Name: Delicious Gochujang: The No. 1 Korean Seasoning Ingredient!
Ingredients: 600 grams Rice malt miso; 350 ml Hon-mirin; 300 grams Mizuame; 150 grams Dried red chili peppers (the thin, Korean type); 100 ml Soy sauce; 70 to 80 grams Granulated sugar; 1 large Onion; 1 to 3 cloves, the more the better Garlic; 2 heaping tablespoons White sesame seeds

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Delicious Gochujang: The No. 1 Korean Seasoning Ingredient!

To make Delicious Gochujang: The No. 1 Korean Seasoning Ingredient! you only need 9 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Delicious Gochujang: The No. 1 Korean Seasoning Ingredient! :

You need to prepare Rice malt miso.

You need Hon-mirin.

Use Mizuame.

Use Dried red chili peppers (the thin, Korean type).

Prepare Soy sauce.

Use to 80 grams Granulated sugar.

You need Onion.

You need to prepare to 3 cloves, the more the better Garlic.

You need to prepare heaping tablespoons White sesame seeds.

Short Tips:

Salt is the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will tell when you should add salt, however it is a good rule of thumb to add a minimum of a pinch or 2 when you begin cooking and again at the very end. Your palate are the final guide here, so taste often.

step by step :Delicious Gochujang: The No. 1 Korean Seasoning Ingredient!

Grate the onion and garlic. Use the juice that comes out when you grate them, too. (Here I'm grating the onion.).

Put the miso, syrup, mirin, soy sauce, grated garlic and onion in a deep frying pan and mix. Don't turn on the heat yet..

When everything is mixed together, switch on the heat to low. Cook while mixing constantly until it starts to bubble. When it's bubbling gently, turn off the heat..

Add the red chili pepper little by little, mixing all the while to make it smooth..

Add the granulated sugar little by little, stirring constantly..

Add the ground sesame seeds while mixing..

The paste is now finished. Let it cool down, then store in the refrigerator..

This is how much is made with this recipe. It's ready to eat after 5 days. You can store it in the refrigerator for more than a year..

These are dried Korean chili peppers. From left to right: Coarse, medium and thin. For gochujang, use half medium and half thin, or all thin..

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