Sauces & basics
Gochujang
A fermented chilli paste typical of Korean cooking, at once sweet, salty and spicy. It goes into many dishes such as marinades, sauces and stews, and keeps for a long time in the fridge.
Ingredients
Instructions
- Dissolve the rice flour in the water, then heat gently while stirring until you get a thick porridge.
- Let it cool to about 60 °C, then mix in the malt and the meju thoroughly.
- Gradually add the chilli powder and salt, kneading until you have a smooth paste.
- Put the paste into a clean jar, press it down well and cover with a cloth.
- Leave to ferment at room temperature for 3 to 4 weeks, stirring every day, then store in a cool place.
Variations and tips
Quick honey gochujang. Replace the malt with honey and the fermentation with a 48-hour rest in the fridge for a milder flavour.
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Provençal
French
French
French
French
Italian
Original Ecomely recipe.