Cooking with gochujang base, a quite complex ingredient due to its potent, spicy, sweet, and umami flavor profile, can be intimidating for some. Kitchen novices often struggle with how much of it to incorporate into a dish or what dishes it's best suited to. Using too much in a recipe could make it overly spicy and salty, overshadowing other flavors. Therefore, if you're new to using gochujang base, start with a small amount and gradually increase it until you reach your preferred heat and flavor level. It shines in marinades, dips, soups, and stews. For an authentic Korean taste, mix it with a bit of sesame oil, garlic, and sugar, to offset its heat, and use it as a marinade for Korean-style BBQ or as a base for Bibimbap sauce.Don't shy away from this versatile ingredient and experiment with it till you find your way. Also, you can use gochujang base to amplify the flavor of non-Korean dishes. A small dollop can enhance the taste of your everyday sandwich, burger, or salad dressing.Little known tips for using gochujang include mixing it with ketchup to create a spicy ketchup for fries and burgers or incorporating it into your bbq sauce for a spicy and unexpected twist.
Can I use gochujang base as a substitute for chili paste?
How can I reduce the heat of a dish when I've added too much gochujang base?
Can I use gochujang base in non-Korean dishes?
What flavors pair well with gochujang base?
Why is my gochujang base hard and dry?
Can I use gochujang base as a replacement for hot sauce?
What can I use as a substitute for gochujang base?
Can I use gochujang base in my BBQ sauce?
Is gochujang base gluten-free?
