kochujang

[handmc]

I apologize if this topic has been covered before. I love Kochujang and where I live in PA I can't find it in any Asian markets. I used up my stockpile from Korea and don't return there until June. Can anyone share a recipe with me or give me something that is close? I make a soup with cellophane noodles, green onions, chicken or beef stock (mood driven) and an egg with Kochujang, a dash of soy and sesame oil.

I'm going through withdrawals!

Thanks

[Jason Perlow]

Just mail order it... tons of Korean mail order places.

That or make a trip to NJ or the DC area. Han Ah Reum has it by the gallon.

[handmc]

Any web addresses handy?

[Jason Perlow]

http://www.hanahreum.com/eng/index_eng.html

thats Han Ah Reum, but I don't beleive they do mail order. However, they have quite a few locations in NJ and DC/VA/MD.

[Jason Perlow]

For mail order theres a ton of places out there if you go to froogle.google.com and search on "Korean Groceries"

http://www.ikoreaplaza.com/ikp/index.asp?p...sp&dept_id=4090

[Jason Perlow]

HanAhReum has a Philly store:

Philadelphia

Since Dec. 19, 1998

7320 Old York Road. Elkins Park, PA 19027

Store Hours: 8:30 AM ~ 9:30 PM

Tel : 215-782-1801

Although if you are in Western PA, that could still be a hike.

[handmc]

Thanks, my buddy called knows right where it is.

[chefzadi]

I apologize if this topic has been covered before. I love Kochujang and where I live in PA I can't find it in any Asian markets. I used up my stockpile from Korea and don't return there until June. Can anyone share a recipe with me or give me something that is close? I make a soup with cellophane noodles, green onions, chicken or beef stock (mood driven) and an egg with Kochujang, a dash of soy and sesame oil.

I'm going through withdrawals!

Thanks

←

I know this is an old post. My mother in law has two methods. The old, fashioned long version that results in the three mother sauces of Korean cooking. Dwen Jang, Kochu Jang, and traditional Korean Kan Chang (very different from Kikkoman). But it's so labor intensive and time consuming that I can't imagine you would want to attempt it at home.

She has a short version. She combines light Japanese Miso, with malt syrup and Koread dried red pepper flakes that have been reconstituted in ice cold water for a deep red color. She can't give me quantities, because she never measures). But it's pretty easy to play around with it. I've seen Japanese Miso at many major Supermarket chains, at least in LA.

[dmreed]

I apologize if this topic has been covered before. I love Kochujang and where I live in PA I can't find it in any Asian markets. I used up my stockpile from Korea and don't return there until June. Can anyone share a recipe with me or give me something that is close? I make a soup with cellophane noodles, green onions, chicken or beef stock (mood driven) and an egg with Kochujang, a dash of soy and sesame oil.

I'm going through withdrawals!

Thanks

←

did you do a google search? there are many recipe listings including

http://www.yumyum.com/recipe.htm?ID=17658