Reddit reviews Premium Red Chili Paste, Gochujang with 100% Korean Ingredients (Small 1.1 lb) By Chung-Jung-One

Some exported Korean products
will wrongly translate rice syrup as corn syrup, apparently.

An interesting choice is to make your own following a recipe which has the ingredients you like. Maangchi is a goddess though, so her recipe is probably the best.

This is really delicious and satisfying. My wife finished a big batch of kimchi the other day, which made this recipe economical. That coincided with a tub of gochujang arriving from Amazon. It was meant to be.

I deviated from the recipe a bit, using mixed dried mushrooms, and skipping the Korean chili flakes since the kimchi was already so hot. Plus I doubled the ingredients to have it two nights in a row.

https://www.cilantroandcitronella.com/vegan-kimchi-stew/

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I never cooked with gochujang before. It's terrific, and very different from the hot pastes of other countries.

https://smile.amazon.com/gp/product/B00ESK1IU4/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1

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Here's the linked recipe before my minor alterations:

Ingredients
6 dried shiitake mushrooms

2 ½ cups (590 ml) water, divided

1 tablespoon oil

1 small onion, thinly sliced

1 tightly packed cup (about 200 grams) vegan kimchi

¼ cup (60 ml) kimchi juice (from the bottom of the jar or squeeze it out of the kimchi)

1 tablespoon soy sauce

1 tablespoons Korean chili paste (gochujang)

2 teaspoons Korean chili flakes (gochugaru), adjust to taste

1 – 2 teaspoons sugar (optional)

Half a package of firm or extra-firm tofu, sliced into 6 slices

1 teaspoon sesame oil

1 -2 green onions, sliced

2 radishes, cut into matchsticks (optional)

A sprinkling of sesame seeds (optional)

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Instructions
Bring 2 cups of the water to the boil, remove from the heat and add the dried shiitake mushrooms. Let sit for 15 minutes to rehydrate. Once hydrated, give the mushrooms a bit of a squeeze, cut off and discard the hard stems and slice the mushrooms. Reserve the mushroom stock for the soup.

Heat a medium pot over medium-high heat and add the oil and onion. Sautee until soft then add the kimchi. Sautee for about 5 minutes or until the kimchi is softened. Add the mushroom stock, being careful not to add any grit that came out of the mushrooms, remaining ½ cup (60) of water, kimchi juice, soy sauce, chili paste and flakes. Taste and if it’s too sour for your liking add 1 – 2 teaspoons of sugar.

Add the sliced shiitake mushrooms and nestle the tofu slices down into the stew so that they’re covered by the stock. Bring it to a boil then reduce the heat to medium and gently simmer for 5 minutes or until the tofu is heated through.
Remove from the heat and add the sesame oil. Divide the stew between two bowls each with 3 slices of tofu and garnish with green onion, radishes and a sprinkling of sesame seeds. Serve with rice.

I did some searching and I found this:

https://www.amazon.com/Premium-Gochujang-Korean-Ingredients-Chung-Jung-One/dp/B00ESK1IU4/ref=cm_cr_arp_d_product_top?ie=UTF8

What do you think?

Thanks for that.

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So I'm thinking something like this: https://www.amazon.com/Premium-Unpasteurized-Non-GMO-Doenjang-Sempio/dp/B00F0NPF5C/ref=sr_1_4?keywords=doenjang&qid=1551196094&s=gateway&sr=8-4

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Combine with spicy curry paste, spoon into a bowl of italian bread crumbs, and pan fried. Sound about right? I think it would make a great staple for travel. It's fermented, so it keeps well. Relatively cheap compared to nutrient content. High in protein. Would be good with gyozu sauce.

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There's also this stuff: https://www.amazon.com/Premium-Gochujang-Korean-Ingredients-Chung-Jung-One/dp/B00ESK1IU4/ref=sr_1_11?keywords=gochujang&qid=1551197025&s=gateway&sr=8-11

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There's far less bean in it though. I actually have some of this at the house too. Didn't realize it actually had bean in it. Thought it was just peppers. Still, that's two good candidates. I think I can pull this off.

Thanks for your videos and this giveaway! You have a lot of great recipes that I've enjoyed, I love the sriracha deviled eggs!


This is another spicy recipe that I enjoy; Gochujang Baked Chicken


1lb Chicken pieces ( I use bone in thighs)
2 tbsp gochujang (Korean chili pepper paste )
1 tbsp white miso
1 tbsp soy sauce
2 tbsp rice vinegar
1 tsp toasted sesame oil
2 garlic cloves
1 tsp grated ginger
*1 medium tomato


Preheat oven to 375°F


Put the chicken in an oven safe dish, large enough to keep the chicken in one layer. Put everything else in a blender, blend until smooth. Pour the sauce over the chicken. If you're using chicken pieces with the skin on, use your fingers to partially separate the skin from the meat and add some of the sauce under the skin.


Bake the chicken for around 30 minutes (or until the internal temp is 165°F).


I serve it in lettuce wraps with julienned carrots, yellow peppers, cucumber and fresh basil.