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To use Gochujang or Gochugaru

Home › Forums › Korean food discussion › To use Gochujang or Gochugaru

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    • April 11, 2017 at 11:34 pm #72093
      Songie
      Participant

      Hi guys! So I’ve used gochujang mainly so far in my dishes (instant noodles, fried rice) and so far it works swell. My question is there a preference when to use what, between gochujang and gochugaru? Or is it moreso of a personal preference?

      For example I hear you should use gochujang more for sauce-based cooking.

      Just was curious and wanted to see if anyone used them interchangeably for some dishes.

      Thank you!

    • May 23, 2017 at 8:24 am #73319
      TravelLife
      Participant

      Gochujang gives a nice texture to dishes while gochugaru is more of powder side!

    • May 23, 2017 at 11:46 am #73323
      EvilGrin
      Participant

      Just was curious and wanted to see if anyone used them interchangeably for some dishes.

      Pepper powder/flakes are more versatile. They dont add as many other flavors as you get from paste. Pastes can be sweet and quite salty. The flavor of the malted barley is also distinct.

      I tend to use both when making Jjiggae. After the pork/kimchi is quickly stir fried i add a little gochujang and stir fry another minute or two before adding the stock. The slight sweetness takes the edge off of the sour kimchi.

      This is probably not very common but its quite good.

      I use gochugaru in many many things including chili. Its also great in many curries if you want just a little heat. I only use gochujang in stir fry and as an addition to BBQ. I love it mixed with honey on ribs, pork or chicken.

    • May 26, 2017 at 2:00 am #73377
      Kodji
      Participant

      Generally, I use gochugaru in kimchi and as a shake-on finishing spice to dishes I want spicy! I tend to use gochujang in sauces and soups. As the previous poster mentioned, gochujang has more of a salty/malted flavour.

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