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Korean hot pepper paste with vinegar (cho-gochujang)

This Korean condiment adds a spicy kick to dishes. With garlic, ginger, hot pepper paste and toasted sesame seeds, it’s also the ideal dipping sauce for sliced raw fish. Store in the fridge for up to two weeks.

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  • makes

    1¼ cups

  • prep

    5 minutes

  • difficulty

    Easy

makes

1¼ cups

serves

preparation

5

minutes

difficulty

Easy

level

Ingredients

  • 8 garlic cloves, finely chopped 
  • 2 cm-piece ginger, finely grated 
  • 60 ml (¼ cup) brown (see Note) or white rice vinegar 
  • 55 g (¼ cup) caster sugar 
  • 140 g (½ cup) gochujang (see Note) (Korean hot pepper paste) 
  • 2 tbsp soy sauce 
  • 3 tsp toasted white sesame seeds

Instructions

Using a spoon, press garlic and ginger through a fine sieve, discarding solids, then combine with remaining ingredients in a bowl.

Note

• Available from Korean food shops.
• Gochujang is available from Korean food shops and selected Asian food shops. Look for the picture of bibimbap on the label.

As seen in Feast magazine, Feb 2012, Issue 6. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers .

Photography by John Laurie.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 25 June 2015 11:49am
By Angela Nahas
Source: SBS



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