So I have a jar of gochujang in the back of my fridge, it's going to expire in like 4ish months and I would like to know some recipes that include gochujang! I brought it like months ago to make Korean bulgogi and it's just been sitting there.
Thanks all!
New to using Gochuhang, but loooove it. Bought Mother-in-Lawβs. Tell me the best Gochujang out there, please.
Preferably something that is easy enough for a beginner to make, I have just started cooking Korean cuisine. :)
I'm interested in making gochujang, so naturally I've turned to Maangchi. https://www.maangchi.com/recipe/gochujang
Two immediate questions come up for me.
First, is it feasible to make mejugaru (fermented soybean powder) from scratch? I'd love to start there rather than buying a fermented product. Not much comes up with a very quick Google.
Second, I'll be making this gluten free since my partner is very sensitive to it. It seems like the best alternative to barley malt powder will be sorghum malt. But I'm having trouble finding it as a powder, only as malted grain. Can I simply grind malted sorghum? Or would the powder be processed differently.
I'd love to hear any other pointers for gochujang. Would I be better off making my own miso then just doing one of the quick gochujang recipes (basically miso, sweetener, garlic, and gochugaru)?
Bought gochujang on a whim because it was on sale, but havenβt really mastered the taste. What are some recipes or ways to use gochujang?
