Korean Chili Paste ***EASY 5 MIN RECIPE*** How to make Gochujang (고추장)

LAY HO MA everyone! You're definitely going to want to try making this incredible Korean chili paste (called Gochujang). Its, salty, spicy, tangy, and absolutely versatile. In fact, you'll learn how to make an amazing Korean stew in the next episode. When I was in Seoul in a little while ago, I ate a lot of spicy dishes where gochujang was used as the base. Its absolutely packed with flavour. Join me in this episode and learn how to make Gochujang - Korean Chili Paste.
Ingredients:
2 tbsp cane sugar
1/2 cup water
1 tsp salt
1 tbsp hatcho miso (dark miso) or use red miso if hard to find
4 tbsp Korean red pepper flakes (gochugaru)
1 tbsp sesame oil
1 tbsp rice vinegar
Directions:
1. Warm a saucepan on medium heat
2. Add the cane sugar, water, salt, miso, and pepper flakes
3. Give the mixture a stir
4. Add in the sesame oil and rice vinegar, turn the heat off, and stir
5. A nice paste should have formed. You're done!
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and KZbin chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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