Gochujang is used in many dishes and side dishes like cucumber salad, marinade for meats, and stews. It's a sauce used in bibimbap as well. It's usually used with other ingredients depending on what you're making.
@@BlackMamba-lt8oe After I soaked the rice over night before I cook it, I wash the rice , and add in fresh water ( not too much just enough to cover the rice) and it tastes just right
Gochujang actually fermented with soy & barley malt. That’s where the gluten come from. To use in recipe, i love to add it last after sweating onion, green onion/leek, julienne carrot & garlic then add some shredded cabbage & 1-2 tbs of gochujang. It tastes so good w/ pork shoulder meat. I normally would pile them on together 1st, veggies in the bottom, topped w/ pork slices & gochujang.
📍How to make siracha *like* sauce : Roasted Red chilies ( depending on your heat preference ) + coconut oil + salt + tamarind ( and a dash of finely diced red onion) all nicely emulsified together . Give it time to come together ! 🦀Soy ! Fish sauce ! Completely Artificial ! - Stores like Mitsuya , when it was Japanese owned sold fresh soy milk sometimes . And it cost $8.00 for a 8 oz ! Yes it is very expensive. The prepackaged are junk. Natural fermentation takes time. Every region and village has their own fermented food . And it is mostly eaten for breakfast and lunch . Natural cheese making process nvolves fermentation of milk ! That is how cottage cheese was born ? . *Isn't time* the most important commodity ? 📍Making *curd* - the acidophilus takes 8 hrs in tropical climate. *Erivan* , the only acidophilus curd in the US in Wholefoods and some health food stores ! Eating fermented foods *helps* digestion 📍*Indian pickles are fermented over time . But store bought pickles add dangerous amounts of vinegar which is bad for our stomach lining . It is better not to buy them. 📍Rice - We use *Red Rice* from Sri Lanka . We prefer only one polish . Wash and soak it in hot water for 2 hrs before it is cooked ! Wash the rice till you see clean water ! Yes all rices are full of arsenic ! Until we are cultivating it ourself !! *CHEMTRAILING* ( geo engineering ) Does not help ! 📍Spices : always buy whole spices . dry toasting them on low essential to bring out the oil . 🦀Mixed Spices : bad value for money. 🦀Powdered spices : NOPE. Bad value for money 💙Food is medicine Thank you
Yay! So glad you made this video!🙌🏾🙌🏾 I always have a hard time figuring out which brand to buy when it comes to Asian meals! As always thank you for your dedicated time and review!✊🏾✌🏾❤️
Just recently came across Bobby's videos and I've learned so much!! 💯💥❤ Honestly still learning 😅 I'm not keto, paleo, etc just trying to be more conscious of what I'm putting into my body and reduce my carb & sugar intake slowly but because of Bobby and just paying more attention to ingredients and switching to more wholesome organic/less preservative cooking, I've already lost 9 pounds in less than a 2 week period!!! 😱💕💪🏻🙏🏻 that's more improvement then I had I a long time. I've struggled with my weight since my teens. THANK YOU BOBBY AND THE GANG KEEP DOING WHAT YOUR DOING! #flavfamily4life 😄
The arsenic levels in rice depend on where it is grown, just so you know. Some of the Lundberg is relatively way better than most other rice. Think geography and different types of soil compositions, it's really not all the same.
Exactly! There are some terribly polluted countries where rice is produced and even then the pollution can be regional, so hard to tell. Places like India, Indonesia, Vietnam I’d probably pass on.
I thought that all rice was Aquatic because rice I've seen were grown in marshes with heavy concentration of water. Who knew there's another brand ya learn something every day.
Gochujang is pretty awesome. I was doing Korean foods before I switched to low carb. I would go to the big grocery stores 1hr away to buy a medium big tub of gochujang, a small tub of black bean sauce & a medium gochugaru chili pepper flakes. The black beans were mainly for black bean noodles. Gochujang & Gochugaru I used for tofu, meat, kimchi(s), noodles and soups. For some reason Korean ingredients tend to have sugar. Perhaps it had to do with war days & making food taste better when it wasn't pristine. Korean Bapsang has good recipes. She's on IG & YT.
LOVE LOVE LOVE Bobbie and his crew!!!!! Always be true.... and keep it up. We have totally overhauled our shopping and eating because of these videos!!!!! God bless!!!!
First comment here but a huge fan for over a year now!! I was so happy when you picked out the fish sauce and sesame oil because I picked those two out last month. I’m glad they are Bobby approved! ✅✅✅ As for the Mother in Laws Gouchujang, I haven’t had that but I picked up the kimchi paste! I use it as a chicken marinade with garlic, ginger, honey, fish sauce. I also added the paste to some nasoya pasta zero.
Bobby!!!! Best thing happened today! My kids all 3 said "YES" TO WATCHING FLAVCITY. WIN WIN WIN! MY BOOK CAME IN SUNDAY. SO WE ARE BACK!!! Woohoo. Got yall streaming to my tv. Just listening in all day. Love you guys!
Your videos are great. I get the whole family to watch. Could you do a segment on dog foods for puppies? There are so many products out there and it's hard to chose the right food.
As someone recently brought up , the black plastic caps are usually from recycled electronics, which usually contain heavy metals I've noticed that 365 brand mayo( made with vinegar) and 365 vinegar as well as Spectrum vinegar use these caps Furthermore, there is no liner. So the acidic content is able to leech from this non bpa plastic
Gojujang - Spicy Korean BBQ for Korean Tacos, Tofu Stews, Meat, and almost all Korean dishes! Korean food is so popular here in the States now. Worth spinning up a recipe!
Hi Mr.Bobby, your vedios are nice. Thank you.I am from Sri lanka. We use lot of curry powder.(Asian curry powders) INGREDIENTS- Spices and Herbs (Coriander , Cumin , Turmeric, Cinnamon , Fenugreek , Fennel , Chilli , Mustard , Curry leaves , Ginger , Garcinia, Clove, pepper, Garlic, screw pine, Lemon grass,Cardamom)
Brown rice from California is lower in arsenic .Still rinse prior to cooking and cook like pasta with a lot of water till al dente and drain.Makes great rice
Gochujang (paste) and gochugaru (red pepper flakes or powder) are some of my favorite ingredients. Gochujang is great for marinades and stews. I find that meats are really tender after I marinate them with gochujang. I think it works really well with pork, chicken, and seafood like monk fish, shrimp, and squid just to name a few. I've also used it to make dipping sauces and salad dressing. I personally wouldn't describe it as having a funkiness to it. Depending on how/when you use it, the paste can impart a sweet, spicy, and/or smokey flavor to a dish. I also really like gochugaru because it has a fruity/smoky aroma and flavor since it is made by drying the chilies in the sun. When combined together, gochujang and gochugaru are amazing. I recommend watching Maanchi's UA-cam channel because she frequently uses both, and did some videos talking about both ingredients and how to use them. I also really like the book, "Korean Cooking for Everyone" by Ji Sook Choe and Yukiko Moriyama. The book was published in 2003, but it does a great job of breaking down Korean recipes and ingredients.
Gochujang (chili paste) and Gochugaru (chili powder) are used for making kimchi. As for 5-spice powder, you can by them in big bags at Chinese grocery stores if you can find one in your area. Even the small regular bag sells for just a dollar or so which is cheaper than buying it at the mainstream stores.
You can use gochujang to marinate meats like chicken, pork, or sliced beef. You can add to soups like kimchi jigae, soondubu jigae, seafood soup, fried rice with kimchi, etc.
Some tips for minimizing arsenic in rice: 1) soak overnight/change water 2) white rice has less arsenic than brown rice, 3) avoid american rice (most arsenic), go for thailand/pakistan rice (least arsenic) 4) most importantly cook the rice like pasta. Boil in lots of water and then drain the excess water. See Iranian rice for how to cook rice like pasta on youtube.
I've used gochujang for my sweet chili sauce. I mix it with whatever broth I cooked the meat in, salt, pepper, garlic, honey, rice wine, rice wine vinegar, soy sauce, and any combination of the fruits that normally go in duck sauce (peach, apricot, plum, pineapple, orange, whatever), simmer and blend. I also like making my own homemade tonkatsu-like sauce, it's very similar. I use rice wine, rice vinegar, soy sauce, Worcestershire sauce, salt pepper, five spice, onion, carrot, apple, and any other fruit I have around (same as above are all great), simmer then blend. Ideally I should brown the fruits and veggies so they caramelize a bit, but usually I don't bother.
Gochujang can be used in stir-fries, korean rice cake dish (tteokbokki), korean rice mix (kimbap), to marinate kimchi, so on and so forth. A bit daring to say, but it can replace sriracha.
make your own seasoned rice vinegar (for sushi rice, dressing, etc) 2 cups rice vinegar, 1 1/2 cups cane sugar (I use 1 cup), 1 1/2 tbs salt (I use 1 tb), 1/8 of a lemon, juiced - then stir all ingredients into a saucepan, stir until sugar and salt have dissolved then bring to a simmer over low heat but do not allow to boil - remove from heat, allow to cool then store in frig - yum!
The arsenic levels aren't a concern unless you're eating TONS of rice. Brown rice IS higher, but there's certain regions (california being one of them) where the levels are lower, and you should rinse off the rice to further reduce the levels but it's really not an issue for most people.
Thanks for the knowledge, Bobby. I’m so glad you mentioned Sky Valley Siracha - it never leaves my pantry. Definitely best on the market. Thanks again and enjoy your weekend! :)
Gochujang can be added to any recipe really that you want to make spicy like Volcano Eggs, Soups, any kind of sauce. I love adding several teaspoons to my peanut sauce!
@FlavCity with Bobby Parrish the fermented chillie paste is what you use if you're in the mood for some Korean bulgogi. Works great with beef and red meats too. Thank you for all what you do! 😊
FYI being from minnesota - I cook my wild rice in my rice cooker. you just have to add a lot of water and cook it for 2 cycles :) But super simple and doesn't take as long .
i would love a video about quick and easy snacks that need slightly more than opening a bag... like popping your own popcorn where you can dress it however you want... roasting canned chickpeas... that kind of thing (those are my only two ideas...would love more) thanks!!
Love your channel.. I think it's great. Gochujang is used in many Korean dishes.. You can mix in rice, veggies, meat, and add gochujang with drizzle of sesame oil (bibimbap) or meat marinade for stir fry.. Go easy with gochujang it's spicy so use little at a time..
The chef I work for just put MSG on his shopping list 🤦🏻♀️ it’s so hard to teach an old dog new tricks! Thanks for the video Bobby! Love all the knowledge you share with us ❤️
MSG is not bad for you. The reason people think it is bad is because of racist writers in the 1900s would go to a chinese restaurant, and not like the food and blame MSG. MSG is not bad for you, asians have been eating it for millennia and they have some of the least obese populations in the world.
From what I've learned about Calif.grown rice is that it hasn't been treated with arsenic the same way as was done in the past in the south. The same fields that grew cotton were treated with arsenic to rid the boll weavil (sp) Info on Lundberg rice is available on their website. Once the ground absorbs arsenic it's in there.
Gochuhang is a daily sauce in our house; add to omelets, beef, chicken, potatoes, rice, and basically any meat staples, soups and main course dishes. We eat Asian-style with pick-your-own staples at each meal to accommodate allergies, diabetes, and special needs. Gochujang drops can add subtle flavors while tablespoons make some spicy wings for your Super Bowl party! Mmmm !!
Omg I love Gochujang!! I use it mostly in soups to add uph, look up maangchi on UA-cam for some great recipes! In Asian supermarkets you will see it in 3 different spice levels which is awesome because you can choose the level of heat to add to dishes
Gujuchiang... Just use it as dipping sause for eating raw veggies like peppers. Of course as many already mentioned Koreans use it pretty much everywhere
Just to add some info on the rice - soaking it first and then cooking with a LOT of extra water that you drain off helps release the arsenic from the rice. Also some manufacturers test for arsenic levels - for instance Lundberg has the testing info on their website. Also rice from India, Pakistan and California is not known to have such a problem with arsenic levels. I’ve cut way back on my consumption because of the carbs and certainly would avoid rice cereal for babies but if you really want rice then I would buy California, Pakistan or Indian.
Gochujang is a Korean fermented red pepper paste. It's great for marinating meat especially pork. It's also good for various spicy Korean soups and stews.
I think you read my mind! I just bought coconut aminos for the first time yesterday and I make my own “sriracha” nowadays. Thank you for the awesome videos! Love them!
this video old but yeah gochijang is good with rice cakes to make topokki. and also good with cold ramen noodles with some vinegar and seasame oil. also to mix with rice and kimchi.
It's fair that you opted to recommend Wild Rice instead of normal rice varieties. However I feel like it's important to note that Jasmine Rice imported from Thailand and Basmati rice imported from India and Pakistan tend to have dramatically lower levels of arsenic compared to other regions, largely due to stricter regulations (I buy Jasmine rice imported from Thailand for this very reason). Washing your rice repeatedly before cooking also helps to lower the overall arsenic content which is very important.
I just recently found your social media page. I am really learning a lot! I have never tried paleo or ketogenic. My husband doesn't like vegetables and is addicted to all things carbs. Thank you for all you do to help people do better!
Things I've read which you might check out...Reducing arsenic levels--buy from California vs deep south (The problem is that it is typically grown where cotton was grown which depleted the soil making arsenic levels higher. 2. Soaking, Soaking rice and pitching water. I still wouldn't eat too often, I don't think that wild rice is a great sub for rice--possibly farro or quinoa (though always think it's weird), or even couscous which is a pasta. Neutral taste though, that might go better with Asian foods.
Wild rice cooks much faster in my Instant Pot, yum! I use my Instant Pot for almost everything, except foods you want crispy but I just heard about a new attachment that allows you to air fry too.
The Bee Guy Which New Wave do you use & like. The link to Amazon showed over a dozen different New Wave styles. Are u talking Air Fryer or other type? Thanks
Hahaha I always think is there even something healthy in that store? Don't get me wrong back when I wasn't eating the way I am now that was my go to store
I have Hashimoto's, so I do AIP and soy is on the do not eat list, as it's an endocrine disruptor. I've found if you mix coconut aminos (I prefer the Big Tree brand, which was on the shelf just underneath the one you chose) and Red Boat fish sauce, you get a great umami almost soy flavor. The combo is delicious in soups and just about everything else...add some toasted sesame oil and a little garlic to it and you have a teriyaki flavor and great dipping sauce.
You should do a video on healthy options for people who need/want to put weight on. I understand the diabetes situation (sugar overload) is a real issue & I'm glad people are giving it attention. There are other people on the opposite end of that though, who have health issues & struggle to put or keep weight on but also want to only use high quality foods to do so (which makes it even harder for them) & they are looking for ways/options to do that...just something to consider ❤️
When you go to Korean markets, you should be able to find gochujang with rice, not with wheat. And buy rice from California or somewhere outside of US. The reason why there are so much arsenic in rice is that rice grows in the land that used to grow cotton in US.
That so called Chinese 5 spice is a crock. They cut corners and used white pepper which is something completely different from Sichuan Peppercorn. Bobby you got the list of ingredients right.
First as all the others have stated thanks so much for pushing us to relearn what we thought we knew! I’m nothing and Asian but feel like I can at least Caryonah conversation now. The first thing I did was check the pantry for the rooster Sriracha, sure enough that’s what I had. Heading over to Whole Foods… As I’ve stated before you are doing a such a service with your tutorials. Many many thanks Bobby and Art
Bobby out here saying not to eat rice is a littleeeee extreme. But to each his own. It’s not like asian countries have been doing so for millennia. I would say organic, heirloom varieties are best. Same with corn- South America built on it but it’s important to look for glyphosate free/organic
home made sriracha doesn't have sugar ! try to make it yourself, it's so simple ! it tooks 2 weak fermenting but the end result is wonderful and soooo keto friendly )))
I’m glad we have Asian stores in my area. There are a lot of items to chose from and the prices are way cheaper. There is one store in Pittsburgh that makes their own tofu for under 50 cents a piece.
Will buy all while am in usa in may for my cousin graduation love your stories amd food made me hungry as always love your hauls videos soooooooooo much drooling over my samsung galaxy j4 love your dad and stories always brighten up my day love your recipes making me hungry Thanks Ramya
I found a gluten-free gochujang on Amazon. It seems to be used primarily in Korean dishes where you would normally use a Sriracha. It is very spicy, a little goes a long way. I ruined the first few dishes I made with it, thy were too hot. It is the base for the sauce that you drizzle on bibimbap
I enjoy using red chili paste when I make Korean bbq. I grill the meat and wrap it in lettuce with red chili paste, cilantro and dip it in a toasted sesame oil with some salt! It’s in so many Korean dishes as I’m sure you already know, but it’s often used to marinate meat in and adding it into stews :) they often offer ones with different spice levels! #iloveasianfood
Chinese 5 spice does not contain Sichuan peppercorn because 5 spice is normally not used in Sichuan recipes. 5 spice is not a hot blend of spices. Where as Sichuan spices almost always have a kick such as Sichuan peppercorn, pepper powder. As for gojuchang, it's the Korean variety of hot fermented bean paste. Sichuan hot fermented bean paste is the most common. My mother uses it in just about every Sichuan dish such as MaPo Tofu and many cold marinated sichuan meat dishes.
There is no way that I can cut out all rice from my diet. I’m ok with cutting out white rice, but brown rice too? 😕 Can you please go over which rices are best even when you suggest wild rice
Hi Bobby. Have you tried Fix Sriracha? It was on the shelf at Whole Foods in your video. Organic chili peppers, garlic, sea salt rice vinegar and 0.6 g cane sugar in 1tsp. Less sugar than Sky Valley and no xantham gum. Its thinner than Huy Fong (rooster) but tasty!
Gochujang is used in many dishes and side dishes like cucumber salad, marinade for meats, and stews. It's a sauce used in bibimbap as well. It's usually used with other ingredients depending on what you're making.
If I ever see Bobby in person best believe I will follow him around Whole Foods with a pen and paper. Lol 😂 no shame.
I take notes from his videos
I would too!
Lol if i see him ill do the same , thxs for the idea 😂😂😂
Same!!!
Honestly I wish I can go grocery shopping with him everytime so that he can convince me to spend less money and stop buying junk food 🤣🤣🤣
I soaked my wild rice over night before I cook . It cooks faster that way only take 15 minutes in my rice cooker
nice move!
Cool tips, thx
How is the taste and the quantity after it's cooked, the texture is it liquid or grains
@@BlackMamba-lt8oe After I soaked the rice over night before I cook it, I wash the rice , and add in fresh water ( not too much just enough to cover the rice) and it tastes just right
@@BlackMamba-lt8oegrainy but soft not mushy or liquidy
Shopping List for folks:
1.Sky Valley sriracha
2.(Low sodium)Organic tamari
3.Red boat fish sauce
4.Eden selected toasted sesame oil
5.Organic unseasoned rice vinegar
6.Wild rice
7.Five spice powder (ideally in bulk section)
You rock! 👍👍
Thank you very much!
Your the best Bobby! Really appreciate your videos and the information you provide!
Gochujang actually fermented with soy & barley malt. That’s where the gluten come from. To use in recipe, i love to add it last after sweating onion, green onion/leek, julienne carrot & garlic then add some shredded cabbage & 1-2 tbs of gochujang. It tastes so good w/ pork shoulder meat. I normally would pile them on together 1st, veggies in the bottom, topped w/ pork slices & gochujang.
📍How to make siracha *like* sauce :
Roasted Red chilies ( depending on your heat preference ) + coconut oil + salt + tamarind ( and a dash of finely diced red onion) all nicely emulsified together .
Give it time to come together !
🦀Soy ! Fish sauce ! Completely Artificial ! - Stores like Mitsuya , when it was Japanese owned sold fresh soy milk sometimes . And it cost $8.00 for a 8 oz ! Yes it is very expensive. The prepackaged are junk.
Natural fermentation takes time. Every region and village has their own fermented food . And it is mostly eaten for breakfast and lunch .
Natural cheese making process nvolves fermentation of milk ! That is how cottage cheese was born ?
. *Isn't time* the most important commodity ?
📍Making *curd* - the acidophilus takes 8 hrs in tropical climate. *Erivan* , the only acidophilus curd in the US in Wholefoods and some health food stores !
Eating fermented foods *helps* digestion
📍*Indian pickles are fermented over time . But store bought pickles add dangerous amounts of vinegar which is bad for our stomach lining . It is better not to buy them.
📍Rice - We use *Red Rice* from Sri Lanka . We prefer only one polish .
Wash and soak it in hot water for 2 hrs before it is cooked ! Wash the rice till you see clean water ! Yes all rices are full of arsenic ! Until we are cultivating it ourself !! *CHEMTRAILING* ( geo engineering ) Does not help !
📍Spices : always buy whole spices . dry toasting them on low essential to bring out the oil .
🦀Mixed Spices : bad value for money.
🦀Powdered spices : NOPE. Bad value for money
💙Food is medicine
Thank you
Yay! So glad you made this video!🙌🏾🙌🏾 I always have a hard time figuring out which brand to buy when it comes to Asian meals! As always thank you for your dedicated time and review!✊🏾✌🏾❤️
Just recently came across Bobby's videos and I've learned so much!! 💯💥❤ Honestly still learning 😅 I'm not keto, paleo, etc just trying to be more conscious of what I'm putting into my body and reduce my carb & sugar intake slowly but because of Bobby and just paying more attention to ingredients and switching to more wholesome organic/less preservative cooking, I've already lost 9 pounds in less than a 2 week period!!! 😱💕💪🏻🙏🏻 that's more improvement then I had I a long time. I've struggled with my weight since my teens. THANK YOU BOBBY AND THE GANG KEEP DOING WHAT YOUR DOING! #flavfamily4life 😄
can you say out loud the product names for those that are blind but love listening to your information please, thank you very much
Lori Motis I was thinking the same thing I’m low Vission and love listening to the information as well
@@vanessar7676 it will sound like an AD :D
@VoQZ i’d rather it sound like an ad so that this information is accessible to everyone
Loved shopping with you and art during the live stream the other day! Keep up the good work Bobby👍👍💜💜
that was fun!
The arsenic levels in rice depend on where it is grown, just so you know. Some of the Lundberg is relatively way better than most other rice. Think geography and different types of soil compositions, it's really not all the same.
Exactly! There are some terribly polluted countries where rice is produced and even then the pollution can be regional, so hard to tell. Places like India, Indonesia, Vietnam I’d probably pass on.
Bobby: “It’s an aquatic grass”
Me: 😳😳😳 you learn something new every day!
I thought that all rice was Aquatic because rice I've seen were grown in marshes with heavy concentration of water. Who knew there's another brand ya learn something every day.
Gochujang is pretty awesome. I was doing Korean foods before I switched to low carb. I would go to the big grocery stores 1hr away to buy a medium big tub of gochujang, a small tub of black bean sauce & a medium gochugaru chili pepper flakes. The black beans were mainly for black bean noodles. Gochujang & Gochugaru I used for tofu, meat, kimchi(s), noodles and soups. For some reason Korean ingredients tend to have sugar. Perhaps it had to do with war days & making food taste better when it wasn't pristine. Korean Bapsang has good recipes. She's on IG & YT.
There are videos on how to make a Keto Gochujang, I believe she use lakanto as a sweetner. Keto Meals and recipes alot of korean food.
LOVE LOVE LOVE Bobbie and his crew!!!!! Always be true.... and keep it up. We have totally overhauled our shopping and eating because of these videos!!!!! God bless!!!!
First comment here but a huge fan for over a year now!!
I was so happy when you picked out the fish sauce and sesame oil because I picked those two out last month. I’m glad they are Bobby approved! ✅✅✅
As for the Mother in Laws Gouchujang, I haven’t had that but I picked up the kimchi paste! I use it as a chicken marinade with garlic, ginger, honey, fish sauce. I also added the paste to some nasoya pasta zero.
Bobby!!!! Best thing happened today! My kids all 3 said "YES" TO WATCHING FLAVCITY. WIN WIN WIN! MY BOOK CAME IN SUNDAY. SO WE ARE BACK!!!
Woohoo. Got yall streaming to my tv. Just listening in all day. Love you guys!
Your videos are great. I get the whole family to watch. Could you do a segment on dog foods for puppies? There are so many products out there and it's hard to chose the right food.
As someone recently brought up , the black plastic caps are usually from recycled electronics, which usually contain heavy metals
I've noticed that 365 brand mayo( made with vinegar) and 365 vinegar as well as Spectrum vinegar use these caps Furthermore, there is no liner. So the acidic content is able to leech from this non bpa plastic
Gojujang - Spicy Korean BBQ for Korean Tacos, Tofu Stews, Meat, and almost all Korean dishes! Korean food is so popular here in the States now. Worth spinning up a recipe!
Hi Mr.Bobby, your vedios are nice. Thank you.I am from Sri lanka. We use lot of curry powder.(Asian curry powders)
INGREDIENTS-
Spices and Herbs
(Coriander , Cumin , Turmeric, Cinnamon , Fenugreek , Fennel , Chilli , Mustard , Curry leaves , Ginger , Garcinia, Clove, pepper, Garlic, screw pine, Lemon grass,Cardamom)
Brown rice from California is lower in arsenic .Still rinse prior to cooking and cook like pasta with a lot of water till al dente and drain.Makes great rice
My husband loves Gochujang. We make Korean beef bowls and Asian style beef & cabbage stir fry and he puts its on top of those dishes 👍🏻
Gochujang (paste) and gochugaru (red pepper flakes or powder) are some of my favorite ingredients. Gochujang is great for marinades and stews. I find that meats are really tender after I marinate them with gochujang. I think it works really well with pork, chicken, and seafood like monk fish, shrimp, and squid just to name a few.
I've also used it to make dipping sauces and salad dressing. I personally wouldn't describe it as having a funkiness to it. Depending on how/when you use it, the paste can impart a sweet, spicy, and/or smokey flavor to a dish.
I also really like gochugaru because it has a fruity/smoky aroma and flavor since it is made by drying the chilies in the sun. When combined together, gochujang and gochugaru are amazing. I recommend watching Maanchi's UA-cam channel because she frequently uses both, and did some videos talking about both ingredients and how to use them. I also really like the book, "Korean Cooking for Everyone" by Ji Sook Choe and Yukiko Moriyama. The book was published in 2003, but it does a great job of breaking down Korean recipes and ingredients.
Gochujang (chili paste) and Gochugaru (chili powder) are used for making kimchi.
As for 5-spice powder, you can by them in big bags at Chinese grocery stores if you can find one in your area. Even the small regular bag sells for just a dollar or so which is cheaper than buying it at the mainstream stores.
You can use gochujang to marinate meats like chicken, pork, or sliced beef. You can add to soups like kimchi jigae, soondubu jigae, seafood soup, fried rice with kimchi, etc.
Some tips for minimizing arsenic in rice:
1) soak overnight/change water
2) white rice has less arsenic than brown rice,
3) avoid american rice (most arsenic), go for thailand/pakistan rice (least arsenic)
4) most importantly cook the rice like pasta. Boil in lots of water and then drain the excess water. See Iranian rice for how to cook rice like pasta on youtube.
I started using gochujang in place of sriracha in many recipes. I think it provides more “umami” flavor. Great in soups and for marinades.
You guys have been working your booties off this month! Thanks for all the hard work.
I've used gochujang for my sweet chili sauce. I mix it with whatever broth I cooked the meat in, salt, pepper, garlic, honey, rice wine, rice wine vinegar, soy sauce, and any combination of the fruits that normally go in duck sauce (peach, apricot, plum, pineapple, orange, whatever), simmer and blend.
I also like making my own homemade tonkatsu-like sauce, it's very similar. I use rice wine, rice vinegar, soy sauce, Worcestershire sauce, salt pepper, five spice, onion, carrot, apple, and any other fruit I have around (same as above are all great), simmer then blend. Ideally I should brown the fruits and veggies so they caramelize a bit, but usually I don't bother.
Gochujang can be used in stir-fries, korean rice cake dish (tteokbokki), korean rice mix (kimbap), to marinate kimchi, so on and so forth. A bit daring to say, but it can replace sriracha.
Gochujang is used for Kimchi, soups, and with ramen. Also used mixed with other things. Then, use as marinade.
Gochujang is used in making Kimchi. You can get in in a powdered form and make into a paste omitting the wheat.
make your own seasoned rice vinegar (for sushi rice, dressing, etc) 2 cups rice vinegar, 1 1/2 cups cane sugar (I use 1 cup), 1 1/2 tbs salt (I use 1 tb), 1/8 of a lemon, juiced - then stir all ingredients into a saucepan, stir until sugar and salt have dissolved then bring to a simmer over low heat but do not allow to boil - remove from heat, allow to cool then store in frig - yum!
The arsenic levels aren't a concern unless you're eating TONS of rice. Brown rice IS higher, but there's certain regions (california being one of them) where the levels are lower, and you should rinse off the rice to further reduce the levels but it's really not an issue for most people.
What would be a ton of rice? Is it having as a side every meal?
I cut the wild rice 2/3 to 1/3 brown rice...for flavour and texture.
Thanks for the knowledge, Bobby. I’m so glad you mentioned Sky Valley Siracha - it never leaves my pantry. Definitely best on the market. Thanks again and enjoy your weekend! :)
Gochujang can be added to any recipe really that you want to make spicy like Volcano Eggs, Soups, any kind of sauce. I love adding several teaspoons to my peanut sauce!
@FlavCity with Bobby Parrish the fermented chillie paste is what you use if you're in the mood for some Korean bulgogi. Works great with beef and red meats too. Thank you for all what you do! 😊
Gojuchang can be used for kimchi, kimchi stew, chicken marinades, maybe even bulgogi marinade etc.
FYI being from minnesota - I cook my wild rice in my rice cooker. you just have to add a lot of water and cook it for 2 cycles :) But super simple and doesn't take as long .
i would love a video about quick and easy snacks that need slightly more than opening a bag... like popping your own popcorn where you can dress it however you want... roasting canned chickpeas... that kind of thing (those are my only two ideas...would love more) thanks!!
Love your channel.. I think it's great. Gochujang is used in many Korean dishes.. You can mix in rice, veggies, meat, and add gochujang with drizzle of sesame oil (bibimbap) or meat marinade for stir fry.. Go easy with gochujang it's spicy so use little at a time..
The chef I work for just put MSG on his shopping list 🤦🏻♀️ it’s so hard to teach an old dog new tricks! Thanks for the video Bobby! Love all the knowledge you share with us ❤️
TravelerPat I would love Flavcity to explain why it’s bad for us! Interesting to know....
MSG is not bad for you. The reason people think it is bad is because of racist writers in the 1900s would go to a chinese restaurant, and not like the food and blame MSG. MSG is not bad for you, asians have been eating it for millennia and they have some of the least obese populations in the world.
Hillbillyspree Great insight! Thank you!
From what I've learned about Calif.grown rice is that it hasn't been treated with arsenic the same way as was done in the past in the south. The same fields that grew cotton were treated with arsenic to rid the boll weavil (sp) Info on Lundberg rice is available on their website. Once the ground absorbs arsenic it's in there.
Gochuhang is a daily sauce in our house; add to omelets, beef, chicken, potatoes, rice, and basically any meat staples, soups and main course dishes. We eat Asian-style with pick-your-own staples at each meal to accommodate allergies, diabetes, and special needs. Gochujang drops can add subtle flavors while tablespoons make some spicy wings for your Super Bowl party! Mmmm !!
Omg I love Gochujang!! I use it mostly in soups to add uph, look up maangchi on UA-cam for some great recipes! In Asian supermarkets you will see it in 3 different spice levels which is awesome because you can choose the level of heat to add to dishes
Gujuchiang... Just use it as dipping sause for eating raw veggies like peppers. Of course as many already mentioned Koreans use it pretty much everywhere
Just to add some info on the rice - soaking it first and then cooking with a LOT of extra water that you drain off helps release the arsenic from the rice. Also some manufacturers test for arsenic levels - for instance Lundberg has the testing info on their website. Also rice from India, Pakistan and California is not known to have such a problem with arsenic levels. I’ve cut way back on my consumption because of the carbs and certainly would avoid rice cereal for babies but if you really want rice then I would buy California, Pakistan or Indian.
Gochujang is a Korean fermented red pepper paste. It's great for marinating meat especially pork. It's also good for various spicy Korean soups and stews.
I think you read my mind! I just bought coconut aminos for the first time yesterday and I make my own “sriracha” nowadays. Thank you for the awesome videos! Love them!
this video old but yeah gochijang is good with rice cakes to make topokki. and also good with cold ramen noodles with some vinegar and seasame oil. also to mix with rice and kimchi.
I use gochujang to marinate beef for stir fry. So yummy on crisp stir fry veggies as a dip too
It's fair that you opted to recommend Wild Rice instead of normal rice varieties. However I feel like it's important to note that Jasmine Rice imported from Thailand and Basmati rice imported from India and Pakistan tend to have dramatically lower levels of arsenic compared to other regions, largely due to stricter regulations (I buy Jasmine rice imported from Thailand for this very reason). Washing your rice repeatedly before cooking also helps to lower the overall arsenic content which is very important.
I just recently found your social media page. I am really learning a lot! I have never tried paleo or ketogenic. My husband doesn't like vegetables and is addicted to all things carbs. Thank you for all you do to help people do better!
The organic yellowbird sriracha is only sweetened with dates and delicious! Usually floating around produce or hot food bar at Whole Foods.
Bobby you can use Gochujang for mostly Korean dishes. It has that nice sweet and spicy taste to it. I sometimes like to dip it in Korean BBQ.
Your shopping videos are my absolute FAVORITE!!!! Hitting us with knowledge bombs!! Amazing!!! Love your Thomas collabs as well!!!!
My favorite way to use gochujang is making Bon Apetit’s slow roasted gochujang chicken and potatoes!
Things I've read which you might check out...Reducing arsenic levels--buy from California vs deep south (The problem is that it is typically grown where cotton was grown which depleted the soil making arsenic levels higher. 2. Soaking, Soaking rice and pitching water. I still wouldn't eat too often, I don't think that wild rice is a great sub for rice--possibly farro or quinoa (though always think it's weird), or even couscous which is a pasta. Neutral taste though, that might go better with Asian foods.
For the five spice powder, there are so many different formula. And we use it for seasoning food or stewing meat. I highly recommend it.
Wild rice cooks much faster in my Instant Pot, yum! I use my Instant Pot for almost everything, except foods you want crispy but I just heard about a new attachment that allows you to air fry too.
The Bee Guy Which New Wave do you use & like. The link to Amazon showed over a dozen different New Wave styles. Are u talking Air Fryer or other type? Thanks
Hi can you do a review of healthy products at Ranch 99 Asian market?
Yes!
Hahaha I always think is there even something healthy in that store? Don't get me wrong back when I wasn't eating the way I am now that was my go to store
There's no Ranch99 in IL.
I have Hashimoto's, so I do AIP and soy is on the do not eat list, as it's an endocrine disruptor. I've found if you mix coconut aminos (I prefer the Big Tree brand, which was on the shelf just underneath the one you chose) and Red Boat fish sauce, you get a great umami almost soy flavor. The combo is delicious in soups and just about everything else...add some toasted sesame oil and a little garlic to it and you have a teriyaki flavor and great dipping sauce.
Hey guys! Happy Friday #FlavCityFam! 🥳🎉🎉
You should do a video on healthy options for people who need/want to put weight on. I understand the diabetes situation (sugar overload) is a real issue & I'm glad people are giving it attention. There are other people on the opposite end of that though, who have health issues & struggle to put or keep weight on but also want to only use high quality foods to do so (which makes it even harder for them) & they are looking for ways/options to do that...just something to consider ❤️
Thanks for this, I've been exploring Asian cooking lately. Lovely stuff.
When you go to Korean markets, you should be able to find gochujang with rice, not with wheat. And buy rice from California or somewhere outside of US. The reason why there are so much arsenic in rice is that rice grows in the land that used to grow cotton in US.
Love your info I follow you learn so much .I wash my white rice before using cut down chemicals by 40%
Your the best! Love all your videos and your voice🤗❤️Thank you for all this amazing content!
That so called Chinese 5 spice is a crock. They cut corners and used white pepper which is something completely different from Sichuan Peppercorn. Bobby you got the list of ingredients right.
Love Asian flavors so thumbs up on this video. How about cooking an Asian dish?
First as all the others have stated thanks so much for pushing us to relearn what we thought we knew! I’m nothing and Asian but feel like I can at least Caryonah conversation now. The first thing I did was check the pantry for the rooster Sriracha, sure enough that’s what I had. Heading over to Whole Foods… As I’ve stated before you are doing a such a service with your tutorials. Many many thanks Bobby and Art
Thanks for sharing Bobby. I was hoping you would cover a good chili and garlic sauce. Maybe next time
Bobby out here saying not to eat rice is a littleeeee extreme. But to each his own. It’s not like asian countries have been doing so for millennia. I would say organic, heirloom varieties are best. Same with corn- South America built on it but it’s important to look for glyphosate free/organic
6:00 you can use gochujann as a suace/condiment for korean recipes like bibimbap
On the reservation near us, they sell toasted wild rice. Takes about 1/3 the time to cook.
Gochujang is FANTASTIC even on the side 😍
Pro Home Cook makes a great Korean sauce for AF chicken wings with: Gochujang, Rice Vinegar, honey, sesame oil, soy sauce. Combine in a jar and shake.
dam that sounds good
home made sriracha doesn't have sugar ! try to make it yourself, it's so simple ! it tooks 2 weak fermenting but the end result is wonderful and soooo keto friendly )))
U rock man. It’s tricky to really know what’s good or bad wspeywith sneaky labels . So thank u 🙏
I’m glad we have Asian stores in my area. There are a lot of items to chose from and the prices are way cheaper. There is one store in Pittsburgh that makes their own tofu for under 50 cents a piece.
Ayden Cook Hi, I live in Pittsburgh, was wondering the name of the store you mentioned for tofu? I’m sure it’s in the strip...
Yes, Ayden! Which Asian store in the 'burgh has tofu for 50 cents? Which Asian store is your favorite in the Strip?
KelMom25Boys Yeah. It’s called Lotus. Sometimes they have it. It’s right by Wholey’s.
Celeste Elash Lotus sells the tofu, that is my favorite. I haven’t been there for awhile. Need to get back there soon.
Lundberg tests for arsenic compared to most manufacturers which is great. BTW, wild rice also has high levels of arsenic, just plain wrong there.
My husband & I are learning so much from you! Thank you! :-)
Will buy all while am in usa in may for my cousin graduation love your stories amd food made me hungry as always love your hauls videos soooooooooo much drooling over my samsung galaxy j4 love your dad and stories always brighten up my day love your recipes making me hungry Thanks Ramya
Gojuchang is for korean foods. Normally used in soups.
I found a gluten-free gochujang on Amazon. It seems to be used primarily in Korean dishes where you would normally use a Sriracha. It is very spicy, a little goes a long way. I ruined the first few dishes I made with it, thy were too hot. It is the base for the sauce that you drizzle on bibimbap
Hey Bobby, google Bipimbap!!! Its a Korean dish that uses Gochujang...its DELICIOUS!!!
Burgul is also a good replacement for Rice.
I enjoy using red chili paste when I make Korean bbq. I grill the meat and wrap it in lettuce with red chili paste, cilantro and dip it in a toasted sesame oil with some salt!
It’s in so many Korean dishes as I’m sure you already know, but it’s often used to marinate meat in and adding it into stews :) they often offer ones with different spice levels!
#iloveasianfood
best health Channel out there 🙌
How can rice be so high in arsenic yet still so many Asians are alive and can live for so long? lol
They eat rice with like every meal!
Interesting :D
Milica Djordjevic Because American grown rice has highest level of Arsenic.
Yes rice is so good with everything 😆 even spam 💕
I think it’s depends on the soil type it’s grown in .
I usually buy the Thai elephant brand from Thailand . The jasmine white rice . Taste really good.
They wash it before they cook it... Always
Instead of getting Coconut Aminos, get the Ocean Halo's at 2:42. Not sweet at all, great alternative to soy sauce.
Chinese 5 spice does not contain Sichuan peppercorn because 5 spice is normally not used in Sichuan recipes. 5 spice is not a hot blend of spices. Where as Sichuan spices almost always have a kick such as Sichuan peppercorn, pepper powder.
As for gojuchang, it's the Korean variety of hot fermented bean paste. Sichuan hot fermented bean paste is the most common. My mother uses it in just about every Sichuan dish such as MaPo Tofu and many cold marinated sichuan meat dishes.
I use gochujang with soy sauce, oyster sauce, and hoison sauce in my stir fries.
Hi Bobby. Thanks for the video.
Can you make a video on stock cubes, and stock seasoning like bouillons?
There is no way that I can cut out all rice from my diet. I’m ok with cutting out white rice, but brown rice too? 😕 Can you please go over which rices are best even when you suggest wild rice
Could you chat about kimchi options in Whole Foods, Bobby?
Thank you for all you do!!
Hi Bobby. Have you tried Fix Sriracha? It was on the shelf at Whole Foods in your video. Organic chili peppers, garlic, sea salt rice vinegar and 0.6 g cane sugar in 1tsp. Less sugar than Sky Valley and no xantham gum. Its thinner than Huy Fong (rooster) but tasty!
It’s great on burgers and sandwiches or on ramen