I recently bought some Gochujang paste. Korean food has become increasingly popular in the UK and I know it is very popular in the US. In case you don't know, Gochujang paste is a fermented chilli paste. Its used in a great many Korean dishes - added to sauces, used as a marinade etc.
Anyway, I made a stir-fried marinated chicken dish today using the paste. And ... well I have to say I really don't like it very much. It seems to take over all the other flavours in the dish. I used only a teaspoon and the stuff I have is made in Korea so its not a Europeanised version. Then I looked at the ingredients - top of the list is 'starch syrup' which is, of course, sugar. This may be why I'm not keen. What do others think?
Anyway, I made a stir-fried marinated chicken dish today using the paste. And ... well I have to say I really don't like it very much. It seems to take over all the other flavours in the dish. I used only a teaspoon and the stuff I have is made in Korea so its not a Europeanised version. Then I looked at the ingredients - top of the list is 'starch syrup' which is, of course, sugar. This may be why I'm not keen. What do others think?
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