Korean Style Gochujang Recipe (Hot Pepper Paste Recipe)
Korean Style Gochujang Recipe (Hot Pepper Paste Recipe) is a fermented red chili paste made from a mixture of glutinous rice and barley and mixed into a spice mixture. This condiment is very thick and concentrated and has a very pungent smell. The paste is considered as the backbone of most of the Korean cooking. It adds in more depth and flavor to most of their dishes.
The paste is usually used as a Marinate in most of the meat dishes, but it cannot be used directly as it is too strong, so it usually thinned and added. Once prepared, the paste should be stored in the refrigerator.
Serve the Korean Style Gochujang Recipe (Hot Pepper Paste Recipe) in Korean Style Kimchi Udon Pasta with Scallions to enjoy your one pot meal.
If you are looking for more Home Made Spice Powders here are some:
*This recipe will help you yield 8 tablespoon of the paste
120 M
30 M
150 M
Ingredients
- 1/2 cup Barley (seeds) , soaked with 2 teaspoon sugar for 2 hours and ground into a smooth paste
- 1/2 cup Rice flour
- 1/4 cup Red Chilli powder
- 5 tablespoon Jaggery , powdered
- 3 tablespoon Soy sauce
- 1 tablespoon Salt
How to make Korean Style Gochujang Recipe (Hot Pepper Paste Recipe)
We begin making the Korean Style Gochujang Recipe (Hot Pepper Paste Recipe) by heating a flat skillet, add the ground smooth barley paste, the rest of the ingredients. Mix it well.
Keep mix for about 30 minutes, till it becomes thick and does not stick to the sides of the pan. Turn off the heat.
Let it cool for few minutes, transfer it into air tight container. Refrigerate for at least 4 hours before using. You will notice the color changes once it starts to ferment.
Serve the Korean Style Gochujang Recipe (Hot Pepper Paste Recipe) in Korean Style Kimchi Udon Pasta with Scallions to enjoy your one pot meal.
