Your favorite bibimbap gochujang sauce recipe (or product?)

When I was a kid, I recall my mom complaining that there was no pre-mixed product available and I'm guessing that's changed by now. Or does anyone have a great recipe for the gochujang sauce (for bibimbap)?

trotsky wrote:When I was a kid, I recall my mom complaining that there was no pre-mixed product available and I'm guessing that's changed by now. Or does anyone have a great recipe for the gochujang sauce (for bibimbap)?

If you go to Joong Boo market, they have an aisle where fully 1/3 of it is different types of Gochujang.

My go to sauce uses Gochujang as a base and adds grated ginger, Korean Soy Sauce for some salt and Seseme Oil.
We also use a variant that is made from soybeans and anchovies as a base.(Green Container)
There are levels of heat in gochujang and usually so marked on the container.
I have found that price is the guide to quality.-Richard
I have found H Mart to have the best selection.

Cool question as I never really put much thought into it. Was always about thinning it out a bit so it was easier to mix in.

But I usually take a splash of rice vinegar, a little water, sesame seeds, sesame oil and a pinch of msg. Nothing precise, adjust to your tastes

www.seriouseats.com has a lot of recipes with Gochujang ( which I get at H-Mart in Niles). Just search the term on the site. My current favorite is : http://www.seriouseats.com/recipes/2017 ... ecipe.html

WhyBeeSea wrote:Cool question as I never really put much thought into it. Was always about thinning it out a bit so it was easier to mix in.

But I usually take a splash of rice vinegar, a little water, sesame seeds, sesame oil and a pinch of msg. Nothing precise, adjust to your tastes

This is what my mom did and she always felt that her favorite restaurants had better proportions that she couldn't get quite right. She's actually a very good cook who has always made her kimchee, panchan, soups, stews, etc. from scratch. But somehow, she couldn't nail her ideal gochujang mixing sauce. Thanks, I'll just experiment until it comes close.

Nice piece at NYT's website about gochujang . . .

at nytimes.com, Eric Kim wrote:The thing is, gochujang — a mix of glutinous rice, fermented soybeans and gochugaru, the glorious red-pepper powder, among other additives — might be good in a pinch when you’re out and about, and in need of spice, but it’s not quite a sauce. Not in the way Sriracha or Tabasco are, anyway. It’s a jang, a foundational ingredient in Korean cooking, meaning you usually need to add other ingredients to it: Soy sauce, vinegar and garlic are common accompaniments, turning it into a sauce, glaze or marinade.

Gochujang Is So Much More Than a Condiment

=R=

Susie’s Noon Hour Diner has the best gochujang I’ve ever had. Last time there I wheedled a little sample to take home. She makes it, I think, and it really hits a lot of notes.