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View Full Version : GochuJang: The new Sriracha?


Robin Goodfellow
11-03-2015, 01:48 PM
Discuss.
killramos
11-03-2015, 01:54 PM
Links? Opinions? Pictures? Recipes? Interesting backstory?

This is a horrible thread lol.
sputnik
11-03-2015, 01:55 PM
Meh. Korean Sriracha.

https://en.wikipedia.org/wiki/Gochujang
jwslam
11-03-2015, 02:03 PM
Originally posted by killramos
This is a horrible thread lol.
Robin has made good threads before? :nut:
Robin Goodfellow
11-03-2015, 02:03 PM
Originally posted by killramos
Links? Opinions? Pictures? Recipes? Interesting backstory?

This is a horrible thread lol.
Link (http://forums.beyond.ca/st/395234/gochujang-the-new-sriracha/)
Xtrema
11-03-2015, 02:36 PM
Originally posted by killramos
Links? Opinions? Pictures? Recipes? Interesting backstory?

This is a horrible thread lol.

Anju's Gochujang wings, you need to try them.
killramos
11-03-2015, 02:37 PM
Been meaning to try Anju some time soon. Ill make sure i order a set when i go.
Robin Goodfellow
11-03-2015, 03:03 PM
Originally posted by sputnik
Meh. Korean Sriracha.


To be honest, I don't think I ever really liked Sriracha that much. I keep some in my fridge so people won't think I'm gay, but the Tobasco and Gochujang get used far more.
riced
11-04-2015, 08:30 AM
I started using Gochujang earlier this year and it's been an amazing addition to the kitchen in terms of ingredients.

It's great for the original Korean dishes - marinate with chicken and a bit of sesame oil and BBQ for a Korean-style flavour. In fried rice with kimchi, fried egg, veggies for a kimchi fried rice.
Just picked up a stone bowl and made bibimbap with gochujang as the base for sauce.

I've really just experimented with traditional Korean dishes first, but have yet to really venture into using it with other dishes.

I'm with Robin Goodfellow though - wasn't a fan of Sriracha to begin with so gochujang was a nice change.
wintonyk
11-04-2015, 09:57 AM
since living in korea I have been hooked. although I wouldn't say its the new siracha. not like you squeeze it out of a bottle onto you eggs, since its a pretty thick paste until you heat it up. When I make bibimbap obviously its a go to. From there its hit and miss which recipes I include it in.
VWEvo
11-04-2015, 02:56 PM
Where do you buy it from?
lint
11-04-2015, 02:57 PM
Originally posted by VWEvo
Where do you buy it from?

You can find it at E-Mart on 17th ave and 37 St in the SW
Robin Goodfellow
11-04-2015, 10:14 PM
Originally posted by wintonyk
since living in korea I have been hooked. although I wouldn't say its the new siracha. not like you squeeze it out of a bottle onto you eggs,

Grow some balls, put it in a squeeze bottle, and put it on your fucking eggs for Christs sake.

Otherwise, you're just letting life pass you by.
codetrap
11-11-2015, 03:58 PM
.
Strider
11-11-2015, 04:59 PM
Originally posted by codetrap
I've been looking for a decent Gochujang sauce. I used to love it when I got it from Koryo on my chicken. Been trying to find a source for it somewhere else in the North.

T&T probably has it ... comes in a red rectangular tub.
If not, there's a Korean grocer behind the Mac's across from Churchill


Momofuku Ssam sauce :drool:
2 tablespoons fermented bean-and-chili paste (ssamjang, available in many Asian markets, and online)
1 tablespoon chili paste (kochujang, available in many Asian markets, and online)
½ cup sherry vinegar
½ cup neutral oil (like grapeseed) -- I like to cut back on this (about 1/2)

http://cooking.nytimes.com/recipes/12197-momofukus-bo-ssam

Actually, this whole dish is amazing :drool: (and really easy)