[CH] Quick hot lunch / Korean Chilebeanpaste 1
Jim Weller (Jim.Weller@salata.com)
03 Sep 01 22:29:16 -0800
-=> Quoting "Eruna Schultheiss" to All <=-
"S> chilebean-paste... What a heat and what a flavor!
"S> If you have never purchased Korean chilebeanpaste, make sure to buy
"S> the spicy chile version. They also sell beanpaste with hardly any
"S> chile, which wouldn't serve our purpose.
"S> Anyone else using Korean Chilebeanpaste? Any recipes to share with
"S> all of us?
The Korean name for that stuff is Kochu Jang and the beans are soy.
Here's how to make up a *big* batch of your own, if you are interested.
---------- Recipe via Meal-Master (tm) v8.05
Title: Kochu Jang (Hot Sauce)
Categories: Korean, Condiments, Rice, Chilies
Yield: 4 gallons
7 1/2 c Glutenous rice powder
5 1/2 c Chili powder
5 1/2 c Salt
4 c YEODKIREUM powder
- (dried barley sprout malt)
2 c MEJU powder (soy bean malt)*
8 1/3 c Water
* NOTE: Available in Korean markets. Consists of soy beans which are made
into dumplings, fermented, dried, and then powdered.
In a bowl, combine YEODKIREUM powder and water. Mix well, then strain off
liquid into a large pot. Add glutenous rice powder to liquid and mix well.
Cook over low heat (113F, 45C). Remove from heat and allow to stand until
rice powder is dissolved.
Heat to boiling, then reduce heat and let cook for 30 minutes.
Transfer to a large bowl to cool. When completely cool, stir in MEJU and
chili powder and blend well. Leave overnight.
The next day, mix in 4 cups of the salt and transfer mixture to a large
container. Sprinkle remaining salt over, then cover with loosely woven
cloth such as cheesecloth or gauze. Leave in a sunny place to ferment,
stirring occasionally, for one month.
ADDITIONAL NOTES: Use a large container, as mixture rises as it ferments.
During fermentation, cover container at night.
Adapted from a recipe in "Quick & Easy Korean Cooking for Everyone" Typed
for you by Karen Mintzias
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And here are some recipes:
---------- Recipe via Meal-Master (tm) v8.05
Title: Korean Orange-Flavored Bean Sauce
Categories: Sauces, Korean, Beans
Yield: 3 /4 cup
1/2 c Korean-style bean paste
- (kochu jang)
1 tb Red wine vinegar
2 tb Fresh orange juice
2 tb Sugar
Freshly grated peel of
1 sm Orange
In a small bowl, combine all ingredients until smooth. Serve at once or
cover and refrigerate until needed.
Variation: Use red peppers, eat over rice.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Korean Chicken Soup
Categories: Soups, Korean, Chicken, Rice, Chilies
Yield: 6 servings
1 tb Sesame seeds
8 c Homemade chicken broth
2 tb Finely chopped garlic
2 tb Finely grated fresh ginger
1/2 c Uncooked white rice
1 tb Reduced-sodium soy sauce
1 ts Toasted sesame oil
1 ts Kochujang or other hot
Chile paste
1 c Shredded cooked chicken
2 Scallions, finely chopped
In a small dry skillet, toast sesame seeds over medium-high heat, shaking
often, until lightly browned and aromatic, about 1 minute. Transfer to a
small bowl and set aside. In a large pot, combine chicken broth, garlic
and ginger; bring to a boil over high heat. Add rice, reduce the heat to
medium-low and simmer until the rice is tender, 12 to 15 minutes. Stir in
soy sauce and sesame oil; add chile paste to taste. Add chicken and heat
just until warmed through. Ladle the soup into bowls and garnish with
scallions and the reserved sesame seeds.
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