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Popular chef Ranveer Brar has revealed expert tips on using Korean gochujang as more than just a spicy paste.
Gochujang sauce is known for its heat, sweetness, and umami flavour.
Korean food recipes and dishes are becoming widely available throughout India. However, some items, such as gochujang paste, one of the main ingredients of Korean cuisine, might be difficult to prepare. From kimchi to tteokbokki, this fermented red chilli paste serves as the foundation for numerous Korean dishes. Gochujang sauce adds a distinctive flavour to any dish it is added to.
However, if you aren’t able to locate the sauce in your area, popular Chef Ranveer Brar is saving the day with his own recipe. In a recent video, he also showed his simpler version that you can create at home using common spices.
The main ingredients of gochujang sauce include glutinous rice, salt, fermented soybeans, red chilli powder and fermented chilli paste. Traditionally aged in clay pots to produce its unique sweet, spicy, and umami flavours, this complex condiment has been a mainstay of Korean cuisine for decades.
Gochujang is significantly more than simply a basic spicy sauce since, in contrast to many hot sauces, it has a complex flavour that blends heat with a hint of sweetness and deep fermented taste. In Chef Brar’s version, he adds soy sauce, ginger, garlic, and coriander.
Take a look at Ranveer Brar’s recipe here.
When preparing the traditional gochujang sauce, understanding its strong flavour profile and adaptability is essential. Instead of starting with it as a basic condiment, begin with it as a base ingredient. Carefully measure it into marinades for meats, where its spicy and sweet taste can change the whole dish. Mix it well before adding it to stews or soups to ensure that the paste dissolves completely and produces a rich flavour.
Ingredients for Chef Brar’s cheat Gochujang sauce
- 8 to 10 dried red chilies (soaked for half an hour in warm water)
- One inch of chopped ginger
- 3 sliced garlic cloves
- 2 tbsp sugar
- 2 tbsp dark soy sauce
- 2 tbsp chopped coriander stalks
- 1/2 cup water (you can modify as necessary)
Method
Step 1: Remove the stems and drain the soaked red chillies.
Step 2: Add the sugar, dark soy sauce, coriander stalks, ginger, garlic, soaked red chilies, and ¼ cup of water to a blender. Mix until a smooth paste forms. If extra water is required to achieve a pourable consistency, add it.
Step 3: Heat a small pan on medium heat. Add the mixture and boil, stirring periodically, until slightly thickened, 5 to 7 minutes.
Step 4: Add extra sugar or soy sauce after tasting to change the sweetness or saltiness. Let it cool down.
Step 5: Pour it into a sterile container. You may keep it in the fridge for up to a week.
Use this gochujang-style sauce to add a bit of kick to rice bowls and noodles, as well as to marinades, stir-fries, and dips.
- Location :
Delhi, India, India