In this video from Foodie, chef Hooni Kim of Hanjan & Danji in New York City talks about the traditional Korean chili paste known as gochujang. Kim explains that its bold flavors are so aggressive that it needs to be cooked into food, rather than used as a finishing touch or a dip. Here, he uses it along with sake, minced garlic, soy sauce, Korean red pepper flakes, sugar, and sesame oil to marinate pork belly. He also makes a mixture of gochujang, sesame oil, fermented soy bean paste, sugar, grated garlic, toasted walnuts, and scallions as an accompaniment for the grilled pork belly. Gochujang may not be squeeze-bottle ready, but it might just be the next Sriracha.
Why Gochujang Is the Next Sriracha
"Gochujang is basically a fermented red pepper and soy bean paste."
Eater’s holiday banquet celebrates the food traditions we return to in memory, time and time again
With a few simple hacks — a gravy boat, chopped herbs, and a taper candle or two — your holiday celebration can look like a million bucks