I use gochujang quite a lot in cooking, so I wanted to try making my own. I adapted the formula for my own needs.Adjust the amount of sugar and chili pepper powder to taste.If you like spicy food, you could just use ichimi spice.Store this in the refrigerator for about 3 months. Recipe by Yuuyuu0221

Gochujang is originally a fermented miso using koji and chilli, similar to Japanese miso. If you try to make it from scratch, it will take a lot of time and labour. When she used to run a shop, my late grandmother asked a Korean BBQ restaurant owner to give her their recipe for gochujang. I changed it to suit my taste.This is my own recipe, so adjust the amount of the ingredients to taste. You can store this in the fridge for a long time. When you have time, make it in batches. By adding a little gochujang to stews, braised fish, and dressings, you can easily enjoy a Korean flavour in your dishes. Recipe by Heartful Kitchen Rei

When I was eating "Shiitake Mushroom with Gochujang", I thought it might be good with sweet potatoes.The seasoning might be too strong, depending on your taste. You can increase the amount of sweet potatoes if you like.Katakuriko is used in the shiitake mushroom version, but it's not used in this recipe. That's why you only need a bit of sesame oil. Recipe by John Lee Cooker

I love shiitake mushrooms! I love gochujang! I tried putting them together!Lightly coat with the katakuriko. If there's too much flour, the mushrooms will become powdery.Shiitake mushrooms cook quickly, If you can put a knife though the stems, they're ready. Recipe by John Lee Cooker

This recipe uses silken tofu that has been drained of water. It's coated in katakuriko, panfried, and covered in sauce. The texture of the tofu is thick and creamy,but it's still silky and pudding-like. This dish packs a punch and is delicious.Make sure to drain the tofu very well. The more you drain it, the less likely it is to fall apart while cooking.When coating the tofu with katakuriko, the tofu may fall apart so be careful. However, since it is coated with the katakuriko, the tofu sticks together again when you pan fry it anyway . For young children or people who don't like spicy food, reduce the amount of gochujang and add some ketchup. Recipe by pegupepepe

I made an arrangement to Potato and Konnyaku Stewed in Gochujang (Korean hot pepper paste). ( Recipe ID : 877095 ) I wanted to eat hijiki seaweed a little bit differently because I always eat it with a sweet and salty taste, so I made it spicy.Make sure to keep an eye on the pot as it simmered in Step 4 so that it doesn't burn.You can use satsuma-age deep fried fishcake or chikuwa fishpaste sticks instead of the deep fried tofu. For 2 to 3 servings. Recipe by annnnn

You can order dried gochugaru pepper flakes from Korea or China, ferment your own Gochujang pepper paste. Recipe in here. We also planted gochugaru pepper plants from seeds and grow the pretty red peppers in our garden, so we can make gochujang pepper paste from fresh peppers this fall. A good substitute is Fresno red chili peppers, they have the same sweet and spicy flavor.Warning: the Romamerica dried chili pepper product used in this recipe is deceptive. It says Korean on Amazon, cannot be returned, but it is made in China, and has a miniscule warning sticker that warns against exposure to lead and cadmium. Possibly from red crystalline chemical coloring agents used, the red pepper flakes are shiny.

This fiery pork dish is a simple delicious recipe. I get a craving for gochujang paste this is why I made this and wanted to share with you.

Gochujang seasoned dishes are a staple in our house.In Step 6, depending on the variety of potato, they can fall apart very easily, so make sure to stir lightly. I previously added gochujang at Step 4, but it clumped up, so I changed the order. I think this made it easier to make than before. Recipe by Usshi

This Easy Gochujang Glaze is delicious on fried chicken, chicken wings, and pork ribs among other things.

I said to myself, “mannn. What am I gonna do with all that sriracha?💡Put it on salmon! Wait a minute. This tastes a lot like......gochujang.” -_-

I like the combination of garlic, miso and gochujang, and I thought it would go well with steak.Be careful not to overcook the beef or it will become tough. Recipe by Kyoku