{"id":3350,"date":"2026-03-16T12:10:27","date_gmt":"2026-03-16T11:10:27","guid":{"rendered":"https:\/\/asianorigins.es\/recetas\/?post_type=cp_recipe&#038;p=3350"},"modified":"2026-03-16T12:10:29","modified_gmt":"2026-03-16T11:10:29","slug":"mantequilla-de-gochujang","status":"publish","type":"cp_recipe","link":"https:\/\/asianorigins.es\/recetas\/receta\/mantequilla-de-gochujang\/","title":{"rendered":"MANTEQUILLA DE GOCHUJANG"},"content":{"rendered":"<h2>La mantequilla de gochujang es una mantequilla aromatizada hecha mezclando mantequilla con la pasta coreana fermentada \u201cGochujang\u201d. El resultado es una mantequilla picante, umami, ligeramente dulce y muy arom\u00e1tica. <\/p>\n<p>La mantequilla suaviza el picante del gochujang y hace que el sabor sea m\u00e1s cremoso, por lo que se usa mucho para terminar platos calientes.<\/p>\n<p>Funciona muy bien en un arroz frito coreano con huevo porque a\u00f1ade tres cosas importantes: grasa, picante y umami.<\/p>\n<p>Queda espectacular con carne a la parrilla o bbq coreana, verduras asadas, arroz blanco caliente y pan tostado.<\/h2>\n<h3>Ingredientes<\/h3>\n<div class=\"cooked-recipe-ingredients\">\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"200\">200<\/span> <span class=\"cooked-ing-measurement\">grs<\/span> <span class=\"cooked-ing-name\">mantequilla a temperatura ambiente<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"40\">40<\/span> <span class=\"cooked-ing-measurement\">grs<\/span> <span class=\"cooked-ing-name\"><a target=\"_blank\" href=\"https:\/\/asianorigins.es\/producto\/2443-pasta-gochujang-soja-fermentada-con-arroz-y-guindilla-sempio-500g-8801005171410.html?utm_source=wordpress&#038;utm_medium=recetas&#038;utm_campaign=merzo_recetas\">pasta Gochujang <\/a><\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">diente de ajo rallado<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\">cucharilla<\/span> <span class=\"cooked-ing-name\">miel<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\">cucharilla<\/span> <span class=\"cooked-ing-name\"><a target=\"_blank\" href=\"https:\/\/asianorigins.es\/producto\/1097-aceite-de-sesamo-jiajiashan-550-ml-8435081101315.html?utm_source=wordpress&#038;utm_medium=recetas&#038;utm_campaign=merzo_recetas\">aceite de s\u00e9samo <\/a><\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\">cuchara<\/span> <span class=\"cooked-ing-name\">cebollino o cebolla tierna muy picada<\/span><\/div>\n<\/div>\n<h3>Instrucciones<\/h3>\n<div class=\"cooked-recipe-directions\">\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Paso 1\">\n<div class=\"cooked-dir-content\">\n<p>Poner la mantequilla blanda en un bol. A\u00f1adir el gochujang y mezclar hasta que el color sea uniforme. Incorporar el ajo rallado, la miel y el aceite de s\u00e9samo. A\u00f1adir el cebollino.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Paso 2\">\n<div class=\"cooked-dir-content\">\n<p>Mezclar bien, colocar sobre film y formar un cilindro.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Paso 3\">\n<div class=\"cooked-dir-content\">\n<p>Refrigerar durante 1 &#8211; 2 horas hasta que est\u00e9 firme.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":2,"featured_media":3359,"comment_status":"open","ping_status":"closed","template":"","class_list":["post-3350","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-otros","cp_recipe_cuisine-coreana"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.4 (Yoast SEO v22.4) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>MANTEQUILLA DE GOCHUJANG - Recetas asi\u00e1ticas<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/asianorigins.es\/recetas\/receta\/mantequilla-de-gochujang\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"MANTEQUILLA DE GOCHUJANG\" \/>\n<meta property=\"og:description\" content=\"La mantequilla de gochujang es una mantequilla aromatizada hecha mezclando mantequilla con la pasta coreana fermentada \u201cGochujang\u201d. El resultado es una mantequilla picante, umami, ligeramente dulce y muy arom\u00e1tica.   La mantequilla suaviza el picante del gochujang y hace que el sabor sea m\u00e1s cremoso, por lo que se usa mucho para terminar platos calientes.  Funciona muy bien en un arroz frito coreano con huevo porque a\u00f1ade tres cosas importantes: grasa, picante y umami.  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