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Entries tagged with 'gochujang'

Gochujang-Infused Ghee With Toasted Sesame Seeds and Bourbon

Serious Eats Ideas in Food Post a comment

Infused with gochujang (Korean chili paste), toasted sesame seeds, and bourbon, this unlikely combination of ingredients is shocking delicious. It can be used as part of all kinds of larger recipes, or simply as a poaching liquid and dipping sauce for clams and other seafood. More

Grilled Corn with Spicy Korean Miso Sauce

Serious Eats J. Kenji López-Alt Post a comment

Grilled corn with a rich and spicy Korean chili sauce. More

Spice Hunting: Gochujang, Korean Chile Paste

Spice Hunting Max Falkowitz 23 comments

Sriracha's lovely. Harissa is a fiery punch in the mouth with flavor to match. But if you're looking for a sweeter, funkier flavor from your chiles, gochujang (pronounced go-choo-jong) is the thing for you. More

Fried Rice Cakes with Bacon and Cabbage

Serious Eats Max Falkowitz 3 comments

Render bacon till really crisp, fry Korean rice cakes in the bacon fat, then stir fry half a head of napa cabbage in what's left. Combine everything together with enough gochujang to make a sauce for a meal that takes almost no effort but reaps boundless rewards. More

Serious Heat: Obsessed with Gochujang, the Korean Chile Sauce

Serious Heat Andrea Lynn 21 comments

Welcome to my new obsession: gochujang. If you're a fan of that fermented taste of miso, this is the hot sauce condiment for you. It's salty and earthy with a side of heat. A Korean-American friend explained the condiment's use in terms this Southern gal could understand: "Gochujang is a definite staple in the Korean kitchen, like lard to a Southerner." Soon, I was using it in all my cooking needs. More

Cukes and Gochujang: Perfect Summer Snack

Grace Kang 11 comments

Growing up, there were tons of cucumbers growing in my mom's garden during the summer, so we never really bought them at the supermarket. Given these fortuitous circumstances, I was always a bit confused about the difference between the ones growing in the backyard and the ones at the store. Whereas the store's specimens were smooth and shiny, the ones I brought to the kitchen sink were rough and a bit prickly. I was going to chalk them up as some sort of weird variety of Korean cucumbers, but I did some research and realized that I'd been eating the pickling variety of cucumbers this whole time. Every cuke and pickle I've ever eaten flashed before my eyes as... More

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