Best 3 Kochujang Sauce Recipes
Korean cuisine has a rich tradition of flavors and textures, and kochukang sauce is an essential ingredient in many of its most beloved dishes. Made from fermented soybeans, gochugaru (Korean chili powder), and other spices, kochukang sauce adds a unique depth of flavor and heat to everything it touches. Whether you are a seasoned cook or a novice in the kitchen, discovering the best recipe for kochukang sauce can unlock a world of culinary possibilities. With its versatility and bold taste, kochukang sauce can transform ordinary meals into extraordinary experiences.
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KOCHUJANG SAUCE
This sauce is used in a few Korean dishes; most notably in Bi Bim Bap, but can also be used as a dip for vegetables, a flavouring for soups and stir-fry and as a marinade for grilled or barbecued tofu. I am new to Korean food, but we have a young Korean girl staying with us for 5 months, so I have been trying Korean recipes. She gave my Bi Bim Bap and 8 out of 10! A Korean friend of mine also tried my Kochujang Sauce and told me that my recipe was better than hers. I found this recipe on asiarecipe.com under the Korean sauces heading. Kochujang is a thick, miso-like paste made of soybean paste, red pepper powder and glutinous rice flour. Some brands are hotter than others.
Provided by J. Ko
Categories Sauces
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together well.
- Keeps a long time in the refrigerator.
- This recipe also multiplies well.
- If making Kochujang Sauce for Bi Bim Bap; double this recipe for 4 servings.
- I usually quadruple the recipe so I always have some on hand in the fridge.
Nutrition Facts : Calories 67.8, Fat 3.8, SaturatedFat 0.5, Sodium 506, Carbohydrate 7.5, Fiber 0.9, Sugar 4.7, Protein 1.9
SPICY KOREAN FRIED CHICKEN WITH GOCHUJANG SAUCE
It took about two decades for this style of Korean fried chicken to make its way into the American foodie scene. The chicken is deep fried twice to make the exterior extra crispy and to lock moisture in. The gochujang sauce is a hot, honey, spicy mix...and well, it's just fabulous. You'll have the family completely raving!
Provided by Diana71
Categories World Cuisine Recipes Asian Korean
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Whisk milk and egg together in a large bowl until thoroughly combined and smooth. Add chicken tenders to egg wash and let marinate in the refrigerator for 15 minutes.
- Combine flour, potato starch, salt, and pepper in a large mixing bowl. Pour mixture into a large, resealable plastic bag. Drain and discard marinade from chicken tenders. Add chicken to the bag, seal it, and shake until each piece is completely dredged in mixture.
- Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C).
- Add chicken pieces to the hot oil about 5 pieces at a time so as not to drop the temperature of the oil. Fry for 2 minutes. Transfer chicken to a plate lined with paper towels to drain. Continue with remaining chicken pieces.
- Increase oil heat to 350 degrees F (175 degrees C) until continuously boiling. Carefully add the first batch of cooked chicken and fry again until cooked through and crispy about 2 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with the second batch of chicken pieces. Transfer chicken to a medium-sized serving bowl.
- Heat a small saucepan over medium-low heat. Add honey, brown sugar, soy sauce, gochujang paste, Worcestershire sauce, red pepper flakes, and ginger. Cook and stir continuously until sugar has melted and sauce is smooth, about 5 minutes. Drizzle sauce over twice-fried chicken tenders and serve.
Nutrition Facts : Calories 397.8 calories, Carbohydrate 52.4 g, Cholesterol 111.7 mg, Fat 8.2 g, Fiber 0.8 g, Protein 29.1 g, SaturatedFat 2 g, Sodium 938.2 mg, Sugar 34.1 g
GOCHUJANG SAUCE
I use this sauce in many of the Asian dishes I make. It's fantastic on wings instead of traditional buffalo wing sauce.
Provided by Katie Paulson
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk gochujang, green onions, soy sauce, rice vinegar, garlic, sesame seeds, sugar, ginger, and sesame oil together in a bowl until smooth.
Nutrition Facts : Calories 38.5 calories, Carbohydrate 4.3 g, Fat 1.9 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 0.2 g, Sodium 543.8 mg, Sugar 2.3 g
Tips for Using and Making Gochujang Sauce
- Choose the right gochujang. There are many different types of gochujang available, each with its own unique flavor. For a more mild flavor, choose a gochujang that is made with less chili peppers. For a more spicy flavor, choose a gochujang that is made with more chili peppers.
- Use gochujang as a marinade. Gochujang is a great way to add flavor to meat, fish, or vegetables. Simply combine gochujang with other ingredients like soy sauce, garlic, and ginger, and then marinate your food for at least 30 minutes.
- Use gochujang as a dipping sauce. Gochujang is a delicious dipping sauce for dumplings, spring rolls, or tempura. Simply combine gochujang with a little bit of vinegar and sesame oil, and then serve.
- Use gochujang as a cooking sauce. Gochujang can be used to add flavor to a variety of dishes, such as stir-fries, soups, and stews. Simply add a spoonful of gochujang to your dish and cook until the sauce has thickened.
- Make your own gochujang. If you can't find gochujang at your local grocery store, you can easily make your own at home. Simply combine gochugaru (Korean chili powder), glutinous rice powder, fermented soybean powder, salt, and water in a bowl and mix until well combined. Then, cover the bowl and let the mixture ferment for at least 1 week.
Conclusion
Gochujang is a delicious and versatile ingredient that can be used to add flavor to a variety of dishes. Whether you're using it as a marinade, dipping sauce, or cooking sauce, gochujang is sure to add a unique and savory flavor to your food. So next time you're looking for a new way to spice up your meals, reach for a jar of gochujang and get creative!
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