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

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.