Gochujang Caramel Cookies | Viral Korean Chili Cookie | Food Wishes
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- čas přidán 1. 04. 2024
- This incredible cookie was invented by Eric Kim of the New York Times, and features a simple sugar cookie marbled with Korean chili paste. These highly addictive cookies are a perfect combination of spicy, sweet, and savory, and have that perfect crispy around the edges, but chewy in the center texture. These are officially my new favorite cookies. Enjoy!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes.com/gochujang-...
To become a Member of Food Wishes, and read Chef John’s in-depth article about Gochujang Caramel Cookies, follow this link: / @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...
Everyone will be happy to know I've just "silenced" a few trolls that have been wasting space in the comments. They won't be missed.
I am going to celebrate this exciting news with some gochuhang caramel cookies.
Finally! Although I was starting to to be entertained. Looked like there was a new 🧌 that was starting to 🧌 the OG 🧌. It was hilarious..I was about to get my 🍿 😂
PUNISH THEM WITH YOUR FURY CHEF JOHN !! NO 😤 HATERS 😤 HERE 😤
Trolls are obviously not fans of the ol shaka shaka.
You are after all the Nick Fury of tossing troublemakers in a hurry.
The universe knew that gochujang container in my fridge is too big and sent Chef John
haha exactly my case too!
Me too!!!😂
Horizontal tub is a terrible vessel.
@@nathanhoffman20000i actually love it! it’s small and compact enough.
Big props to CJ for crediting the original recipe developer. Not nearly enough food content creators do that.
Chef John spittin life lessons “since if we aren’t trying things, what are we doing?” 8:40 keep doing the good work Chef John
I make these way more than I should because they are stupid delicious. Awesomely, they freeze super well raw. I scoop them onto a sheet tray, freeze them and then store them in a freezer bag so I can bake one or two as needed. They bake great from frozen, needing maybe just an extra minute in the oven. Highly recommend!
Thanks. I have my dough in the fridge now to be baked shortly, but it's way too much for me. I'll freeze them per your instructions.
Freshly baked cookies in (almost) an instant! Great tip, thank you!
Being a avid follower of chef John for about 16 years, I love how consistently he forgets the softening of the butter.
One of the few certainties we have in life. Grass grows, Birds fly, Sun shine's and chef John forgets the butter.
Been there, done that, with both butter and cream cheese.
I’d like to point out that the “patented “ CJ ‘ around the outside’ trio has dropped out of favor a bit. Far be it from me to drive content.
Always made me smile though.
Great call on butter, that makes me laugh also. I’m guessing most of us do it. Too funny.
My love of gochujan is in the fermented rice flavor, there is so much going on. I never would have thought of turning it into a cookie. Now I think it would be great for a fortune cookie type dough.
I love this trend of Chef John showing us his process of cooking some random viral recipes. They suddenly feel more interesting and special :D
I have never had a recipe fail from Chef John. So I can’t wait to make these for my spicy 🌶️ friends, and family.
My son suggested divide the dough and add the chili to one half and mix until it turns color then roll out, stack the dough, roll together and slice into pinwheels and bake
Oh that sounds really doable and cute!
"Biting around, chosing your own adventure." That was probably the most wholesome description of eating a cookie I have ever heard.
"Just try saying, Go Chef John, only a little faster." "Our Go Chef John mixture." 🤣 I Love you Chef John!! 💜
When you rolled the dough it reminded me of palmier cookies! Gochujang palmiers would be interesting
You had me at "gochujang". Or "Caramel." Or "Cookies." Or, honestly, just "Food wishes".
This recipe has been behind a paywall ... I'm glad its available to the masses bow
like everything on NYT now!!
My sister made these at Christmas to rave reviews. But I couldn’t access it…
@@Roheryn100I made the NYT recipe for Easter just this past weekend and gave the screenshot to my aunt who asked about it because I got it from a gift link. I hope your sister uses her gift links (if those are still a thing) generously in the future
They must have changed it cuz I don't see any paywall
Food wishes *do* come true y'all 🥲 thank you Chef John and Eric Kim!!
A local bakery had these for sale all of one time and ive been craving them since then... cant wait to try making them myself!
Every morning I have a slice of toast with Gochujang and Peanut Butter. Now I'm seeing a PB&G cookie in my future! Thanks for another fun recipe CJ!
Yummm and here I was thinking chocolate. Guess I could do both
Realllllllly!? Must try! This makes me think of trying puppy chow thos way
I usually dilute it with rice vinegar and a little sesame oil and add it to raw fish
You add sugar or no?
"a little touch of white sugar"
You must be new around here.
@@hj6084 Nah, I just appreciate great sarcasm
Wow the bass clef cookie, the best
We need no haters here. We're all loving the man who teaches us to cook/bake.
Those poor people will starve.
What happened? I’m so curious about the haters and what happened. For some reason, I haven’t been getting notifications and had to resubscribe so I missed it. If you feel like educating me, I’m very interested.
I think there's a reason this wasn't posted yesterday!
I'm already thinking of Christmas cookies and want to use this next December.
I've had the Miso Chocolate Chip cookie on my list for years. This might be the push I need!
Chef John stays absolutely crushing it in ways we couldn't have even dreamed, like improving upon a basically perfect recipe, are you kidding me dude? Thank you, chef, for continuing to keep cooking fun and accessible!
Man, your channel is the best. I just wished (food wished?) that you'd use weight instead of volume measurements in your written down recipes.
Because his recipes are published on allrecipes, I make his baking dishes and breads using their weights for flour, sugar etc. I just used that method to make his pizza rustica pastry on the wknd to success. I agree though, I think a lot more ppl are tuned into weighing ingredients nowadays and it saves me time. I would also ask for metric measurements, but as a Canuck and home cook I am used to conversasions.
It never ceases to baffle me how you never have softened butter.
Go Chef John! ❤😂
Came across Eric Kim's recipe about a month ago and had the same idea to mix the dough jelly-roll style.
Thanks for all the great recipes -- your Sicilian Christmas Pizza has become a family tradition!
Thank you, Chef John, for sharing this wonderful recipe.
I'm going to try it with miso since there are people I feed who can't tolerate heat very well. After all. Gochujang and miso are very similar except for the chilies.
Go Chef John! My favorite spice.
Never had my korean 고추장 pronounced as Go chef John😂
I love the spiral ones. They look awesome.
한국인으로서 매우 흥미로운 접근이라고 생각합니다.
고추장으로 쿠키를 만들다니... 그 맛이 정말 궁금하군요.
Oh my gosh, I can’t wait to make these. They look marvelous. Thank you once again for another great recipe.
His voice inflections remind me of Keith Morrison from Dateline. Those cookies look amazing!
Made them, love them. Unusual and delicious 😋
Reject modernity embrace tradition food wishes
Can’t wait to try these, John!
Made these for my cookie boxes Christmas before last from Eric Kim’s recipe, I loved them. My husband was less thrilled, but he’s not as adventurous taste wise 😅. My coworkers raved so mixed bag but I still say very good.
i was a bit skeptical, but totally going to make these now!
wow, i haven’t watched in so long and his voice is even MORE jovial 👏👏
I didn't make cookies often, especially from scratch, but I'm going to have to try this... Was thinking about your second method as you were folding the first. I love the slice and bake style...
Love the second batch and would absolutely make them for the cello section in my orchestra (or low brass or low winds) since they definitely have an F-clef design :D
Go Chef John! Gochujang! I can barely begin to say how much I love this. Not to mention this cookie recipe!
You missed Hard knock life and the 12 min Uncle Tom’s Cabin ballet in King and I
they look amazing 🤤
I have no words 😮 AMAZING ❤❤❤❤❤❤
My favorite food youtuber making my favorite cookie recipe just made my entire day.
Tried them. Everyone loved them.
Chef John on April Fools Day: "Tomorrow I'm making Gochujang Caramel Cookies!"
Me: "Oh, that's *definitely* an April Fools Day joke."
Chef John on April 2nd: "You are, after all, what matters to your spicy cookie batter..." ❤
DING!
OMG, Chef John, I've been trying to get this recipe, but "developer" website required subscription for recipe to print 😮 You're my hero.🙂💕😋
Go Chef John!
Gochujang is amazing in rice krispie treats as well if you're game to try it
Sounds yummy! Do you just mix it in with the goo?
@@Reive33 Mix it with your melted marshmallows before stirring in the cereal!
heckkkkk this looks sooo good
i would never thought of this until yesterday when my coworker watched this video 2 days ago and made these cookies. i asked for the recipe, and i was told "Food Wishes". so i want to make these.
thank you for doing this video.
Thank you for this video. I haven't watched any of yours before and I like your style!! Oh, the cookies look fantastic as well :)
Welcome to the Wonderful World of Food Wishes. Honestly every recipe I’ve ever tried from Chef John turns out amazing. He is the reason people around me consider me a good cook!
Another reason to use my big container of GoChefJohn! Yum!
I made these and brought them to the office. They were very popular and got many compliments.
Easy recipe even for someone who almost never bakes anything. I also watched the original NY Times video and my folding technique was probably a hybrid of Eric Kim`s and Chef John`s.
These look great- both ways, Chef John. However, that is hardly news, bc everything you make looks great. Thank you!
My first thought when I saw the thumbnail was "Chili Chocolate Cookies", then as the video was queuing up I remembered those were also a Food Wishes classic. I used to make them for many years whenever I was asked to bring some kind of dessert item to meetings or family gatherings.
Seeing the experiment with a coil of spice, I'm imagining using croissant math and method to precisely calculate the number of layers you want
Cannot wait to mae these.
Loved the ideaaa 😮😂❤🎉
Omg! Just made these and they are exceptional. Talk about spread factor...mine are the size of 45 records(it's a vinyl thing)😉. Thank you Chef!!!
Love the video! I would say one of my favorite elements of your cooking is the experimentation. I love how you show the actual results and explain your thought process. I appreciate it much more than someone just saying it has to be done a certain way or must follow a recipe or if something is a "sin" against cooking or whatever. Can't wait to see more!
I LOVE these. They were super easy to make, and SO Delicious.
…at least to me 😂
My family did not love them the same way I did, but that really just meant that I got to enjoy all of them by myself. 😊
#GochujangCookiesFightinG!!! 😍
Omg I saw these on NYT. It’s a sign for me to make them now lol
Added some chocolate chips. I may have just invented the best cookie in the world
I made these without the Gochujang and liked the plain cookie a lot :)
A friend made a variation of this for our Christmas party. They were very good, especially for a spice fiend like me.
These really are amazing and take very little time to whip up and bake! MAKE THEM!
Omg these look deelish! ❤
Korean snicker doodles😍
You absolute madman
That sounds so good- GoChefJohn!
Oooooo I’ll absolutely have to try these 😁😁😁
I added 1/8 tsp of cayenne pepper to the dough recipe. I hope this doesn't offend Chef John (or Eric Kim).
I recently got the NYT cooking but didn’t know about this and I just bought gojuchang so thanks for sharing!!
oh I am so making this
hell yeah dude
The second batch is based on the timeline where the Gochujang nation invaded the Plain Cookie nation and only begun to occupy some of the regions aggressively.
The first batch is based on the later timeline where the Gochujang nation and the Plain Cookie nation had almost blended into each other quite well.
As you pointed out the how you mentioned "choosing your own adventure" that your wife Michele said, that's how the adventure above came to my mind.
When I saw Gochujang Caramel Cookies, I dropped all my other YT viewing to turn aside and see this wonder. My introduction to that paste was seeing at large tub filled with it at a house in Korea. I deduced, just by looking at the large tub, that somebody was getting ready to coat their house wall in red plaster. Later when I was in the company of some Korean folks enjoying hot peppers, that made my eyes water to look at (never mustered the courage to taste one), fresh from somebody’s garden dipping the burning peppers into the red paste before eating them, I realized my mistake. It was to dampen the burn from eating fresh peppers. Cookies and gochujang would not have seemed a likely combo to me till seeing your video.
Chef John, you are my good friend I’ve never met
Dang I want this! I’ll probably add some toffee or nuts… what y’all think? I want texture on my cookies!
I agree with Chef John on hating dough getting stuck in a whisk. The solution’s to buy a Danish Whisk.
I'm intrigued. I'm even more intrigued by the idea of combining this with the tahini chocolate chip recipe I heard about (but haven't tried) recently-ish. I mean, if one kind of streak is good in cookies, wouldn't two kinds be even better?
Yummy. You can also try with soy sauce and caramel. They are good too. thx for your video as always.
Omg I need to
I like the looks of the second cookie but I think taste wise I would prefer the first.I definitely want to try these cookies!
8:40 whewwwww so true 💯
I wanna try this with peanut butter and dark chocolate.
The real way to pronounce Gochujang is that the G is pronounced like you're trying to say K and G together, and the J is like trying to say CH and J together, so it's like you're superimposing "Gochujang" and "Kotchuchang" together.
Chef John makes "go-to-John" cookies! 😂
I hate cleaning sticky batter from inside a whisk too, chef John!
Gochujang comes in different heat levels. Did you use Mild, Medium, or Hot? I made these with Medium and no one liked them-too hot! Will try Mild next time.
I think if the dough was slightly thinner you could have made atleast 1 or 2 more rolls and gotten more of a spiral effect. I like the idea, gonna try these soon with your 1st technique.
Not often does one have the chance of laughing out loud combined with another learning experience, that has to date, made my family ecstatic. The magic word is “Try it, it’s Chef John’s.” 👍❤️🇺🇸🇨🇱
Pam here…..the chile swirl looked like “G’s” for Gochujang!!
Might have to try this
Viral indeed.