Seasoned Red Pepper Paste (Gochujang Yangnyum)
Posted on 15. Mar, 2010 by grace in Condiments, Korean
This deep red velvety paste provides the signature kick to Korean cooking with two types of pepper. It should be called double pepper paste! The variety of ingredients added to the base of ready-made pepper paste and coarse red pepper flakes softens their bite and adds depth of flavor to this paste.
Seasoned Red Pepper Paste (Gochujang Yangnyum)
By Taekyung Chung & Debra Samuels, The Korean Table
Makes approximately 2 cups (500 ml)
1/2 cup (50 g) Korean coarse red pepper flakes
1 cup (250 g) ready-made Korean red pepper paste
4 tablespoons garlic paste
1 tablespoon peeled and minced fresh ginger
1 tablespoon oyster sauce
4 tablespoons soy sauce, preferably low sodium
3 tablespoons light brown sugar
1 tablespoon freshly squeezed lemon juice
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