Korean Gochugaru Sambal

A deep brick-red paste, dense and oily, releasing a powerful aroma of toasted chili and fried garlic. The texture is grainy, with sesame oil providing a glossy sheen that coats the mixture.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 158
• Protein: 3 g
• Carbs: 10 g
• Fat: 12 g

Ingredients

• 66.7 g Hot chili pepper ( minced )
• 2.7 piece Garlic ( pressed )
• 0.7 piece Onion ( finely chopped )
• 33.3 ml Peanut oil
• 0.7 tbsp shrimp paste
• 1.3 tbsp gochugaru
• 0.7 tbsp Brown sugar
• 1.3 tbsp Korean soy sauce
• 0.7 tbsp Rice vinegar
• 0.7 tbsp Sesame oil

Instructions

1. Preparing the aromatics

   Finely mince the onion, garlic, and fresh chilies. The mixture should be consistent but retain some texture; do not turn it into a smooth purée.

2. Sweating and browning

   Heat the oil in a pan. Toss in the minced mixture. Cook over medium heat until the onion becomes translucent and the smell of fried garlic fills the room.

3. Flavor concentration

   Add the shrimp paste, gochugaru, brown sugar, and soy sauce. Stir constantly. The mixture will darken and the oil will begin to separate from the solids.

4. Finishing and deglazing

   Pour in the rice vinegar and sesame oil. Remove from heat when it reaches the consistency of a thick jam. The mixture should be glossy and heavily coat the spoon.

Chef's tips

• The oil must rise to the surface at the end of cooking; this indicates that the water from the vegetables has evaporated.
• Do not burn the gochugaru, as it will turn bitter. Maintain a steady medium heat.

Storage

Keeps for 1 month in the refrigerator in an airtight jar, covered with a thin layer of oil.