Gochu Go-chu-jang. is a fundamental ingredient in Korean cooking. It is a thick, spicy-sweet crimson paste made from Korean chilli peppers, glutinous (or sticky) rice, fermented soy beans, and salt. What is...
Traditionally, gochujang is fermented for 60 to 90 days in earthenware pot kept outdoors. During this fermentation process, the starches in the glutinous rice are converted to sugars, which give the condiment its sweetness. The chilli peppers add a healthy level of heat, while the fermented soy beans contribute a miso- like flavour that provides gochujang’s distinctive umami taste. Gochujang can be used to season vegetables, tofu, or tempeh before grilling.
RECIPES, FOOD PHOTOGRAPHY & STYLING MARK SETCHFIELD
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