Chili Crisp, Gochujang, etc.

I went looking today for a jar of chili crisp. Or maybe gochujang. Anyway, I live in Da Big City so there were many, many to pick from... and all, like, $15 a jar.

So, which brands do people here like? I'm looking for complexity, not just heat.

I'm no expert on this, but we buy Jay One gochujang, in the red tub. I haven't done any sort of comparison testing, so if anyone has I'd be very interested to hear about it. The best I've ever had was made by the wife of a guy who used to work for my wife's company. She was Korean, and if I have it right, she would take the basic commercial gochujang and jazz it up somehow. Hers was really amazing for it's complexity. Unfortunately, they moved away a long time ago, well before I got to know them well enough to get her recipe.

Seems like the chili crisp market has exploded, so many options/flavor variations, we keep many in the house, depends on taste.

Gochugang is a bit more complicated because most of the ones I see in places like H-Mart and other Asian stores are loaded with crap sweeteners and filler ingredients you would not want to ingest. My favorite is from Lani's Farm. 8oz for less than $15 (I forget exact price), and all plain real-food ingredients from their farm. Such great clear vibrant flavor. I always have their gochugang and ssam jang in the refrigerator, and their doenjang when available. (I also keep their kimchis and soy sauce stocked, I'm a regular and a fan) I get them at the Union Square farmers market because of where I live, but Lani's is at the Carroll Gardens farmers market on Sundays.

Mike's Jay One looks pretty good ingredient-wise, as these things go, but does have grain alcohol for stabilization.

[Jenise]

I'm no expert on this, but we buy Jay One gochujang, in the red tub. I haven't done any sort of comparison testing, so if anyone has I'd be very interested to hear about it. The best I've ever had was made by the wife of a guy who used to work for my wife's company. She was Korean, and if I have it right, she would take the basic commercial gochujang and jazz it up somehow. Hers was really amazing for it's complexity. Unfortunately, they moved away a long time ago, well before I got to know them well enough to get her recipe.

The first time I bought gochugang, I was in H Mart and waited till a Korean person joined me in that long fully stocked aisles to ask for a recommendation. No help, she said, "Oh we just buy the cheapest." So I bought something, used very little, and recently threw it out as it had been around a long time. I've never had any locally made; will try to find another that fits Rahsaan's description better.

For chili crisp, I make my own based on a China Moon (famous San Francisco Chinese fusion restaurant that closed when the brilliant chef-owner died) recipe, and buy commercial when I run out. I favor a brand I know by the label but can't recall the name. Chang's Momofuku is good.

And speaking of David Chang, last night I watched the preview of his new CNN show Detours. I was disappointed. Lots of interesting food, poorly explained, amidst infantile male humor. And one of the supposed stops was clearly orchestrated in advance though presented as just a good find. He's no Anthony Bourdain.

Lani's Ssamjang is very good (thanks Rahsaan)
For gouchujang we do the red tubs at HMart, Wangs or Haechandle, Both say natural but use corn syrup. While I mostly avoid corn syrup we typically use a tablespoon or two of gochujang a couple times a month (in dishes with 4-8 servings), so don't think a significant worry.
Our current chili crisps are Momofuko Extra Spicy and Lao Gan Mai. Latter is everywhere, but I like the balance (and it's what Kenji recommends). I also like Milu. I have a jar of Cholula Chili Crisp (with pepitas), but haven't opened.
You didn;t ask about doenjang but I really like Wangshin.
One question- you said you were looking for chili crisp or gochujang. I think of them as quite different in uses. Was this for a recipe?

...While I mostly avoid corn syrup we typically use a tablespoon or two of gochujang a couple times a month (in dishes with 4-8 servings), so don't think a significant worry.

Yes, we all get our own balance. But sounds like we have different cooking habits! I use gochujang (or related products) almost every day, and rarely go more than 2 days without using them!

Our current chili crisps are Momofuko Extra Spicy...

Will have to try that one. I often have at least one Momofuku Chili Crisp at home, but can't remember if we've tried that one.

you said you were looking for chili crisp or gochujang. I think of them as quite different in uses.

They're obviously from different countries but I'll admit to combining them. May not come across as 'authentically' anything, but can make for some delicious combinations (with other ingredients as well).

One question- you said you were looking for chili crisp or gochujang. I think of them as quite different in uses. Was this for a recipe?

No, no specific use in mind. I've just bumped into them at restaurants, as condiments or as part of dressings, and recent ones have been pleasantly tangy/spicy; I think the Korean ones have been more like tomato paste and less like pepper oil.

Perhaps best characterized as 'nearly ignorant learning'.

My favorite is from Lani's Farm. 8oz for less than $15 (I forget exact price), and all plain real-food ingredients from their farm. Such great clear vibrant flavor. I always have their gochugang and ssam jang in the refrigerator, and their doenjang when available. (I also keep their kimchis and soy sauce stocked, I'm a regular and a fan) I get them at the Union Square farmers market because of where I live, but Lani's is at the Carroll Gardens farmers market on Sundays.

I can get to Union Square easily. Whereabouts are they...it's a big market?

I live two blocks from the Brooklyn Heghts greenmarket, which is rather small. I don't even know where the Carroll Gardens one is!

I can get to Union Square easily. Whereabouts are they...it's a big market?

Mondays they are near 15th street on the west side of Union Square.

Wednesdays they are on 17th street pretty much directly opposite Barnes and Noble.

Saturdays they are also in that 17th street corridor, but in the row of stands on the south side, near the corner with the west side of the market.

I live two blocks from the Brooklyn Heghts greenmarket, which is rather small. I don't even know where the Carroll Gardens one is!

Looks like it's on Carroll between Smith and Court: https://grownyc.org/locations/carroll-gardens-greenmarket/

I have several chili crisps. The latest one I bought is quite excellent: Chongqing, which has some peanuts in it. I had to look very hard to find an English name because the whole label is in Chinese. I finally found the name by using a 10X loupe (I didn't know type could be printed that small). Anyway, it's now my fave.

I have Sempio Gochuchang in the red tub. Corn syrup is listed for sweetness, but I don't really care unless it's high-fructose corn syrup. Otherwise, it's just a natural sugar--no big deal.

[Robin Garr]

I think Laoganma was the first Chinese chili crisp to go viral in the US, and I still like it. https://www.laoganmausa.com/

Next time in one of the local Mexican tiendas, though, I'm absolutely planning to try the Latino equivalent, salsa macha, which looks pretty similar but with Mexican flavors. I wonder if they picked up the idea from the Chinese or if it evolved on a parallel but different path.
https://www.seriouseats.com/salsa-macha-recipe-8679915

[Yes, we all get our own balance. But sounds like we have different cooking habits! I use gochujang (or related products) almost every day, and rarely go more than 2 days without using them!

Wow, I don't know anyone outside Korea who uses that much! I probably use gochujaru more than gochujang. But while we cook a fair amount of Asian food, it's split between Korean, Japanese, Chinese, Thai, Vietnamese and Indian influenced dishes.

They're obviously from different countries but I'll admit to combining them. May not come across as 'authentically' anything, but can make for some delicious combinations (with other ingredients as well).

I don't know I've ever combined them (I've combined gochujang with doenjang to make a ssamjang). . With the exception of bibimbap (which I'm more likely to order out for lunch), I don't use gochujang really as a condiment. Chile crisp we use more often, some cooking but mostly on eggs or as a condiment.

Wow, I don't know anyone outside Korea who uses that much...I don't use gochujang really as a condiment. Chile crisp we use more often, some cooking but mostly on eggs or as a condiment.

Well maybe every day was a stretch! But I do eat a lot of tofu/beans/lentils and will use these various products as the base for different flavor combinations for those meals. So they are in heavy rotation. (Less so when I'm making pasta or pizza! But sometimes for fish...)

ah, I could see that to liven up similar legumes etc,

I think Laoganma was the first Chinese chili crisp to go viral in the US, and I still like it. https://www.laoganmausa.com/

Next time in one of the local Mexican tiendas, though, I'm absolutely planning to try the Latino equivalent, salsa macha, which looks pretty similar but with Mexican flavors. I wonder if they picked up the idea from the Chinese or if it evolved on a parallel but different path.
https://www.seriouseats.com/salsa-macha-recipe-8679915

It may be the best known among anglos, but it's definitely a favorite locally, at Chinese, Vietnamese, and Korean markets here. I have to admit I wasn't aware there were any major alternatives! A local "Vietnamese" restaurant that is entirely staffed by Chinese cooks makes their own, which is quite good. Anything in an unlabeled mason jar tastes better, though.

H-Mart (Korean grocery) just opened up in our area and it's amazing. But I am overwhelmed by the variety of Gochujang, almost all in red tubs. I bought a tube that was intended as a condiment, as the real thing is (deliberately) too thick to apply as is. Will report back how it is.

Anything in an unlabeled mason jar tastes better, though..

Especially moonshine.