Today’s TSP Item of the day is Premium Gochujang Hot Pepper Paste. I first discovered Gochujang (pronounced “go che jang”) when I found a TV show called Korean Food Made Simple by a chef named Judy Joo. While I didn’t become a massive fan of the chef or the show it did expose me to some unique ingredients and methods of cooking. Likely the biggest win from this show was finding Gochujang, or simply fermented Korean chili paste.
I went with this brand because most commercial products have corn syrup in them. Traditional Gochujang is made with rice, chilis and fermented soy beans and salt. That is what is in this version, it costs a bit more but it is worth it. Besides while not blow you brains out hot, this stuff is hot and brings a ton of flavor to the party, so a 1.1 pound tub lasts a long time.
So how do you use this stuff, man there are a ton of ways but let me give you one example of how we use it. We make fried Japanese sweet potatoes. They have purple skin and snow white flesh. They are about half way between a typical potato and a orange sweet potato in taste. We twice fry them, into a wok with peanut oil, fry until almost done, remove and drain, let cool 10 minutes and return to the oil for another few minutes to puff and crisp up.
Next mix the gochujang at a ratio of 1 part gochujang to 3 parts mayo, (commercial is fine home made is better), let it sit for about 10 minutes to bind and blend, then serve the potatoes with this on the side. It is sort of like a suracha may many are familiar with but on a whole new level.
I also made some burgers with this stuff, just a table spoon of this into a pound of venison and feral hog mixed ground, a bit of salt and pepper, bit of dehydrated garlic, table spoon of black bean paste and let sit for about 15 minutes to bind and blend, grill as normal. Of course a bit of that gouchang mayo on it is sublime. We also process fish skin and head on, slit the skin and rub this stuff on the outside and inside of the fish and grill whole on the grill, it is amazing.
So check this stuff out, add it to your pantry and start experimenting. Oh and since it is a fermented paste product it stores very well long term, so it is an awesome pantry staple for preppers. One way or another give Premium Gochujang Hot Pepper Paste a shot and I don’t think you will be disappointed.
Lastly I do want to say I do consider this product fine for people on any sort of low carb diet. Yes it includes rice syrup and some soy paste, but the amount used is so low relative to the entire meal that I can’t see it effecting blood sugar in any meaningful way. I am also opposed to large amount of soy in the diet, least you become a soy boy, but again the amount used here is tiny and all the ingredients are fermented as well.
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P.S. – Do you want to see me cook some of the dishes in this post and a lot of other really cool stuff. Well my buddy David and I have started up a new site called Biltong For Breakfast. It will be a cooking show online with four episodes a month. We will focus on meat centric cooking, lots of fresh veggies and occasional starches as a treat (like the fries above). Basically we want to make a cooking show that doesn’t suck! And one with a heavy focus on home food production, fish and game, bartered good, homestead livestock and all that sort of thing. To learn more and subscribe visit Biltong For Breakfast today.