How To make Kochu Jang (Hot Sauce)
7 1/2 c Glutinous rice powder
5 1/2 c Chili powder
5 1/2 c Salt
4 c Yeodkireum powder
- (dried barley sprout malt) 2 c Meju powder (soy bean malt)*
8 1/3 c Water
* NOTE: Available in Korean markets. Consists of soy beans which are made into dumplings, fermented, dried, and then powdered. In a bowl, combine YEODKIREUM powder and water. Mix well, then strain off liquid into a large pot. Add glutenous rice powder to liquid and mix well. Cook over low heat (113F, 45C). Remove from heat and allow to stand until rice powder is dissolved. Heat to boiling, then reduce heat and let cook for 30 minutes. Transfer to a large bowl to cool. When completely cool, stir in MEJU and chili powder and blend well. Leave overnight. The next day, mix in 4 cups of the salt and transfer mixture to a large container. Sprinkle remaining salt over, then cover with loosely woven cloth such as cheesecloth or gauze. Leave in a sunny place to ferment, stirring occasionally, for one month. ADDITIONAL NOTES: Use a large container, as mixture rises as it ferments. During fermentation, cover container at night.
How To make Kochu Jang (Hot Sauce)'s Videos
BBQ Pork Chops with Kochujang Sauce Recipe
Easy to make and hard to resist! Chef Keoni's BBQ Pork Chops with Kochujang Sauce will have your family lining up for seconds! To learn how to make this dish, visit Foodland.com/recipes.
How To Make Gochujang at Home | Easy Korean Chili Paste Recipe | Gochujang Recipe
Hi, Greetings from my channel Foreign Tadka
Making Korean chili paste ( Gochujang) at home is something that I really love to try since I live in India there is limited options for buying gochujang. I'm always craving for Korean food before making this video I do my research on how to make gochujang and why this is important in Korean cuisine. I already shared one gochujang recipe which is very different from this recipe. This is a also good option for making Korean chili paste at home.
Gochujang is a deep red, smooth and spicy paste popular in Korean cuisine. This Korean chili paste used in many dishes and definitely I will share all the recipes so stay connect with me.
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Ingredients Korean gochujang:
4 tbsp. red chili powder
2 tbsp. Kashmirilal chili powder
1 inch ginger
4/5 tbsp. garlic
1 medium red onion
1 apple/ pear
2 tbsp. soy sauce
2 tbsp. vinegar/ white vinegar+ 1 tbsp. brown sugar
3/4 tbsp. sesame oil/olive oil/canola oil
1 big tbsp. miso paste
salt for taste
sugar for taste
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Black beans:
Nuri sheet:
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Cooking Wine vinegar:
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Garlic, Onion 7 Ginger powder:
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Spicy Asian Stew using kochujang paste
I make this dish frequently and thought I'd share it.
Spicy Asian Stew
I use for the sauce:
1 1/4 cup water
1 package katsuo dashi
2 tsp. mirin
1/2 tsp. chili powder
1 tsp. kochujang paste (hot pepper paste)
Ingredients:
3 slices of firm tofu
about 1 1/2 cup Japanese sweet potato
about 1 1/2 cup kabocha (Japanese squash)
3 peeled and deveined shrimp
1 1/2 cup sliced cabbage
( you could use any vegetable, e.g. fresh beans,
cauliflower, broccoli, daikon (radish), mushrooms)
Utensils:
1 pot with lid
Temperature: medium heat
Serves: 1
Mix sauce ingredients and put in pot, cook 5 minutes on medium heat. Add potatoes and kabocha. Cook 5 minutes with lid on. Add cabbage, cook about 3 minutes. Add shrimp. Cook 3 minutes more.
Poke potato and kabocha with chopstick to see if it's cooked. Should be able to poke into potato and kabocha with only slight resistance. If cooked, pour into a bowl. Ready to eat.
Korean Chilli Paste Recipe ???? | Gochujang Recipe with Indian Ingredients| एकदम सस्ते में बनाएं
Gochujang is a popular Korean chili paste that can be made at home using Indian ingredients. The paste is made by mixing malted barley flour, soybean flour, and spicy red chili together. This dish is a unique fusion of Korean and Indian flavors and is sure to impress your taste buds!
SERVES: 900 gm Gochujang
INGREDIENTS:
- 1 Litre Water (पानी)
- 3/4 Cup Malted Barley Flour (माल्टेड जौ का आटा)
- 1/2 Cup Soyabean Flour (सोयाबीन का आटा)
- 1 Cup Rice Flour (चावल का आटा)
- 3/4 Cup Sugar (चीनी)
- 1/2 Cup Byadgi/Kashmiri Red Chilli (ब्याड़गी/कश्मीरी लाल मिर्च)
- 1/2 Cup Spicy Red Chilli (तीख़ी लाल मिर्च पाउडर)
- 1/2 Cup Salt (नमक)
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Korean Chili Paste ***EASY 5 MIN RECIPE*** How to make Gochujang (고추장)
LAY HO MA everyone! You're definitely going to want to try making this incredible Korean chili paste (called Gochujang). Its, salty, spicy, tangy, and absolutely versatile. In fact, you'll learn how to make an amazing Korean stew in the next episode. When I was in Seoul in a little while ago, I ate a lot of spicy dishes where gochujang was used as the base. Its absolutely packed with flavour. Join me in this episode and learn how to make Gochujang - Korean Chili Paste.
Ingredients:
2 tbsp cane sugar
1/2 cup water
1 tsp salt
1 tbsp hatcho miso (dark miso) or use red miso if hard to find
4 tbsp Korean red pepper flakes (gochugaru)
1 tbsp sesame oil
1 tbsp rice vinegar
Directions:
1. Warm a saucepan on medium heat
2. Add the cane sugar, water, salt, miso, and pepper flakes
3. Give the mixture a stir
4. Add in the sesame oil and rice vinegar, turn the heat off, and stir
5. A nice paste should have formed. You're done!
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Gochujang using Indian ingredients | Gochujang Recipe | I made Gochujang in India
Gochujang ( Korean Chilli Paste) made using Indian ingredients
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I did a lot research from YouTube and Google and made it using
Rice flour (any rice flour)
A mix for kashmiri and normal chilli powder
Sugar for the sweet taste
Salt
Soy sauce as a replacement of miso
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Note : let the rice paste cool well before starting the process and store it in an airtight container.
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Gochujang 고추장 is a Korean red pepper paste made from fermented soybean, chili powder, glutinous rice, malt powder, and salt. It’s been a staple in Korean cooking for centuries and comes in different levels of heat, from mild to extremely hot.
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As most ingredients weren't available I have used substitutes and it turned out almost similar to it
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For any queries regarding recipe I am just a comment away
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Gamsahamnida and saranghae ????
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