Go Chu What?

dopey · August 2016

At the Chinese market shopping around for something different when I came across this.

Gave it a little taste and thought it'd be a perfect quick marinade for sirloin tips. Dropped by the local market and they had some choice flap meat for 6.99 / lb so I picked up a pack.

On the MM around 500 until they were done.

Amazing deliciousness from that little gochujang sauce

bgebrent · August 2016

It's the "new' Sriracha. Good stuff there!

Botch · August 2016

I'd tried for years to duplicate, or at least come close, to the chicken dishes my local korean lunch spot serves, and it wasn't until I found this stuff that I figured it out. It's fermented chilies (as a lot of korean veggies are) but includes fermented rice, which was the missing part for me (I think).
EDIT: Mine comes as a paste in a tub, not a sauce.

Botch · August 2016

Coulda swore I've seen that label on "one of those places" in Seoul, however...

dopey · August 2016

Botch said:

Coulda swore I've seen that label on "one of those places" in Seoul, however...

I might have bought it subliminally...

Theophan · August 2016

I love gochujang -- first used it just within the past year, I think, but wow, that stuff is amazing!

hondabbq · August 2016

I have been making my own and selling it for 11 years.
Is it really the new sriracha?

dopey · August 2016

@hondabbq I'd love to try the stuff you make, is it a sauce or something like a blended kimchi style? I have had somewhat chunky gochujang before. I don't know what's in there, but this stuff was a bbq sauce consistency with some sugar obviously to help get some maillard action on a short cook

Gunnar · August 2016

I'm in.....looks good.

dldawes1 · August 2016

I lived in Zhanjigang for a year in 2010....but that was PE (Pre-egg). I wish I had been introduced before I went to China....I would have stocked up !

hondabbq · August 2016

dopey said:

@hondabbq I'd love to try the stuff you make, is it a sauce or something like a blended kimchi style? I have had somewhat chunky gochujang before. I don't know what's in there, but this stuff was a bbq sauce consistency with some sugar obviously to help get some maillard action on a short cook

Ours is a little on the thinner side. We call it "Korean BBQ Glaze/Stirfry"

Back when we started making it if you would have said gochujang you would have got a lot of looks and never sold a bottle.

A Japanese chef I was working for at the time made this sauce for an Asian rack of lamb. it was to die for but he wouldn't give me the recipe. He always made the sauce when we weren't around. I did a lot of searching on the internet and deduced it to that. We too a few recipes and tweaked it to suit our needs and started bottling it. It was and still is a popular one for us in our line up of sauces.

MO_Eggin · August 2016

I think this recipe was posted in a thread a few months ago - http://www.meatwave.com/blog/grilled-korean-flavored-cauliflower-recipe#jump - it includes a wonderful sauce that stars gochujang. We've done the cauliflower recipe (pretty good), and also used the sauce from that recipe for chicken wings & breasts.

Richard Fl · August 2016

Herew is a great chix thigh version.

http://www.bbq-brethren.com/forum/showthread.php?t=195502

theyolksonyou · August 2016

Richard Fl said:

Herew is a great chix thigh version.

http://www.bbq-brethren.com/forum/showthread.php?t=195502

Did this tonight minus the skewers. Thanks for posting. Whole family loves it. Definitely a redo.

JacksDad · August 2016

I stopped by my local Fairway tonight to buy provisions for a cook tomorrow, and lo and behold there this was... Had to pick it up after just reading this thread yesterday!

Go Chu What?

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