Gochujang, the next sriracha.

[Hayabusa Rider]

I was reading this piece from Serious Eats

I've never been to a Korean restaurant and I've never had kimchi. Of the more popular cuisines I've had less of it that just about any other, that is to say none. This past week I decided to try Korean BBQ beef, and used a modified version of the recipe found here.

I have had a container of gochujang in the fridge for some time and I decided to give it a try with flank steak. I sliced the steak to about 1/4" and marinated it then laid the strips across a hot grill. By the time I had them laid out I went back and flipped them. When they were all turned I went back to the start and took them off one at a time so they were all cooked just as I wanted. I'd say it took 5 minutes for a large flank steak to be eaten by three of us. It was very good.

Anyway, as I said I found the SE article today which led to the second link. I think it may have the potential to be like sriracha, something few have heard of but took off.

What do AT cooks think? Do you like this stuff? What do those who are familiar with Korean cooking suggest I try next?

Food, glorious food!

 

[Dari]

If it's anything like Sriracha then it'll be a hit. And then people like me will be able to find it in their local supermarket. If not, then it'll stay niche.

 

[Lyfer]

I'm not a huge fan of it. I think it is mixed with fermented tofu which gives it a funky taste.

 

[JEDIYoda]

OMG -- it is the next Sriracha that is certain!!

 

[LevelSea]

Try some ssamjang next

 

[ponyo]

We use the stuff all the time. From BBQ ribs, beef, spicy chicken, spicy fish stew, etc. It's one of the main ingredient in Korean cuisine and used in just about everything. And in seafood. I use it to make dipping sauce for raw fish and shellfish.

 

[ponyo]

I'm not a huge fan of it. I think it is mixed with fermented tofu which gives it a funky taste.

It can be mixed with fermented soybeans. It's not tofu. The fermented soybean is called doenjang and is another key ingredient in Korean cuisine.

 

[zerocool84]

I really like Sriracha, I don't really like Korean food too much. Kimchi is nasty and Korean BBQ, well I don't go out to eat and pay extra to have to cook my own food.

 

[DigDog]

nah; this is the stuff you want

there's several different version of it, make sure you get the right one as they have all the same label

 

[Lyfer]

nah; this is the stuff you want

there's several different version of it, make sure you get the right one as they have all the same label

Make sure to put the TP in the freezer.

 

[Tiamat]

I really like Sriracha, I don't really like Korean food too much. Kimchi is nasty and Korean BBQ, well I don't go out to eat and pay extra to have to cook my own food.

Dunno which kbbq u go to, but all the ones I've tried the Korean wait staff cook, turn, season the meats for you.

 

[ponyo]

Dunno which kbbq u go to, but all the ones I've tried the Korean wait staff cook, turn, season the meats for you.

You're still cooking your own food. I don't mind but it is work. I don't go to kbbq often because I haven't found a great one in Atlanta. All are pretty mediocre from my experience. I'm not spending $75-100 per person on some mediocre food.

As for gochujang it will never become mainstream. Americans can't handle the heat and it doesn't easily fit with American style cooking.

 

[Imp]

I really like Sriracha, I don't really like Korean food too much. Kimchi is nasty and Korean BBQ, well I don't go out to eat and pay extra to have to cook my own food.

I almost shit my pants the last time I went to Korean BBQ. It wasn't that bad a "movement", luckily, and no hardcore food poisoning.

Not in the mood to go back because I don't like the idea of 20+ tables running gas grills. They're all ventilated seemingly well but paranoid about the potential carbon monoxide build-up.

 

[dighn]

nah; this is the stuff you want

there's several different version of it, make sure you get the right one as they have all the same label

i've had it. not sure what the big deal is.

 

[JMapleton]

Funny thing is, sriracha isn't even technically an "asian" sauce. It's just labeled as such.

 

[Shlong]

You're still cooking your own food. I don't mind but it is work. I don't go to kbbq often because I haven't found a great one in Atlanta. All are pretty mediocre from my experience. I'm not spending $75-100 per person on some mediocre food.

As for gochujang it will never become mainstream. Americans can't handle the heat and it doesn't easily fit with American style cooking.

It's not really $75 - $100 per person more around $40 - $50. The Iron Age / Honey Pig and Galbi places in Atlanta are basically similar in taste to the ones I've tried in LA Koreatown, Flushing Koreatown, and in Seoul.

 

[Lyfer]

It's not really $75 - $100 per person more around $40 - $50. The Iron Age / Honey Pig and Galbi places in Atlanta are basically similar in taste to the ones I've tried in LA Koreatown, Flushing Koreatown, and in Seoul.

Find a good butcher and make your self. Marinate is super easy to make as well.

 

[Hayabusa Rider]

Funny thing is, sriracha isn't even technically an "asian" sauce. It's just labeled as such.

That's not quite right. If you are referring to the Huy Fong product, yes, but that's a derivative. Rooster sauce isn't quite to my liking. I prefer Shark brand, which is a Thai product.

 

[ponyo]

It's not really $75 - $100 per person more around $40 - $50. The Iron Age / Honey Pig and Galbi places in Atlanta are basically similar in taste to the ones I've tried in LA Koreatown, Flushing Koreatown, and in Seoul.

I guess it depends on how heavy of eater you are. I went about a month ago and spent hair under $300 for three of us. No drinks other than one coke. It's $31 per serving. I don't know anyone who eats just one serving except for tiny girls and kids. I usually eat about 3 servings. Add another entree or two and it gets pretty expensive. Pork places like Honey Pig are little cheaper. But I eat pork belly at least once a week at home so I haven't gone in about two years. Seoul was more expensive. I spent around $500 for three of us.

 

[Newell Steamer]

I've never been to a Korean restaurant and I've never had kimchi.

I am pretty open to food. But, Korean food is just nasty eating. My skin crawled with every bite.

 

[SagaLore]

Yes gochujang is delicious.

 

[Spoooon]

All about the gochujang. Recently been making a spread for burgers with mayo, gochujang, and garlic.

 

[MongGrel]

My wife loves Sriracha, for some reason I'm not a big fan of it myself.

Yeah, what we have is the Huy Fong Rooster sauce, she uses it so no loss there.

 

[Shlong]

I guess it depends on how heavy of eater you are. I went about a month ago and spent hair under $300 for three of us. No drinks other than one coke. It's $31 per serving. I don't know anyone who eats just one serving except for tiny girls and kids. I usually eat about 3 servings. Add another entree or two and it gets pretty expensive. Pork places like Honey Pig are little cheaper. But I eat pork belly at least once a week at home so I haven't gone in about two years. Seoul was more expensive. I spent around $500 for three of us.

The all you can eat places you just pay the set fee so don't have to order more. The non all you can eat, me and my buddies will usually order 1 galbi each (around 30 bucks) and bibimbap ($10). Maybe naengmyun too if I'm hungry (another $10). Don't really drink soda but sometimes a beer. Now if I go to a steak house, I'll easily spend much more with wine.

Find a good butcher and make your self. Marinate is super easy to make as well.

Yes, I make some myself sometimes just like I can make steak myself and save money but I like going out to eat.

 

[Howard]

This sauce will rock your world:

http://modernistcuisine.com/recipes/crispy-chicken-wings-korean-style/