[Jia Choi speaking] I'm here with Chef Lee Ha Yeon, Korean master Chef for kimchi.
And today she is going to show us demo — Gochujang, which is Korean red pepper paste.
And of course Gochujang could be used in many different ways....
....And it is a very important ingredient in Korean cuisine.
[Speaking Korean]
So, Korean food tastes. The root is in "Jang," which means "sauce."
The sauce normally refers to a soy sauce, but Koreans also — we do have Gochujang,
again which is red pepper paste,
and Doenjang — Korean soy bean paste.
And today Chef Lee is going to show us how to make Gochujang from scratch.
[speaking Korean]
First, we're going to see the ingredients.
This is red pepper flake, finely ground.
This is a dry soybean powder — fermented soybean powder.
[Speaking Korean]
Cooked sticky rice, with enough water to it, so it needs to be quite like a porridge.
Oh, that is a malt, you know, malt?
You pour some water, bring to a boil, and then you filter it.
So, that is the broth that you have.
Dark soy sauce.
[speaking Korean]
So, this is again....
[speaking Korean]
....the boiled malt.
Sea salt.
[speaking Korean]
So, you're gonna dissolve the salt.
And this is sticky rice.
[speaking Korean]
So, the malt and the sticky rice....
If you put together for a while, ferment, it gives a little bit sweet taste.
[speaking Korean]
So, Koreans used to have their own.... Every house.....
They made Gochujang from scratch....
So, the taste of the food differed, differs quite a lot.
But nowadays, younger generations — they tend to buy the sauce at supermarkets.
She's saying that it's sad, it's sad.
So, you want to break the sticky rice, using your hands....
....To sort of massage them.
[speaking Korean]
This is fermented dried soybean powder.
So, add to the liquid.
[speaking Korean]
So, this is, it's protein.
[ambient sound]
Tteok-bokki, which is a Korean rice cake — fried spicy rice cake....
....or Gochujang goes very, very well with pork.
So, you marinate the pork and the Gochujang,
and then you can grill it. Super nice.
It also goes well with tofu, so....
And this is the sauce for bibimbap. You know, the red and the paste.
[speaking Korean]
And Pork BBQ is normally seasoned with Gochujang.
And Gochujang could be used as it is.
Now, also for the King's meal,
Gochujang again cooked with beef, mushroom, everything like that.
Sssamjang is a mixture of soy bean paste and Gochujang.
So, Gochujang, yes, it's like one of the key ingredients for Koreans. It is very very important.
We have already salt here, but....
....we're going to add dark soy sauce to it.
[Speaking Korean]
So, every sort of sauce is normally made in winter.
So, since Koreans follow the lunar calendar,
It's normally....according to the lunar calendar, beginning of the year or the end of the year,
which is about between November and January.
So, you see the consistency.
If it is too — if there's too much moisture, too runny,
you can add more red pepper flake to it.
Normally, yes, um....
It is edible from six months.
So, put in a pottery, and then after six months....
....you can finally start using it.
[speaking Korean]
But if you age it longer, it is going to taste much much better.
So, the best is considered over five years.
So, it's almost done.
The only thing that she's going to do at the end, she's going to sprinkle....
....the leftover salt on the top of the sauce.
Now, yeah. Gochujang is done.
[Music playing]