Cheongyang Gochujang

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.

• Prep: 10 min
• Cook: 15 min
• Difficulty: Easy
• Calories: 108
• Protein: 2 g
• Carbs: 14 g
• Fat: 5 g

Ingredients

• 100 g gochujang ( pure paste )
• 5 pc Hot chili pepper ( finely minced )
• 3 pc Garlic ( minced )
• 1 tbsp White sugar
• 1 tbsp Korean soy sauce
• 1 tbsp Sesame oil
• 3 pc Cheongyang chili peppers ( finely minced with seeds )

Instructions

1. Preparing the peppers

   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. Sautéing the aromatics

   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. Reducing the sauce

   Add the gochujang, sugar, and soy sauce. Lower the heat. Mix until the sauce is smooth, thick, and heavily coats the spoon.

Chef's tips

• 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.

Storage

Can be stored for 2 weeks in the refrigerator in an airtight jar.