How to use Kochujang

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Bought this to go with an udon recipe but the tub is quite big and I would love to be creative with it.

What else can I do with it?

TIA.

We are mostly a vegetarian household so meatless suggestions are most welcome. Thank you.

I love this recipe, switching out the pork for tofu cubes (firm tofu, coated in flour & pan-fried). Or just using aubergines and whatever other veg I have in the fridge.
waitrose.pressarea.com/recipe/details/78/Course_1/1665

Bibimbap! Which you can make with whatever, really - I'm vegetarian and I make it quite regularly. The core elements are rice, fried egg, and the sauce which is gochujang and sesame oil and seeds. Then it's just arranging whatever else you want on it, making it look lovely... and then mixing it all together to eat it.

(Now I want bibimbap...)

You can use it to make a quick and easy veggie kimchi www.ricenflour.com/recipe/traditional-korean-kimchi-vegan-kimchi-recipe/

Chinese Leaf is the same thing as Napa cabbage.

Nigella does korean squid and korean keema

I love this stuff. As others have said bibmibap (drool) or Ottolenghi eggs ottolenghi.co.uk/recipes/potato-and-gochujang-braised-eggs#
I also make a sauce with it and vinegar, sugar, water and sesame oil and use it on everything. It's especially nice when you put it on sandwiches, mixed with hummus and drizzled on roasted veg.

I fry a tablespoon with garlic and ginger, then add a load of stir fry veg, then once cooked add stock to make a broth. Add soy sauce and lime juice (and fish sauce if non veggie). It’s delicious!

Oh! Wasn't expecting so many replies already but thanks for your suggestions. They sound great.

Use it wherever you would use normal chili. (Stir fry with chili, garlic & basil/have added to lemon, garlic and Rosemary for a marinade, etc.) It’s fab. Also can be frozen in ice cube trays for later use.

I second kimchi. We’re making a batch this weekend with the gochujang.

It’s fantastic.
I make a sauce with it using stock, sesame oil, soy and a bit of honey.
It goes with meat ,prawns and tofu or veggies too

Thanks again everyone. I have already used half the box, putting it in fried rice, udon and tofu, shakshuka. It's so versatile!

Kimchi is my next project as we have acquired several whole cabbages! Problem is it's ordinary cabbage rather than Chinese leaf or napa cabbage. Can anyone recommend a tried and tested recipe please?

Thanks.

As a Korean, I am fascinated to see the different uses for gochujjang. We don’t use it in kimchi - we use gochu garu (powdered chilli), which is a very different thing. Here is a good recipe for kimchi.

We use gochujjang as a marinade (great for chicken thighs along with honey, ginger, garlic, spring onion, sesame seeds), to flavour soups (all of the jiggaes ), and as part of ssam jjang. Ssam jjang is what is served with ssam (lettuce wrapped rice with other sides and usually bulgogi).

My favourite use of gochu jjangis in kimchi pasta www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&ved=2ahUKEwiv8LfcgYfzAhXioFwKHXP_BFsQFnoECB8QAQ&url=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1018199-cold-spicy-kimchi-noodles&usg=AOvVaw0gyNPh7XtFjL3Hzw9cfumv. Actually, I throw a bit into tomato sauce for a spicy Korean-Italian sauce. Yum!