Your favorite bibimbap gochujang sauce recipe (or product?)
Your favorite bibimbap gochujang sauce recipe (or product?)
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Your favorite bibimbap gochujang sauce recipe (or product?)
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Post #1 - September 25th, 2017, 10:44 amWhen I was a kid, I recall my mom complaining that there was no pre-mixed product available and I'm guessing that's changed by now. Or does anyone have a great recipe for the gochujang sauce (for bibimbap)?
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Post #2 - September 25th, 2017, 3:44 pmtrotsky wrote:When I was a kid, I recall my mom complaining that there was no pre-mixed product available and I'm guessing that's changed by now. Or does anyone have a great recipe for the gochujang sauce (for bibimbap)?
If you go to Joong Boo market, they have an aisle where fully 1/3 of it is different types of Gochujang.Leek
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Post #3 - September 25th, 2017, 3:53 pmMy go to sauce uses Gochujang as a base and adds grated ginger, Korean Soy Sauce for some salt and Seseme Oil.
We also use a variant that is made from soybeans and anchovies as a base.(Green Container)
There are levels of heat in gochujang and usually so marked on the container.
I have found that price is the guide to quality.-Richard
I have found H Mart to have the best selection.Last edited by budrichard on September 26th, 2017, 10:34 am, edited 1 time in total.
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Post #4 - September 25th, 2017, 4:32 pmCool question as I never really put much thought into it. Was always about thinning it out a bit so it was easier to mix in.
But I usually take a splash of rice vinegar, a little water, sesame seeds, sesame oil and a pinch of msg. Nothing precise, adjust to your tastes
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Post #5 - September 25th, 2017, 6:27 pmwww.seriouseats.com has a lot of recipes with Gochujang ( which I get at H-Mart in Niles). Just search the term on the site. My current favorite is : http://www.seriouseats.com/recipes/2017 ... ecipe.html
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Post #6 - October 11th, 2017, 12:24 pmWhyBeeSea wrote:Cool question as I never really put much thought into it. Was always about thinning it out a bit so it was easier to mix in.
But I usually take a splash of rice vinegar, a little water, sesame seeds, sesame oil and a pinch of msg. Nothing precise, adjust to your tastes
This is what my mom did and she always felt that her favorite restaurants had better proportions that she couldn't get quite right. She's actually a very good cook who has always made her kimchee, panchan, soups, stews, etc. from scratch. But somehow, she couldn't nail her ideal gochujang mixing sauce.
Thanks, I'll just experiment until it comes close.
