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If you are an avid reader of my blog, you may notice that I love anything with red or chili pepper. It’s not only a bottle of sambal cap jempol brand in my fridge, but I do collect several different hot sauces including my homemade sambal ulek (or people know as sambal oelek). Gochujang is one of them.
I often use gochujang in my stir fry and grilling foods. As my explanation on the basis of Korean Food, gochujang is made from dried red peppers, salt, water, fermented soy beans and sweet rice powder.
Related posts:
– KFC (Korean Fried Chicken)
– Easy Tteokbokki/Ddeokbokki
– Tteokkochi/Ddeok-kkochi
– Asparagus Beef Bowl
– Korean Spicy Grilled Salmon
An Indonesian born who lives on the Prairie land of Canada. Indonesia Eats is a memoir of her homeland. 
Indonesia Eats is written and photographed by Pepy Nasution; an Indonesian-born Winnipeg (Canada)-based food photographer.
Gochujang sounds delicious and its color is bright and appealing. Gotta try it!Nisrine
This has became one of my favorite spicy sauce to use in cooking.
I add a little of this when I make Korean spicy tofu stew.
Gochujang sounds delicious and its color is bright and appealing. Gotta try it!
Nisrine
This has became one of my favorite spicy sauce to use in cooking.
I add a little of this when I make Korean spicy tofu stew.
I've never used Gochujang, but I totally want to try it!
Man that looks good!
I've never used Gochujang, but I totally want to try it!
Man that looks good!
color looks awesome with a good texture
color looks awesome with a good texture
Lama ga main ke sini :p Gochujang and gochugaru (flakes one) are must-have items in my pantry. Indeed, they work like a charm for red-spicy dishes!
Lama ga main ke sini :p Gochujang and gochugaru (flakes one) are must-have items in my pantry. Indeed, they work like a charm for red-spicy dishes!