Cheongyang Chili Gochujang
25 min
total
4
people
109
calories per serving
Ingredients
4 people
- 100 ggochujang (pure paste)
- 5 pcHot chili pepper (finely minced)
- 3 pcGarlic (minced)
- 1 tbspWhite sugar
- 1 tbspKorean soy sauce
- 1 tbspSesame oil
- 3 pcCheongyang chili peppers (finely minced with seeds)
Method
A dense, glossy paste with a deep red hue. The sharp heat of Cheongyang chili is balanced by the fermented depth of gochujang and a touch of sugar that lightly caramelizes during reduction.
- 1
Wash and finely chop the peppers and Cheongyang peppers. Keep the seeds for heat. The garlic should be reduced to a fine puree with a knife.
- 2
In a hot pan with sesame oil, sauté the garlic, peppers, and Cheongyang peppers. When the smell of grilled pepper becomes pungent and the garlic starts to color, it's ready.
- 3
Add the gochujang, sugar, and soy sauce. Lower the heat. Mix until the sauce is smooth, thick, and heavily coats the spoon.
Frequently asked questions
How do you get this dish right?
- If the sauce reduces too quickly, deglaze with a spoonful of water to maintain the glossy finish.
- The mixture is ready when the color shifts from bright red to a dark brick red.
How long does this dish keep?
Can be stored for 2 weeks in the refrigerator in an airtight jar.
4.5
59 reviews
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