Note 1: Gochujang is a spicy Korean fermented red chili pepper paste. I use gochujang sauce for this recipe and I love the Bibigo brand! Gochujang sauce tastes like gochujang but also has flavors of garlic, sesame, etc. – it’s more of a condiment. You can also use correct Korean gochujangpaste this recipe, but it will be thicker, spicier, and have fewer added flavors. If you do, use less (1 tablespoon would be enough) and add a little extra flavor like brown sugar, garlic powder, ginger, etc.
Note 2: You don’t have to use a nonstick square pan, but I like that it has higher sides and makes it easy to throw everything into a pan. Here’s what I have. (affiliate link)
