Baek Jong-won's Stir-fried Gochujang

Cooking tips 💡

• Blending onions in a blender releases too much water, so it's easier to control moisture by finely chopping them by hand or using a food chopper to pulse them.
• Stir-frying the soy sauce and sugar in the beef fat before adding the gochujang creates a deep umami flavor, rather than just a simple gochujang taste.
• Completely evaporating the moisture and stir-frying in oil allows for long-term storage in the refrigerator for over a month; if moisture remains, it can spoil easily.
• If you prefer a softer, more moist consistency, add 3-4 tablespoons of water during the gochujang simmering process and cook it down together.
• The finished stir-fried gochujang can also be deliciously used to make 'cold mixed ramen' by adding boiled ramen noodles, vinegar, and sesame seeds.

Recommended for 🙋

• ⭐Those who want to make a reliable emergency food or versatile seasoning that's useful anytime, anywhere, such as for overseas travel, military service, or camping.
• ⭐Those who want to experience the deep umami flavor of stir-fried beef, soy sauce, and sugar, beyond just the taste of gochujang.
• ⭐Those looking for a 'rice thief' side dish that can be easily mixed or spread on rice, noodles, or bread.