Once in a while a hot sauce from somewhere in the world is introduced to our market. We already suffered the fever of Sriracha, but now comes the Gochujang, a hot sauce, or rather, a chilli paste of Korean origin made from fermented red chilli powder.
In Korean culture, it’s usually in every kitchen, as it’s possible to incorporate it in most of its dishes because of its umami flavour that makes everything tastes so much more rich. It’s important to emphasise that it’s not used as a sauce, but as a condiment. Perhaps in our country, we shouldn’t use so much of this type of product, because we aren’t accustomed to this type of heat.
It’s possible to prepare it at home, as long as you have found the necessary ingredients. It’s made with water, rice flour, fermented soy flour, salt, and of course, red chilli powder, although sometimes other types of ingredients are incorporated. Once we have the mixture you have to wait 4 to 6 months for it to ferment, to enjoy it at its optimum condition.
It’s tradition in Korea to use a Onggi (typical Korean vessel where the paste is introduced and fermented) for its elaboration, which will be left outdoors during the winter months (from November to February), since it shouldn’t coincide with the hot months.
Do you dare to prepare it at home?
Text: Elena Olaran
Photos: Creative Commons
