re: Spice of the Fortnight (SOTF) #2: Gochujang (beg. Oct. 2)

Great on a Banh Mi, but a burger would work.

This brussel sprout side dish looks good, but I have greater ambitions. That said, we eat this exact dish (minus the Gochujang) on a weekly basis, so would be great for a taste test.

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I know what I'm cooking. It will be an improv dish. Hopefully my Gochujang paste I ordered will arrive today.

Pumped about experimenting with this stuff.

Picked up some of the Sempio brand today at Kroger. I made a batch of hummus and used some for a little dipping and really like the flavor.

A wild card and not something I make a lot, but every now and then I make a peanut butter and Gochujang sandwich. Yes it sounds weird but it has this nice pepper sweetness thing goog for it. Sub out milk for a beer.

As someone of Korean descent this is a common ingredient used in many dishes. I think if I was introducing it to someone I would use it in a marinade or base for sauce. Below are some good recipes, but what you find on the internet can vary greatly.

Spicy Pork Gogi - Personal Favorite

Bibimbap - Korean Comfort Food

Make sure you refrigerate your Gochujang containers after opening.

That sounds really good. I hope you're able to make it too and share your results.

Made Smoked Gochujang Pork Chops with Roasted Brussel Sprouts in a Gochujang Honey glaze. It was phenomenal! Overview below:

I started out by marinating two double cut bone-in pork chops from Maxwell's Market for 6 hours in a Gochujang marinade. The marinade was yogurt-based with soy sauce, sesame oil, rice vinegar and fresh ginger in addition to the Gochujang:



Here are my pork chops marinated and ready to go in the smoker. I put them in at 225 degrees for 90 minutes until they reached an internal temp of 150. I used hickory wood and kept my vent tight so the chops would get plenty smoky.



Meanwhile, I made a Gochujang, olive oil and honey glaze for my sprouts. Added some salt and pepper as well.



This is what the sprouts look like coated. I let them sit until the chops had about 25 mins left and then cooked in the oven at 400 until fork tender.



Here's a shot of the cooked sprouts. The addition of honey gave them a sweetish taste to contrast the spice of the Gochujang and a caramelized texture:



Here are my chops hot out the smoker:



Chops and sprouts plated:



Inside of the chops. These things are huuuge. If you haven't had the double cut chops from Maxwells, I highly recommend them. The one on Corporate Boulevard in BR always has them in stock. I can't decide if I like Maxwell's or Took's (Lafayette) better, but they both cut a damn fine pork chop:



And the money shot:



Fantastic dish and the Gochujang has a great flavor. With the pasty form, I'm looking forward to the possibilities of using it in marinades and soups in the future. Really good stuff.

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Did you improv that? Really liking that ingredient combo. Looks great.

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Thanks. Yeah, I just threw it together. Grew the lemongrass and Thai chilies. The lemongrass is about 5' tall right now, but I only use about the bottom 8".