Yakgochujang (Fried Gochujang)

Gochujang is already delicious, but when Aaron suggested trying out this "upgraded" gochujang, I couldn't resist.

Yakgohujang

From Aaron & Claire

Ingredients

• 2 Tbsp. oil
• 1 small yellow onion, chopped
• 3 green onions, sliced
• 3-4 Tbsp. minced garlic
• 250g ground beef, pork, or chicken¹
• 1 Tbsp. dark soy sauce
• 1 Tbsp. dasida (Korean beef stock powder)
• 1 1/2 Tbsp. sugar
• 1 c. gochujang
• 1/2 c. water
• 1/2 Tbsp. sesame oil

Directions

1. Heat wok over medium-high heat.
2. Drizzle in oil and swirl to coat pan.
3. Add onion, green onion, and garlic and stir-fry for a minute or two.
4. Add beef (or protein of choice) and stir-fry for 3-4 minutes.
5. Add soy sauce, dasida, and sugar and stir-fry for one more minute.
6. Reduce heat to medium-low, add the gochujang, and cook for another minute or two.
7. Stir in the water and continue cooking for another five minutes or so.
8. Add sesame oil and cook until sauce just beings to bubble.
9. Remove from heat and allow to cool, stiring a few times while it cools.
10. Transfer to a jar and store in the fridge for up to a month.
11. Serve over rice or noodles. Also great on eggs or as a dipping sauce.

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¹ Aaron also suggests tuna or chopped shiitake mushrooms as potential protein/umami sources. ^Back