My Korean Kitchenchilli_sauce | My Korean Kitchen http://mykoreankitchen.com A Practical Guide to Korean Food and Korean Fusion Food Fri, 14 Jan 2011 04:31:52 +0000 en hourly 1 http://wordpress.org/?v=3.1.4 Gochujang Sauce http://mykoreankitchen.com/2006/09/25/gochujang-sauce/ http://mykoreankitchen.com/2006/09/25/gochujang-sauce/#comments Mon, 25 Sep 2006 06:50:23 +0000 sue http://mykoreankitchen.com/2006/09/25/gochujang-sauce/
  • What Rice Cake, for Cooking, Looks Like
  • Steamed Pork Wrapped in Leaves (Bossam in Korean)
  • Marinatied Pork Stir Fry with Gochujang sauce (Jeyuk-bokkeum)
    • ]]>     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.

    Gochujang

    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?)

    Yangpun Bibimbap

    Related posts:

    1. What Rice Cake, for Cooking, Looks Like
    2. Steamed Pork Wrapped in Leaves (Bossam in Korean)
    3. Marinatied Pork Stir Fry with Gochujang sauce (Jeyuk-bokkeum)

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