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kochujang


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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

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Ah, it's been way too long since I did a butt. - Susan Fahning aka "snowangel"

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One summers evening drunk to hell, I sat there nearly lifeless…Warren

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Any web addresses handy?

**************************************************

Ah, it's been way too long since I did a butt. - Susan Fahning aka "snowangel"

--------------------

One summers evening drunk to hell, I sat there nearly lifeless…Warren

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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.

Jason Perlow

Co-Founder, The Society for Culinary Arts & Letters

offthebroiler.com - Food Blog | View my food photos on Instagram

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Thanks, my buddy called knows right where it is.

**************************************************

Ah, it's been way too long since I did a butt. - Susan Fahning aka "snowangel"

--------------------

One summers evening drunk to hell, I sat there nearly lifeless…Warren

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  • 8 months later...
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.

I can be reached via email chefzadi AT gmail DOT com

Dean of Culinary Arts

Ecole de Cuisine: Culinary School Los Angeles

http://ecolecuisine.com

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  • 4 years later...
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

The link "Cooking - Food - Recipes - Cookbook Collections" on my site contains my 1000+ cookbook collections, recipes, and other food information: http://dmreed.com

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