Korean Gochugaru Sambal
Ingredients
- 66.7 gHot chili pepper (minced)
- 2.7 pcGarlic (pressed)
- 0.7 pcOnion (finely chopped)
- 33.3 mlPeanut oil
- 0.7 tbspshrimp paste
- 1.3 tbspgochugaru
- 0.7 tbspBrown sugar
- 1.3 tbspKorean soy sauce
- 0.7 tbspRice vinegar
- 0.7 tbspSesame oil
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 1 month in the refrigerator in an airtight jar, covered with a thin layer of oil.
