고추장 Gochujang Sourdough Bread | Korean inspired | Foodgeek baking
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- Опубліковано 6 лют 2025
- A wonderful sourdough featuring the Korean fermented soybean chili paste gochujang, whole garlic cloves and scallions. This is a truely tasty Korean inspired sourdough bread recipe.
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#foodgeekrecipe #gochujang #sourdoughbread
I made this! I took out 20g of plain garlic and added 20g chopped fermented black garlic. It adds a wonderful sweet layer. This bread is absolutely delicious on a sandwich with just egg and cheese or roast beef, with spaghetti or just by itself. It's a winner!
Sounds amazing :D
As an Korean, I should try this! Brilliant recipes! And your pronunciation is perfect. Thank you!
Thank you so much ❤️
When people ask me what my favourite dish is, they usually just raise an eyebrow when I answer: "bread!". This great recipe adds yet another wonderful variety. Thank you very much for that!
I made this bread, it's really wonderful. I chopped the garlic and changed the ratios of garlic, green onion and gochujang slightly.. it was so tasty! Thank you for the recipe.
This bread is fantastic! I made some for Thanksgiving and it was a huge hit. The flavor is delicious and well-balanced. Thank you for this recipe.
One of my favorite SD bread variant. Perfect with mashed avocado and honey on top! Yum 😋
Wow the colour!! 🤩👌🏻 I've made gochujang sourdough by adding the gochujang as an inclusion instead of mixing it to the water. The loaf was always gummy and dense.. The dough was rather hard to work with! I've always wondered if doing this method would actually work, but thanks to you I don't need to do the experiment anymore! You're amazing, thank you Sune!
After I saw this on Proof, I am planning to make it. Glad you made this. He incorporated it i believe before the 1st stretch and fold.
BTW I baked Salmon with Gochujang on it. Yummm!
Proof does most of the strength building immideatly by machine in a kinda different process so can’t really compare. But whats rly interesting is the mixing of gochujang and water, when I tried folding in gochuyang during lamination before it was super messy. Gonna try this
I have a large bottle of this sauce which I use the same way: www.tubbytoms.com/products/copy-of-tubbyaki-smokey-x-sticky-japanese-style-glaze
Very nice indeed.
How difficult can a gochujang hot sauce be to make at home? 😋
Thank you for this recipe! I made two loaves today. Came out nicely and made a super delicious grilled cheese. Next time I think I would add garlic paste rather than the whole cloves as it was a little overpowering for me personally. Actually just gochujang on its own would also be really delicious and this is a great way to mix it in. Thanks again! I love how simple you keep it.
Wow, when I think of Korean food I never think of bread, but now I do. 😂 gonna try it soon and am so excited.
i literally put gochujang on everything but i never thought to put it in my sourdough. looks amazingggg! will definitely be trying this out 😄
Just so people know, gochujang is a fermented paste with the main ingredient being red chillis(yes there is some soybeans in it too). The fermented soybean paste is doenjang which is brown. Very interesting type of bread here!
I love how the garlic try to escape when shaping and folding 😆
😂🤣
I love gochujang paste! I will have to try this recipe!
I made it last week and it was really fantastic
Just made it yesterday! How amazing is this? I roasted the garlic beforehand though. The smell while baking and the taste are just amazing! Thanks for the recipe!
Making my second set now. Familia loved the first loaves! Thank you for sharing.
와..고추장을 여기서 보게되다니..!!!😂
그쵸? 놀래라...
Made this yesterday it was delicious! another great recipe, thanks sune :D
You're welcome ❤️
I enjoyed your version Sune. For mine I roast off the garlic first, then add all the inclusions on a lamination instead of the first stretch and fold, then do two coil folds. The rest as you do.
That would have been my take. I always thought that adding raw garlic is affecting the fermentation. Obviously, Sune proofed that wrong!
It died does absolutely if you were to chop them, but when you add them whole you are fine 😊
Oh yeah, great pun 🤣
Oh, no - chopping the garlic will impair the fermentation? Rats ... the recipe says to chop the garlic and green onions finely, so that’s what I did. Doing stretch-and-folds now, so it’s too late. We’ll see what happens! :-)
You were right, grilled cheese sandwiches made from this bread should be "a thing"... My Japanese wife is not very impressed with my sourdough efforts, but this one made her asking for another two loaves. One for us and one for a friend.
Didn't get the spring I'd like, but boy the taste was out of this world. Guess I need to work on my bulk fermentation game. Also liked the Guga shout out. You really are a foodgeek.
Love Gugas experiments and his personality 😊
Wow, man that's a great t-shirt! Also thanks again for sharing your recipes and explaining how to make gochujang
Yummy!
Delicious!
Thank you for sharing!
Greeting from Singapore!
🇸🇬⚘⚘
Thanks for the video Sune!! I tried mixing in roasted garlic once and my kids are not a big fan of big chunks of garlic lol. I will probably try this with garlic chopped!
Thank you for this, Sune. I just finished baking the first one. I only wish it would cool off more quickly. I'm impatient to sample my effort!
How was it?? I'm going to try today.
Making this.....it will be the first time I have added anything to my dough....
As a Korean I was pleasantly surprised that you made Gochujang sourdough bread. Thanks. I'll try the recipe.
Then you should check Proof Bread Bakery channel first for detailed instructions and explanations.
I think garlic is too much even for the Korean standard ;-). I’ll try garlic-olive oil confit instead of raw garlic cloves.
When baked they turn out mellow. They get roasted in the bread 😊
@@Foodgeek yes I was so surprised how perfectly the garlic turned out after incorporating the cloves raw into the dough. It was like magic how they cooked inside the loaf 👍
@@genxtigress Garlic is anti bacterial, and will impede the starter if incorporated raw, but when it's hole it doesn't get to interact with the dough and it's fine :D
I loved this video, nice editing too! Wanted to eat the screen!!!
Im not sure what it taste like. But I like your experiment as a korean, haha. Thx for your vid man
It's rediculously delicious 🤤🤤🤤 But I absolutely adore Gochujang 😁
What a beautiful, unusual sourdough! You've given me ideas. 😁
Excellent Sune. I can't get that ingredient here but I know some substitutes, so all's good.
Been looking forward to this!
There's a lot out there, hope you can do a video testing different beers instead of water in sourdough bread.
@Efstathios Margaritis ua-cam.com/video/WCm5fYNUsR8/v-deo.html
Great recipe, surely gonna try one day. Wonder if it will work in a 100% whole wheat sourdough bread as well...
Would have loved to see what you can use it for next!
Fantastico, Maestro!!!😷
Looks great, My concern would be that the large whole garlic exposed to heat would burn and therefore taste bitter?
Nope, they were nice and mild :)
Like others, I roasted my garlic off however, I like the mixing of gojuchang with water. I'll have to give your version a go :-) It makes great grilled cheese sandwiches.
Gochujang isn't the best stuff, but makes a nice addition to soups, glazes, sauces, and such. Like for potstickers i like just mixing it with some soy sauce and honey. And boom really simple but good dipping sauce, also nice to mix in some cilantro.
I have to make these !
I've been trying to pick up tips from your process. Your results are so nice. It seems there is not noticeable rise during the the last cold ferment and when it goes in the oven. None-the-less you get a beautiful; oven spring. Mine lately have just stayed as flat as when they go in the oven, s I'll just have to keep trying to figure out my error. :(
Please do next video about how often folding needs for how long between time makes different?
A couple of fundamental differences between this recipe and Proof Breads recipe: this recipe uses raw garlic, Proof Breads uses roasted garlic. Also, this recipe incorporates the gochujang with the water, Proof Breads folds in the gochujang with the other inclusions.
Didn't Proof do a more recent video where he adds the gochujang at an earlier stage now? He explained that soft inclusions incorporate better if added at the start, while things like nuts and seeds work better folded in.
😀👍 Thank you for acknowledging what seems to be the original recipe!
This is my own recipe. I heard of a bread with go huang and garlic. Add scallions myself and made a couple of test breads to find the right proportion of the inclusions 😊
@@Foodgeek Clearly these are different recipes (I wouldn't actually call Proof Breads gochujang bread video an actual recipe in any case). I'm trying out something of a hybrid myself right now.
Wow Sune that's a lot of garlic! Poor Maria lol!
It seems excessive, but they are very mild when done whole 🤤
Like the idea of using IKEA bags, why didn’t I think of that!!
Where is my EVOO? :) yumm!
Ooooh, I need to make this one! Superb! I've been afraid to use raw garlic in the dough as it might kill the wild yeast. Or so I've read. What's your experience? Yay or nay?
Looks delicious. Just one question...Why didn't you chop up the cloves of garlic?
I like a huge mild flavored garlic in the crumb. If you do want to chop them they need to be pre-roasted 😊
Jeez, does that look good.
Gochujang sourdough bread 🤯
You might need to correct the figures of flour on your website for this recipe. Ingredients say a different amount of grams of white flour compared to written instructions. 268g vs 286g
Is it possible to make gochujang bread without sourdough??
Reminds me of my sweet carrot bread :)
Do you mean the color?
I would die with that amount of concentrated garlic.
It's not raw. It gets roasted in the oven 😊
@@Foodgeek raw I would disintegrate from it ;)
@@nopenope1 Yeah, we all would :D
Recipe in description please
It is. There’s a link to my blog 😊
Amo teus vídeos sou do Brasil meu nome é Saulo sou um amante da fermentação natural gostaria de pedir que botasse legendas em português
gorgeous 🧡🌶🧄
I thought gochujang is red hot chilli peper paste, not soybean :o
Where does the original recipe come from? Is it from "Proof Bread Bakery" channel or some other source?
A delicious anti vampire recipe! 😄
I put a pan of water under and the steam ran down the door and onto the floor.
Oh ...you pronounce it so much better than I...I sound like a two year old with rocks in my mouth. Got some and am Baking it up in a day or so.
Googeek I guess that you were inspired by Proof Bread to make this recipe. Wouldn't mind to mention the channel in the description.
I would, but I didn't watch their video 😊
@@Foodgeek Jon's videos are amazingly educative and peacefull to watch. I can definitely suggest checking some of them.
Yes, unfortunately, whovever developed this recipe is never mentioned. A variation of the "Proof Bread" channel recipe by "whattomunch" might be an inspiration here: at least, in terms of bakers percents it's a spitting image.
I developed this particular one myself. When it comes to the idea, I don't know who came up with it, but I've seen it several places and thought I'd make my own version 😊
@@sleepyowl910 Recipes and ideas don’t belong to anyone and there is nothing new under the sun. You’ve made this comment several times as if your purpose is to start a controversy. No one cares, they just want ideas and tips to make good bread.
I thought you put water under your bread?!?
I wonder if we are related? I'm Danish via my DNA (Ancestry)
Dont use this bread for a romantic dinner 😂😂
So you watch Guga Foods! He's amazing.