#red pepper paste

Made Korean style beef with rice and a Korean lettuce salad for dinner and holy shit I think my insides are on fire. I’m no stranger to spice and I love spicy food but fuck, this lettuce salad dressing was HOT.

https://www.maangchi.com/recipe/sangchu-geotjeori

Just in case anyone else wants to try it. But I do not recommend using that much red pepper, and if you do, don’t mix gochujang in it like I did. I think I overdid it. Like, I took Tums pre-emptively and I don’t think it’s helping.

Korean cuisineis known for its delicious and flavorful sauces. Here are some popular Korean sauces:

Gochujang: Gochujang is a spicy and slightly sweet chili paste made from red chili peppers, fermented soybeans, glutinous rice, and salt. It is a staple ingredient in Korean cooking and is used as a base for many sauces, marinades, and dips.

Ssamjang: Ssamjang is a thick, savory sauce made from a mixture of gochujang, soybean paste (doenjang), sesame oil, garlic, and other seasonings. It is commonly served with Korean BBQ and used as a dipping sauce for lettuce wraps (ssam).

Ganjang: Ganjang soy sauce is a traditional Korean soy sauce made from fermented soybeans and brine. It is used as a condiment and seasoning in various dishes, providing a rich umami flavor.

Yangnyeomjang: Yangnyeomjang, also known as Korean BBQ sauce, is a mixture of soy sauce, sugar, garlic, ginger, sesame oil, and other ingredients. It is commonly used as a marinade for grilled or roasted meats, giving them a sweet and savory glaze.

Chogochujang: Chogochujang is a combination of gochujang and vinegar, creating a tangy and spicy sauce. It is often used as a dipping sauce for Korean fried chicken or as a condiment for bibimbap (a mixed rice dish).

Doenjang: Doenjang is a fermented soybean paste that is similar to miso. It is used as a base for soups, stews, and sauces, adding depth of flavor and richness to the dishes.

These are just a few examples of the many delicious sauces found in Korean cuisine. Each sauce has its own unique taste and can elevate the flavor of various Korean dishes.

[go·chu·jang]

Its a popular paste/condiment used in Portuguese gastronomy to season just about anything with loads of flavor, most typically before roasting or grilling. This paste adds flavour to any dish.

The Massa de pimentão is mostly made at home. The process is long, but really easy and rewarding.

How to make Portugal’s famous massa de pimentão (red pepper paste)?

6 Red Bell Peppers

Large quantity sea salt

 Olive Oil

Wash peppers and remove the stems, seeds and white ribbing. Cut them into long wide strips.

Place the pepper strips on a large bowl or tray and sprinkle with salt on both sides, pressing the layers between each other.

Let them cure for 5 to 7 days.

Drain all the liquid and any remaining salt and purée them  in a food processor until smooth.

Sterilise a glass jar in the microwave.

Put the paste inside and cover with olive oil to conserve. Store it in the fridge to use for weeks and weeks.

PT:

6 pimentões vermelhos

sal marinho

Azeite

Lavar os pimentos, remover as hastes, sementes e nervuras brancas. Cortá-los em tiras longas e largas.

Colocar as tiras de pimento numa tigela grande ou tabuleiro e polvilhar com sal dos dois lados, pressionando as camadas entre si. Deixar os pimentos curar por 5 a 7 dias.

Escorrer todo o líquido e qualquer sal restante num processador de alimentos processar as tiras de pimento até ficar homogêneo.

Esterilizar um frasco de vidro no microondas.

Coloque a pasta dentro do frasco e cobrir com azeite para conservar. Guardar no frigorifico.

Usar com cuidado ao adicionar sal a pratos que incluam pasta de pimentão.

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