The Korean chile paste kochujang (or gochujang) is great used on its own as a spicy condiment for eggs, vegetables, or rice, or as an ingredient in marinades and dressings. “Gochujang + pork is great in just about any form. Marinade, dipping sauce, whatever,” says joonjoon, who thins it with vinegar and sesame oil for a dressing. inaplasticcup mixes it with a bit of minced garlic, sugar, vinegar, and chopped green onion and dilutes with water to make an accompaniment for sashimi.
“Stick it in the blender with sesame seeds, roasted sesame oil, a dash of soy sauce, a dash of vinegar, and some sugar, and you have a great dipping sauce for grilled meats,” says luckyfatima. “Stir kochujang into soup to deepen the flavor with umami oomph and [add] a bit of chile heat,” she further recommends. “Add a dash into marinades. It is such yummy stuff.” LUV_TO_EAT marinates chicken in kochujang, soy sauce, brown sugar, green onions, and enough water to loosen the mixture, then grills it.
Kochujang is also a seasoning element in many Korean dishes, including one of joonjoon’s favorite soups, kochujang jjigae (kochujang in broth with potatoes, scallions, garlic, and tofu), and CHOW’s Kimchi and Shrimp Fried Rice.
Discuss: Gochujang (sp)- my new crack