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gochujang-korean-chile-paste

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egger ave
egger ave Posts: 721
in EggHead Forum
http://www.bonappetit.com/trends/article/gochujang-korean-chile-paste

Bought some last week, good stuff.
1 Large BGE, 1 Mini BGE, 1 Minimax BGE, Original wife and 3 dogs living in the heart of BBQ country in Round Rock Texas. 

"The world is a dangerous place to live; not because of the people who are evil, but because of the people who don't do anything about it."

Albert Einstein
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Comments

  • JohnInCarolina
    JohnInCarolina Posts: 30,978
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    I practically grew up with this stuff.  We had a Korean student who rented a room in our house for many years.  Just a little goes a LONG ways. 
    "I've made a note never to piss you two off." - Stike
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    I use this all the time. It's great in marinades, needing just a tbsp or 2.
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  • hondabbq
    hondabbq Posts: 1,980
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    We make a Korean BBQ sauce with this as the base. It is great.
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  • fljoemon
    fljoemon Posts: 757
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    My brothers GF is Korean .. she introduced us to this sauce and we are fortunate that the local Asian grocery store carries the exact same brand pictured in the article. I put ths Sh%@ on everything :-)
    LBGE & Mini
    Orlando, FL
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  • Richard Fl
    Richard Fl Posts: 8,297
    edited March 2015
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    Borrowed a recipe from the BBQ-Brethren last fall and thoroughly luv the sauce. Also use it in a Turkish dish since I found it.

    **************************
    Chicken, Thighs, Skewered, Dakkochi, Korean, Florida Mini Fest '14

    Dakkochi is a Korean street food. Skewered chicken cooked over charcoal.  Did this for the Florida Mini Fest 2014.

    INGREDIENT:
    5 Lbs Boneless, Skinless Chicken Thighs
    MARINADE:
    4 Tbs gochujang
    ½ cup sake
    3 cloves garlic (grated)
    2-3 Tbs Ginger, Grated, Fresh
    1/2 small onion (grated)
    1/2 Asian or Bartlett pear (grated)
    2/3 cup soy sauce
    1 Tbs sesame oil
    1 Tbs brown sugar
    1/2 Bunch Scallions, green onions (chopped)
    BASTING SAUCE
    3 Tbs tomato ketchup
    6 Tbs Sake
    3 Tbs chilli flakes
    3 Tbs gochujang
    6 Tbs soy sauce
    4 Tbs brown sugar
    2 Tbs sesame seeds
    1 Tbs parsley
    3 Tbs Indian River Rainbow Pepper, (regular course ground black will do).
    2-3 Tbs Sesame oil.
    Garnish:
    White Sesame Seeds
    Scallions, diced into 1/8" pieces.

    PROCEDURE:

    1. Took 5 #'s (18 thigh pieces) of Boneless, skinless chicken thighs, cut into apprx 1" pieces and placed in marinade in refrigerator overnight.

    2. Yield was 26- 6" sticks of 4-5 pieces each. Could have added onion pieces or other , bell pepper pieces. cherry tomatoes or whatever you may want to do.

    3. Cooked on BGE 350F until internal temp was 165F-170
    F. One batch was indirect and took 25 minues or so.  The other batch was direct and took less time.  Turned and basted every 5-10 minutes.

    4. Served as an appetizer with toothpicks, but could just as easily do with veggies/rice for a main meal.

    Recipe Type: Appetizer, Main Dish, Poultry

    Source
    Source: BGE Forum, Richard Fl, 2014/11/01**

    Author Notes
    A batch of basting sauce did about 10-15 sticks, depending on how often and how much.

    Gochujang is a savory and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans and salt. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae  in the backyard.
    ******************************************
    I also substitute the Turkish chile paste with the Korean when in a Hot mood.
    Works well with both chicken or lamb.

    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1305801&catid=1
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  • Botch
    Botch Posts: 15,491
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    I have a very favorite Korean restaurant just south of Hill AFB that I eat at at least weekly.  I've tried duplicating the recipes at home but the condiment was never right (chili/garlic, sriracha, tabasco, straight peppers, etc).  Bought this stuff a couple months ago, you've kicked my lazy butt into trying it out now; thanks!  
    _____________

    Tin soldiers and Johnson's coming...


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