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Korean red pepper paste pages

  1. Yak-gochujang (Fried gochujang)

    If you’re a fan of Korean gochujang, the spicy, sweet, savory, pungent paste that’s used so often in Korean cooking, you’re going to love yak-gochujang. It’s gochujang fried with beef, honey, sesame oil and pine nuts, and will totally knock your socks off! Yak-gochujang looks simple, but it’s a very special dish. “Yak” means medicine […]

    Posted by Maangchi in Recipes on Jan 6th, 2014in the recipe categories: , , , , , , , . Tagged: , , , , , , , , , , , , , , , , , ,

  2. gochujang

    Hot pepper paste (Gochujang)

    Making your own homemade gochujang is not difficult but it takes time, patience, and being in a good mood when starting if off so all goes well. You’ll also need a sunny spot for it to ferment for 2 or 3 months. Once you taste your homemade gochujang, you’ll become a Korean paste taste master and store bought will never be as good as what you can make. It improves every dish it’s used in!

    Posted by Maangchi in Recipes > Staple ingredients on Apr 18th, 2012in the recipe categories: , , , . Tagged: , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,