Gochujang – cHow Divine

September 20, 2013September 27, 2013

Kimchi Avocado Roll with Spicy Dipping Sauce

I made some simple but super delectable Kimchi Avocado Rolls last week, all thanks to a subpar experience at a restaurant. And it’s become my (new) favorite way to enjoy kimchi. Let me explain. A few weeks ago, I tried a kimchi roll (Gimchi Gimbap) at a restaurant at the urging of the server. He called it “fantastic” and “probably the most popular item” on the menu. You don’t have to twist my arm to try a kimchi dish, but I was a little trepidatious about trying it at a non-Korean restaurant. But we tried it anyway. I’ll say that the dish had a lot of potential. It, however, left me confused.

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July 26, 2013August 2, 2013

Easy Vegetable Bibimbap

Bibimbap is one of the most popular Korean dishes. Traditionally, it is made with bulgogi, fried egg, and cooked vegetables atop steamed rice. I make the traditional bibimbap from time to time, but I make this “no-cook” version when I’m so busy that I want to clone myself (which is all too often). It’s super fast and easy to make. And everyone’s satisfied at the end of the meal. It will take less than 15 minutes to put together, but it’s as satisfying to the palate as a dish that will take hours. I posted a slightly different version of this dish when I first started this blog, but I thought I would revisit it considering how often this bibimbap shows up on our dinner table.

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May 24, 2013January 26, 2021

Kimchi Jumuk Bap (Kimchi Rice Balls)

Jumuk + Bap = Fist + Rice

A friend of mine once asked me what jumuk bap meant. I told her that it directly translated to “fist rice.” She thought it weird, but I never once questioned the reason behind it. It was always very clear to me. It’s usually about the size a small fist. And you have to theoretically make a fist-motion in order to form these suckers. Apparently, that astute observation and explanation didn’t convince her. Whatever. No jumuk bap for you little lady!

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March 10, 2013August 26, 2013

Spicy Tomato Sauce with Poached Eggs

I made some Spicy Tomato Sauce with Poached eggs last week. Twice, actually. That’s not unusual for me. When the weather outside is cold and I barely have enough time to eat, this is one of my go-to dishes. It’s one of those dishes that is so comforting, yet simple and quick. We either have it over brown rice or pasta. It’s delicious either way.

Of course, I had to add a little bit of Korean love to this dish. I absolutely love gochujang (Korean chili pepper paste) in tomato sauce. It tempers the acidity of the tomato sauce just perfectly, while imparting some sweetness and spiciness to the sauce. If you don’t have access to gochujang, of course, you can add tomato paste. I add both if I have both in my fridge. Just make sure they add up to about 2-3 teaspoons. The resulting sauce is SO GOOD. You have to give it a try.

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January 31, 2013February 8, 2013

Easy Peasy Kimchi Jjigae (Kimchi Stew)

I didn’t cook much as a college student. It was mostly dorm food, cheap takeout, or whatever was on sale – preferably instant – at the market. But there was one thing I made that I was proud of: Kimchi Jjigae (Kimchi Stew). Truthfully, the end result had very little to do with my limited skills at the time. It’s really difficult to mess up Kimchi Jjigae. As long as you have some decent kimchi that is slightly beyond its prime (sour kimchi), the simmering does all of the work in bringing the flavors together. Nevertheless, I felt like a great cook whenever I made this and lapped up all the praise that came my way.

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