How to Use Gochujang. Think of gochujang as similar to miso paste — a little goes a long way, but its also very versatile. Gochujang can be used in marinades for meat dishes like Korean bulgogi, stirred into dipping sauces, or used to punch up stews or soups.
Can you eat gochujang as a sauce?
On its own, gochujang is quite pungent, so its typically mixed with other ingredients to balance its intensity. In Korea, its typically stirred into marinades for meat, stews, and stir-fries, or cut with vinegar or oil so it can be served as a sauce.
What is the difference between gochujang paste and sauce?
Gochujang is a red-colored paste, made from Korean chilli peppers, fermented soybeans, and salt. It is the lifeblood of Korean food and dishes. Gochujang sauce is a modified version of gochujang, where gochujang paste is mixed with other ingredients to create a smoother consistency and even more flavor.
Can you just eat gochujang?
Despite having such a distinct flavor, gochujang is surprisingly versatile-it spices up your go-to sides just as well as it holds down your main dish. Try gochujang in this recipe for pan-fried tofu or make this spicy butternut squash to heat up your menu and reach peak spicy meal #goals.
Is Gochujang good for gut?
Probiotics and enzymes promote a healthy gut. All we know is that gochujang promotes the same gut health benefits as kombucha due to the fermentation process. And just like kimchi, gochujangs key fermentation ingredient is Korean chili powder, made from finely ground, sun-dried chili peppers.
What can I use if I dont have gochujang?
Grocery store alternatives: Sriracha chili sauce or a Thai chili paste. Sometimes Sriracha can make a decent alternative to gochujang, depending on the need. If the chili paste is simply being used as a heat source and not starring in an authentic Korean recipe, you can give consideration to Sriracha.