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Gochujang Caramel Cookies | Eric Kim | NYT Cooking
Eric Kim’s Cookie Week entry is his Gochujang Caramel Cookie, where brown-sugary caramel meets savory-sweet gochujang. This recipe creates crinkly cookies with satisfyingly chewy texture — what could be better?
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Recipe sounds disgusting and fake. Btw I am south korean
you had me at gochujang caramel cookie.
I have never heard of gochujang before this recipe but I was going through my condiments and realized I unknowingly use gochujang all the time. I have Mother In Law’s fermented chile paste concentrate and I only noticed yesterday the back says “our signature gochujang”. So I just tried these today and didn’t even have to go to the store, so easy and delicious, will definitely be a cookie for the end of the year/beginning of the new year! Thanks for sharing.
@EricKim what brand of gochujang did you use in the video? There are so many different brands – and each brand has a slightly different flavor and spice level. Would love to know what brand you're using for this particular recipe. TY!❤
한국인…고추장 쿠키 도전
Question. If I wanted to substitute the sugar for stevia how much should I use. I know it won’t taste the same but I have a diabetic family member that loves these types of flavors, and I want to make it for them.
I've just made them, they are so delicious, so unique 🙂
This cookie is so good – my friend has made it for me twice. I am in heaven
I just made these cookies. I do love the flavor, however I didn't get the thinner, crackling and as chewy cookie as Eric is showing.
Did you all use the gochujang paste OR gochujang sauce??