Saturday, September 29, 2007

korean red chili paste 고추장 (gochujang)



I'm including this picture as a reference, so that you may find a container of gochujang in an Asian market. It almost always comes in a red container and the last few words should be : 고추장

To use this paste to season Bibim Bap (Mixed Rice Bowl) or as a condiment to bulgogi, or as a dipping sauce for fresh vegetables like cucumbers, Korean green peppers (spicy), and carrots, make SEASONED CHILI PASTE (Yangnyum Gochujang).

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SEASONED CHILI PASTE (Yangnyum Gochujang)
Makes 1/2 c.

Ingredients : 4 tbsp chili paste (gochujang)
2 garlic cloves, minced
2 tbsp sesame oil
1 tbsp soy sauce
2 tsp sugar or corn syrup
2 tsp toasted sesame seeds (optional)
1 green onion, chopped (optional)

1. Combine all ingredients until well mixed
2. When stored in a covered container, this paste will keep in the fridge for over a week.

From Cecilia Hae-Jin Lee's _Eating Korean_, modified.

2 comments:

chongs said...

can i use this to make kimchi?

chongs said...

can i use this to make kimchi?