How to use gochujang?
8 years ago
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8 years agoRelated Discussions
Alafalfa pellets. Anyone use em? How do you use em?
Comments (18)I remember finding a recipe on rose forum...Lets me see if I can find it now.. Here is one post I kept: Angela, I do what Pete does, just put a cup or so of alfalfa pellets under the mulch and close in to the base of the plant, and then soak with a little water. But, to get to your question, a good recipe to start off with is probably the original recipe for alfalfa tea, as described by Howard Walters, the Rosarian Rambler, in an ARS article: "Alfalfa tea is a great spring or fall potion that doesn't interfere with normal seasonal processes. Alfalfa tea releases a growth hormone that makes everything work better. Just add 10 to 12 cups of alfalfa meal or pellets to a 32-gallon plastic garbage can (with a lid), add water, stir and steep for four or five days, stirring occasionally. You may also "fortify" with 2 cups of Epsom salts, 1/2 cup of Sequestrene® (chelated iron, now called Sprint 330) or your favorite trace element elixir. The tea will start to smell in about three days. Keep the lid ON. Use about a gallon of mix on large rose bushes, 1/3 that much on mini's. And keep the water going. When you get to the bottom of the barrel, add water to fill it up again! One load of meal or pellets will brew up two barrels full, but add more fortifiers for the second barrel. You'll see greener growth and stronger stems within a week." I stir the "witch brew" almost every day...Keep it or 3-7 days, and then water everything with it- other plants besides roses will appreciate the "potion". Gardeners from upnorth recommend using it a few times a year, but I use it here a lot more often. I like to put a trashcan out in the rain, so it gets filled up. Then, add the pellets and wait for it to brew. Hope it helps :) Olya...See MoreHow some could have changed US$7,900. into US$9,700. in 6 - 8 mos
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Comments (12)Every brand of gochujang is different, just as every brand of soy sauce is different. Experiment until you find one you prefer, if your markets offer a choice. Here's the Times mapo ragu recipe: 3 tablespoons neutral oil, like canola 2 large onions, peeled and sliced Pinch of kosher salt, or to taste 1 pound ground pork 4 cloves garlic, peeled and chopped 10-15 frozen cylindrical rice cakes (optional), or rice noodles, or pasta, or steamed rice 1 inch fresh ginger, peeled and chopped 3 tablespoons gochujang (Korean chili-bean paste) 1 tablespoon low-sodium soy sauce 1 tablespoon brown sugar 2 teaspoons Sichuan peppercorns (optional) 1 bunch kale or any hearty cooking greens, roughly chopped 4 scallions, thinly sliced, for garnish Heat the oil in a wok set over medium-high heat. When it shimmers, add the onions and the pinch of salt. Cook, stirring occasionally, until the onions have released their moisture and are starting to brown, approximately 10 minutes. Then turn the heat down to low, and continue to cook, stirring every few minutes, until they have turned golden brown and sweet, an additional 20 minutes or so. Tip the onions into a bowl, and return the wok to high heat over the stove. Add remaining tablespoon of oil, then the pork, and cook, breaking the meat up with a spoon, until it is just cooked, but not yet browning, approximately 10 minutes. Add the cooked meat to the reserved onions. If using the rice cakes, put a large pot of salted water over high heat, and bring to a boil. Return wok to stove over medium heat and cook the garlic and ginger in fat remaining from pork (add an extra splash of neutral oil if necessary). When the garlic and ginger soften, add gochujang, soy sauce, brown sugar and, if using, the Sichuan peppercorns. Add 1/2 cup to 1 cup of water, enough to loosen the gochujang and make a sauce, then return pork and onions to the wok and stir to combine. Adjust seasonings. Bring sauce to a simmer, and add the chopped greens, then stir to combine and cook until they have started to soften, approximately 5 minutes. If using rice cakes, place them in the boiling water for 3 to 5 minutes to soften, then drain and add to the sauce. (If not, serve the ragù with steamed rice, rice noodles or pasta.) Garnish with the sliced scallions....See More- 8 years ago
- 8 years agolast modified: 8 years ago
8 years agoI thought I recognized that recipe in your link. Momofuku, David Chang's Ragu. Good recipe. One of my go-to quick meals. When we grind every 5-6 weeks, I grind some pork chops with fresh ginger and spices, then flat pack for the freezer. Good mix for dumplings as well.
Gochujang is a condiment/ingredient similar to our BBQ sauces. A thousand of them and, like bbq sauce, you should see in recipes, 'add 1-3 tbsp of your favorite Gochujang'. Some are really sweet. Wow that is a ton of sugar above. Have you tasted it right out of jar/or squeeze bottle? If the ingredient list has corn syrup in the top two of the list you have a sweet one. If yours is in a jar and thick/grainy, it is most often used for broth/soups. In a squeeze bottle like Sriracha, it is used like ketchup/bbq sauce.
I make my own and all my condiments so I can control ingredients. I would make a much smaller amount of that recipe above and taste before adding additional sugar. I prefer a brown sugar or maple and lots of fresh ginger. And keep half of the 'glaze/marinade' to brush near the end of the cook time. All that sugar will want to burn before it gets cooked through.
This is a baked Cod dish I made last weekend. Momofuku inspired. I recently used it on a meatloaf adding a thick glaze at the halfway baking point.
sooz thanked sleevendog (5a NY 6aNYC NL CA)
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