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Healthy Mediterranean Cooking at Home

Category Archives: Gochujang

I know my kitchen is primarily Italian but every once in a while other cuisines find their way there.

I was inspired to consider making a Korean dish after reading a recipe for BBQ Korean Steak on a blog I follow, Back Road Journal. I decided on BBQ pork ribs and a stir fry noodle dish after assessing the ingredients I had in the pantry and freezer.

To make a Korean BBQ sauce, you need gochujang. Gochujang or red chili paste is a fermented sweet and spicy sauce made from red chili powder, glutinous rice, fermented soybean powder, barley malt powder and salt. Traditionally, it has been naturally fermented over years in an earthenware pot on an elevated stone platform, called jangdokdae, in a Korean family’s backyard. The making of gochujang at home began tapering off when commercial production came into the mass market in the early 1970s. Now, most Koreans purchase gochujang at grocery stores or markets, just like we can.

Gochujang Paste and Stir Fry Sauce

Korean Spicy Glazed Pork Ribs

4 serving

Ingredients

1/4 cup gochujang (Korean hot pepper paste)
1 tablespoon dark brown sugar
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoons toasted sesame oil
1 1/2 pounds baby back pork ribs

Directions

Whisk gochujang, brown sugar, soy sauce, vinegar, and oil in a glass dish until smooth.

Cut the ribs into smaller pieces, about two bones per piece.

Toss the ribs in the marinade. Cover the dish and chill at least 4 hours or up to 1 day ahead.

Place ribs in a baking dish to fit that has been lined with heavy-duty foil (for easy cleanup). Cover with foil.

Reserve any marinade in the glass dish.

Preheat the oven to 350°F. Bake ribs, covered, for 1 hour. Uncover and increase oven temperature to 450°F.

Roast, turning occasionally and brushing with reserved marinade, until the ribs are deeply browned, glazed and fork-tender, 30 – 35 minutes longer.

Stir Fried Noodles with Vegetables

Ingredients

1 tablespoon vegetable or peanut oil
1 clove garlic, minced
10 oz package frozen broccoli florets, thawed
2 cups fresh Asian noodles
2 cups thinly shredded cabbage
Stir Fry Sauce (recipe below)
4 scallions, chopped

Directions

Heat oil in a wok or skillet over high heat. When the oil is hot, add the garlic and stir fry for about 10 seconds.

Add the broccoli and stir fry for 3 to 4 minutes. Remove the pan from the heat, add the cabbage, the noodles and the Stir Fry Sauce.

Return to heat, gently toss for 1 minute to heat through the noodles and for the sauce to thicken. Sprinkle with scallions and serve.

Stir Fry Sauce

This sauce is fantastic and very authentic tasting in stir fry dishes. Make a double batch and keep it in the refrigerator for a quick dinner.

Ingredients

2 tablespoons regular soy sauce
2 tablespoons oyster sauce
1 tablespoon Chinese wine (or sherry)
1 tablespoon cornstarch
1 tablespoon sugar
1 tablespoon sesame oil
1/4 teaspoon ground white pepper

Directions

Combine ingredients in a small jar and shake to combine.

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