4 Ways to Enjoy Gochujang (Korean Chili Paste)

Let me guess. You’ve tried Korean food and it was so good. So you decided to make Korean food at home and bought this lovely Gochujang (Korean Chili Paste). After 6 months, Baam! It’s waiting for its expiration date in the back of your fridge. If that’s your story, don’t worry about it. Today, I will show you 4 Ways to Enjoy GOCHUJANG. Alright, are you guys ready? Let’s get started!

Bibimbap (1 serving)

Ingredients:

• salad mix (or carrot, zucchini, etc.)
• 1 cup steamed rice
• 1 tsp toasted sesame oil
• 1 fried egg
• generous pinch of toasted sesame seeds

Sauce (3 servings):

• 3 tbsp Korean chili paste (gochujang)
• 1 tsp light corn syrup (or sugar)
• 1 tbsp water      

Instructions:

1. In a small container, mix together Korean chili paste, corn syrup (or sugar), and water.

2. Prepare some vegetables. If you use hard vegetables such as carrot or zucchini, slice them into thin strips and slightly pan-fry them.

3. Add hot rice into a serving bowl. Drizzle sesame oil (1 tsp) over the rice. Top it off with the vegetables and a fried egg. Sprinkle on the sesame seeds. Serve it with the bibimbap sauce. Enjoy~!

Gochujang Bulgogi (2-3 servings)

Ingredients:

• 3 cloves garlic
• 1 yellow onion
• 1-2 green onions
• 1 chili pepper (optional)
• 1.3 lb (600g) pork shoulder (or pork leg)   
• neutral-tasting oil, to coat
• generous pinch of toasted sesame seeds
• lettuce (optional), to serve

Marinade:

• 2 tbsp Korean chili paste (gochujang)
• 1 tbsp light corn syrup
• 1.5 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sugar
• 2 tbsp Korean chili pepper flakes (gochugaru)
• 2 tbsp mirin
• 3 cloves minced garlic
• black pepper, to taste
• 1 tbsp pineapple (or apple) juice (optional)

Instructions:

1. Smash 3 cloves of garlic and finely mince it. Slice the onion, but not too thin. Cut the green onions into long strips and save some for garnish. Thinly slice the chili pepper (if using).

2. Cut pork into bite-sized pieces.

3. In a large mixing bowl, mix together Korean chili paste, corn syrup, soy sauce, oyster sauce, sugar, Korean chili pepper flakes, mirin, garlic, black pepper to taste, and pineapple juice (if using). Add the pork and gently massage it. Cover and let it marinate in the fridge for at least 15 minutes.

4. Put some oil in a pan and heat it over medium heat. Once it gets nice and hot, add the pork and stir-fry it. Be careful not to burn it and keep tossing it around.

5. Once the pork is 90% cooked, add the vegetables and quickly stir-fry it for about 1 minute.

6. Sprinkle on some green onions and sesame seeds. Serve it with a bowl of hot rice and some lettuce (if using). Enjoy~!

Barbecue Chicken Wings (1-2 servings)

Ingredients:

• 17 oz (500g) chicken wings
• salt and pepper, to taste 
• 1 green onion (optional)
• lemon wedges (optional)

Marinade:

• 2 tbsp Korean chili paste (gochujang)
• 1 tbsp Korean chili pepper flakes (gochugaru)
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 4 tbsp mirin
• 2 tbsp light corn syrup
• 1 tbsp garlic powder
• 1 tbsp olive oil
• black pepper, to taste

Instructions:

1. Season the chicken wings with salt and pepper. If your wings are much bigger or thicker than mine, give them a few slashes across the chicken. Or bring your fork and stab into it.

2. Prepare the marinade. In a small container, mix together Korean chili paste, Korean chili pepper flakes, soy sauce, oyster sauce, mirin, corn syrup, garlic powder, olive oil, and black pepper to taste.

3. Put the wings into a ziplock bag and pour the marinade. Make sure it’s covered and gently massage it. Let it marinate in the fridge for at least 15 minutes or overnight.

4. Preheat your oven to 200 ℃ (390℉). Pop them in the oven and cook for about 20 to 30 minutes or until cooked through. Make sure to check periodically.

5. Garnish with some green onions or lemon wedges (if using). Enjoy~!

Gochujang Jjigae (2-3 servings)

Ingredients:

• 7 oz (200g) pork belly (or pork shoulder, leg)
• 2 cloves garlic
• 1/2 yellow onion
• 1/2 zucchini
• 1/2 Yukon gold potato
• 3 shiitake mushrooms
• 3.5 oz (100g) medium-firm tofu
• 1-2 green onions
• 1 chili pepper (optional)
• 3 cups (720ml) water (or rice water)
• 1/2 tbsp Korean beef stock powder or chicken bouillon powder (or 1 tsp MSG)

Sauce:

• 1.5 tbsp Korean chili paste (gochujang)
• 1/2 tbsp soy sauce
• 1/2 tbsp oyster sauce
• 1 tsp sugar
• 1 tbsp Korean chili pepper flakes (gochugaru)
• minced garlic
• black pepper, to taste

Instructions:

PREP INGREDIENTS

1. Cut pork belly into bite-sized pieces.

2. Finely mince the garlic. Cut the onion, zucchini, potato, mushrooms, and tofu into bite-sized pieces. Thinly slice the green onions and chili pepper (if using).

3. In a small container, mix together Korean chili paste, soy sauce, oyster sauce, sugar, Korean chili pepper flakes, garlic, and black pepper to taste.

MAKE GOCHUJANG JJIGAE

1. Take out your wok (or pot) and place it over medium heat. Once it gets nice and hot, add the pork and cook until no longer pink. Add the sauce and cook for about 1 minute. (You can reduce the heat to low.)

2. Add 3 cups (720ml) of water and 1/2 tbsp of dasida (or chicken bouillon powder). Or replace it with MSG (1 tsp). Bring it to a boil over medium-high heat.

3. Once it starts to boil, add the onion, potato, and mushrooms.

4. Once the potato is getting soft, add the rest of the ingredients (tofu, chili pepper, green onions, zucchini). Boil for another 3 to 5 minutes.

5. Taste and add salt to taste. Serve with a bowl of hot rice. Enjoy~!

WATCH FULL VIDEO