Korean Gochujang Burger Recipe w/ Gochuchang Sauce | White On Rice (2024)

FAQs

How to use Korean gochujang sauce? ›

Try it as a baste on chicken wings or pork ribs, or added to soup broths like in my Spicy Pork Miso Noodle Soup. Gochujang can also be used in marinades for meat dishes like Korean bulgogi, stirred into dipping sauces, or used to punch up stews.

You'll often find gochujang in Korean dishes like bibimbap and bulgogi, as well as a number of stews and sauces. A little goes a long way with this umami-boosting ingredient. In the recipes below, only about a tablespoon or two of gochujang is called for, but you can always add more to suit your tastes.

Although it is rarely, if ever, used as a finishing sauce, gochujang can be used straight from the tub. In fact, many Koreans will eat it as is as an accompaniment to raw vegetables (like crudité) and dried anchovies.

You're likely to see gochujang cut with another ingredients, like sesame oil, crushed garlic, sugar, and/or soy sauce, any of which help to balance some of its intensity.

In its truest form, gochujang is sold as a thick paste, often in plastic tubs and glass jars, and ready for cooking. The kind labeled a sauce or condiment is the same paste, thinned out with other ingredients such as sugar and vinegar.

Use it as a base ingredient in Korean dishes, soups, stews and stir-fries. Its spicy flavour means it also works well as a marinade or with tacos and burgers.

We use gochujang most often as a base for stews such as Budae Jjigae (Korean Army Stew), Dakgalbi (Spicy Korean Chicken Stir Fry) and Tteokbokki. It can also be used to amp up dipping sauces, bring savoury intensity to soups, and be slathered on as a marinade for meats such as Korean fried chicken.

that can be just fine for a lot of applications like in bibimbap or something where you might already dilute the paste into a sauce, but if you're following a recipe and plan to use it as a sub for paste, i've found you need to use a lot more of the sauce to get the flavor of paste.

Gochujang has a long shelf life due to its fermentation process. Unopened gochujang can last for two years when stored in a cool, dark place like a pantry. Once opened, it should be stored in the refrigerator and can typically last for a year.

It's safe to eat gochujang paste raw, but I don't recommend it. The flavor is very strong and is best when combined with other ingredients to make a pourable sauce.

What is gochujang in English? ›

Meaning of gochujang in English

a thick, red, spicy sauce made from rice, soybeans, and chilies (= hot peppers), used in Korean cooking: You can buy gochujang in a Korean supermarket. For this meal we use red chili paste (gochujang), and chili powder.

Does Gochujang Need to be Refrigerated? Like miso, another fermented product, gochujang needs to be sealed and refrigerated after opening the package.

Risks and Side Effects

You should avoid gochujang if you are allergic or have a sensitivity to any of its ingredients. If you experience any symptoms like hives, itching or swelling after consumption, discontinue use immediately and consult with your doctor. The amount of capsaicin present is generally safe to consume.

Some will avoid it due to relatively high sodium content, and others will pass it up because they're worried about the sugar and glutinous rice. However, since it's possible to eat Korean red pepper paste in small quantities, it is not a bad idea to try it once.

Gochujang's primary ingredients are red chili powder (고추가루; gochugaru), glutinous rice powder, powdered fermented soybeans, and salt. Korean chili peppers, of the species Capsicum annuum, are spicy yet sweet making them ideal for gochujang production.

Marinades and Sauces: Gochujang is a key ingredient in traditional Korean dishes like bibimbap, tteokbokki, and bulgogi. Its rich and complex flavor adds a depth of taste to meats, seafood, and vegetables.

that can be just fine for a lot of applications like in bibimbap or something where you might already dilute the paste into a sauce, but if you're following a recipe and plan to use it as a sub for paste, i've found you need to use a lot more of the sauce to get the flavor of paste.

It's safe to eat gochujang paste raw, but I don't recommend it. The flavor is very strong and is best when combined with other ingredients to make a pourable sauce.