Amazon has
11.5-oz Bibigo Gochujang Sauce (Hot & Sweet) on sale for
$2.79 when you follow the instructions below and checkout via Subscribe & Save.
Shipping is free with Prime or on $25+ orders.
Thanks to community member
l_r_r for finding this deal.
Note, coupons are typically one use per account. You may cancel your Subscribe & Save subscription any time after your order ships.
Instructions:
- Click here to visit the product page
- Select Subscribe & Save
- Clip the $1 coupon found on the page
- Choose a desired delivery frequency, then click 'Set Up Now'
- Price will be $2.79
About this product: - Good for dipping, glazing, and seasoning.
- Ideal for BBQ, steak, hot dogs, hamburgers, and finger foods.
- Balanced blend of spicy, sweet and savory flavors good for almost all kinds of food.
- Stored in a convenient, plastic squeeze bottle.
- Made by CJ, the number one food company in Korea.
- Per AllRecipes: "This brick red, Korean condiment is made from peppers, glutinous (sticky) rice, fermented soy beans, aromatics (garlic, onions, sesame), sweeteners (syrups or sugar), and salt. It is a product of fermentation (like sauerkraut and kimchi), so it's got that quintessential funky flavor note."
- Note: Contains wheat and soybean.
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Top Comments
What I like to do is get a gochujang paste and marinate boneless chicken in that with just a bit of the sauce to thin the paste. Stir fry the meat (peanut + vegetable oil), add some sauce towards the end. Remove, stir fry your choice of veggies (broccolini and julienned carrots in our home) in the same oil and a bit of sauce in the pan. (Plus garlic powder/salt/pepper to taste.) Serve over rice, optionally top with a fried egg, peanut oil, and toasted sesame seeds. And then drizzle on your bowl of bibimbap to taste.
(To take it up another notch, step it up to dolsot bibimbap. Get yourself a korean/japanese hot bowl, coat lightly with oil, put it in a cold oven, and heat to 425 F. Serve in that.)
https://pbs.twimg.com/media/EzOGE...name=la
24 Comments
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What I like to do is get a gochujang paste and marinate boneless chicken in that with just a bit of the sauce to thin the paste. Stir fry the meat (peanut + vegetable oil), add some sauce towards the end. Remove, stir fry your choice of veggies (broccolini and julienned carrots in our home) in the same oil and a bit of sauce in the pan. (Plus garlic powder/salt/pepper to taste.) Serve over rice, optionally top with a fried egg, peanut oil, and toasted sesame seeds. And then drizzle on your bowl of bibimbap to taste.
(To take it up another notch, step it up to dolsot bibimbap. Get yourself a korean/japanese hot bowl, coat lightly with oil, put it in a cold oven, and heat to 425 F. Serve in that.)
https://pbs.twimg.com/media/EzOGE...name=la
What I like to do is get a gochujang paste and marinate boneless chicken in that with just a bit of the sauce to thin the paste. Stir fry the meat (peanut + vegetable oil), add some sauce towards the end. Remove, stir fry your choice of veggies (broccolini and julienned carrots in our home) in the same oil and a bit of sauce in the pan. (Plus garlic powder/salt/pepper to taste.) Serve over rice, optionally top with a fried egg, peanut oil, and toasted sesame seeds. And then drizzle on your bowl of bibimbap to taste.
(To take it up another notch, step it up to dolsot bibimbap. Get yourself a korean/japanese hot bowl, coat lightly with oil, put it in a cold oven, and heat to 425 F. Serve in that.)
https://pbs.twimg.com/media/EzOGE...name=large [twimg.com]
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A lot of Asians use fairly processed ingredients for their cooking, like using one of those Lee Kim Kee sauce to flavor their food. I feel like people who criticize these stuff as "not authentic" are just upset this stuff isn't anything like what their parents used to make at home when they were little.
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