# Cooking with Gochujang

**URL:** <https://boards.straightdope.com/t/cooking-with-gochujang/545990>\
**Category:** Cafe Society\
**Created:** [July 8, 2010, 5:57pm UTC](https://boards.straightdope.com/t/cooking-with-gochujang/545990 "2010-07-08T17:57:43Z")\
**Posts on this page:** 4\
**Page:** 1

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**Author:** ![Zjestika](https://avatars.discourse-cdn.com/v4/letter/z/8edcca/32.png) [@Zjestika](https://boards.straightdope.com/u/Zjestika)\
**Post date:** [July 8, 2010, 5:57pm UTC](https://boards.straightdope.com/t/cooking-with-gochujang/545990/1 "2010-07-08T17:57:43Z")

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At a friend’s insistence I bought [Gochujang](http://en.wikipedia.org/wiki/Gochujang). It’s a fermented Korean condiment, spicy and umami-y. I tasted it and like it.

Tomorrow I am going to make this [Korean chicken dish](http://allrecipes.com/Recipe/Korean-Spicy-Chicken-and-Potato-Tak-Toritang/Detail.aspx), recommended by the same friend. I’m going to make a few changes, most notable being that I have a whole chicken rather than drummies and I’m going to throw it in the crockpot rather than on the stovetop. And I’ll omit the carrots: nothing good comes of carrots in a crockpot for 8 hours. I’m thinking I’ll saute some cabbage to serve with it instead. I am totally stoked about my dinner plan!

Anyone ever used gochujang? Any other recipe ideas or suggestions?

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**Author:** ![bytheway](https://avatars.discourse-cdn.com/v4/letter/b/df705f/32.png) [@bytheway](https://boards.straightdope.com/u/bytheway)\
**Post date:** [July 8, 2010, 9:25pm UTC](https://boards.straightdope.com/t/cooking-with-gochujang/545990/2 "2010-07-08T21:25:51Z")

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Make a teriyaki merinade (equal parts soy sauce & sugar) and add the kochujang sauce to taste.

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**Author:** ![Rhythmdvl](https://avatars.discourse-cdn.com/v4/letter/r/85f322/32.png) [@Rhythmdvl](https://boards.straightdope.com/u/Rhythmdvl)\
**Post date:** [July 8, 2010, 9:51pm UTC](https://boards.straightdope.com/t/cooking-with-gochujang/545990/3 "2010-07-08T21:51:44Z")

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Where’s that “how I know I’m a 12-year-old” thread? Neither your username nor the subject of your OP are close to pronounceable. Well, to me, that is.

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**Author:** ![anu-la1979](https://avatars.discourse-cdn.com/v4/letter/a/47e85d/32.png) [@anu-la1979](https://boards.straightdope.com/u/anu-la1979)\
**Post date:** [July 8, 2010, 10:10pm UTC](https://boards.straightdope.com/t/cooking-with-gochujang/545990/4 "2010-07-08T22:10:28Z")

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I like it best in those bright red beautiful stir fries you can get at Korean restaurants. My favourite combo is the squid/shrimp stirfry. The base sauce looks like it’s 99% gochujang and the dish contains lots of onion, green pepper and sliced hot peppers and sometimes slivered cabbage. It’s also very garlicky.

[Here’s](http://www.nibbledish.com/people/marykal77/recipes/seafood-stir-fry-with-sunchang-gochujang) a recipe. I have no idea whether it’s authentic or not since I got it by googling “gochujang stir fry”.