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I want to try Gochujang, but so many choices, any suggestions?
- Thread starter karennoca
- Start date
melissa-dallas
Well-known member
Here’s a Serious Eats article with recommendation and link
If you buy some you need to make Steve’s fabulous Korean Ribs. Think they are in tried and true.
https://www.seriouseats.com/2018/02/how-to-stock-a-korean-pantry-jeot-jang-and-more-ingredients-to-know.html
If you buy some you need to make Steve’s fabulous Korean Ribs. Think they are in tried and true.
https://www.seriouseats.com/2018/02/how-to-stock-a-korean-pantry-jeot-jang-and-more-ingredients-to-know.html
If you like chicken wings, legs or thighs, this recipe is a killer (see link)
I started out using this on thighs, then wings...for a party, I made a whole cookie sheet of wings. They were gone in a NC moment. But messy...oh, so messy. Oddly enough, you won't care. I did follow the hint to "dust the wings first with baking powder" before baking them. It REALLY does make the skin crispier. I can't remember where I read that, but think it might be Kenji at SeriousEats.
The recipe link also referenced the brand name of the one I used in FL. When I purchased a new container here in Asheville, turns out it is the same one in the link that Melissa provided on Korean ingredients. Apparently some of those symbols translate to Chung Jung One.
This label had limited English on it: in fact, this is it:
Sunchang Gochujang (Hot Pepper Paste).
Ingredients: Rice, red pepper powder, corn syrup, water, red pepper paste (red pepper powder, salt, garlic, onion), salt, isomal tooligosaccharide, ethyl alcohol, yeast powder, seed koji.
Made in Korea.
I remember there was a second container by the same company next to it which ALSO said Gochujang on the front label, but it had even more ingredients. I'm very pleased with this one.
https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=258551
I started out using this on thighs, then wings...for a party, I made a whole cookie sheet of wings. They were gone in a NC moment. But messy...oh, so messy. Oddly enough, you won't care. I did follow the hint to "dust the wings first with baking powder" before baking them. It REALLY does make the skin crispier. I can't remember where I read that, but think it might be Kenji at SeriousEats.
The recipe link also referenced the brand name of the one I used in FL. When I purchased a new container here in Asheville, turns out it is the same one in the link that Melissa provided on Korean ingredients. Apparently some of those symbols translate to Chung Jung One.
This label had limited English on it: in fact, this is it:
Sunchang Gochujang (Hot Pepper Paste).
Ingredients: Rice, red pepper powder, corn syrup, water, red pepper paste (red pepper powder, salt, garlic, onion), salt, isomal tooligosaccharide, ethyl alcohol, yeast powder, seed koji.
Made in Korea.
I remember there was a second container by the same company next to it which ALSO said Gochujang on the front label, but it had even more ingredients. I'm very pleased with this one.
https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=258551
I use this brand because it was in the supermarket.
https://www.amazon.com/Chung-Jung-One-Gochujang-500g/dp/B013HB0CC4/ref=asc_df_B013HB0CC4/?tag=hyprod-20&linkCode=df0&hvadid=312193075834&hvpos=&hvnetw=g&hvrand=4800665325854609581&hvpone=&hvptwo=&hvqmt=&hvdev=t&hvdvcmdl=&hvlocint=&hvlocphy=9027958&hvtargi
https://www.amazon.com/Chung-Jung-One-Gochujang-500g/dp/B013HB0CC4/ref=asc_df_B013HB0CC4/?tag=hyprod-20&linkCode=df0&hvadid=312193075834&hvpos=&hvnetw=g&hvrand=4800665325854609581&hvpone=&hvptwo=&hvqmt=&hvdev=t&hvdvcmdl=&hvlocint=&hvlocphy=9027958&hvtargi
Have made this sparerib recipe several times, really like it.
I don’t usually grill them, use broiler before cutting or just skip that step completely. I make it with one rack of ribs and half the sauce, just because it’s easier to divide that way and we always use it all.
https://www.foodandwine.com/recipes/sweet-and-spicy-spareribs-korean-barbecue-sauce
I don’t usually grill them, use broiler before cutting or just skip that step completely. I make it with one rack of ribs and half the sauce, just because it’s easier to divide that way and we always use it all.
https://www.foodandwine.com/recipes/sweet-and-spicy-spareribs-korean-barbecue-sauce
melissa-dallas
Well-known member
Whatever you buy, refrigerate or freeze some after opening
Mine got moldy in pantry after a couple of months.
Mine got moldy in pantry after a couple of months.
melissa-dallas
Well-known member
Steve’s Rib Post
Dwaeji Galbi/Kalbi (Korean-Style Ribs)
The first one is sweet and savory similar to a beef galbi marinade. The Other one is the traditional spicy pork marinade similar to that used in jeyuk bokkeum. It is slightly sweet with a lot of kick. The secret to tasty Korean pork ribs is to use lots of fresh garlic and ginger. Makes 2 whole slabs (5 -7 lbs) of baby back ribs.
SWEET AND SAVORY
� cup SOY SAUCE
l cup WATER
� cup RICE WINE (or mirin)
2 Tbsp SESAME OIL
4 Tbsp HONEY
3 Tbsp BROWN SUGAR (preferably dark brown)
3 Tbsp minced GARLIC
2 Tbsp grated GINGER
� MEDIUM ONION, grated
� MEDIUM SWEET APPLE (Fuji, Gala, or Golden Delicious), grated
� tsp BLACK PEPPER
SPICY
l cup KOREAN CHILI PEPPER PASTE (gochujang - adjust to your taste)
3 Tbsp SOY SAUCE
� cup RICE WINE (or mirin)
2 Tbsp SESAME OIL
4 Tbsp HONEY
2 Tbsp BROWN SUGAR (preferably dark brown)
3 Tbsp minced GARLIC
2 Tbsp grated GINGER
� MEDIUM ONION, grated
� MEDIUM SWEET APPLE (Fuji, Gala, or Golden Delicious), grated
� tsp black pepper
Mix the ingredients well. Cut each slab of ribs into 2 pieces for easier handling. Rinse and drain. Marinate them for at least six hours (preferably overnight). Turn once during marinating time.
Preheat the oven to 325�F. Line a baking sheet with foil. Arrange ribs, meat side down. Cover ribs tightly with foil. Bake 1� hours. (30 more for fall off the bones tenderness). Remove the foil cover.
Finish off the ribs by one of t
https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=186626
Dwaeji Galbi/Kalbi (Korean-Style Ribs)
The first one is sweet and savory similar to a beef galbi marinade. The Other one is the traditional spicy pork marinade similar to that used in jeyuk bokkeum. It is slightly sweet with a lot of kick. The secret to tasty Korean pork ribs is to use lots of fresh garlic and ginger. Makes 2 whole slabs (5 -7 lbs) of baby back ribs.
SWEET AND SAVORY
� cup SOY SAUCE
l cup WATER
� cup RICE WINE (or mirin)
2 Tbsp SESAME OIL
4 Tbsp HONEY
3 Tbsp BROWN SUGAR (preferably dark brown)
3 Tbsp minced GARLIC
2 Tbsp grated GINGER
� MEDIUM ONION, grated
� MEDIUM SWEET APPLE (Fuji, Gala, or Golden Delicious), grated
� tsp BLACK PEPPER
SPICY
l cup KOREAN CHILI PEPPER PASTE (gochujang - adjust to your taste)
3 Tbsp SOY SAUCE
� cup RICE WINE (or mirin)
2 Tbsp SESAME OIL
4 Tbsp HONEY
2 Tbsp BROWN SUGAR (preferably dark brown)
3 Tbsp minced GARLIC
2 Tbsp grated GINGER
� MEDIUM ONION, grated
� MEDIUM SWEET APPLE (Fuji, Gala, or Golden Delicious), grated
� tsp black pepper
Mix the ingredients well. Cut each slab of ribs into 2 pieces for easier handling. Rinse and drain. Marinate them for at least six hours (preferably overnight). Turn once during marinating time.
Preheat the oven to 325�F. Line a baking sheet with foil. Arrange ribs, meat side down. Cover ribs tightly with foil. Bake 1� hours. (30 more for fall off the bones tenderness). Remove the foil cover.
Finish off the ribs by one of t
https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=186626
G
Guest
Guest
I've never used gochujang paste but will get some and try this recipe
I always use baking powder when I make buffalo wings. It really does make the chicken crisp nicely.
I always use baking powder when I make buffalo wings. It really does make the chicken crisp nicely.
Warning: In my linked post, cheezz asked if this had cayenne in it? I just did a bit of research
on Gochujang chili peppers.
From Wiki:
"Traditionally made from sun-dried Korean red chili peppers (called taeyang-cho), gochugaru has a complex flavor profile with spicy, sweet, and slightly smoky tastes. Gochugaru made from Cheongyang chili peppers are finer and hotter."
From Specialty Produce site:
Red Korean Hot chile peppers, botanically classified as Capsicum annuum, are mature, bright red pods that belong to the Solanaceae or nightshade family.
Since the key ingredient of this condiment is part of the nightshade family, anyone who has a known issue with cayenne should be wary it.
on Gochujang chili peppers.
From Wiki:
"Traditionally made from sun-dried Korean red chili peppers (called taeyang-cho), gochugaru has a complex flavor profile with spicy, sweet, and slightly smoky tastes. Gochugaru made from Cheongyang chili peppers are finer and hotter."
From Specialty Produce site:
Red Korean Hot chile peppers, botanically classified as Capsicum annuum, are mature, bright red pods that belong to the Solanaceae or nightshade family.
Since the key ingredient of this condiment is part of the nightshade family, anyone who has a known issue with cayenne should be wary it.
michael-in-phoenix
Well-known member
Here's the part that was cut off:
Finish off the ribs by one of the following two steps: 1) Broil 4-6 minutes on each side, or until the ribs are slightly charred and the sauce is caramelized. Baste sauce while broiling. 2) Grill over coals, 5-8 minutes on each side until slightly charred and the sauce is caramelized. Baste with sauce while grilling.
Finish off the ribs by one of the following two steps: 1) Broil 4-6 minutes on each side, or until the ribs are slightly charred and the sauce is caramelized. Baste sauce while broiling. 2) Grill over coals, 5-8 minutes on each side until slightly charred and the sauce is caramelized. Baste with sauce while grilling.