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Popular chef Ranveer Brar has revealed expert tips to use Korean Gochaujang, which is more than only a spicy paste.
Gochaujung Sauce is known for its summer, sweetness and umami taste.
Korean food cuisines and dishes are widely available all over India. However, some items, such as Gochaujung paste, one of the main ingredients of Korean cuisine, can be difficult to prepare. From Kimchi to Titokabki, this fermented red chili paste serves as the foundation of many Korean dishes. Gochaujung sauce adds a specific taste to any dish that is added to it.
However, if you are not able to detect the sauce in your area, the popular chef Ranveer Brar is saving the day with his recipe. In a recent video, he also showed his simple version that you can make at home using common spices.
The main ingredients of the Gochaujang sauce include glutinus rice, salt, fermented soybean, red chili powder and fermented chili paste. Traditionally to produce their unique sweet, spicy and umami tastes in pottery, this complex spice has been a mainstay of Korean cuisine for decades.
Gochaujung is much higher than only one basic spicy sauce, as unlike many hot sauce, it has a complex flavor that mixes heat with a sign of sweetness and deep fermented taste. In the version of the Chef Brar, it adds soy sauce, ginger, garlic and coriander.
Take a look at the recipe of Ranveer Brar here.
When preparing the traditional Gachujung sauce, it is necessary to understand its strong taste profile and adaptability. Instead of starting as an original masala with it, start with it as a base component. Carefully measure it in marinades for meat, where its spicy and sweet taste can change the entire dish. To ensure that it mixes it well before adding it to stews or soup to make it completely dissolve and produce a rich taste.
Chef Brar’s cheating content for Gachujung Sauce
- 8 to 10 dried red chillies (soaked for half an hour in hot water)
- An inch of chopped ginger
- 3 chopped garlic cloves
- 2 tablespoons sugar
- 2 tablespoons dark soy sauce
- 2 tablespoons chopped coriander stalk
- 1/2 cup water (you can necessarily modify)
Method
step 1: Remove the stems and dry the soaked red chili.
step 2: Add sugar, dark soy sauce, coriander stalks, ginger, garlic, red chillies, and of cup of water to a blender. Mix up to a smooth paste form. If additional water is required, add it to achieve a magnificent stability.
step 3: Heat a small pan medium heat. Add the mixture and boil, stirred up time -time, until slightly thick, 5 to 7 minutes.
step 4: Add additional sugar or soy sauce after tasting to replace sweetness or salt. Let it cool down.
Step 5: Pour it into a sterile container. You can keep it in the fridge for a week.
Use this Gachujung-style sauce to add a little kick to rice bowls and noodles as well as marinades, stir-fries and dips.
- Place :
Delhi, India, India
