For generations, gochujang has been a staple in Korean food. It’s added to soups and stews, dolloped on top of rice bowls, and stirred into a stir fry. Traditionally, the sauce is made and fermented to enhance the flavors, but there are ways to make it more easily (and fast) - which you know we're all about. This is Culinary Antics With Chef Bhumika's inspired version of this curiously complex paste. Wait till the end for a bonus recipe! 😉 Gochujang Ingredients: To Make Gochujang Paste - 0:30 1

14K views · 30 reactions | How To Make Korean-Style Red Chilli Paste? | Gochujang Paste Gochujang Ingredients: Without Using Miso How To Make Gochujang Paste 1/3 cup Soybean Flour 1/2 cup Water 3 tbsp Dark Jaggery 3 tbsp Red Chilli Powder 1 tbsp Salt 2 tbsp Vinegar 2 tbsp Sesame Oil #gochujang #koreansauce #AnybodyCanCookWithRajshriFood #reels #food #koreanfood | Rajshri Food | Facebook

34K views · 364 reactions | The award-winning method to make gochujang. | Eater | Facebook