Voila, I'm starting my first article in a series on the basic ingredients of Korean cuisine.
Presentation
Gochujang The paste is dark red, spicy condiment used in many dishes of Korean cuisine.
A little history
date is first used in 1700 with an original recipe based chili powder and sticky rice to add a soybean paste, all aged in the sun. Today's recipe is similar.
Manufacturing
The gochujang is manufactured by a mixture of red chili powder, glutinous rice, soybeans and salt. There are some variant or rice is replaced by barley wheat rarely see. We can also add a small amount of sugar, honey or syrup.
Use
The gochujang is used widely, both in stews or in popular dishes such as bibimbap and naengmyeon. It is also used to prepare other condiment: chogochujang, ssamjang
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