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

15 COMMENTS

  1. 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!

  2. 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!

  3. […] There are 3 different blogs that I went through before deciding to make this; Crazy Korean Cooking which has 3 different chili peppers (red, green and Cheongyang) beside using Korean chili flakes, Maangchi who only used Korean chili flakes (gochugaru) and Asian Supper that combined gochugaru, red chili pepper, and Korean chili paste (gochujang). So my Ojinguh Bokkeum is combining all these 3 blogs above. I used red chili pepper, Cheongyang chili pepper, Korean chili flakes (gochugaru), and Korean chili paste (gochujang). […]

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