Posted on: Wednesday, April 11, 2001
Kochu jang
The ubiquitous Korean chili paste kochu jang is more than just ground-up chili peppers. Fermented bean curd (miso) and glutinous rice flour add another flavor dimension to this spicy but mellow sauce, which is used as a condiment or a seasoning in soups and stir-fried and braised dishes. Eat it straight from the jar (Koreans often eat it with rice and lettuce leaves), or make a dipping sauce: 2 tablespoons kochu jang, 2 tablespoons soy, 1 tablespoon rice wine vinegar, 1 tablespoon sesame oil, 2 teaspoons sugar. Blend well. The sauce is excellent with sashimi or anything else.
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