고추장 pages

Yak-gochujang (Fried gochujang)

If you’re a fan of Korean gochujang, the spicy, sweet, savory, pungent paste that’s used so often in Korean cooking, you’re going to love yak-gochujang. It’s gochujang fried with beef, honey, sesame oil and pine nuts, and will totally knock your socks off! Yak-gochujang looks simple, but it’s a very special dish. “Yak” means medicine […]

Homemade Gochujang vs. Store Bought Gochujang

Beginning Stages of Homemade Hot Pepper Paste…can’t wait for the final stage!

Ssamjang (Korean spicy dipping sauce)

I am introducing Ssamjang to you today, a kind of Korean dipping sauce. I’ve posted ssamjang recipes in the past, always as a side dish for things like grilled beef (soegogi gui) and grilled pork belly (samgyeopsal gui), but the ratio can vary depending on your personal preference and mood. This is a special ratio for […]

Hot pepper paste (Gochujang)

Making your own homemade gochujang is not difficult but it takes time, patience, and being in a good mood when starting if off so all goes well. You’ll also need a sunny spot for it to ferment for 2 or 3 months. Once you taste your homemade gochujang, you’ll become a Korean paste taste master and store bought will never be as good as what you can make. It improves every dish it’s used in!

Hot pepper paste (Gochujang)

This fermented staple ingredient adds spiciness, color, and sweetness to many Korean dishes. It’s sometimes labeled as “red pepper paste” in English on the package. Most people buy it in a Korean grocery store, but in Korea it was traditionally homemade (my recipe is here). Homemade gochujang has a rich complex flavor that’s much deeper […]