Maangchi's Korean food and cooking forum » Tag: gochujang - Recent Posts

LuccaQ on "Traditional / Natural Gochujang"

LuccaQ — Thu, 23 Aug 2012 13:10:32 +0000

I've been looking for a brand of gochujang that does not contain corn or rice syrup and came across two varieties on hmart.com . The first one is called "Chongga Traditioanl Red Pepper Paste" and the other is "Mcgguroom Hot Pepper Paste." They are both refrigerated and contain similar ingredients. Has anyone tried either of these brands or any similar type of gochujang? How do they compare to the kind with corn/rice syrup (which is just about every other commercially available brand).

mistygreen on "How To Make your Own Chili Paste?"

mistygreen — Wed, 02 May 2012 11:51:54 +0000

Hey,Thanks for such a wonderful recipe..I am very happy to be visit this discussion board.

mistygreen on "How To Make your Own Chili Paste?"

mistygreen — Wed, 02 May 2012 11:51:15 +0000

Hey,Thanks for such a wonderful recipe..I am very happy to be visit this discussion board.

Maangchi on "How To Make your Own Chili Paste?"

Maangchi — Thu, 19 Apr 2012 00:44:22 +0000

I posted the recipe today: <a href="http://www.maangchi.com/recipe/gochujang" rel="nofollow">http://www.maangchi.com/recipe/gochujang</a> Thanks for your patience!

Maangchi on "Gochujang recipe"

Maangchi — Thu, 19 Apr 2012 00:42:53 +0000

Oh Jamie, I think you know the answer already! : ) <a href="http://www.maangchi.com/recipe/gochujang" rel="nofollow">http://www.maangchi.com/recipe/gochujang</a>

Maangchi on "Gochujang (hot pepper paste)"

Maangchi — Thu, 19 Apr 2012 00:41:59 +0000

Yes, you can make your own gochujang. I posted the recipe today: <a href="http://www.maangchi.com/recipe/gochujang" rel="nofollow">http://www.maangchi.com/recipe/gochujang</a>

Maangchi on "gochujang"

Maangchi — Thu, 19 Apr 2012 00:41:01 +0000

I posted the recipe today: <a href="http://www.maangchi.com/recipe/gochujang" rel="nofollow">http://www.maangchi.com/recipe/gochujang</a> Thanks for your patience!

adlais on "Gochujang recipe"

adlais — Tue, 27 Mar 2012 09:57:47 +0000

Hello Jamie. I have gochujang recipe. I got it from a website. <a href="http://www.easykoreanfood.com/gochujang-Recipe.html" rel="nofollow">http://www.easykoreanfood.com/gochujang-Recipe.html</a> :-)

adlais on "nal kong garu vs bokkeum kong garu"

adlais — Tue, 27 Mar 2012 01:26:47 +0000

Hello. Can i substitute plain soybean powder (nal kong garu) with roasted soybean powder (bokkeum kong garu)? I am making my own gochujang using someone's recipe. It says plain soybean powder. But i only found roasted one. Do you have any idea?

weirdingway on "gochujang"

weirdingway — Sun, 27 Nov 2011 21:41:41 +0000

This is the one I've used. Makes loads so share with your friends! <a href="http://www.easykoreanfood.com/gochujang-Recipe.html" rel="nofollow">http://www.easykoreanfood.com/gochujang-Recipe.html</a>

JamieF on "Gochujang (hot pepper paste)"

JamieF — Tue, 13 Sep 2011 03:26:25 +0000

Here is a photo and information: <a href="http://www.maangchi.com/ingredients/hot-pepper-paste-gochujang" rel="nofollow">http://www.maangchi.com/ingredients/hot-pepper-paste-gochujang</a>

JIHAHAHO on "Gochujang (hot pepper paste)"

JIHAHAHO — Fri, 09 Sep 2011 15:29:27 +0000

ohh i see. i thought the tastes are same. how much it cost? does the tub is red colour?

chingachcook on "Gochujang (hot pepper paste)"

chingachcook — Mon, 05 Sep 2011 12:11:37 +0000

hi, the taste of cili boh and gochujang are definitely different. you can get gochujang either in cold storage or carrefour or giant...not so sure about tesco..and the whole tub can last a very long time...HTH

JIHAHAHO on "Gochujang (hot pepper paste)"

JIHAHAHO — Sun, 04 Sep 2011 08:44:12 +0000

hi! i'm from malaysia. i'm really curious about gochujang. If someone here are from malaysia, do you use cili boh instead of gochujang? And can we make our own gochujang?

powerplantop on "From Norway; Buying groceries from Ebay, is it illegal?"

powerplantop — Wed, 31 Aug 2011 21:52:21 +0000

Have you tried <a href="http://www.asiakauf.com/" rel="nofollow">http://www.asiakauf.com/</a> or <a href="http://www.koreashop.nl/" rel="nofollow">http://www.koreashop.nl/</a>

martinuh on "From Norway; Buying groceries from Ebay, is it illegal?"

martinuh — Mon, 29 Aug 2011 15:16:54 +0000

Hi! There's no store nearby that sells korean ingredients such as gochujang and dwenjang, and the korean online grocery stores never ship to europe - only the US. I was wondering if it was okay to buy from Ebay, from a Korean seller, or will I wave to pay for customs or something like that? I don't want to order unless I'm sure that it will be ok...

megohm on "gochujang"

megohm — Fri, 10 Jun 2011 00:53:17 +0000

Yes! That would be so, so helpful! I live in a small town and can't get it anywhere around here. I've tried making it with this recipe: <a href="http://shizuokagourmet.wordpress.com/2010/04/01/korean-cusine-home-made-gochujang/" rel="nofollow">http://shizuokagourmet.wordpress.com/2010/04/01/korean-cusine-home-made-gochujang/</a> I do use it, but I would feel better (especially about it's authenticity/legitimacy) if I had a Maangchi recipe instead. ;)

jubies33 on "gochujang"

jubies33 — Wed, 08 Jun 2011 19:37:51 +0000

i was also wanting to know how to make this because I have diet restrictions but I could sub some of the ingredients.

JamieF on "gochujang"

JamieF — Sun, 05 Jun 2011 21:04:05 +0000

butter2ify - if you need the recipe urgently there is one in the cookbook "Growing Up in a Korean Kitchen". But if you are happy to wait, hopefully Maangchi will post her own as I would prefer to use that too :)

butter2ify on "gochujang"

butter2ify — Sat, 04 Jun 2011 10:27:07 +0000

maangchi...can you post a video on how to make gochujang...in my area they never sold that...also..the shop is far from my house...if you do not mind...

JamieF on "Gochujang recipe"

JamieF — Sun, 17 Apr 2011 06:16:25 +0000

Hi Maangchi - I have a giant bag of hot pepper powder (not flakes) which I believe is used when making gochujang. Do you have a recipe for making hot pepper paste from scratch?

Soju123 on "Doenjang? Gochujang?"

Soju123 — Fri, 15 Apr 2011 15:02:49 +0000

And doenjang does expire. There's usually an expiration date marked on the container but you'll also be able to tell just by looking at it. If it's rock hard, super dark brown and you have to think twice about eating it, it's a goner.

samyoowell on "Doenjang? Gochujang?"

samyoowell — Fri, 15 Apr 2011 08:40:11 +0000

Doenjang and gochujang are made some different ingredients. Doenjang is fermented soy beans and gochu jang is a paste made with red pepper flakes. You can make a lot with doenjang: soups, stews, banchan, and even korean bbq. I don't think its ever eaten on its own but is usually a base for many dishes.

poohella on "Doenjang? Gochujang?"

poohella — Thu, 14 Apr 2011 05:25:47 +0000

Can I add spicy pepper flakes to Doenjang to make Gochujang? Or are they two different ingredients? I have a tub of Doenjang in my refrigerator and do not know what to make with it. Does it expire? Thank You.

freedomfighter on "Sweet and Spicy Gochujang chicken wings"

freedomfighter — Thu, 23 Dec 2010 06:45:37 +0000

I think this is my first post o.o...I looove all the recipes on this site. Maangchi's videos helped me sort of discover and start cooking Korean food. I like to experiment a lot and am always making my own creations but I rarely ever write them down (or use measurements). I liked this one a lot..that could very well be because I just like Gochujang on everything..haha. So, I thought I should try and write down a recipe for it so I can share it with others :) . If it's hard to follow let me know. I kind of guessed on the measurements so if you try it out and you think it could use a little more or a little less of something please..let me know! ha ha. So any way..the moment of truth! ingredients 3 frozen breaded chicken Drummies (I used Schwan's brand but any will do..do they have schwan's ins tates besides MN?) Sauce- 21/2 Tbsp of Gochujang 2 Tbsp of cooking rice wine 1 1/2 Tbsp real maple Syrup (not the maple flavored corn syrup) Directions Follow the directions on the package to cook your chicken. Mix your sauce ingredients together thoroughly and add to frying pan or wok at medium heat. Stir constantly so the sauce does not burn. Once the sauce begins to bubble add your chicken and shake around until fully coated. Keep chicken moving until sauce thickens slightly and becomes sticky. Turn off heat and serve!

hedi01 on "Mild Gochujang?"

hedi01 — Sat, 11 Dec 2010 01:37:25 +0000

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ryanct203 on "Mild Gochujang?"

ryanct203 — Sat, 13 Nov 2010 21:10:26 +0000

@anything, The answer is yes. I have bought kochujang that comes in various degrees of heat. If you look at the pictures below you can see at first the two containers appear to be the same. But in the pictures below that, you can clearly see that they are two different levels of heat. Notice that one container, in the bottom lefthand corner, has a number "3" and underneath it says "Moderate" and indicates that (what I'm assuming is) the red pepper amount is 60-100 ppm (parts per million). The second container has a number "4" and it says "Very Hot" and the ppm is 100-130. I don't know if all brands come in various strengths like this. The one pictured is the brand I use and recommend, Sunchang, I believe Maangchi also recommends this brand as well. I definitely like the hot one! Hope this helps! ryan :)

unchienne on "It's a gochuchang smackdown!!"

unchienne — Thu, 30 Sep 2010 16:17:46 +0000

I just finished up my container of Chung Jong Won gochujang (I go through it pretty fast), and so I purchased the one the bloggers suggested. I have to say that it's pretty good. Very spicy and less dark and bitter than the Won version. The color is pretty bright, the taste a little on the sweet side (though not as sweet as Wang), and the burn is very nice. More spicy than either the Wang or Won versions, though I did get the one with the fully red chili pepper on the box...don't know if maybe that means it's hot rather than mild. I'm probably going to switch over to this brand as it works in my recipes better. The others had such a strong aged/roasted taste that it sometimes overpowered the sauces I made with them and I had to try and "brighten" the taste with more sugars. This one stands pretty well on its own.

Souavarat on "It's a gochuchang smackdown!!"

Souavarat — Fri, 10 Sep 2010 09:15:58 +0000

Interesting post...I've only ever tried the Wang brand. Does price factor into this survey? Do the more expensive brands taste any better? Next time I am at the Super H-Mart I'll have to look out for the brands. Thanks for the input!

unchienne on "It's a gochuchang smackdown!!"

unchienne — Tue, 31 Aug 2010 18:59:15 +0000

Cool article. Thaks for posting the link to it. I normally buy whichever one seems popular...which is usually the one on sale. ;) Which in most cases is the Wang or Chung Jong Won brand. Wwang is a bit sweet for my tastes though. Gochujang can be doctored in most cases...add a bit of garlic, sugar, vinegar, etc...to fit your tastes What I want to know is which is the best Tangjang. Here lately I've been getting tangjang that's too dark and bitter. Makes my tangjangjigae taste not too good. What's your personal favorite?