Gochu­jang paste

Cuisine - - CHOP CHOP -

THIS SWEET AND spicy paste is tra­di­tion­ally made from fer­mented soy beans, gluti­nous rice, chilli, salt and malt pow­der, some­times with sweet­en­ers. Some ver­sions are wheat free. Usu­ally found in Asian gro­cers and in­creas­ingly in su­per­mar­kets, it makes a handy sta­ple for the fridge. It packs a power punch of heat and umami, mak­ing it one of the more use­ful ad­di­tions to your tool­kit - and also a slightly ad­dic­tive one. Kim­chi fried rice with fried egg Fry spring onions, gar­lic and ginger in a wok or heavy fry­ing pan. Add finely chopped kim­chi with a cou­ple of ta­ble­spoons of gochu­jang and fry for a few min­utes. Add rice and stir to coat and cook un­til heated through. Gar­nish with a fried egg for each plate, chopped spring onions and sesame oil.

Gochu­jang mayo Com­bine may­on­naise with 1-2 tea­spoons of gochu­jang paste and a squeeze of lemon juice if re­quired. Use to dress an au­tum­nal slaw of cab­bage, fen­nel, radish and cel­ery. Spiced chicken Mar­i­nate chicken drums overnight in sesame oil, gochu­jang paste, ginger, gar­lic, sugar and soy sauce. Bake un­til cooked through, gar­nish with toasted sesame seeds and spring onions, and serve with rice and stir fried veg­eta­bles.

Pork meat­balls Com­bine pork mince, cooked rice or bread­crumbs, an egg, minced gar­lic and ginger, soy sauce and a ta­ble­spoon or two of gochu­jang paste. Blend well, roll into balls and cook. Serve with rice and a dip­ping sauce made by boil­ing equal parts honey or rice syrup, gochu­jang paste and rice vine­gar un­til slightly thick­ened then add soy sauce and sesame oil to taste. Driz­zle over the meat­balls. Gar­nish with sesame seeds and chopped spring onions.


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