The importance of gochujang in a Korean kitchen is synonymous to miso in a Japanese kitchen. It is hot, pungent, thick, flavorful, so yummy, and very versatile, you can use it in soup or stew, with roasts or simply as dipping sauce.
By Josephine Chan
Ever wonder why bibimbap taste so good? If you have tried it, that’s because of the red hot pepper sauce which is used to dress the rice dish – known as gochujang. It’s a red pepper paste that also contains fermented soy beans and glutinous rice.
“Just a bit will sure to make you “fly, fly o so mighty high. What a paste!”
Gochujang is very versatile – it can be used to punch up flavours in roasts, soup stews or dipping sauces. Are you getting bored with the same old roasts? If that’s the case, then it’s time for a yummy change and adding gochujang to the roast is surely a hit!
This is a very simple roast chicken recipe – small effort but delivers BIG BIG punchy flavours – wonderful and memorable for a lazy cook-in night with the whole family to enjoy. I like to pair with warm steamed rice and cool down the heat with a side dish of chilled soy vinegar garlic cucumber.
This dish needs to be prepared 1 day in advance. Roast recipe is adapted from the blog A Fork and A Pencil.Print
Josephine is a Melbourne-based food blogger with a passion for food and photography. She loves to cook recipes that remind her of her childhood and ignite the classic flavours she has loved from her home in Malaysia. Follow her journey through her blog, Burp! Appetit where she explores and experiment with home-style cooking from Malaysia, Asia and rest of the world.