Go Chu Jang

August 15, 2014

"Cooking is about creating something delicious for someone else" ~Ayumi Komura

I once shared with a close friend of mine in Malaysia about how good the Korean doubled Fried Chickens are (post coming soon....), her reply was 'where can I get the ingredients?'...
How true, where can she buy the ingredients...
I have seen some good range of Japanese food/product being stocked up in Malaysian supermarkets... but Korean??? perhaps I was looking at the wrong place.
With that in mind, I get to work...

Here are my takes on Go Chu Jang...

Go-Chu Jang (method A)

Click here to print recipe

1 cup water

50 g raw sugar

200g miso paste

1 cup Korean chilli powder

2 teaspoon chilli powder

1 teaspoon salt (taste before adding!!!)
1teaspoon apple cider vinegar

Add all the ingredients in a small saucepan and cook over low heat until sauce thicken.
Place in a sterilised jar and refrigerate after use.

Go-Chu Jang (method B)

1/2 cup water

50 g raw sugar

200g miso paste (maru kome)

2 tablespoon hot paprika

4 teaspoon chilli powder

1 teaspoon salt (taste before adding!!!)

1 teaspoon apple cider vinegar

Add all the ingredients in a small saucepan and cook over low heat until sauce thicken.
Place in a sterilised jar and refrigerate after use.

note :

I tried and tested both recipes (above).... one with Korean chilli powder (method A) and the other is with hot paprika. (method B).

Feedback: Go Chu Jang (method B ) was the winner.

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Comments

Rosa's Yummy YumsAugust 15, 2014 at 3:16 PM
A lovely chilli paste!

Cheers,

Rosa
BethAugust 15, 2014 at 11:04 PM
Great post - and I love the quote!
tigerfishAugust 16, 2014 at 12:53 AM
Wow, so good to make your own gochujang. I am still depending on store-bought ones, with relatively "okay' ingredients, that I managed to find quite recently

Love adding apple cider vinegar to my gochujang when creating a spicy sauce-dressing :)
Angie's RecipesAugust 16, 2014 at 9:41 PM
Have to get some miso to make this chilli paste! Thanks for sharing, Lisa.
AnonymousAugust 23, 2014 at 4:09 PM
I don't know how much Korean cooking I'll do so I just bought a tub of the stuff and it's pretty potent. Now, what do I do with it other than stirring some into my spicy miso soup with duck?