Gochujang is a savory, sweet, and spicy fermented Korean chilli paste made from chilli powder and glutinous rice amongst other things. It's a bit like miso's hotter, more mature and emotionally complex older sibling. 1 spoonful can add so much to a dish so ya best buy yourself a pot and get experimenting. It's a store cupboard staple in many homes in Korea and is used for so many different dishes including an absolute favourite of mine, Teokkbokki.
This is the Gochujang which lives in my cupboard, always.
Our famous Gochujang sauce is by no means authentic but it brings together ingredients which are widely used in Korean cuisine like sesame oil, soy sauce, garlic and ginger. In my recipe, I've suggested Sriracha and miso paste as a sub for Gochujang but please be aware that it won't have quite as much body as the Gochujang, but it will definitely do the job
(I politely request that you put this on everything. Do not rule out breakfast foods)
2 tbsp brown sugar
2 tbsp Gochujang (or 2 tsp siracha with 5 tsp miso paste)
1 tbsp soy sauce
4 tsp sesame oil (2 if using Sriracha)
2 tsp rice wine vinegar
1 tbsp water (omit if using Sriracha)
2 tsp olive oil (omit if using Sriracha)
🍋 Mix everything together (apart from the olive oil) in a bowl, because you can’t mix things on a plate.
🍋 Now add the olive oil but make sure you do so slowly, whisking all the time, to make sure the mixture doesn't split.
🍋 You may stop whisking now, because that’s it! So good I ate a large portion of it with a spoon straight from the bowl and had zero ragrets.
ENJOY on stir fries, roasted veg, noodles, drizzled over bao buns, mixed into mayo, in a burger, guacamole, hummus (if you're feeling rogue) OR on the Always Cook on the Bright Side Korean Tacos....nothing is better *drools a little*