How to make Gochujang: Korean Red Chili Sauce
ฝัง
- เผยแพร่เมื่อ 19 ต.ค. 2024
- Find recipes and the full series at: www.ciaprochef....
Kimchi Master Chef Lee Ha Yeon shows us how to make classic Korean red chili paste. She uses ground dried red pepper, fermented dry soybean powder, cooked sticky rice, malt, dark soy sauce, sea salt. The best chili pastes are aged for 5 years. This chili paste is used in bibimbap, meat marinades, and many other Korean recipes.
I absolutely love this video, from the location it was filmed (sitting down on a blanket outside with pots of kimchi) to the people (the kimchi master and the other woman who explained & translated). She seemed to enjoy being involved, which is nice to see.
I couldn't agree more
Chelsea Tafoya true.
Btw can we wait for a second and embrace how beautiful korean women are?!
Saba De yes they are stunning
Those are pots of Duenjang and Gochujang. Kimchi pots should be 3/4 buried in the ground.
And here I was trying to find a suitable way to make a quickish red paste for my lunch only to figure out I need to wait it to mature for 5 years in pottery. ^.o
Naket Jam 4 years left!!
In my channel i have the recipe for an easy gochujang
Hua ha ha ha ha am dying🤣
3 years left
@@NetaBatata I have an easier recipe for 고추장 ... "Buy it at the 슈퍼마켓, or order it on 아마존" ... (99 out of 100 외국인 can't tell the difference!)
Korean food from what I noticed is heavily based on prep and fermentation. Its no wonder they are so healthy! But also I have alot of respect for Korean food culture and its history.. something about preparing things in seasons and the time and patience it takes to enjoy these delicacies is very beautiful.
The more I learn about Korean culture and food, the more intrigued and amazed I am.
The first time I tried this Korean chili paste, I expected it to taste like a real chili. Hot and burn since their color is bright red. But it actually more like sour and sweet. Most of their cuisines have this sour and sweet taste. Kimchi taste really good tho.
Cause most of their food made with kimchi or gochujang which is both fermented food plus chili.
If it was sour, It could be cho-gochujang. It is mixture of vinegar and gochujang.
@@TheLeolee89most Korean food isn't made with kimchi or gochujang lol
Fermentation process.
What artistry. Beautiful and skilled cooking in a zen location. Nothing beats it.
This is the most beautiful video on how to make Gochujang. Filmed in a traditional, artistic, and Zen environment. The fact that it’s made without the addition of any sugary syrup is a million dollar discovery for me. My family avoids sugar due to it’s detrimental effects on health, and this recipe allows us to enjoy the millennium Korean traditional Foods that we love so much here in the USA. I don’t mind if I have to wait six months or year to enjoy this pepper paste. Real food is slow and takes time. Thank you so very much. I wish the amounts and ratios would have been given to us, but I will be having to do some guessing. Can’t wait for this fun and healthy and delicious project. Thanks 😊 a million for the beautiful work.
I wish it was filmed 5 years ago so that she would show in the end how it looks like :)
well look at the pots behind her, she probably has quite a few which are 5+ years old
Yup should've been better if she showed the difference between a just made paste, a 6 months old paste(minimum edible time) and a 5 year old one (max taste)
We have three years to go. What do Koreans do during this time?
Huh ha I agree
@@rupazaman9575 Indonesian
her hanbok is so original I love this video
salty min 07 same here. She looks kinda cute in that hanbok. I love the fact that she is staying all traditional n it still looks so good n nothing like a costume
Very interesting & educational. I didn't realise it is Vegan🙌. Lovely to see the traditional way it's made & done outside with pots of Kimchi & birds singing in the background😃
Cooking and preparing food is an art, indeed. To be savored each step of the way... Not derived from a fast food drive through and eaten while multitasking... :P
Dee Smith
It usually has a little fish sauce.
Korean food can be very vegan friendly. Although the popularity of Korean BBQ would lead you to think otherwise. Growing up, I ate many vegan meals without realizing it.
@@Chemeleon15 gochujang doesn't have fish sauce in it.
@@Chemeleon15 kimchi often has fish sauce, but gochujang doesn't iirc
Thank you! I have only recently discovered gochujang, but I love it for it's nuances of flavor. I've recently used it chili, in a peanut salsa and as part of a marinade for pork. Looking forward to making my own. Again, thanks!
I love my Korean fried chicken with lots of this hot pepper paste.
Buying in a supermarket gives me a chance to use it. It's not part of my culture but I love to learn about different culinary cultures and benefit from using them
I absolutely love the taste of Korean red pepper flakes...i have a big bag in my home now that i use alot. My 12 year old daughter lives the taste too. Fascinating to watch this. Thankyou.
She said that the longer it ages it will become medicinal.
Right? That's what I thought I heard too.
@@1997VG uP
@Acender the cure for cancer
@Acender it should cure something ,hot but still flavorful
I was in Seoul for a couple of months and watched the family we were renting from make Kimchi in the courtyard of their house and let it ferment it was incredible love this video
How amazing! I wish there was a follow-up video now that 6 years have passed. It would be nice to know how the clay pots are stored in the winter, the climate that is ideal for this kind of fermentation, proper storage during fermentation, and what to watch for both good and bad to ensure the safety of the paste.
It's stored Underground,
Who ever did these Captions almost sent me to the hospital. LMAO @4:12 "Coochie John"??????
And coochie tongue 😂😂😂
Lmao
lmfao thank you
They are both so beautiful and it's great to see how connected they are to their culture. Korean culture has always intrigued me- makes me want to travel there even more now lol.
Omg!!! Look at ALL THOSE onggi fermentation pots! I’m in love...
Wow, 5 years is the best tasting gochugang. That’s a lot of time fermenting. Respect...
Wowwww, this is really interesting. Never knew that sticky rice is one of the ingredients.
I Love this Korean recipe, specially because it looks so Original. I Love Korean food, I also Love Korean Culture, and of course I love Korean people. Thank you so much for sharing such a nice recipe. I’m a new subscriber Yay!!!👏👏👏🙏🙏
@Linden Johnson ??? Yes, I do. It is obvious that these people are from South Korea. I have never seen before a youtube channel from North Korea. 🤦🏻♀️🤦🏻♀️🤦🏻♀️🤦🏻♀️🤦🏻♀️🤦🏻♀️🤦🏻♀️🤦🏻♀️🤦🏻♀️🤦🏻♀️🤦🏻♀️
the cook's skin is SO NICE
Gochujang masks
@@kaylamcafee5070 lol 🤣🤣
I think its the sauna culture. Koreans usually go weekly. That has to be beneficial.
Koreans do have the best skin and the best skin care products in the world, hands down; is not the French nor USA. Korea takes skin care solutions very SERIOUSLY. 😊
@HKim0072, it is. It opens the pores and releases toxins - it is part of the culture skin care régimen. You can try at home a steam bath or hot towel. Works either way just consistency is key.
I absolutely love this stuff! Gochujang is my favorite. I've made kimchi a few times too and I love it.
Nice!!
I'M READING THE CAPTIONS AND IM CRYING 😭😭😭 DED
At 2:33 the captions translated to: mony the mat I wish I had an affair. Maybe they can put real captions in. Hehehe.
I love a gay and genius battle lol
Intresting! Every country have their own beautiful traditional culture .just love it thanks you so much for educating us.
Very interesting. The more I learn about Korean culture and the cuisine, the more I wish I could live there and learn everything from (master)chefs like Mrs. Lee
I wish I could learn the secrets of every culture. Thank you for unlocking one
Beautiful video...most of the plcz have a unique preserved and aged food...and this sauce is amazing
Thank you & blessings for giving this recipe
Looking so yummy 😋 .. My daughters like it eat so much I ll try to make 😁
From Nepal I rally like this video and it’s very easy to understand because of translated in English thankyou so much !!
watch with cc on looooooooooool 2:27
shinichi kudo lol hahahahahah it's automated tho
🤣🤣🤣
I ALSO NOTICED HAHAHA
Lmao. I feel bad for laughing.
4:11 it said mf cootchie tongue
I haven't tried making gochujang yet but I can definitely say this will be the only recipe that I'll ever follow. No sugar, no malt syrup. Just salty and spicy just as I like.👍
no malt? are we even watching the same video?
love spicy food so korean cuisine is one of my faves.
love the location... wow! dreaming it was my own backyard😊
thanks for this vid.
You can try Bangladeshi cuisine too... its really spicy.
@@ilovegidle3261
I love both Pakistani and Bangladeshi food as well. I prefer curries that do not have too much coco cream.
So simple i wanna make it...
🙏🙏thanks for sharing traditional way of making korean chily souce.. respect their patience and passion towards cooking ..
One of the best flavors on Earth.
Nothing can be more legit than having a bunch of fermentation pots in the background
This is so intricate! Well, if there is any influence that I really love about Koreans that they brought here in the Philippines is food! I’m a spicy food lover. I would eat more Korean foods than Japanese foods. I love Gochujang to the point that I bought one and using it with almost any fried foods to give my lame fried dry food a boost!
I am a fan of spicy foods too.. you can try bangladeshi cuisine. .. its damn spicy
Some of the best homemade paste I've had, their grandmother added garlic all through it.
I bought the gochujang sauce at IOI city mall malaysia....im sure big malls have this sauce. I modified it with lots of ingredients and it taste good😚
Witness here and now, before God and all, I predict that gochujang will be the next wildly popular hot sauce after sriracha runs it's course!
Jetta Driver I agree! I was eating sriracha for years, before it became popular in the u.s. put that stuff on everything! Just tried gochujang about a year ago, and I'm a total convert!
It's a hot paste, which is almost the same, just less runny.
You sound a bit obtuse mate.
I'll disagree. Sriracha is more like a condiment. Kochujang is more a cooking ingredient.
I'm Korean and prefer tabasco as an add on. Never kochujang. I like dipping cucumbers / carrots in bibimbahp sauce which is mostly kochujang.
Beside siracha and tabasco, kecap manis and sambal is a must
What a beautiful technique ... 🌺
Thank you very much Maseuteu Lee for this very interesting homemade recipe. 👩🍳 🙏 (Beautiful pottery!)
i'm just trying to figure out how the fuck she did that without getting a single red stain on her all white hanbok
Ben Kim, if you watch carefully, there are some splatters to her dress. Although, I'm also amazed by how clean she worked.
she's pro
She did stain it
I think that's an apron, I think her hanbok is the grey underneath
Ben Kim she did stain it
gochujang is just the best. So rich and flavorful. Cool video!
Wow I am amazed at the talent sound of the speech
Thanks for showing the recipe 🧡🙏🏽the liquid mixture is it vegetable base or any meat base Thanks😊
Wow watching it was a treat to my eyes❤ m pakistani watching from southafrica❤
You kidding me six months?😂 But I need it now
You can go to Korean grocery store and grab it! :)
Sometimes you can find it in a large grocery store!!
Make some and check how it turn out compare it to the store bought one
@@arag9853 I find it in Amazon..is it worth buying..😅
Dont try storebought. Its kinda disgustinf
What a beatiful pottery colection!
Yo la hice en mi casa, salió muy rica: versión pequeña: 300 gramos de chile seco molido, 2 cucharadas de arroz 🍚 del día anterior, 1 cucharada azúcar morena, (3 camarón 🍤 secos para que fermenten), 1 tz agua hervida y fría, 1 cucharada de sal, 3 cucharadas de mitón, poner en un frasco al sol por 4 hrs y luego refrigera 1 semana y listo
Wow..... Super
Udah pernah buat Kocujang Mba ? .....
not pounds or cups, just big ass bowls, lol
Feauv
hahaha
실시간 번역가님께 감사드립니다.❤❤❤
I am going to try to make this!
Thanks for teaching 👍👍
I just loves anything about kimchi and related to it❤️😍
the pots are so beautiful!!
5 years!!? Now I regret throwing away a refrigerated tub of it after its expiration date. 😭😂 This video makes me wanna make it from scratch like kimchi.
Please turn on the autogenerated English captions and rewatch this!!
You're welcome.
Thanks alot..👍👍👍🙏
I clicked "like" thinking you were just being sweet and lovely and now I'm watching and reading "the gay and genius battle" is real, girl. DYING!
I love Korean ppl! So awesome
this is the best probiatic ever
Kimchi is the same since one of the ingredients is fermented shrimp. Ferment on top of ferment.
spinning debbie I guess Sake is poisonous?
All done. Let's wait for 5 years now.
5 years!!!!! I wanna taste it now
Wow now i want to have that paste😍it looks yum 😋
Thank you.. Very informative. I did not know how it was made and that it had to be aged in a clay pot for a bit of time.
Thanks for your sharing 😊 😊
Wow enjoy ❤
I use a little bit of gochujang when I make jiyak kimchi bakum pork and fried kimchi it makes a big difference in the vinyl flavor. I have to learn how to make gochujang
Whats profound systems of culinary delights! The world needs to learn and share more nuances on food to eat better and live better, naturally and disease free!
Those pots are like olden days pickle jars in India. 🧡
thank you share recipes gochujang
I love gochuchang.
They have great skin
I can have it now. Good
❤it must be very salty! How do you make fermented soy been powder, 😊
Wow it awesome 👍 thanks yummy 2
5yrs?????. Who knows whether we'll be alive or not after five years 😳
Lived in Korea for over a year now and I love gochujang. 100x better than ketchup!
Im sure if I make this and be able to age it for five years cause I'll probably forget about it faster than I can remember
The longer the better 5 years is thr best
you ladies are soo cute
I wish I could have my soy allergy cured... Korean food sounds so good!
The TH-camr Maangchi has a gochujang recipe without soy sauce. Maybe you can make fermented chickpea or mung bean flour by yourself as alternative. I am trying to find a glutenfree alternative for the malt extract. I have found an article how to make buckwheat malt. I know its more work to make alternatives but in the end you don't have
to resign
Soy contain lots of glyphosate ...but not the korean
You so white 🥺🥺
And I'm just too into korean culture wow!
Great work!!
My Gochujang is finally ready.
I want kimchi so bad now. 😍😥
Gochujang it's the most important ingredient in my kitchen
Going to make this as soon as the ingredients arrive. Is it acceptable to use a food safe bucket with a brewing airlock?
Wow I never knew it's done like that
Would someone please write the full prescription for this video??
Hi Maangchi im your follower here in your channel i like all your video specialy kimchi Can you give what all the ingridients for making kimchi?
Beautiful!!!
Amazing
Thanks for sharing
This is great..😘😘😘😘..can u teach us how to make kimchi
will love to taste it..