Gochujang ideas?

[Fosgate]

So after trying a friends korean bbq dish that he took a culinary competition with I purchased some Gochujang Korean fermented chili sauce. He had stated it is the next up an coming sauce like Sriracha in culinary in popularity here in the states. Asking him what to use it with and of course he gives me a list of complex dishes i would never make at home. So I decided to ask here if anyone uses the stuff in some simple meals. If so could you share what you use it on and if you thin out the paste etc.

[Foz]

Not sure if you're a fan of buffalo wings, but I often use gochujang in lieu of Frank's! This recipe inspired me for that: http://www.sbs.com.au/food/recipes/gochujang-fried-chicken.

Also, not sure if you're friend mentioned it, but bibimbap (a Korean rice dish) is pretty awesome and easy to make. There are countless recipes for it - they all use gochujang as a condiment or as a sauce to mix in.

Bulgolgi is another Korean dish that is really simple and uses gochujang. It's basically just marinated steak that is bbq'd and served wrapped up in lettuce leaves with onions/veges and gochujang.

I often use it in stir frys for heat and sweetness or in a marinade for meat or fish, but it's really very versatile once you get used to using it.

You can thin it out with water or oil if you want to use it to dip cooked chicken/steak/vege's etc for a spicy/sweet/fermented kick.

[Bill Hayes]

Last year I visited Seoul for a mate's wedding. He lived and worked in Seoul for a couple of years and introduced me to Korean food. I found some Korean stores in Melbourne and started making some dishes. Gochujang I think can come in differing levels of spiciness and different consistencies. I use the one in the green container as an accompaniment to Korean BBQ. I marinate pork in Kalbi marinade or beef in bulgogi and BBQ the strips of meat. They are wrapped in lettuce with some raw garlic and the Gochujang paste. Enjoy with the alcohol drink Soju which is like Saki. I have a hot version of the Gochujang paste (in a red tub) that I have recently used in a hot and spicy Korean chicken stew called Dakdoritang. It includes the paste, chilli flakes, soy sauce, rice wine vinegar, sesame oil, honey, water or kelp stock, sesame seeds, garlic, ginger, chicken on the bone, carrots and potatoes. Got to admit, my first attempt was bloody delicious. I tried to get creative the second time and stuffed it up and it was too hot and reduced too much. From what I can tell Gochujang in different strengths is used in a wide range of Korean soups and stews. I saw a very simple soup/stew made on TV that basically used aged Kimchi, some Gochujang, water and pork strips. Good luck. Here's the stew recipe I used - http://allrecipes.com/recipe/dakdoritang-korean-spicy-chicken-stew/ Cheers

[TM-US]

I don't know if it's the same stuff, but David Chang (of Momufuku fame) is bottling his own chili sauce now. The review in the NY Times was very positive.