WHAT IS GOCHUJANG?
If you’ve never had gochujang before, let me tell you, it is fantastic on anything. This spicy and sweet Korean fermented red chili paste is often used in bibimpap and tteokbokki. Because the sauce is fermented, gochujang will keep in your fridge for a while—between 1 to 2 years. I also like using it stir-fried dishes, like my kimchi fried rice and tteokbokki-inspired spicy stir fried rice cakes.
COOKING NOTES FOR CHILAQUILES WITH GOCHUJANG
Using dried chiles: Chilaquiles are often made with a red sauce that consists of chiles and spices or a blend of chiles, tomatoes and spices. For this recipe, I recommend the blend. I tried a sauce with just ancho chiles and I thought it was too bitter. Then, I made another sauce with just tomatoes and it was too acidic. Finally, I cooked a sauce with a mixture of the two and the flavor was, you guessed it, just right.Substitutions: For those of you who don’t have any ancho chiles on hand or you can’t be bothered to soak chiles in hot water for the sauce, fear not. You can add 1 to 1 1/2 teaspoons of paprika to the red sauce to give it deeper flavor. Better yet, use smoked paprika.Gochujang brands: If you go to an Asian supermarket, you’ll likely find gochujang in red, rectangular plastic tubs. I don’t buy them because they usually contain corn syrup. Instead, I use Mother-In-Law’s gochujang, which is sweetened with malt syrup). Another brand you might consider is Chung Jung One. Their gochujang is sweetened with rice syrup and cane sugar.Food styling notes: Wonder how I got the egg yolks to sit nicely on the whites? As I crack the egg into the pan, I separate the yolk in one and drop all the whites into the pan. Then, I carefully place the yolk on top of the whites. It’s an unnatural way to fry eggs for sure, but the eggs look more photogenic.
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