Today’s post is about a multi purpose condiment “stir fried gochujang”(볶은 고추장). I made this about 3 weeks ago, and since then every time I don’t feel like accomplishing my kitchen duty, it has been a great help. Busy working ladies and gentlemen would love to have this in their fridge, especially if you love Bibimbap. Do you like the idea so far? 
Stir fried gochujang is literally stir fried gochujang and you add it on some cooked red meat (pork or beef mince) and cook them together a bit . Once you make fair amount of it, you can store it in the fridge for up to 2-3 months. You can use it as a dipping sauce for wrapped meat in lettuce or ddeokbokki sauce or bibimbap sauce.
In my case, I used it as a bibimbap sauce and it was very convenient indeed.
(My simple Bibimbap – rice with stir fried gochujang and radish sprouts)
Ingredients (as a 15 serving bibimbap sauce)
- Gochujang – 3/4 cup
- Honey – 1 tsp
- Water – 3 tbsp
- Minced pork or beef – 200 g
- Sesame oil – 1/2 tsp
Sauce for the pork (mix these in a bowl)
- Soy sauce – 1/2 tsp
- Refined rice wine (cooking wine) – 1 tsp
- Minced garlic – 1/2 tsp
- Ginger powder – 1/4 tsp
- Pepper – 3 sprinkles
Steps
- Rinse the pork in cold water.
- Marinate the pork with the sauce and leave it for 5 minutes.
- Pre heat the wok and add the sesame oil.
- Add the pork and stir it well so the meat doesn’t clot.
- Add the gochujang, honey, water and stir it well.
- Turn the heat off in 3 minutes.
I keep it in a container in the fridge, with the lid on of course (You need to cool it down, before you put it in).
Related Posts
Stir Fried Rice cake with Gochujang Sauce (Ddeokbokki in Korean)
