http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Thu, 23 May 2013 18:58:03 +0000 http://www.maangchi.com/talk/topic/gochujang-1#post-1382 Thu, 20 Aug 2009 14:40:31 +0000 Bluecrab 1382@http://www.maangchi.com/talk/ <p>Hello,</p> <p>No, that gochujang is ready to use just as it is.</p> <p>I have some in my fridge right now. ;~)</p> <p>You've probably noticed that it is very thick. When I use it for dishes like bibimbap, I add a bit of water to it and put it in the microwave briefly to make it thin enough to use as a sauce. </p> http://www.maangchi.com/talk/topic/gochujang-1#post-1379 Thu, 20 Aug 2009 02:55:14 +0000 jobanni150 1379@http://www.maangchi.com/talk/ <p>Hi.<br /> I was wondering if sugar or any other seasonings have to be added to Haechandle taeyangcho gochujang during cooking. Is it's use limited?<br /> Also, is hot pepper paste the same as red pepper paste?</p> <p>Thanks. </p>