Korean on Kvalifood

Ssamjang (Korean Dipping Paste)

Fri, 04 Aug 2017 22:09:45 +0100

Ssamjang (Korean Dipping Paste) - kvalifood.com

Ssamjang is a thick Korean dipping paste made by mixing doenjang (fermented soybean paste) and gochujang with garlic, sesame oil, and green onion. No cooking needed – just stir and serve. It is the standard condiment for Korean barbecue lettuce wraps (ssam).

Makes ca. 80 ml

Ingredients

2 tbsp doenjang (Korean fermented soybean paste)
1 tbsp gochujang (Korean red chili paste)
1 tsp garlic, minced
1 tbsp toasted sesame oil
1 tsp toasted sesame seeds
1/2 tbsp sugar (or honey)
1 tbsp green onion, finely chopped

2 tbsp doenjang (Korean fermented soybean paste)
1 tbsp gochujang (Korean red chili paste)
1 tsp garlic, minced
1 tbsp toasted sesame oil
1 tsp toasted sesame seeds
1/2 tbsp sugar (or honey)
1 tbsp green onion, finely chopped

Directions

Combine the doenjang and gochujang in a small bowl.
Add the garlic, sesame oil, sugar (or honey), and sesame seeds. Mix until smooth.
Stir in the chopped green onion.
Taste and adjust – add a splash of water or rice wine for thinner consistency, more sugar for sweetness, more gochujang for heat.
Transfer to a small serving dish.

Notes

The 2:1 doenjang-to-gochujang ratio is standard. For spicier, move toward 1:1.
Keeps 10 days refrigerated. For longer storage, leave out the sesame oil and green onion and add them fresh when serving.
Optional additions: chopped walnuts or peanuts for crunch, finely diced onion, chopped fresh chilies, or a teaspoon of mirin.
Serve alongside grilled pork belly (samgyeopsal), bulgogi, or any Korean BBQ. Also good as a dip for raw vegetables.

Bulgogi Marinade

Thu, 14 Jul 2016 10:57:34 +0100

Bulgogi Marinade - kvalifood.com

Bulgogi marinade is a Korean sauce for thinly sliced beef. Soy sauce, sesame oil, sugar, garlic, and ginger are mixed with pureed Asian pear and onion, which tenderize the meat and add subtle sweetness. The beef is marinated for at least an hour, then cooked quickly over high heat until caramelized.

Makes enough for 450 g beef

Ingredients

3 tbsp soy sauce
2 tbsp brown sugar (or 1 tbsp brown sugar + 1 tbsp honey)
1 tbsp sesame oil
1 tbsp rice wine (or mirin)
2 tbsp garlic, minced (ca. 4-5 cloves)
1 tsp fresh ginger, minced
60 ml Asian pear puree (ca. 1/4 large pear)
2 tbsp onion puree (ca. 1/4 small onion, blended)
1/4 tsp black pepper
1 tsp toasted sesame seeds

3 tbsp soy sauce
2 tbsp brown sugar (or 1 tbsp brown sugar + 1 tbsp honey)
1 tbsp sesame oil
1 tbsp rice wine (or mirin)
2 tbsp garlic, minced (ca. 4-5 cloves)
1 tsp fresh ginger, minced
2 fl oz Asian pear puree (ca. 1/4 large pear)
2 tbsp onion puree (ca. 1/4 small onion, blended)
1/4 tsp black pepper
1 tsp toasted sesame seeds

Directions

Peel and core the Asian pear. Blend or grate into a smooth puree along with the onion.
Combine the pear-onion puree with the soy sauce, brown sugar, rice wine, garlic, ginger, pepper, and sesame oil in a large bowl. Stir until the sugar dissolves.
Add 450 g thinly sliced beef (rib eye or top sirloin, 2-3 mm thick). Toss gently, using your hands to ensure every piece is coated.
Cover and refrigerate for at least 1 hour, or up to overnight.
Heat a skillet or grill pan over high heat. Cook the beef in batches without overcrowding, about 2-3 minutes per batch, until caramelized.
Sprinkle with toasted sesame seeds and sliced scallions. Serve with steamed rice, lettuce wraps, and banchan.

Notes

If Asian pear is unavailable, use a ripe Bosc pear, Fuji apple, or 1 tbsp kiwi puree. The fruit both tenderizes and adds sweetness.
Do not marinate longer than 24 hours. The fruit enzymes can make the meat mushy.
Sliced scallions, onion rings, and carrot slices can be tossed with the beef before cooking – traditional Seoul-style.
The marinade (without meat) keeps 1 week refrigerated or freezes for up to 3 months.
Also works on thinly sliced pork shoulder or chicken thighs.

Yangnyeom Sauce (Korean Fried Chicken Sauce)

Sat, 19 Oct 2013 02:26:26 +0100

Yangnyeom Sauce (Korean Fried Chicken Sauce) - kvalifood.com

Yangnyeom sauce is a sweet, sticky, and spicy Korean glaze tossed with hot fried chicken. Gochujang, ketchup, rice syrup, soy sauce, and garlic are briefly heated until glossy and immediately tossed with the freshly fried chicken.

Makes enough for ca. 1 kg fried chicken (4 servings)

Ingredients

3 tbsp gochujang (Korean red pepper paste)
3 tbsp ketchup
3 tbsp rice syrup (or corn syrup, or honey)
1 tbsp sugar
1 1/2 tbsp soy sauce
1 1/2 tbsp garlic, minced (ca. 4 cloves)
1 tsp rice vinegar (or apple cider vinegar)
1 tsp sesame oil
1 tbsp toasted sesame seeds, for garnish

3 tbsp gochujang (Korean red pepper paste)
3 tbsp ketchup
3 tbsp rice syrup (or corn syrup, or honey)
1 tbsp sugar
1 1/2 tbsp soy sauce
1 1/2 tbsp garlic, minced (ca. 4 cloves)
1 tsp rice vinegar (or apple cider vinegar)
1 tsp sesame oil
1 tbsp toasted sesame seeds, for garnish

Directions

Combine the gochujang, ketchup, rice syrup, sugar, soy sauce, garlic, vinegar, and sesame oil in a small saucepan.
Heat over medium-low, stirring frequently, until the sauce starts to bubble and thickens slightly, about 3-4 minutes.
Remove from heat. The sauce should be glossy and coat the back of a spoon.
Toss with hot fried chicken immediately. Sprinkle with toasted sesame seeds.

Notes

Rice syrup or corn syrup gives the best gloss and stickiness. Honey works but sets up faster and has a distinct flavor. Sugar alone makes a thinner sauce.
For more heat, add 1-2 tsp gochugaru (Korean chili flakes) or a splash of sriracha. For milder, reduce gochujang to 2 tbsp.
Ketchup is a standard ingredient in Korean yangnyeom sauce, not a shortcut.
The sauce can be made ahead and refrigerated for up to a week. Reheat gently before tossing with chicken.
Also works as a glaze for wings, fried tofu, or as a dipping sauce (thin with a splash of water).

Chogochujang (Korean Sweet-Sour Chili Sauce)

Sat, 23 Oct 2010 04:09:14 +0100

Chogochujang (Korean Sweet-Sour Chili Sauce) - kvalifood.com

Chogochujang is a Korean dipping sauce made by mixing gochujang with rice vinegar and sugar. The name literally means “vinegar gochujang.” It is a no-cook sauce served with raw fish (hoe), blanched seafood, steamed vegetables, and bibimbap.

Makes ca. 80 ml

Ingredients

2 tbsp gochujang (Korean red pepper paste)
2 tbsp rice vinegar
1 1/2 tbsp sugar
1/2 tsp garlic, minced
1/2 tsp soy sauce
1/2 tsp toasted sesame oil
1 pinch toasted sesame seeds

2 tbsp gochujang (Korean red pepper paste)
2 tbsp rice vinegar
1 1/2 tbsp sugar
1/2 tsp garlic, minced
1/2 tsp soy sauce
1/2 tsp toasted sesame oil
1 pinch toasted sesame seeds

Directions

Combine the gochujang, rice vinegar, and sugar in a small bowl.
Stir until the sugar is fully dissolved.
Add the garlic, soy sauce, and sesame oil. Mix well.
Taste and adjust: more vinegar for tanginess, more sugar for sweetness, more gochujang for heat.
Sprinkle with toasted sesame seeds. Serve immediately or refrigerate.

Notes

The classic base ratio is 1:1:1 gochujang to vinegar to sugar. This recipe pulls the sugar back slightly since gochujang already contains sugar.
Should be a pourable, runny sauce – not thick like straight gochujang. Add a splash of water if needed.
Honey can replace sugar (use about 1 tbsp honey for 1 1/2 tbsp sugar).
Keep the sesame oil restrained. Too much overwhelms the vinegar-gochujang balance.
Keeps 1-2 weeks refrigerated.
For extra bite, add a small pinch of wasabi or Korean mustard (geoja).