Gochujang Korean pepper paste, 'CJW', with brown natural rice, 1000g « Natrag

Gochujang Korean pepper paste, 'CJW', with brown natural rice

Gochujang is a traditional Korean condiment made from red chili peppers, glutinous rice, fermented soybeans, and salt. It is a thick, reddish-brown paste with a pungent, spicy, and sweet flavor. It's usually used as a base for many Korean dishes, such as bibimbap, tteokbokki, jjigae and also as a marinade and condiment. It's also used as a dip or sauce, often mixed with other ingredients like soy sauce, vinegar, sugar, and sesame oil to make a dipping sauce or marinade. It can also be used to add a spicy kick to stews, soups, and other dishes. The level of spiciness can vary depending on the brand and the recipe used to make it.

Ingredients

Corn syrup, spices (chili, sea salt, garlic, onion), rice flour, water, isomalt oligosaccharide, fermented soybeans, sea salt, chili powder (3%), alcohol, yeast extract powder, glutinous rice, E621

Hranilna vrednost:

5 recipes for sauce made with Gochujang

1. Gochujang dipping sauce - Mix gochujang, soy sauce, rice vinegar, sesame oil, and sugar to make a thick and savory dipping sauce.

2. Gochujang BBQ sauce - Combine gochujang, ketchup, soy sauce, brown sugar, garlic, and ginger to make a spicy and sweet BBQ sauce.

3. Gochujang marinade - Whisk together gochujang, soy sauce, sake or rice wine, sesame oil, and sugar to make a flavorful marinade for meat or vegetables.

4. Gochujang noodle sauce - Mix gochujang, soy sauce, oyster sauce, sugar, and sesame oil to make a spicy and savory sauce for noodles.

5. Gochujang mayo - Mix gochujang, mayo, and lime juice to make a creamy and spicy condiment for sandwiches, burgers, or fries.

--> 1 Gochujang Dipping Sauce Recipe:

Ingredients:

• 3 tablespoons gochujang (Korean chili paste)
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon sugar

Instructions:

1. In a small bowl, mix together the gochujang, soy sauce, rice vinegar, sesame oil, and sugar.
2. Stir until the sugar is completely dissolved and the sauce is smooth.
3. Taste and adjust the seasoning as needed. You can add more sugar for sweetness, or more gochujang for spiciness.
4. Serve the sauce as a dip for dumplings, spring rolls, or fried chicken. You can also use it as a marinade for meat or vegetables.
5. If you are not going to use it right away, store it in the refrigerator in an airtight container. The sauce will keep well for up to 2 weeks.

2--> Gochujang BBQ Sauce Recipe:

Ingredients:

• 1 cup ketchup
• 1/2 cup gochujang (Korean chili paste)
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated

Instructions:

1. In a medium saucepan, combine the ketchup, gochujang, soy sauce, brown sugar, garlic, and ginger.
2. Heat the sauce over medium heat, stirring occasionally, until it comes to a simmer.
3. Reduce the heat to low and continue cooking for about 10 minutes, or until the sauce thickens and the flavors are well combined.
4. Taste and adjust the seasoning as needed. You can add more sugar for sweetness, or more gochujang for spiciness.
5. Remove the sauce from the heat and let it cool.
6. Use it as a baste or marinade for grilled meat or fish, or as a dipping sauce for fried chicken or shrimp.
7. If you are not going to use it right away, store it in the refrigerator in an airtight container. The sauce will keep well for up to 2 weeks.

3 --> Gochujang Marinade Recipe:

Ingredients:

• 1/4 cup gochujang (Korean chili paste)
• 2 tablespoons soy sauce
• 1 tablespoon sake or rice wine
• 1 tablespoon sesame oil
• 1 tablespoon sugar
• 1 tablespoon minced garlic
• 1 teaspoon grated ginger

Instructions:

1. In a small bowl, mix together the gochujang, soy sauce, sake or rice wine, sesame oil, sugar, garlic, and ginger.
2. Stir until the sugar is completely dissolved and the marinade is well combined.
3. Place the meat or vegetables in a resealable plastic bag or a shallow dish, and pour the marinade over them. Make sure that the meat or vegetables are well coated with the marinade.
4. Let the meat or vegetables marinate in the refrigerator for at least 30 minutes, or up to 24 hours. The longer the marinade time, the more flavorful the meat or vegetables will be.
5. When ready to cook, remove the meat or vegetables from the marinade and discard the remaining marinade.
6. Grill, broil, or pan-fry the meat or vegetables as desired.
7. Enjoy your delicious and flavorful meat or vegetables with a touch of spicy and savory flavor from the Gochujang marinade.

4 --> Gochujang Noodle Sauce Recipe:

Ingredients:

• 2 tablespoons gochujang (Korean chili paste)
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sugar
• 1 tablespoon sesame oil

Instructions:

1. In a small bowl, mix together the gochujang, soy sauce, oyster sauce, sugar, and sesame oil.
2. Stir until the sugar is completely dissolved and the sauce is well combined.
3. Cook the noodles according to the package instructions and drain them well.
4. In a pan over medium heat, add the sauce to the pan and stir until bubbly, add the cooked noodles and toss everything together.
5. Cook the noodles in the sauce for 1-2 minutes or until heated through.
6. Taste and adjust the seasoning as needed. You can add more sugar for sweetness, or more gochujang for spiciness.
7. Serve the noodles hot, garnished with chopped green onions, sesame seeds, or cilantro.
8. You can also add some vegetables like sliced bell pepper, carrots, or mushrooms to make it more colorful and healthy.
9. Enjoy your delicious and spicy Gochujang noodle sauce!

5 --> Gochujang Mayo Recipe:

Ingredients:

• 1/4 cup mayonnaise
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon lime juice

Instructions:

1. In a small bowl, mix together the mayonnaise, gochujang, and lime juice.
2. Stir until the ingredients are well combined and the sauce is smooth.
3. Taste and adjust the seasoning as needed. You can add more lime juice for acidity, or more gochujang for spiciness.
4. Use it as a spread or a dip for sandwiches, burgers, or fries.
5. You can also use it as a dressing for salads or as a dipping sauce for vegetables, seafood, or fried food.
6. If you are not going to use it right away, store it in the refrigerator in an airtight container. The sauce will keep well for up to 2 weeks.
7. Enjoy your creamy and spicy Gochujang mayo!

Gochujang Korean pepper paste CJW

1. Natural Conditions
Sunchang has 77 days of annual fog day, 72% of humidity, and 13.2 ℃ of average annual temperature. It has the best climatic conditions for the fermentation of gochujang fermentation bacteria. It is filled with clean, mineral-rich water upstream of the Sumjin River and soaked with gochujang can

2. King's choice chili window
● Sunchang is famous for its sun-kong hot pepper paste, which was the king's product since ancient times.

3. The secret of good fermentation aging
● Jar construction method
  - A method to manufacture gochujang in the same environment as the fermentation of the jar by scientifically implementing the principle of traditional appetizer.
● Two-stage fermentation
  - After making the first fermentation and using the traditional method, put the ingredients such as red pepper powder into the fermentation,
● Sterilization of photovoltaic principle
  - Focusing on the principle of sterilization by the sun, the ultraviolet system is installed to remove harmful bacteria

4. Good brown rice
● During the fermentation process of gochujang, brown rice is naturally fermented, and the deep and clean taste of gochujang is added, and the healthiness of brown rice can be packed.
● Without the rough texture of brown rice, you can eat delicious brown rice nutrients.
● Chungjungwon Sunchang 100% brown rice solar hot pepper paste, fermented red pepper powder, and brown rice together, the taste is rich and rich.
● Chewy and soft, with good color and shine, it fits well with any dish, such as stir-fried, stewed or stuffed, and can be cooked easily.