Hot Bean Paste

Hot Bean Paste Recipe from Korea | Vegetarian Recipe

Region / culture: Korea | Preparation time: 1 hour | Cooking time: 1 hour | Servings: 6 |

Vegetarian diet

Introduction

Hot Bean Paste is a traditional Korean condiment that adds a spicy and savory kick to a variety of dishes. This paste is made from a combination of malt flour, red pepper powder, wheat flour, fermented soybean flour, water, and salt. It is a versatile ingredient that can be used in soups, stews, marinades, and stir-fries.

History

Hot Bean Paste, also known as Gochujang in Korean cuisine, has a long history dating back to the Joseon Dynasty in Korea. It was originally made by fermenting soybeans, red chili peppers, and glutinous rice. Over time, the recipe evolved to include additional ingredients such as malt flour and wheat flour. Today, Hot Bean Paste is a staple in Korean cooking and is enjoyed by people all over the world.

Ingredients

1 lb (454 g) of malt flour
2 lb (907 g) of red pepper powder
5 lb (2.27 kg) of wheat flour
1 lb (454 g) of fermented soy bean flour
1 gallon (3.79 liters) of water
1 lb (454 g) of salt

How to prepare

Place malt flour in lukewarm water and let it sit for about 1 hour (discard settled sediment).
Add wheat flour to the malt water and bring to a slow boil over low heat, then simmer for about 1 hour.
Remove from heat and stir in fermented soybean flour, then add hot pepper powder and salt, mixing well.
For soup (Chigae), it is recommended to add more fermented soybean flour.

Variations

Add honey or sugar for a sweeter version of Hot Bean Paste.
Mix in garlic or ginger for added flavor.

Cooking Tips & Tricks

When making Hot Bean Paste, be sure to use high-quality ingredients for the best flavor.

- Adjust the amount of red pepper powder to suit your spice preference.

- Store Hot Bean Paste in an airtight container in the refrigerator to keep it fresh for longer.

Serving Suggestions

Hot Bean Paste can be used as a dipping sauce for vegetables, a marinade for meats, or a flavor enhancer for soups and stews.

Cooking Techniques

Hot Bean Paste can be used as a base for stir-fries, soups, and marinades. Simply add a spoonful to your dish and adjust the seasoning to taste.

Ingredient Substitutions

If you cannot find malt flour, you can substitute with barley malt syrup or honey. Red pepper powder can be replaced with cayenne pepper or paprika.

Make Ahead Tips

Hot Bean Paste can be made ahead of time and stored in the refrigerator for up to 2 weeks.

Presentation Ideas

Serve Hot Bean Paste in a small dish with a drizzle of sesame oil and sesame seeds for a beautiful presentation.

Pairing Recommendations

Hot Bean Paste pairs well with grilled meats, steamed vegetables, and rice dishes.

Storage and Reheating Instructions

Store Hot Bean Paste in an airtight container in the refrigerator. Reheat in a saucepan over low heat before using.

Nutrition Information

Calories per serving

Each serving of Hot Bean Paste contains approximately 150 calories.

Carbohydrates

Each serving of Hot Bean Paste contains approximately 30 grams of carbohydrates.

Fats

Each serving of Hot Bean Paste contains approximately 2 grams of fats.

Proteins

Each serving of Hot Bean Paste contains approximately 5 grams of proteins.

Vitamins and minerals

Hot Bean Paste is a good source of vitamin C, vitamin K, and iron.

Alergens

Hot Bean Paste contains soy and wheat allergens.

Summary

Hot Bean Paste is a flavorful condiment that is low in fats and calories, making it a healthy addition to your meals.

Summary

Hot Bean Paste is a versatile condiment that adds a spicy and savory flavor to a variety of dishes. With a few simple ingredients and some patience, you can create this traditional Korean paste at home. Enjoy the bold flavors of Hot Bean Paste in your favorite recipes!

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was many years ago, when I was a young girl living in a small village in the countryside. I had always loved cooking and spent hours in the kitchen with my mother, learning all of her recipes and techniques.

One day, a new family moved into the village and brought with them a whole new world of flavors and spices. They were from a faraway land and introduced me to a dish that would become one of my all-time favorites - Hot Bean Paste.

The first time I tried the Hot Bean Paste, I was blown away by the intense flavors and the spicy kick that lingered in my mouth long after I had finished eating. I begged the family to teach me how to make it, and they graciously agreed.

The matriarch of the family, an elderly woman with a kind smile and gentle hands, took me under her wing and showed me the secrets of making the perfect Hot Bean Paste. She started by explaining that the key to the dish was the beans themselves - they had to be of the highest quality and perfectly cooked to achieve the right texture.

She then showed me how to prepare the other ingredients - garlic, ginger, chili peppers, and a special blend of spices that gave the dish its unique flavor. As we chopped and mixed, she shared stories of her own grandmother, who had passed down the recipe to her many years ago.

I watched in awe as she worked her magic in the kitchen, effortlessly combining the ingredients and adjusting the seasonings until the Hot Bean Paste was just right. I was amazed at how a few simple ingredients could come together to create something so delicious and complex.

After hours of cooking and stirring, the Hot Bean Paste was finally ready. The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the fruits of my labor. I took a spoonful of the paste and savored the explosion of flavors on my tongue - it was spicy, savory, and oh so satisfying.

From that day on, Hot Bean Paste became a staple in my kitchen. I made it for family gatherings, special occasions, and whenever I wanted to treat myself to a comforting and delicious meal. I experimented with different variations, adding my own twist to the recipe while still staying true to the flavors that had captivated me so many years ago.

Now, as I sit in my own kitchen, surrounded by the aromas of simmering spices and bubbling pots, I can't help but think back to that fateful day when I first learned to make Hot Bean Paste. It was a moment that changed my life and sparked a lifelong passion for cooking and creating delicious dishes for my loved ones.

I am forever grateful to the kind family who shared their recipe with me and to the elderly matriarch who patiently guided me through the process. I will always cherish the memories of that day and the flavors that continue to bring joy to my heart and soul. And I will always be grateful for the power of food to connect us, inspire us, and nourish us in ways that words simply cannot express.