What to do with Gochujang?

[mrstea301]

Hello! I was recently looking for gochugaru (chilli flakes) for a specific recipe, but while I was looking for that, I ended up picking up some gochujang (chilli paste). Any good recipe ideas for this? Ive had a bit of a scout about online but nothing is grabbing me really. Bonus points if the recipe includes salmon or haddock which I have to use up!!

What do you guys use it for?

You could make a glaze for the salmon. Gochuchang, honey, soy, lime juice, sesame oil - something along those lines.

My favourite use for it at the moment is mixing it with mayo for burger/hot dog sauce at barbeques 😋. I also have gyozas in the freezer and when I have those, I whip up a quick dipping sauce with gochujang, fish sauce, mirrin and soy sauce (I think).

The very best use of it for me is in a sauce for a bibimbap. I bloody love a bibimbap. From memory you add water, sugar, sesame oil and rice wine vinegar.

Nigella has a recipe with squid that I’m sure could adapt to use up your salmon and/or haddock.

This one www.nigella.com/recipes/korean-calamari

Make bulgogi sauce. It’s delicious with any kind of beef.

There's a gousto korean chicken recipe that uses it, delicious

Korean fried chicken!

Ooh these all sound great!! Thanks everyone!!

Its lovely with scallops - make a dressing with sesame oil, bit of miso, bit of soy, and cook them in it, top with chopped spring onions
Don't see why that wouldn't work with salmon

There's a bit of a recent craze making it as a flavour for sourdough bread. I'm sure it would translate to yeasted bread as well?

I second the Korean fried chicken suggestion! Lots of gochujang needed to make the sauce - this is the best recipe I've found: www.maangchi.com/recipe/yangnyeom-tongdak

Add it to miso and butter. Incredible sauce for corn on the cob (or anything really.)

We had some gochujang burgers last week with kimchi. We use it to make ramen a lot.

I used some last week to make a sausage plait. Mixed with sausagemeat and wrapped in puff pastry.

I mix it with tomato puree and whatever herbs & spices (smoked paprika, cayenne pepper, ground coriander, onion powder, garlic powder) to make a rub for chicken - it gives such an amazing depth of flavour. No reason why you couldn't do the same with salmon! Also great added to tomato sauces for the same reason!

We buy a large tub and pretty much put in in all stir fries. Love it. Fried chicken and any Bulgogi. Delicious.

Korean stir fried pork with kimchi. Use belly slices and marinate in 1 to 2 tsp of gochujang and a splash of rice wine/ sake. Stir fry with onions, a small pack of kimchi, and a load of chopped Chinese leaves until the pork and the Chinese leaves are cooked. Add in a tsp of shoyu and some chopped spring onions and serve with steamed rice.

Nigella also does a Korean keema

We do the nigella recipe with lots of substitutes for the squid - its amazing stuff!