Season 1 · Episode 1
Gochujang: Korean Red Chili Paste
The Culinary Institute of America
July 20, 20226m 23s
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Show Notes
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.
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