Guchujang is a spicy paste used in a variety of Korean dishes. I’m sure that no Korean would use it to make kimchee, but they have easy access to kochukaru and when I ran out of these traditional pepper flakes I decided to experiment with gochujang, rather than go without kimchee.
I followed my traditional kimchee recipe, simply substituting 2 tbl sp of the red pepper flakes for 2 tbl sp gochujang.
Result: The kimchee tasted just as delicious as usual!
I would definitely make kimchee again this way.
Edit: I decided to compare this kimchee with one made the traditional way. See the results here!
[…] month I made kimchee using guchujang. I was surprised by how good it tasted and wanted to compare it to kimchee made the traditional […]