Reddit reviews Chung Jung One Sunchang Hot Pepper Paste Gold (Gochujang) 500g

Gochujang is a Korean fermented chilli paste. TBH its pretty essential to the dish I would say, as it has an unique flavour. You can get it in most Asian/Oriental makets. This is the one that I buy https://www.amazon.com/Chung-Jung-One-Gochujang-500g/dp/B013HB0CC4


it seems to last for eternity!

Sure! I shop at Han Yang most of the time, and they should have this.

Chung Jung One Sunchang Hot Pepper Paste Gold (Gochujang) 500g https://www.amazon.com/dp/B013HB0CC4/ref=cm_sw_r_cp_apa_i_9rKyDb7ZM2QKX

You can make your own kimchi. I know that typically requires quite a bit of advance planning, but there are, for example, quick kimchi recipes, and while they feature one major exotic ingredient -- Korean chile pepper flakes, better known as gochugaru -- you can order the stuff off Amazon. And if you don't want to make your own kimchi, substitute the kimchi juice for gochujang, which can also be purchased from Amazon, or, just as likely, you can find gochujang in a lot of grocery stores now (at least where I live, I haven't canvassed the country).

I cook everything from French food to American to African stuff. You'd be amazed what you can substitute, and how you rarely have to go to specialty stores for what you need. I have the benefit of an East Asian supermarket near me, but to be honest, nearly everything I've found there, I have later found in other grocery stores. The only exceptions have been the truly, truly obscure stuff (ever had a recipe call for a jar of tiny, pickled shrimp?), and I typically don't make those recipes again.

I do understand the frustration -- despite how much I love to cook, I hate shopping -- but there are always options, and usually they aren't very difficult ones.

Sauce recipe was adapted from here.

Recipe:

• 1 package of Bell & Evans air chilled chicken wings (12 wings around $6). Coated in cornstarch.
  
• Fry Daddy with enough fresh oil to fry in.
  
  Sauce:
  
  
• 2 tbsp butter
  
• 1/4 cup gochujang (link for the unfamiliar, costs about half as much at your local Asian market)
  
• 1 tbsp soy sauce
  
• 1 tbsp minced garlic
  
• 1 tsp minced ginger (I went heavy with it and used 1 tbsp and it wasn't overly gingerly)
  
• 2 tbsp honey
  
• 2 tbsp rice wine or water
  
• 1 tbsp rice vinegar
  
• 1/2 tsp toasted sesame oil
  
• 1/2 tsp red chili pepper flake
  
  Bring to a boil and cook for five minutes over a reduced heat.
  
  Cook the sauce first. I used a ginger grater and a garlic press so if you do it differently, your mileage may vary.
  
  Cook half the wings in a Fry Daddy or other vessel with 375F hot oil for 6 minutes. Remove to a wire rack. Wait 3 minutes for the oil to heat back up and cook the remaining half dozen. Repeat. Each batch of wings should have spent 12 minutes in hot oil. Once finished, toss with sauce.

That post from 2 greek girls isnt it? Didn't post but I did the same haha :D bimbimbap + pickled cucumbers + eggplant banchan + soya eggs. So good! Im glad I bought Gochujang a while back.

Bimbimbap

Spicy Cucumbers

Eggplant Banchan

Braised Soya Eggs

gochujang really does differ a LOT by brand. it is practically a different ingredient depending on what you use. i like Mother-In-Law's a lot.

Was this the brand you had? I ask b/c I was just in the asian grocery store the other day and almost picked it up. Decided to take a pass on it as I still have a fair amount left already.

Hi mate.

I really like the normal or brown top sriracha.

I did recently but this and it has a decent kick to it. Lovely flavour too and it is versatile https://www.amazon.co.uk/gp/aw/d/B013HB0CC4?psc=1&ref=ppx_pop_mob_b_asin_title

You get a good size tub.

https://www.amazon.com/Chung-Jung-One-Gochujang-500g/dp/B013HB0CC4/ref=sr_1_3?keywords=gochujang&qid=1556762298&s=gateway&sr=8-3

Amazon's got you! It's like spicy/sweet miso paste. Good for glazes and stuff too. I just got my first tub so I am tackling dishes/ideas as they come up but honestly it seems like it might turn into the next sriracha craze

Gochujang

I go to a small general Asian market in West Texas and they typically have 3 or 4 different brands of gochujang. Most of the tubs look similar to the one in the amazon listing though.

EDIT:
Noticed you are in Japan. Have any feelings about onigiri? I like them better than just rice in a bowl.

Season chicken cook separately. Usually after veg start cooking I use fresh garlic and also Korean fermented pepper paste or sricha and mix it in with some honey served over soba noodles cooked in a chicken broth with diced chicken. Use this as my paste about a tablespoon https://www.amazon.com/Chung-Jung-One-Gochujang-500g/dp/B013HB0CC4/ref=pd_sbs_325_1?_encoding=UTF8&pd_rd_i=B013HB0CC4&pd_rd_r=1df13dd4-cc71-11e8-ba98-5b089291c505&pd_rd_w=bZixL&pd_rd_wg=rQhRG&pf_rd_i=desktop-dp-sims&pf_rd_m=ATVPDKIKX0DER&pf_rd_p=7d5d9c3c-5e01-44ac-97fd-261afd40b865&pf_rd_r=H4VTMDC5RFFV0X2ZCQQW&pf_rd_s=desktop-dp-sims&pf_rd_t=40701&psc=1&refRID=H4VTMDC5RFFV0X2ZCQQW