Koreans use it on egg-topped Bibimbap.
Bibimbap sauce
ING 2 Tbsp gochujan, Tbsp sesame oil, Tbsp sugar - Korean cook used raw sugar, Tbsp water,
Tbsp toasted sesame seeds, tsp vinegar - Korean cook used apple vinegar, tsp minced garlic.
Enjoy.
I was recently weeding out my cabinets, and found a couple of jars of Gochugaru (Korean red pepper, commonly used in Kimchi.)
In the past when I’ve bought this, it has seemed to spoil (become moldy). The recently purchased batch didn’t seem to, but I was convinced to look this up. Apparently it DOES spoil, and we are advised to keep it in the freezer.
I’m dumping my stash, and buying new for the freezer.
Bibimbap sauce
ING 2 Tbsp gochujan, Tbsp sesame oil, Tbsp sugar - Korean cook used raw sugar, Tbsp water,
Tbsp toasted sesame seeds, tsp vinegar - Korean cook used apple vinegar, tsp minced garlic.