/ck/ - Food & Cooking

>>16256877
It's just another miso paste, albeit with chili paste combined with it.
It's better to buy a more premixed simmer sauce or stir fry sauce that is doctored further to be a cooking ingredient, esp adding sweetness

here's a great source
https://www.bonappetit.com/recipes/slideshow/gochujang-recipes

>>16256877

As a marinade for meats.

what's a good use for this stuff if im not familiar with how to cook any mcdonald dishes and im not a fan of how it tastes on its own

>>>16204067

there was recently a thread about this

some anon brought up buldak and it surpassed my expectations, really delicious

>>16256877
Why did you buy it then? You're just a korean weeb (koreaboo) who is clearly deranged with kpop/kdrama.

Anyway, you can add a dollop of it to spicy ramen to give it a deeper depth of flavor. To get the most out of it, use it in soups and stews: https://www.maangchi.com/recipes

I got 3 words for you. Spicy mayo tuna.

Kimchi

>>16257125
maangchi is so fucking ugly

>>16257360
>YOU VILL VIFE ZE BUGS AND YOU VILL BE HAPPY!
Who cares, the food is what matters. Quit the porn addiction bro, its leaking into all areas of your life.

I've been wanting to order this but I'm not sure what's a good price, what ingredients should be featured in the product, etc. Both varies greatly when I look at the nutritional facts and online.

I tried a lot of products that're flavored with or flavored like Gochujang and I've liked them all. I know its a fermented chili paste but beyond that I have no clue what to look for in a product. Can any Anons help me out?

>>16256877
I like adding it to fried rice.

>>16257377
:( how do I?

>>16256980
>It's just another miso paste, albeit with chili paste combined with it.
Should have stopped reading
>It's better to buy a more premixed
Stopped reading

> maangchi is so fucking ugly
bro she's 64 and she can still get it from me

>>16257105
I hear it makes a good lubricant

>>16257125
>anon doesn't buy interesting looking ingredients just to try out

pretty sad

I mixed some gochujang with some canola oil and covered some chicken thighs. They came out very tasty

>>16256877
Mix it with melted American cheese in a saucepan and pour it over pasta.

>>16256877
it goes on literally everything
i even put it on toast with some melted cheese for breakfast.
put it in a grilled cheese with a fried egg for best results.

make sure its level 4

>>16256877
I just bought a container of this stuff on /ck/'s recommendation and it's fucking horrible. I'm going to mix into a noodle soup to see if it's good but if not I'm not trying anything else, it's going straight in the bin

how I make tteokbokki
>0.5 tbsp gochujang
>about 1.5 tbsp soy sauce
>red pepper flakes
>little bit of sugar
adjust to taste based on your spicy preferences to make a sort of sauce
>sliced carrots, onions, white part of green onion, minced garlic, sliced fish cakes in pan with little bit of oil
>add rice cakes and some water, about halfway of the height of the cakes
>add sauce and stir until rice cakes are soft and sauce reduces. I usually go for less watery than in picrel
>feel free to taste as you go and add more soy sauce/gochujang/red pepper/water as you like
>green part of green onion and sesame seeds
>enjoy
>have terrible shits but worth it

it's most popularly used with pork, I don't cook meat very often so can't offer any personal recipes or tricks
pic is pork belly, you marinate it in gochujang, red pepper flakes, garlic, apple, soy sauce, "oligosaccharide" no fucking idea what it is in english. grill it and wrap it in lettuce (nice leafy kind or kind that gets purple at the end) with rice and maybe a little ssamjang
you can probably google TL this site
https://blog.naver.com/jae9551/30164436831

theres also spicy pork bulgogi. you can just google in english and pick whatever recipe you like but recipe sites are pozzed as fuck versus comfy blog post. I think the cut is pork shoulder
https://blog.naver.com/witchyoli/220408477188
Some people say to put gochujang in soup or use it to make kimchi but I've never done that I always just use the red pepper flakes.