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Paste gochujang, ssamjang

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Black Bean Paste (Chajang), JinMi, 볶음짜장, 300g

-2%

3,19 EUR

3,25 EUR

Čili pasta, 3 kg, CJO , KOREAN, Chal Gochujang,

25,99 EUR

Doenjang Korean Soybean Paste, Bibigo, 500g, 된장, 비비고

-5%

3,79 EUR

3,99 EUR

Gochujang Korean pepper paste, VEGAN, Sempio, 1000g, 해찬들 태양초골드

9,99 EUR

Gochujang, 500g, CJo Paprika Paste, Chal Gochujang,

-3%

6,10 EUR

6,29 EUR

Ssamjang Korean paste for BBQ, 250g, Sempio, 쌈장

-3%

2,90 EUR

2,99 EUR

How to make and use gochujang - korean chili paste?

Gochujang (고추장) is a flavorful and versatile Korean chili paste made from fermented soybeans, glutinous rice, and red chili peppers. It's commonly used in Korean cuisine to add depth and spiciness to various dishes, such as stews, marinades, and dipping sauces. Here's how you can make and use gochujang:

Making Gochujang:

Ingredients:

· 2 cups glutinous rice powder

· 1 cup powdered malt powder (or malt syrup)

· 1 cup water

· 5 cups Korean red chili powder (gochugaru)

· 1 cup fermented soybean powder (meju garu)

· 1 tablespoon salt

Instructions:

1. Prepare Rice Paste:

· In a saucepan, mix glutinous rice powder, malt powder (or malt syrup), and water.

· Cook over low heat, stirring continuously until the mixture thickens into a paste. Let it cool to room temperature.

2. Fermentation:

· In a large mixing bowl, combine the rice paste, Korean red chili powder, fermented soybean powder, and salt.

· Mix well to form a thick, smooth paste. Make sure there are no lumps.

· Transfer the mixture to a clean, airtight container. Cover the surface of the gochujang with plastic wrap to prevent air exposure.

· Let it ferment at room temperature for several months, stirring occasionally to promote even fermentation. The longer it ferments, the deeper the flavor.

3. Harvesting:

· After a few months, your gochujang will have developed a rich, complex flavor. Taste it to ensure it has the desired spiciness and sweetness.

· If the fermentation process is complete, store the gochujang in the refrigerator. It can last for a long time when kept cold.

Using Gochujang:

1. Marinades and Sauces:

· Gochujang can be mixed with other ingredients like garlic, ginger, sesame oil, and soy sauce to create flavorful marinades for meats and vegetables.

2. Stews and Soups:

· Add gochujang to Korean stews (jjigae) and soups (guk) for a spicy kick and depth of flavor. It's commonly used in dishes like Kimchi Jjigae and Doenjang Jjigae.

3. Bibimbap Sauce:

· Gochujang mixed with a bit of sesame oil and maybe a touch of sugar can be used as a sauce for bibimbap, a popular Korean mixed rice dish.

4. Dipping Sauces:

· Create dipping sauces for various Korean dishes by combining gochujang with vinegar, soy sauce, sugar, and sesame seeds.

5. Grilled Foods:

· Use gochujang as a glaze for grilled meats, fish, and vegetables. It adds a spicy and slightly sweet caramelized coating.

6. Noodles:

· Mix gochujang with a bit of water or broth to create a spicy sauce for noodles, like bibim guksu (spicy mixed noodles).

Experiment with the quantity of gochujang based on your spice tolerance and desired flavor. Gochujang's versatility makes it a staple in Korean cooking, adding depth and complexity to a wide range of dishes.

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