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Slow Smoked Gochujang Chicken
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Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
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Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
After dinner I threw the carcass, bones, some frozen veggie scraps, frozen Thai chilies, and frozen shrimp that was getting long in the tooth into the instant pot for an overnight stock. Later this week I'll turn that into a Tom Ka Gai shrimp soup.Last edited by Attjack; February 24, 2020, 12:02 AM.
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I need to try gochujang again. The first time I used it (on some pork tenderloins) I used way too much. Overpowering, but really awesome flavor. I need to remember you're just trying to rub it on the meat, not encase it in it.
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Originally posted by Michael_in_TX View PostI need to try gochujang again. The first time I used it (on some pork tenderloins) I used way too much. Overpowering, but really awesome flavor. I need to remember you're just trying to rub it on the meat, not encase it in it.Last edited by rickgregory; February 24, 2020, 10:24 AM.
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Attack...if I may ask...how would you rate the potatoes? I was thinking of hanging the chicken in the PBC rather than smoke roasted over the potatoes. But if you were to say the potatoes fixed in this manner were integral to the meal, I might have to change my plan...
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The potatoes were awesome. I smashed them and they soaked up all the fat, gochujang, lime juice, and honey. But it would still be good in your PBC you would just not get that side dish. If you go that route you can cut the gochujang sauce in half because half was for the chicken and half was for the potatoes.
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jfmorris is right but it'll work this time:
"Gochujang is a red-colored paste made from Korean chilli peppers, fermented soybeans, and salt. It is the lifeblood of Korean food and dishes. Gochujang sauce is a modified version of gochujang, where gochujang paste is mixed with other ingredients to create a smoother consistency and even more flavor."
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jfmorris the stuff on the right does not have corn syrup and is definitely more of a chili paste. The stuff on the left doesn't either but definitely sweeter, like a spicy KC BBQ sauce. I wonder if consistency makes a whole lot of difference. The one on the right was recommended by a Korean woman who makes her own at home. It's currently on a big 'ol bird taking up smoke on Spartacus.
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Club Member
- Aug 2017
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Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
Originally posted by CaptainMike View Post
Here's another Korean product I've recently acquired. It's called Doenjang and it's a fermented soybean paste. It's similar to miso.
"Miso is milder, smoother and sweeter. Korean Doenjang is stronger, sharper, deeper and more complex in its flavor profile."
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Will the ones I grabbed work in this recipe? There was a tub of Korean chili paste that looked very similar to what you're showing, but I didn't have my glasses and couldn't read the label.Last edited by CaptainMike; February 24, 2020, 05:32 PM.
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CaptainMike Oh, yeah that'll work fine. Same stuff. Just squeeze bottle vs tub.
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