Comments on: Gochujang Sauce

By: Vivian

Vivian — Sun, 17 Jan 2010 06:35:27 +0000

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.

By: Jonelle

Jonelle — Fri, 23 Oct 2009 17:06:01 +0000

Where can I buy this Gochujang Sauce in Maui, Hawaii? I would like to make spicy calamari with it.

By: Tranbina

Tranbina — Fri, 02 Oct 2009 23:39:58 +0000

Thank you

By: sue

sue — Wed, 30 Sep 2009 06:14:02 +0000

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.

By: Tranbina

Tranbina — Sat, 19 Sep 2009 08:30:31 +0000

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!