That's hilarious Mike, my husband loves it so much he did the same thing, bought 2 of those huge tubs. I swear if I let him he'll use it as caramel for his ice cream. 😆
Hello, I am Korean. Great to see you guys enjoy gochujang. Suddenly I got curious how forigners feel the taste because I really like this source. Yeah, I think gochujang deserves everybody loves the taste in the world.
We use this as a base add ketchup, garlic and ginger paste, canned pears, sauted onion, worcestershire sauce to the Gochujang Sauce, blitz in a food processor and simmer till the desired thickness, for our goto table sauce / bbq sauce. Asian pears are the best but hard to find and tend to be pricey, so we sub canned european pears, if they are in juice we add that and simmer longer, if in syrup we use that rather than adding sugar or honey. If you for whatever reason dislike or can not get Gochujang then sriracha makes a decent sub just have to adjust for the sweet/sour/heat depending on the brand.
If u stir fry just the sauce n add a bit of cornstarch n 2 tbl spoons of sugar itsbgreat as a coating on anything that use fried n it becomes caramelized bc the sugar once it starts gettin glazed add ur fried whatever n toss.
Gochujang paste is AMAZING. As a person that loves korean food and makes it at home pretty often, it was a must to make my own homemade Gochujang. It was an amazing process, and I will definitely continue to make it. The hard part is the fermentation time. It can be used after 6 months. But longer it ferment, better will the taste be. 😅
Using this as marinade for a rack of ribs. I like the flavor, but I had to adjust the sweetness by adding a couple more tablespoons of honey. Also, added ginger and garlic to mine.
I make it the same as this! Really incredible sauce and so versatile. You can add so many things to it, minced garlic or ginger, chicken stock, sesame seeds and it just improves it even further. Goes well with everything and for how good it tastes, it's actually super cheap.
its amazing but i kind of used different thing because i didnt have the sesame oil and i dont remember what else but instead of the sesame oil i used normal oil that you use for chips and other things and i am using it for pasta 😁
I made Deviled Eggs last night and instead of mustard I used Gochujang Sauce. It was so good, just the right amount of heat and the favor was out of this world.
I been sprung on the Jang for a couple years! I’m gonna fry tofu and roast cauliflower flowers then toss your mix together and sprinkle sesame seeds and scallions! My mouth is broke just writing this! A never without condiment in my arsenal. Blessings
hi mike, this is taste really amazing. but somehow i didn't feel the heat eventhough i am using the most spicy gochujang, do you have recommendation in which i could make this more spicy? thanks
I've made this for as long as I can remember! It's exact to the point, I sometimes however drop the soy sauce. Add a splash of bourbon, one chopped garlic clove and some syrup - Simmer it for 2 minutes and try it now! You wont regret it! (Wings glaze dip or for dumplings)
@@ChiliPepperMadness Thank you so much!!! I made the sauce up and you're right...It is moreish...Cooking some Korean style chicken wings as I type...Can't wait to try them with your sauce recipe...🙂👍
Just made a half gallon of Napa cabbage kimchi, with lots of gochjang and gochugaru and fermented soybean paste. Obviously with carrots and daikon radish.
Ah Mike you are a man after my own heart. I adore this stuff. As you say, it goes well with everything. Many thanks for the video. Fantastic as always.
WOW this is amazing! I dismissed it as "too simple but looks good". Then I made it 😍 I added a minced clove of garlic and used apple vinegar. Eating a cucumber with the sauce and can't get enough. The slightly "slimily" properties of gochujang is perfect for a dipping sauce since it sticks to anything. Mhhh so good. Thanks!
OK, never had this before, but, in a few days, I will be going to Albuquerque , where I can get gochujang, so I will have it soon. I looked at your website, where it seems you make all the foods I really like to eat... some of which the doctors have sort of forbidden, but they have not forbidden chiles, so I am getting a big bucket of gochujang.
Hey thank you for this amazing recipe! I'm planning to make a lot of this and make it my kinda go-to sauce when don't know what to cook or eat. I was wondering if you know the shelf life of this?
I'm like you, i use gochujang for lots of dishes both Korean and others. Its a great versatile sauce, and these days available most places. I'm in the UK and can get it in run of the mill supermarkets, not just specialist suppliers. Also, today, i'm making baked spicy chicken wings, using your sauce, slightly modified as you say to my taste. Keep up the videos, they are great.
@ChiliPepperMadness 👍 After yesterday, I found I'd used the last of my gochujang sauce. Amazon to the rescue: ordered last night, arrived this morning. Free delivery as well.
Hi, I loved this sauce, made a batch night before went deep sea fishing, added little dash dark soy sauce, and rice wine vinegar and ginger before left, cought lots of tautog and had sashimi, that's why thinned it a bit, glad found channel, more gochujang recipes lol.tyvm
My fav is gochujahng! Thanks for trying to pronounce it correctly, u did pretty good. This recipe is our basic recipe for stir frys . More sugar the more it caramelizes. Yum.
I made this using Toban Djan because it's what I had, and omitted sugar/ honey because I'm not fond of sweet, and it's so flavourful. Wow. Thanks for your yummy recipe, Mike.
If I am not mistaken, a cheap knock off copy that is lower in carb can be made with roasted red bell peppers, spices, pepper flakes, sweetener, sweet Vidalia onion, fish sauce, and a thickening agent like konjac powder. Blended in a blender and cooked until thick in a bit of ghee. It is not exact but will give some great flavor as a cheap knockoff. Life can feel limited as a T2D.
