Making Gochujang This Spring, A Korean Red Chili Paste
Gochujang packs a funky, complex punch with salty, smoky and spicy notes. It is a red chili paste which is fermented. I don’t always have the time to make it traditionally, which may require a trip to a speciality grocer or natural foods store and a couple of months to ferment. The weather must not be too hot, which is one reason the making of traditional Gochujang is done in Springtime.
I’m including a short cut recipe here, dynamite on rice bowls and in stews. I’m also including an image of a store bought version that I consider VERY GOOD!
Using it requires you to mix it with vinegar, sugar or Maple, water and Tamari , which is the best way to add the right amount to your rice bowl.
Here’s how it’s done. This is a Vegan recipe and offers a few shortcuts, if you don’t have 2 months to wait for a true ferment:
INGREDIENTS:
- MISO PASTE
- MAPLE SYRUP
- KOREAN CHILI FLAKES
- TAMARI SOY SAUCE
- A HEAD OF GARLIC, minced
- Mix them all together and play with the ratio of sweet, salty, hot and garlicy.
Give it a try and you may be so impressed that you decide to try making it the old fashioned way!
Happy Spring!
