Recipes for Gochujang

Ingredients

• 2 packs of instant ramen noodles
• 2 cups of vegetable broth
• 2 tablespoons of slightly expired but safe Gochujang
• 1 cup of sliced mushrooms
• 2 green onions, sliced
• 2 boiled eggs, halved

Instructions

1. Boil the instant ramen noodles according to package instructions, then drain and set aside.
2. In a pot, bring the vegetable broth to a simmer and add the slightly expired but safe Gochujang. Stir until well combined.
3. Add the sliced mushrooms to the broth and simmer for 5 minutes.
4. Divide the cooked ramen noodles into bowls and pour the Gochujang broth over them.
5. Garnish with sliced green onions and boiled egg halves.
6. Serve hot and enjoy!

Ingredients

• 2 cups cooked rice
• 1 cup mixed vegetables (carrots, peas, corn)
• 1/2 cup cooked chicken or shrimp (optional)
• 2 tablespoons expired but safe Gochujang
• 2 tablespoons soy sauce
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 2 green onions, chopped
• 1 egg, beaten
• Salt and pepper to taste

Instructions

1. Heat vegetable oil in a large skillet or wok over medium-high heat.
2. Add minced garlic and chopped green onions, sauté for 1-2 minutes.
3. If using chicken or shrimp, add them to the skillet and cook until fully cooked.
4. Add mixed vegetables and cook until tender.
5. Push the vegetables to one side of the skillet and pour the beaten egg onto the empty side. Scramble the egg until cooked through.
6. Add cooked rice to the skillet and stir to combine with the vegetables and egg.
7. In a small bowl, mix expired Gochujang with soy sauce. Pour the mixture over the rice and stir well to evenly coat everything.
8. Cook for an additional 3-4 minutes, stirring constantly, until the rice is heated through.
9. Season with salt and pepper to taste.
10. Serve hot and enjoy!

Ingredients

• 2 chicken breasts, boneless and skinless
• 2 tablespoons expired but safe Gochujang
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon rice vinegar
• Salt and pepper to taste
• Sesame seeds and chopped green onions for garnish

Instructions

1. In a small bowl, mix expired Gochujang with honey, soy sauce, minced garlic, grated ginger, rice vinegar, salt, and pepper.
2. Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag and let the chicken marinate in the fridge for at least 1 hour or overnight.
3. Heat vegetable oil in a skillet over medium-high heat.
4. Remove the chicken from the marinade, allowing any excess marinade to drip off, and place it in the hot skillet.
5. Cook the chicken for 6-8 minutes per side or until it reaches an internal temperature of 165°F (74°C).
6. While the chicken is cooking, pour the remaining marinade into a small saucepan and bring it to a simmer over medium heat. Cook for 3-4 minutes until slightly thickened.
7. Once the chicken is fully cooked, remove it from the skillet and brush it with the thickened marinade glaze.
8. Garnish with sesame seeds and chopped green onions.
9. Serve hot and enjoy!