Whether you're a Korean cuisine aficionado or a total noob, Korean red pepper paste is the new go-to condiment when your food needs a spicy kick!
Oh, sriracha. How we loved thee! But, as with most trends, a newer, exciting thing was bound to come along. And that thing is gochujang.
Gochujang is a hot red pepper paste made from red chilies, glutinous rice, fermented soybeans and salt and is used often in Korean cooking. It’s basically a spicy miso paste, and you’ll notice some similarities in how you can use it. And by that, I mean that you can use it for pretty much everything—and it’ll bring that umami, savory deliciousness with the added bonus of spicy heat.
Bring it on.
I really love kimchi. It has a crispy texture that tends to really change a dish. These Korean BBQ-inspired quesadillas use a sauce of mayonnaise, gochujang and soy sauce to liven things up a little.
If you’re like me, you’ve never understood what bulgogi is (unless maybe you Googled it just now). Since I’ve already done the legwork, let me fill you in. It’s a type of marinated beef barbecue and is a very popular Korean dish. This recipe is a Philadelphia fusion that meshes bulgogi beef with cheesesteak fixings.
This recipe brings Korean BBQ to the bite of a burger. Since summer is (finally) here, use gochujang to upgrade your grill experience.
I personally love a good slider, because you can eat multiples. And I’m a fan of anything you can eat in multiples. It makes me feel like I’m having a giant feast, or feasting like a giant. Either way—yum.
Whoever first thought of tacos for breakfast should get their face on some country’s currency. I mean. They’re the real heroes.
This is not your regular ol’ hotdog. Skip the ketchup and use gochujung instead. Throw a little kimchi on top. Add some green onions. Then you’re basically as LA as a grown up child star!