Best 3 Kochujang Sauce Recipes
**Gochujang Sauce: A Savory and Spicy Korean Condiment**
Gochujang is a thick, fermented paste made from red chili peppers, glutinous rice, soybeans, and salt. It is a staple ingredient in Korean cuisine, used to add flavor and spice to a variety of dishes, including stews, soups, marinades, and dipping sauces. Gochujang has a complex flavor profile, with a combination of sweet, spicy, and savory notes. It is also a good source of probiotics, which can benefit gut health. This article provides three recipes that showcase the versatility of gochujang sauce: Gochujang Chicken, Gochujang Pork Belly, and Gochujang Noodles. Each recipe offers a unique take on this flavorful Korean condiment, highlighting its ability to transform ordinary ingredients into extraordinary dishes. Whether you're a fan of chicken, pork, or noodles, these recipes are sure to satisfy your taste buds and leave you craving more.
KOCHUJANG SAUCE
This sauce is used in a few Korean dishes; most notably in Bi Bim Bap, but can also be used as a dip for vegetables, a flavouring for soups and stir-fry and as a marinade for grilled or barbecued tofu. I am new to Korean food, but we have a young Korean girl staying with us for 5 months, so I have been trying Korean recipes. She gave my Bi Bim Bap and 8 out of 10! A Korean friend of mine also tried my Kochujang Sauce and told me that my recipe was better than hers. I found this recipe on asiarecipe.com under the Korean sauces heading. Kochujang is a thick, miso-like paste made of soybean paste, red pepper powder and glutinous rice flour. Some brands are hotter than others.
Provided by J. Ko
Categories Sauces
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together well.
- Keeps a long time in the refrigerator.
- This recipe also multiplies well.
- If making Kochujang Sauce for Bi Bim Bap; double this recipe for 4 servings.
- I usually quadruple the recipe so I always have some on hand in the fridge.
Nutrition Facts : Calories 67.8, Fat 3.8, SaturatedFat 0.5, Sodium 506, Carbohydrate 7.5, Fiber 0.9, Sugar 4.7, Protein 1.9
GOCHUJANG SAUCE
I use this sauce in many of the Asian dishes I make. It's fantastic on wings instead of traditional buffalo wing sauce.
Provided by Katie Paulson
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk gochujang, green onions, soy sauce, rice vinegar, garlic, sesame seeds, sugar, ginger, and sesame oil together in a bowl until smooth.
Nutrition Facts : Calories 38.5 calories, Carbohydrate 4.3 g, Fat 1.9 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 0.2 g, Sodium 543.8 mg, Sugar 2.3 g
GOCHUJANG BARBECUE SAUCE
The chef Tory Miller dreamed up this spicy, sweet barbecue sauce during the pandemic when he was running his Miller Family Meat & Three pop-up in Madison, Wis. It's an ode to his family's love of grilling and his Korean heritage, which, as an adoptee, he has been exploring more in recent years. Mr. Miller uses this as he would any other barbecue sauce: for basting meats as they finish grilling and for dipping nuggets. He loves the smokiness the bacon adds to the sauce, but here it's optional. (Though if using, you can add the drained bacon to a sandwich with white bread, coleslaw and pickles, or simply keep in the sauce).
Provided by Elyse Inamine
Categories barbecues, sauces and gravies
Time 55m
Yield About 1 cup
Number Of Ingredients 13
Steps:
- If using the bacon, cook in a small skillet over medium heat until crisp, 6 to 8 minutes.
- Meanwhile, combine the remaining ingredients in a medium saucepan with ¼ cup water and bring to a boil.
- Add the crisped bacon to the saucepan, if using. Reduce the heat to low and simmer, stirring often, until the sauce has thickened and is deep brown, 45 to 50 minutes.
- Remove the bacon, if using, and let the sauce cool until ready to use. The sauce can be stored in an air-tight container in the refrigerator for up to one month. Before using, allow the sauce to come to room temperature and, if it's is too thick, thin with a teaspoon or two of water.
Tips:
- For the best flavor, use high-quality gochugaru (Korean chili powder). Look for a brand that is made from 100% Korean chili peppers and has a deep red color.
- Be careful not to burn the gochugaru when you are toasting it. Keep a close eye on it and stir constantly. If it starts to smoke, remove it from the heat immediately.
- The amount of gochujang paste you will need for your recipe will depend on how spicy you want it to be. Start with a small amount and add more to taste.
- Gochujang sauce can be used as a marinade, dipping sauce, or cooking sauce. It is a versatile condiment that can be used to add flavor to a variety of dishes.
- Store gochujang sauce in a cool, dark place. It will keep for up to 6 months.
Conclusion:
Gochujang sauce is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is easy to make at home and can be stored for up to 6 months. If you are looking for a new way to add flavor to your favorite foods, give gochujang sauce a try.
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