Ways to Use Gochujang
Gochu-what? Gochujang is a Korean spice paste that adds an instant spicy-sweet umami kick to foods. I just posted a gochujang grilled pork tenderloin recipe on my blog (www.nickisizemore.com/blog) and thought I'd share some other uses for the condiment. It lasts forever in the fridge. (I use Chung Jung One brand since it's gluten-free).
- •Marinade for porkAdd Gochujang to your pork marinades. I combine it with lime juice, tamari, garlic, ginger, sesame oil and fish sauce for a marinade that does double duty as a salad dressing (or dipping sauce). http://nickisizemore.com/gochujang-grilled-pork-tenderloin/
- •Marinade for beefEver had bulgogi, that totally addicting marinated beef that's thinly sliced and grilled? Guess what, you can make it at home. And you should. http://www.thekitchn.com/recipe-grilled-bulgogi-steak-recipes-from-the-kitchn-204524
- •Flavor agent for vegetablesMix gochujang with tamari or soy sauce and oil and toss with vegetables before roasting. Butternut squash is especially awesome. http://www.bonappetit.com/recipe/gochujang-and-sesame-roasted-winter-squash
- •Ssam sauceThis chili sauce, made with gochujang, tastes great on everything from ramen, to grilled meats and burgers, to pizza and fries. For a meal that will blow your mind, make it with David Chang's Bo Ssam (slowly roasted pork butt), which is surprisingly easy. http://www.epicurious.com/recipes/food/views/ssam-sauce-51208810
- •Add it to stews and soupsGive your stews and soups a spicy umami boost by adding a spoonful or two of gochujang. It's awesome in ramen and beef stew. I can't wait to try a version of this dead simple seafood soup http://fearlesseating.net/gochujang-soup/
- •Add it to rice and grain bowls, and stir-fries