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/ck/ - Food & Cooking

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11613199 No.11613199 [Reply] [Original]

I got this Gochujang at the local asian market, I know it's probably not the best in terms of quality. If price is not much of an issue, what brand should I look for when buying Gochujang?

Also general Asian Market thread

>> No.11613426
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11613426

>> No.11613533

>>11613199
It shouldn't have english writing

>> No.11614797

>>11613533
Anything else?

>> No.11614895

uh, it says number 1 on it

>> No.11614906

>>11613533
check out this fucking weaboo.
>engrish lrighting means not authentic
faggot.

>> No.11614974
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11614974

Buy the 100% 국산 one. It doesn't have corn syrup and tastes the best

>> No.11615056

>>11614974
this one has english writing on it

>> No.11615373
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11615373

how about this?

>> No.11615527

>>11615056
It's an import of course it will have English on it if the brand has $$$.

>> No.11615556

>>11615373
it sucks

>> No.11615700

>>11614974
This is the one my korean mommy gets so it's certified

>> No.11615715

what can I use this for? I've had it sitting in the fridge since I got it, I don't have any kimchi at the moment so I cant make kimchi jjigae but i was considering spicy fried chicken

>> No.11615739

>>11615700
Is she sexy?

>> No.11615754

>>11615715
Any jjigae. if its a red looking jjigae it definitely has a gochujang sauce base. Variations are usually just a different type of meat. Want a cheap meal that's also spicy? Take a spoonful and mash it into your rice. Serve with scrambled egg.
My favorite is bibim guksu, spicy noodles served cold.
https://www.youtube.com/watch?v=f5lipm370Fo

>> No.11615756
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11615756

I find the pepper flakes to be more versatile. Same taste, but I can adjust heat level better.

>> No.11615856

>>11615739
Think Maangchi minus 30 lbs, so yeah.

>> No.11615887
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11615887

>>11615856
Nice

>> No.11616033
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11616033

>not being asian so you know what brands arent shit and dont look like a retarded wh*te person
lmaoing at your life

>> No.11616095

>>11616033
also I am gay

>> No.11617130

>>11613199
you should get a korean grandma who ships you gochujang and other fermented products she made herself. real gochujang and especially doenjang are so much better than store bought.

>> No.11617139

>>11617130
post her feet

>> No.11617147

>>11613199
My general rule of thumb for this shit is: the less english on the label the better.

>> No.11618768

>>11615856
naisu

>> No.11618779

>>11614974
this is a good one. usually any that says its from 순창 is good since theyre famous for chilis
>t. spent half a year there teaching english
>>11615373
avoid bottles and get the boxes in general

>> No.11620397

>>11613199
Just go to your local Chinese joint and ask for a cup of chili oil paste. They're usually pretty cool about that.

>> No.11620967

>>11613199
use it in this:
http://crazykoreancooking.com/recipe/spicy-pork-bulgogi-spicy-marinated-pork

>> No.11620981

>>11613199
I’ve tried several brands of commercial gochujang and they’re all mostly filler.
The only way to get your hands on real gochujang is to be very good friends with a Korean family or learn to make it yourself.
While you’re at it, see if you can get nuruk so you can make makgeolli.

>> No.11620983

>>11620967
spicy pork bulgogi is one of my favs. you can also use the same recipe but swap out the pork for squid, or do both together. very nice anju for drinking and if you dont want to take in too many calories it pairs really well with some blanched tofu

>> No.11621592
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11621592

>>11613199
If you do any half-serious asian cooking you need black vinegar.

>> No.11621601

>>11621592
This is bomb-ass shit

>> No.11621620

>>11620397
Just make your own chili oil, it's cheap and pretty easy.

>> No.11621781
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11621781

>>11615856

>> No.11621827

I'm not particular about Chinese food (for a long time now) and I'm not particular about Japanese food (as of recently) but Korean food has got me by the nuts as of late. How long until I'm no longer particular about Korean food?

>> No.11623556

pls share recipes that use it !