Sesame oil 1 tsp (Mix these all together). [...]
[...] *Gochujang 2 tbsp *Soysauce 1 tbsp *Sugar 2 tsp *Chili powder 1 Sprinkle *Ginger Powder 1/2 tsp *Finely chopped garlic (one medium size) *Plum Extract 15 ml -This is good for getting rid of oily tastes of the meat. You can buy it at the local super market. However it is very expensive, so you don’t have to use it, though it makes a very big difference in the meal I noticed. [...]
[...] *Gochujang 1 tbsp *Sugar 1 tsp *Vinegar 1 tiny dash (make sure not to pour it out, it happens often.) *Water 5ml (1 tsp) [...]
[...] * Soysauce 1 tsp * A sprinkle of pepper * Sugar 1 tsp * Gochujang (chily paste) 1 tsp (heaped) [...]