I'd like to introduce you to our lord and saviour

[Anonymous No.12701667]

pic related.

[Anonymous No.12702109]

gotta make some gamjatang desu

[Anonymous No.12702307]

Sempio >

[Anonymous No.12702325]

oh we are well acquainted, OP
gochujang and hoisin are my weakness

[Anonymous No.12702357]

>>12701667

And yet you can't even post some OC of your lord?

[Anonymous No.12702391]

>>12701667
Anyone make sauces from it?

[Anonymous No.12702398]

>>12701667

haha. I lol'd when I saw this thread because I have that in my refrigerator. I use it to make cucumber kim chee every now and then. Sometimes I'll even use a little to spice up a curry.

[Anonymous No.12702418]

>hot pepper thread!!!

[Anonymous No.12702444]

>>12701667
>yea, i own a large collection of hotsauces and pastes, howd you know?

[Anonymous No.12702565]

>>12701667
Bretty gud stuff. Anyone know how ycan make it at home?

[Anonymous No.12702575]

>>12702307
>>12701667
I've always seen these at the Corean market but never really bothered to look at what they actually are. Looks kind of interesting. Wikipedia says it's sweet, but how sweet is it?

[Anonymous No.12702630]

>>12702575

"Sweet" is not a flavor profile I would use to explain the taste. More like spicy, thick ketchup with just a hint of sweetness.

[Anonymous No.12702670]

>>12702565
Youll probably have to threaten an old korean lady to get any worthwhile recipe

[Anonymous No.12702716]

recipe for spicy peasant noodles:
>get soba or spaghetti or literally anything
>boil it, drain it
>sautee whatever vegetables you have, especially garlic spinach or mushrooms
>add to noodles
>cover in gochujang and sesame oil if you have it
>green onion is also a good addition, or sesame seeds, or whatever you have, mang
>meat or eggs would be good too, but if you're eating spicy peasant noodles you probably can't afford meat
5 korean aunties just died reading this abomination of college cooking.
>>12702630
>>12702575
it's spicy korean ketchup

[Anonymous No.12702803]

>>12702575
i'd say it's certainly sweeter than any other hot condiment.

[Anonymous No.12702853]

>>12702565
Here you go: https://youtu.be/1yuaUJ2oh6Q

Judge for yourself if it’s worth the trouble of making it.

[Anonymous No.12702869]

>>12702565
Sure, Maangchi solves all issues including impotence.

https://www.maangchi.com/recipe/gochujang

[Anonymous No.12702899]

>overhyped chinese bbq sauce

Yuzu kosho would like a word

[Anonymous No.12703107]

Nevertheless noticed until now, but she wears a type of wig.

You can see her real hair on the front, which is dark, and behind the wig, which is a dull brown.

[Anonymous No.12703112]

>>12703107
Never*

[Anonymous No.12703138]

[Anonymous No.12704352]

Ive seen this at my local Lotte mart, what should I put it on?

[Anonymous No.12705800]

I bought this at the Chinese store the other day but I don't know what to do with it to be honest.
Someone give me suggestions?

[Anonymous No.12705961]

>hi guys, it's my first night at Korean food camp. Plus don't bully

[Anonymous No.12705988]

>>12705800
Add it to stir fry.

[Anonymous No.12706021]

>>12703107
>>12703138
imagine the autism you'd need to harass an old asian lady like this
have sex incel

[Anonymous No.12706032]

>hurr durr gochujang tastes like spicy ketchup
It's actually more like hot and sweet miso paste.

Put it on (good) bread over a layer of cream cheese, perfection.

[Anonymous No.12706073]

>>12706021
>mentioning things is harassment

[Anonymous No.12707204]

>>12702853
Hey thanks

[Anonymous No.12707289]

Nobody will shut up about this shit like it's the new sriracha. What have you used gochujang for? How did it turn out?

[Anonymous No.12707409]

I like the stuff in the green tub. My wife's a kern and buys that shit. Makes everything taste better.

[Anonymous No.12707506]

>>12702575
spicy, sweet, and other stuffs. It's a fucking tub of condensed flavor.

[Anonymous No.12707525]

>>12707289
2 chicken thighs chopped up and coated with flour then fried.

Fry skins first and separately.

Get a bowl. Put like a heaping tablespoon of the gochujang paste in. 2 tsp soy sauce. 1 tsp sesame seed oil. Add water to adjust thickness and intensity. I use a lil more than a tablespoon. Maybe two. Heat it up in the microwave then stir it all up. Then add in the chicken and mix the sauce on it.

And that's my lazy ass guide to tender ass delicious chicken.

[Anonymous No.12707545]

this vs sambal?

[Anonymous No.12707831]

>>12707289
Gochujang was around for centuries before sriracha came along.

I mix it 1:1 with mayonnaise and put it on burgs.