How do you use gochujang paste?

[Appalonia]

I recently bought some but I don't really know what to do with it!

Had anyone for any recipes they've used it successfully in, please?

I mix gochujang, soy sauce, honey, chinese rice wine, garlic, ginger and chilli and marinate chicken in the mix, then stir fry with loads of veggies. So good!

It makes a good marinade for chicken (add garlic, oil, sesame, ginger etc if wanted). I also lob it into ramen.

Following with interest. I bought it for a specific recipe (can't remember what), and have only used it in cous cous since then! (I just stir through some cooked cous cous for a bit of flavour - it works really well for that).

Ooh, I think this has been in a couple of simply cook recipes. In one it was mixed with a little sesame oil, water, white wine vinegar, sugar and some sesame seeds to create a drizzly spicy sauce to pour on a.Korean style rice dish. In the other it was mixed in with sausages, cooked pasta and cream to make a spicy creamy pasta sauce.

I use it with a bit of soy, honey, garlic, sesame and marinate meat/veg to add into egg fried rice - it’s one of my staple quick dinners!

https://www.veganricha.com/gochujang-noodles-stir-fry/

That's how I started. You can also mix it with mayo and a bit of vinegar to make a good dressing or dip.

I use gluten free soy sauce 2 x tablespoons, gochung x 1 teaspoon, honey x 1 teaspoon, black pepper, fresh garlic fresh ginger fresh chilli, chilli in soybean 1 x teaspoon, sometimes 1 x spoon sugar, sesame seeds, sesame oil 1 x tablespoon, occasionally miso paste. Use it as a marinade for chicken. Then chuck it in a pan with udon noodles and if I want it to be soup-y, I add a glass of water with a spoon or two of ramen paste. Also add veg / sprouts once I've wok fried the chicken.

Gochujang* lol to autocorrect

Bibimbap is my favourite gochujang recipe and a midweek staple for us. I use Meera Sodha’s recipe, but there are loads online.

I also love corn with miso-gochujang butter, it’s so simple and delicious (especially with Parmesan grated over the top)
2 tbsp unsalted butter
4 tbsp white miso
½ tsp chilli powder
2 tsp gochujang paste
1 spring onion, very finely sliced salt, to taste

I make variations on this in the slow cooker.

realfood.tesco.com/recipes/korean-pork-and-red-pepper-stew.html

I put it onto a whole chicken (undiluted) but I do love the spice!
Also mixed into mince is good.

I will be trying everything above though!

I wang a spoonful in pretty much anything tbh!

This is nice (& easy!) though: https://www.nigella.com/recipes/korean-keema

I’ve used it in gochuchang black bean quesadillas. Originally a Hello Fresh recipe I think.

Garlic, tomato purée, gochuchang, black beans, honey and veg stock in a pan, simmer until thick then pop in tortillas, sprinkle with cheese, fold and bake.

Yes I made this, really liked it

Hi. Can I ask roughly how long & low/high in the SC please ?

@willproblem my rule of thumb anything in the slow cooker, which I generally put on before I leave first thing, is 6hrs on low or 8hrs for bone-in stuff like chicken thighs, and then it stays on "keep warm" until I'm ready for it. I will say though if you're adding stuff like peppers you probably don't want that in for so long.

This is completely delicious - I also often stir in roasted aubergine chunks too:
https://boldbeanco.com/blogs/beanspo-recipes/tomato-gochujang-cream-chickpeas

Ooh some lovely recipes here, thanks everyone!😁 xxx

yummyaddiction.com/spicy-broiled-korean-salmon/