Seasoned Red Pepper Paste

Name: Seasoned Red Pepper Paste (Gochujang Yangnyum)
Yield: Makes approximately 2 cups (500 g)
Cuisine: Korean
Ingredients: 1 tablespoon freshly squeezed lemon juice; 1 tablespoon oyster sauce; 1 tablespoon garlic paste; 3 tablespoons Korean red pepper paste; 1 cup (250 g) Korean red pepper paste; 4 tablespoons soy sauce, preferably low sodium; 1 tablespoon soy sauce, preferably low sodium; 1 teaspoon oyster sauce; 1 teaspoon peeled and minced fresh ginger; 1 tablespoon peeled and minced fresh ginger; 2 tablespoons Korean coarse red pepper flakes; 1 teaspoon freshly squeezed lemon juice; 1 tablespoon light brown sugar; 3 tablespoons light brown sugar; 4 tablespoons garlic paste; ½ cup (50 g) Korean coarse red pepper flakes

Gochujang Yangnyum

Preparation info

Makes approximately
2 cups

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

This deep red velvety paste provides the signature kick to Korean cooking with two types of pepper. It should be called double pepper paste! The variety of ingredients added to the base of ready-made red pepper paste and coarse red pepper flakes softens their bite and adds depth of flavor to this paste.

Ingredients

½ cup (50 g) Korean coarse red pepper flakes
1 cup (250

Asia
Korea
Spice Mix
Fish course
Pescatarian

Method

Mix the ingredients in a bowl. Transfer to an airtight container and store in the refrigerator. This will last for 2 months.