Kochujang Sauce Recipes
KOCHUJANG SAUCE
This sauce is used in a few Korean dishes; most notably in Bi Bim Bap, but can also be used as a dip for vegetables, a flavouring for soups and stir-fry and as a marinade for grilled or barbecued tofu. I am new to Korean food, but we have a young Korean girl staying with us for 5 months, so I have been trying Korean recipes. She gave my Bi Bim Bap and 8 out of 10! A Korean friend of mine also tried my Kochujang Sauce and told me that my recipe was better than hers. I found this recipe on asiarecipe.com under the Korean sauces heading. Kochujang is a thick, miso-like paste made of soybean paste, red pepper powder and glutinous rice flour. Some brands are hotter than others.
Provided by J. Ko
Categories Sauces
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together well.
- Keeps a long time in the refrigerator.
- This recipe also multiplies well.
- If making Kochujang Sauce for Bi Bim Bap; double this recipe for 4 servings.
- I usually quadruple the recipe so I always have some on hand in the fridge.
Nutrition Facts : Calories 67.8, Fat 3.8, SaturatedFat 0.5, Sodium 506, Carbohydrate 7.5, Fiber 0.9, Sugar 4.7, Protein 1.9
GOCHUJANG SAUCE
I use this sauce in many of the Asian dishes I make. It's fantastic on wings instead of traditional buffalo wing sauce.
Provided by Katie Paulson
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk gochujang, green onions, soy sauce, rice vinegar, garlic, sesame seeds, sugar, ginger, and sesame oil together in a bowl until smooth.
Nutrition Facts : Calories 38.5 calories, Carbohydrate 4.3 g, Fat 1.9 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 0.2 g, Sodium 543.8 mg, Sugar 2.3 g
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- Stir the sauce occasionally and wait for it to come to a rolling boil with lots of bubbling. The sugar content in this sauce allows it to easily burn so keep an eye on it. This should take about 2 minutes.
- Once the sauce comes to a boil, test that it is properly reduced and thickened up. Drizzle a small amount onto a plate and let it cool. If it's too thin, let it boil more. If it's too thick, add a teaspoon more water at a time and turn off the heat. Once cooled taste the sauce and adjust for seasoning if needed. Makes slightly over 1 cup of sauce.
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