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Delicious Gochujang: The No. 1 Korean Seasoning Ingredient! Recipe

Delicious Gochujang: The No. 1 Korean Seasoning Ingredient! Recipe
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Prepare the ingredients before making Delicious Gochujang: The No. 1 Korean Seasoning Ingredient! in your home. Then, follow these steps below to serve Delicious Gochujang: The No. 1 Korean Seasoning Ingredient! for your family or friends.

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

  • 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

How to Make Delicious Gochujang: The No. 1 Korean Seasoning Ingredient!

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Delicious Gochujang: The No. 1 Korean Seasoning Ingredient! in your home by yourself.

    Step 1
  • Grate the onion and garlic. Use the juice that comes out when you grate them, too. (Here I'm grating the onion.)
  • Step 2
  • 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.
  • Step 3
  • 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.
  • Step 4
  • Add the red chili pepper little by little, mixing all the while to make it smooth.
  • Step 5
  • Add the granulated sugar little by little, stirring constantly.
  • Step 6
  • Add the ground sesame seeds while mixing.
  • Step 7
  • The paste is now finished. Let it cool down, then store in the refrigerator.
  • Step 8
  • 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.
  • Step 9
  • 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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