Gochujang Beer Cheese Dip and Is Gochujang The New Sriracha?
There are similarities, I’ll be honest.
Spicy red sauces, with fermented ingredients, originally from the Far East. Americans “discovered” these sauces, that have been around for generations in other countries, and decide they are the hot “new” thing. Clearly, Sriracha and Gochujang have a lot in common. Although the latter doesn’t have its own documentary and two best-selling cookbooks, but there’s still time.
So what is Gochujang? It’s a spicy, slightly sweet sauce with a nice acidic backbone. It’s also so popular that it’s now found at Target. It’s a way to branch out, to try something new, to expand the pantry of flavors that you go to when you want to add some heat, or some big flavors. It’s best added to something else – it’s pretty intense on it’s own – not unlike Sriracha, a little goes a long way. It’s a great way to add some spice to your favorite homemade BBQ sauce, or transform a standard chicken recipe. It’s absolutely a sauce you should seek out and figure out how to use. But until Rogue Ales makes a beer with it, it’ll always take second place to the Rooster Sauce.
- 16 wt oz cream cheese
- 6 wt oz shredded mozzarella (about 1 ¾ cups)
- 3.5 wt oz shredded white cheddar (about 1 cup)
- ¼ cup Gochujang Korean hot sauce*
- 2 tbs cornstarch
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 cup IPA or Pale Ale Beer
- Preheat oven to 400.
- Add all ingredients to a blender or food processor, process until smooth.
- Add to an oven safe dish.
- Bake for 20 minutes or until warmed through.
-Dip can be made a day or two ahead, the flavors continue to deepen as the dip chills. Refrigerate until ready to serve, bake just prior to serving. -Look for Gochujang in the Asian section of your local market, or buy online.