Gochujang or known as Korean hot bean paste is popular Korean condiment used in cooking. Gochujang is made of fermented soy beans along with red chili and glutinous rice that is being aged in a earthen pot for quite sometimes. Kinds like the same thing they do to age Kim chi. The taste is somewhat sweet, spicy, and pungent in a way. Korean likes to use it in almost any dishes from rice dishes like bibimbap, meat dishes, soups, and stew. Gochujang can be easily purchased at Asian grocery store and it comes with level of spiciness too. This was the kind I bought. I scanned through the ingredients and there was no MSG. Some of them do.
I used Gochujang on this ground turkey stir fry with green peas and it was absolutely scrumptious and super quick to whip up and all you need is a bowl of rice or even noodles to go with it.
MEAT STIR-FRY WITH GOCHUJANG
- 1 lb ground lean turkey or other meat of your choice (thinly sliced)
- 2 cups of green peas ( if frozen, thawed)
- 4 Tbsp gochujang
- 2 Tbp of soy sauce
- 1 Tbsp of light brown sugar
- 4 Tbsp of rice wine
- 3 stalks spring onion (finely chopped)
- 1 cup of chopped cilantro leaves
Mix Gochujang with other seasonings and set aside.
Preheat a large skillet or wok with oil. Add in the turkey and stir fry until they turn color. Add in the Gochujang mixture and cook for about 10 minutes while keep on stirring to mix. Add in about 1/2 cup of water and bring to a boil and lower to let it simmer. Add in the green peas and cook for another 5 minutes.turn off the heat and transfer to serving platter. Garnish with spring onion and chopped cilantro leaves. Serve with a bowl of rice or noodles of your choice