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.

@hank87

2 ай бұрын

I am going to celebrate this exciting news with some gochuhang caramel cookies.

@krissi31

2 ай бұрын

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 🍿 😂

@shaymin33988

2 ай бұрын

PUNISH THEM WITH YOUR FURY CHEF JOHN !! NO 😤 HATERS 😤 HERE 😤

@vh4355

2 ай бұрын

Trolls are obviously not fans of the ol shaka shaka.

@thenedain

2 ай бұрын

You are after all the Nick Fury of tossing troublemakers in a hurry.

Big props to CJ for crediting the original recipe developer. Not nearly enough food content creators do that.

The universe knew that gochujang container in my fridge is too big and sent Chef John

@cindyhauert2339

2 ай бұрын

haha exactly my case too!

@paigegarrison6721

2 ай бұрын

Me too!!!😂

@nathanhoffman20000

2 ай бұрын

Horizontal tub is a terrible vessel.

@shaymin33988

2 ай бұрын

@@nathanhoffman20000i actually love it! it’s small and compact enough.

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!

@FutureCommentary1

2 ай бұрын

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.

@veecee3669

Ай бұрын

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.

@paulwagner688

2 ай бұрын

Been there, done that, with both butter and cream cheese.

@michaeldeighan8294

2 ай бұрын

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.

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

This recipe has been behind a paywall ... I'm glad its available to the masses bow

@metislamestiza3708

2 ай бұрын

like everything on NYT now!!

@Roheryn100

2 ай бұрын

My sister made these at Christmas to rave reviews. But I couldn’t access it…

@Asummersdaydreamer14

2 ай бұрын

⁠@@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

@Mr_Spaghetti

Ай бұрын

They must have changed it cuz I don't see any paywall

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 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.

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

@theyoftheravens

Ай бұрын

Oh that sounds really doable and cute!

"Just try saying, Go Chef John, only a little faster." "Our Go Chef John mixture." 🤣 I Love you Chef John!! 💜

Food wishes *do* come true y'all 🥲 thank you Chef John and Eric Kim!!

"Biting around, chosing your own adventure." That was probably the most wholesome description of eating a cookie I have ever heard.

You had me at "gochujang". Or "Caramel." Or "Cookies." Or, honestly, just "Food wishes".

I think there's a reason this wasn't posted yesterday!

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!

@clairewright8153

2 ай бұрын

Yummm and here I was thinking chocolate. Guess I could do both

@lifetodamax

2 ай бұрын

Realllllllly!? Must try! This makes me think of trying puppy chow thos way

@ramencurry6672

2 ай бұрын

I usually dilute it with rice vinegar and a little sesame oil and add it to raw fish

@Houndzee

2 ай бұрын

You add sugar or no?

We need no haters here. We're all loving the man who teaches us to cook/bake. Those poor people will starve.

@babymama406

16 күн бұрын

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.

When you rolled the dough it reminded me of palmier cookies! Gochujang palmiers would be interesting

I've had the Miso Chocolate Chip cookie on my list for years. This might be the push I need!

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!

I'm already thinking of Christmas cookies and want to use this next December.

"a little touch of white sugar"

@hj6084

2 ай бұрын

You must be new around here.

@stevefulkerson4995

2 ай бұрын

@@hj6084 Nah, I just appreciate great sarcasm

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.

@misslauradawn

2 ай бұрын

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.

I love the spiral ones. They look awesome.

Oh my gosh, I can’t wait to make these. They look marvelous. Thank you once again for another great recipe.

Wow the bass clef cookie, the best

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!

Made them, love them. Unusual and delicious 😋

Gochujang is amazing in rice krispie treats as well if you're game to try it

@Reive33

2 ай бұрын

Sounds yummy! Do you just mix it in with the goo?

@Jane-ss1pg

2 ай бұрын

@@Reive33 Mix it with your melted marshmallows before stirring in the cereal!

Go Chef John! ❤😂

Go Chef John! My favorite spice.

@judiesuh6858

2 ай бұрын

Never had my korean 고추장 pronounced as Go chef John😂

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...

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.

My favorite food youtuber making my favorite cookie recipe just made my entire day.

Go Chef John! Gochujang! I can barely begin to say how much I love this. Not to mention this cookie recipe!

Can’t wait to try these, John!

Tried them. Everyone loved them.

wow, i haven’t watched in so long and his voice is even MORE jovial 👏👏

His voice inflections remind me of Keith Morrison from Dateline. Those cookies look amazing!

You missed Hard knock life and the 12 min Uncle Tom’s Cabin ballet in King and I

I have no words 😮 AMAZING ❤❤❤❤❤❤

they look amazing 🤤

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.

Another reason to use my big container of GoChefJohn! Yum!

한국인으로서 매우 흥미로운 접근이라고 생각합니다. 고추장으로 쿠키를 만들다니... 그 맛이 정말 궁금하군요.

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.

@shaymin33988

2 ай бұрын

i was a bit skeptical, but totally going to make these now!

These look great- both ways, Chef John. However, that is hardly news, bc everything you make looks great. Thank you!

Go Chef John!

heckkkkk this looks sooo good

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!!!

It never ceases to baffle me how you never have softened butter.

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 :)

@tatzja8074

2 ай бұрын

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!

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

These really are amazing and take very little time to whip up and bake! MAKE THEM!

OMG, Chef John, I've been trying to get this recipe, but "developer" website required subscription for recipe to print 😮 You're my hero.🙂💕😋

Omg I saw these on NYT. It’s a sign for me to make them now lol

Cannot wait to mae these.

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. 😊

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.

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!

Reject modernity embrace tradition food wishes

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..." ❤

@metislamestiza3708

2 ай бұрын

DING!

Oooooo I’ll absolutely have to try these 😁😁😁

That sounds so good- GoChefJohn!

A friend made a variation of this for our Christmas party. They were very good, especially for a spice fiend like me.

Loved the ideaaa 😮😂❤🎉

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.

I recently got the NYT cooking but didn’t know about this and I just bought gojuchang so thanks for sharing!!

I made these without the Gochujang and liked the plain cookie a lot :)

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?

Chef John, you are my good friend I’ve never met

Omg these look deelish! ❤

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

Yummy. You can also try with soy sauce and caramel. They are good too. thx for your video as always.

You absolute madman

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!

oh I am so making this

Korean snicker doodles😍

In a baker's nook, there's a secret book, For Gochujang Caramel Cookies, take a look. A pinch of spice, and sweetness nice, Baked to perfection, not once but twice. With caramel swirls and chili twirls, They dance on the tongue, as flavor unfurls. A fusion treat, that's hard to beat, Gochujang Caramel Cookies, oh-so-sweet!

@knowledgetracker

2 ай бұрын

Wonderful! I love it!

@kittenlang8641

2 ай бұрын

Are these kinda like ginger snaps as far as spice? Could someone give me a comparison? I have a light-spice stomach 😔

@knowledgetracker

2 ай бұрын

@@kittenlang8641 - these would be a little spicier, kitten. 🥰

@jaytee9

2 ай бұрын

Go away ChatGPT.

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.

8:40 whewwwww so true 💯

hell yeah dude

I agree with Chef John on hating dough getting stuck in a whisk. The solution’s to buy a Danish Whisk.

I hate cleaning sticky batter from inside a whisk too, chef John!

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.” 👍❤️🇺🇸🇨🇱

Omg I need to

Might have to try this

#GochujangCookiesFightinG!!! 😍

Added some chocolate chips. I may have just invented the best cookie in the world

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.. what do you think of a similarly inspired Danish?

@Chef John Can you explain in this recipe, why you use baking soda instead of baking powder even though there is no acid to balance it?

I added 1/8 tsp of cayenne pepper to the dough recipe. I hope this doesn't offend Chef John (or Eric Kim).

Dang I want this! I’ll probably add some toffee or nuts… what y’all think? I want texture on my cookies!

Would really like to try this, looks delicious. Going to have to wait, still no carbs in my diet.

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.

I wanna try this with peanut butter and dark chocolate.

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.