← Back to Search Results
Korean
Seasoned Chili Paste

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

(Yangnyum Gochujang)

Used to season such dishes as Mixed Rice Bowl (Bibim Bap), Yangnyum Gochujang can also be served as a dipping sauce for fresh vegetables such as cucumbers, Korean green peppers, and carrots. The spiciness of the sauce will depend on how hot the gochujang is.

Yield: Makes ½ cup

Ingredients

  • 4 tablespoons chili paste (gochujang)
  • 2 garlic cloves, minced
  • 2 tablespoons sesame oil
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar or Korean malt syrup (mool yut)
  • 2 teaspoons toasted sesame seeds, optional
  • 1 green onion, chopped (optional)

Directions

1. Combine all ingredients until they are well mixed.

2. When stored in a covered container, this paste will keep in the fridge for over a week.


© 2005 Cecilia Hae-Jin Lee
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings, but does not include optional toasted sesame seeds.

38kcal (2%)
2mg (0%)
2mg (4%)
2mcg RAE (0%)
50mg
2mg
0g
1g
0g
2g
0mg (0%)
128mg (5%)
0g (2%)
3g (5%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

flavor Flavor
by Rocco DiSpirito
a-new-way-to-cook A New Way to Cook
by Sally Schneider
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
cook-with-jamie Cook with Jamie
by Jamie Oliver
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-sweet-life The Sweet Life
by Kate Zuckerman
spice Spice
by Ana Sortun
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
new-american-table New American Table
by Marcus Samuelsson
mexican-everyday Mexican Everyday
by Rick Bayless
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
martin-yans-china Martin Yan's China
by Martin Yan
good-to-the-grain Good to the Grain
by Kim Boyce
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?