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Examples

  • But in addition to galbi (here spelled gal bee) and bulgogi (bul go gee), there are many more dishes to explore, including subtly flavored, spicy stews seasoned with the hot red chile paste known as gochujang, and soups flavored with fermented soybean paste (doenjang; dhan jang at Muguboka).

    SF Weekly | Complete Issue 2009

  • Your suggestions for gochujang are good, but I have to say it is well worth finding the real thing.

    Quick & Easy Korean Cooking 2009

  • C yes to potatoes! and yes to the return of the cute korean mother-daughter team! also, yes to having kimchi available or even gochujang.

    If You're Looking for the Downtown Bulgogi Cart… It's in Midtown | Midtown Lunch: Downtown NYC 2009

  • Pay no attention to the gochujang (red sauce) that gets poured over the whole thing.

    New Year’s Resolution: The Healthiest Midtown Lunches I Can Stand To Swallow | Midtown Lunch - Finding Lunch in the Food Wasteland of NYC's Midtown Manhattan 2010

  • As soon as the butter begins to foam, add 2 tablespoons gochujang (Korean chili paste), 1 teaspoon sugar, ½ finely chopped onion, 2 chopped scallions, ½ teaspoon grated ginger, ½ teaspoon grated garlic and 8 ounces squid (tube and tentacles) cut into ¼ inch rings.

    Four Perfect Picnics 2011

  • Most scholars agree that Japanese invaders brought red peppers to Korea during the Imjin War in 1592, and that Koreans began fermenting them in the mid-1700s to make gochujang — a gochu paste — and jjigae.

    Uijeongbu's Army-Base Stew Geoffrey Cain 2010

  • Most scholars agree that Japanese invaders brought red peppers to Korea during the Imjin War in 1592, and that Koreans began fermenting them in the mid-1700s to make gochujang — a gochu paste — and jjigae.

    Uijeongbu's Army-Base Stew Geoffrey Cain 2010

  • "These findings are completely opposite to the view that gochujang first came from Japan," says Jang Dae-ja, a historian at the Korea Food Research Institute in Seoul.

    Uijeongbu's Army-Base Stew Geoffrey Cain 2010

  • Most scholars agree that Japanese invaders brought red peppers to Korea during the Imjin War in 1592, and that Koreans began fermenting them in the mid-1700s to make gochujang — a gochu paste — and jjigae.

    Uijeongbu's Army-Base Stew Geoffrey Cain 2010

  • "These findings are completely opposite to the view that gochujang first came from Japan," says Jang Dae-ja, a historian at the Korea Food Research Institute in Seoul.

    Uijeongbu's Army-Base Stew Geoffrey Cain 2010

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  • May 11, 2009