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Top 5 dishes made from Gochujang (Korean Spicy Miso)
1 . Gochujang Chicken Rice Bowl
Gochujang Chicken Rice Bowl
As my ‘Gochujang Chicken’ has been very popular among my family and friends, I made it into a rice bowl dish today. This is the recipe for 1 serving. It would be easy to multiply for larger number of servings. You need to add some vegetables. Sautéed leafy vegetable would be perfect, but it can be a simple salad. For the photo above, I used Iceberg Lettuce seasoned with just Salt and Sesame Oil, and it was really good.
Ingredient
1 tablespoon
Potato Starch OR Corn Starch
1 teaspoon
Oil *I used Sesame Oil
1 clove
Garlic *grated
1/2 teaspoon
Sugar *alter the amount to suit your taste
1/2 tablespoon
Soy Sauce
1/2 tablespoon
Gochujang (Korean Spicy Miso)
1/2 tablespoon
Ketchup
1 tablespoon
Sake (Rice Wine) OR Water
Cooking instructions
* Step 1
Combine the Sauce ingredients in a small bowl. Alter the amount of Sugar and Gochujang (Korean Spicy Miso) to suit your taste.
* Step 2
Prepare Lettuce. I used 1 leaf of Iceberg Lettuce. Tear into bite-size pieces, add 1 pinch Salt and a few drops Sesame Oil, then mix to combine. *Note: Sautéed leafy vegetable can be added instead of Lettuce.
* Step 3
Cut Chicken into bite-size pieces, season with Salt and White Pepper, and coat with Potato Starch (OR Corn Starch).
* Step 4
Heat Oil in a small frying pan over medium low heat, cook Chicken until cooked through. Remove from Heat. Add the Sauce and mix to combine.
* Step 5
Half fill a bowl with warm Cooked Rice, cover it with Lettuce, arrange Chicken on top and pour all the sauce over the Chicken. Sprinkle with some finely chopped Spring Onion and Toasted Sesame Seeds, and enjoy.
Note: if there is a photo you can click to enlarge it
2 . Soy Bean Salad with Gochujang Mayo Dressing
Soy Bean Salad with Gochujang Mayo Dressing
Please use Boiled Soy Beans OR Edamame Beans (Young Soy Beans) for this salad. Crunchy Vegetables are suitable for this salad as the Boiled Soy Beans and Edamame Beans are crunchy. You can season this salad with your favourite dressing, but today I used the same Gochujang Mayo Dressing that I used for ‘Cabbage & Nori Salad’.
Ingredient
1/2-1
Cucumber
1/2-1
Carrot
1 pinch
Salt
2 tablespoons
Dried Cut Wakame
1-2 teaspoons
Gochujang (Korean Spicy Miso)
1 teaspoon
Soy Sauce
1 teaspoon
Sesame Oil
1/2 teaspoon
Rice Vinegar
Cooking instructions
* Step 1
Combine all the Dressing ingredients in a small bowl. *Note: Alter the amount of Gochujang (Korean Spicy Miso) to suit your taste.
* Step 2
Cut Cucumber and Carrot into small pieces and place in a mixing bowl. Add Salt and Soy Beans (OR Edamame Beans), and mix to combine.
* Step 3
Add Spring Onion, Dried Cut Wakame and the Dressing, and mix to combine.
* Step 4
*Note: Dried Cut Wakame will get soft and retain firmness when mixed with other ingredients. If you want Wakame absolutely soft, you need to soak it in water until soft, then squeeze to remove excess water before you add it to the salad.
Note: if there is a photo you can click to enlarge it
3 . Cabbage & Nori Salad with Gochujang Mayo Dressing
Cabbage & Nori Salad with Gochujang Mayo Dressing
You might think Nori is only for Sushi Rolls. It’s a sea plant processed into thin sheet. You can use it for many dishes. I often use it for salads. ‘Cabbage & Nori Salad’ is just an example. Today I dressed thinly sliced Cabbage with Gochujang Mayo Dressing, and added plenty of TOASTED Nori. You got to try this salad. It is delicious.
Ingredient
2 sheets
Nori *TOASTED
1 teaspoon
Toasted Sesame Seeds
1 teaspoon
Gochujang (Korean Spicy Miso)
1 teaspoon
Soy Sauce
1 teaspoon
Sesame Oil
1/2 teaspoon
Rice Vinegar
Cooking instructions
* Step 1
Combine all the Dressing ingredients in a mixing bowl.
* Step 2
Thinly slice Cabbage and Onion, add to the bowl, and mix to combine.
* Step 3
Toast Nori sheets over flames, tear them into small pieces, and add to the bowl. Mix to combine and serve immediately.
Note: if there is a photo you can click to enlarge it
4 . Gochujang Pork & Enoki Rice Bowl
Gochujang Pork & Enoki Rice Bowl
I often stir-fry thinly sliced Pork and Enoki, and I season with Soy Sauce. The other day I added Gochujang (Korean Spicy Miso) to make it spicy. I thought I should add Garlic. Then I thought the sauce should be sweeter, then added Sugar. The experimental dish turned out quite delicious. So I wrote down how I made it. Today I made it again. If you like Korean food, you might be interested in trying this dish.
Ingredient
1/2 teaspoon
Sesame Oil
100 g
Enoki
1 clove
Garlic *grated
2 teaspoons
Gochujang (Korean Spicy Miso)
2 teaspoons
Soy Sauce
1-2 teaspoons
Sugar *alter the amount to suit your taste
1 teaspoon
Rice Vinegar
Cooking instructions
* Step 1
Combine all the Sauce ingredients in a small bowl. Alter the amount of Sugar to suit your taste. *Note: You may wish to add some Ground Chilli to make the sauce spicier, but 2 teaspoons Gochujang was spicy enough for me.
* Step 2
Cut off the bottom of Enoki, clean them, cut into 3-4cm long pieces, and tear into smaller clusters. Prepare other ingredients.
* Step 3
Heat Sesame Oil in a frying pan over medium to high heat and cook Pork slices. When nicely browned, season lightly with Salt & White Pepper.
* Step 4
Add Enoki and the Sauce, and stir until Enoki is cooked. It won’t take long.
* Step 5
Half fill a bowl with warm Cooked Rice and cover it with the Pork and Enoki mixture. I added 1 Egg Yolk. Sprinkle with some chopped Spring Onion and Toasted Sesame Seeds, and enjoy.
Note: if there is a photo you can click to enlarge it
5 . Topokki (Tteokbokki)
Topokki (Tteokbokki)
It was my daughter who introduced this Korean dish to our family. It was a very sweet and spicy dish, I actually found it too sweet for me, but I enjoyed it, especially the rubbery Rice Cakes. This is my version of Topokki. My method might be different from the authentic method, but it is right for me. The amount of Gochujang (Korean Spicy Miso) depends on your preference. Today I added 4 tablespoons and my family members struggled with the spiciness. However, you may wish to add more. Some people even add Chilli Flakes for extra heat. Fried Fish Cakes are often used for this dish, but it is optional. You may prefer Chicken OR Pork, OR vegetables such as Cabbage OR Asian Mushrooms.
Ingredient
500-600 g
Cylinder Shaped Rice Cakes for Topokki
1 clove
Garlic *grated
2-4 tablespoons
Gochujang (Korean Spicy Miso)
2 tablespoons
Sugar
1 tablespoon
Soy Sauce
Cooking instructions
* Step 1
Rinse Rice Cakes under cold water. If they are stuck to each other, soak in cold water and separate them, then rinse. Drain well.
* Step 2
Place all the Sauce ingredients in a large frying pan and combine well.
* Step 3
Add Rice Cakes and bring to the boil. Reduce heat, scatter Fish Cake and Spring Onion pieces, and simmer, stirring occasionally, for 10 to 15 minutes. Taste the sauce, and add extra Gochujang, Sugar OR Soy Sauce as required. When the sauce is thickened, add Boiled Eggs, simmer for a few more minutes, stirring occasionally.
* Step 4
Sprinkle with some Toasted Sesame Seeds and serve. You can sprinkle some finely chopped Spring Onion as well.
Note: if there is a photo you can click to enlarge it
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