Chicken Legs in Korean Miso and GochujangMonkfish in Korean-Style Gochujang SauceOmurice with Gochujang
Shoyu Chicken with GochujangGochujang and Sour Cream SauceBlack Pudding and Gochujang Toast
Roasted Chickpeas with GochujangTeriyaki Pork Rolls with Gochujang and Thai BasilCold Vegetarian Bibimbap
Chicken in Hot and Sour Bibim Guksu SauceSzékely Gulyàs with GochujangKorean Squid with Carrot and Cabbage
Baked Dumplings with Black PuddingTteokbokki (Korean Rice Cakes in Hot and Sweet Sauce)Pork Rolls and Shiso in Tempura
Korean Noodles Stir Fried with Ground BeefTaberu Rayu (Japanese Chilli and Garlic Oil with Sediments)Scallops Grilled with GochujangKorean – Style Pork Tenderloin with French BeansFried Rice with 8 Months Old Kimchi
2 Replies to “WHAT TO DO WITH GOCHUJANG?”
I’m bookmarking this page because I keep running across that opened container of gochujang in my fridge and there’s never anything else around in the fridge to inspire me. The chicken stew you posted today is especially appealing. I wonder if I could make something with turkey meat.
Thank you, A_Boleyn. I am glad that you find it useful! I often have such a problem myself (though no longer with gochujang which I use almost every day now). I think you can make the chicken stew also with turkey, as long as the cut doesn’t dry out during the simmering process.
I’m bookmarking this page because I keep running across that opened container of gochujang in my fridge and there’s never anything else around in the fridge to inspire me. The chicken stew you posted today is especially appealing. I wonder if I could make something with turkey meat.
Thank you, A_Boleyn. I am glad that you find it useful! I often have such a problem myself (though no longer with gochujang which I use almost every day now). I think you can make the chicken stew also with turkey, as long as the cut doesn’t dry out during the simmering process.