Baek Jong-won's Stir-fried Gochujang

Recipe 🍳

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.