Gochujang
Rice generally is a very common food in the Asian countries most especially Korea and there are indeed so many ways to basically enjoy rice one of them which happens to be my favorite is the spicy gochujang rice. It is rice formed from the combination of the gochujang paste and rice with other ingredients inclusive. For someone that loves spicy foods, gochujang has always been my preferred paste when it comes to preparing Korean fried rice as it is saltier and spicier compared to other rice ingredients like bibimbap, kimchi, bulgogi, etc. for a very long time I used to be a huge fan of kimchi but I don’t know if you’ve noticed but it is easily consumed and eaten as a side and was constituting serious problems anytime I crave for spicy fried rice but somehow along the line I discovered gochujang and it overtime gradually became my favorite fried rice paste.
What is gochujang?
For persons that have never heard of the term gochujang or probably wondering what on earth it is, gochujang is one of the vital ingredients of Korean cooking, it is a savory, sweet & spicy fermented condiment. It is a bright red paste ingredient also known as ‘Korean Chili Bean Paste’ used for preparing delicious meals and many other Asian dishes. Gochujang sauce dates back to the 9th century and which is the era when chili peppers, which come from the Americas, were introduced to East Asia by trade. Many restaurants today call gochujang a Korean Sauce or Flavor because of the tremendous difference it makes when cooking with it. It is common in Korean and Asian markets and contained mostly in red plastic containers with the description “HOT PEPPER PASTE”. It’s amazing how it can transform and add flavor to whatever you are incorporating it into. It is traditionally made from a red chili powder called gochu, glutinous rice, salt, fermented soybean, and sometimes some quantity of sweeteners like sugar, syrup, or honey is added.
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Gochujang is sold in different countries like the United States, CANADA, and any KOREAN market with labels indicating medium hot which likens to 45-80, very Hot (75-100), slightly Hot (30-45), and mild Hot less than 30 gochujang hot-taste units. You can also place an order online. Gochujang sauce produces a hot heat on the tongue though it is sweet and nutritious because it contains no fat content, is cholesterol free and is plant-based. The sweetener ‘sugars” added to it is just about 1g per serving with only 2g of carbs. Gochujang is also used for base making other condiments such as chogochujang which is a variant made by adding vinegar and other seasonings.
Gochujang is healthy for consumption because it contains a trivial number of calories and it is unlikely for you to be allergic to it because its common side effect is not different from the regular hot chili pepper sauce. It will interest you to know that you can consume gochujang without cooking it, all you have to do is store it in the fridge after opening it. Gochujang has different brands like the Korean authentic gochujang paste contained in small tubs similar to that of butter and typically red in color is sold in Asian markets. These brands include Haechandle, Chung Jung One, and Roland. The American brand (Annie Chun) is shelf-stable and it contains wheat. You can’t think of Korean spicy rice without gochujang because it gives an extraordinary flavor to it besides the fact that it is spicy on its own.
Homemade gochujang recipe
Although you can get it to buy at the grocery, making my own gochujang allows me to tweak the taste whichever way I like it. To prepare gochujang the following ingredients are required:
1/3 cup chickpea miso paste or soy miso (just make sure it's vegan-friendly and gluten-free), 1/4 cup maple syrup (add more to taste), 1/3 cup Korean chili flakes (add more to taste), 1/4 cup coconut aminos (add more to taste), 4 cloves garlic (minced), 1/4 cup water (to thin).
To prepare, add chickpea miso, maple syrup, chili flakes, coconut aminos, and garlic to your blender or food processor and blend together until smooth then add water while you observe the texture.
Taste and adjust flavor as needed. Add more pepper flake for spice, coconut aminos for depth of flavor, maple syrup for sweetness, and garlic, or salt for saltiness.
Store in the refrigerator for up to 2 weeks or in the freezer for up to 1 month.
Korean fried rice recipe
One of the best ways to enjoy gochujang is to make a mean spicy Korean rice or gochujang rice out of it. To prepare you will need the following gochujang rice ingredients:
- 2 tablespoon Gochujang Paste
- ¼ to ½ LB meat of choice like chicken, beef, and pork or Tofu for vegetarians
- 3 eggs
- 2 rashers of bacon
- A handful of tinned sweetcorn
- 1/2 medium Onion, chopped
- 3 Cloves Garlic, Chopped
- 1 to 3 Hot Chili Pepper, Chopped
- 2-3 tablespoon cooking oil
- 1 sweet Red Peppers, Diced
- 2 Carrots, Diced
- 1 Cup Cabbage, Shredded
- 3-5 Stalks Green Onions, Cut into 1cm Pieces
- 2-3 Cups of very Cold White Rice
- Salt and Pepper to taste
- Cucumber or Cilantro for Garnish, Optional
Instructions
first off start by frying the bacon rashers in a frying pan over low medium heat until they are properly cooked, then add the chopped onions, garlic, and hot red peppers in cooking oil.
Next up add the meat to the mixture and allow to cook for a couple of minutes. Once they are cooked remove them and set them aside. Add eggs to the mixture, allow to cook and scramble then move to the side of the pan.
Once all that is done add the gochujang paste and sweetcorn then fry, and ensure you have a little oil if the oil is not enough so as to prevent it from burning. Add the carrots and stir carefully
Finally, add the cold white rice to the mixture and stir until they are evenly mixed with the rest of the ingredients, add the sweet red pepper, shredded cabbage, and green onions with salt to taste and allow to cook for a few minutes after which you turn off your heat.
Serve warm with cucumber and cilantro to garnish
You can also choose to serve your Korean rice dish with cheese or a crispy fried egg and I assure you that you’re really going to like it. Serving Korean spicy rice with more protein such as shrimp, chicken or beef means you have to separately cook them and combine them with the rice at the end. You also choose to make gochujang sauce or simply get some Korean sauce for rice from the groceries and spread it on top of the fried rice to enjoy.
Note: The secret of a delicious Korean rice dish is day-old rice. If it feels hard due to preservation in the fridge, please heat it up in the microwave a little to soften it and also to break up the bond between grains before frying. On the other hand, if you need to prepare another rice because you don’t feel comfortable with the old one or you just want it fresh then ensure to make it slightly drier by using a little less water than usual. Here you have to fluff it up and then leave it out to cool and then dry out a bit.
In conclusion, gochujang is probably one of the best ways to enjoy some spicy Korean fried rice or gochujang fried rice if you choose to call it that. And unlike kimchi and other Korean ingredients, gochujang is sweet, spicy, and undeniably tasty. So, stop salivating and make yourself some making amazing gochujang fried rice.
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