LAY HO MA everyone! You’re definitely going to want to try making this incredible Korean chili paste (called Gochujang). Its, salty, spicy, tangy, and absolutely versatile. In fact, you’ll learn how to make an amazing Korean stew in the next episode. When I was in Seoul in a little while ago, I ate a lot of spicy dishes where gochujang was used as the base. Its absolutely packed with flavour. Join me in this episode and learn how to make Gochujang – Korean Chili Paste.
Ingredients:
2 tbsp cane sugar
1/2 cup water
1 tsp salt
1 tbsp hatcho miso (dark miso) or use red miso if hard to find
4 tbsp Korean red pepper flakes (gochugaru)
1 tbsp sesame oil
1 tbsp rice vinegar
Directions:
1. Warm a saucepan on medium heat
2. Add the cane sugar, water, salt, miso, and pepper flakes
3. Give the mixture a stir
4. Add in the sesame oil and rice vinegar, turn the heat off, and stir
5. A nice paste should have formed. You’re done!
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Wil Yeung is a wedding and commercial photographer. He is also the advertorial photographer for insauga.com, contract photographer for the city of Mississauga, and the official Japan Festival Canada photographer. Join me in my channel for episodes on photography, entrepreneur motivation, and of course no BS vegan recipes.
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