📝 About This Recipe
This vibrant, deep-crimson paste is the soul of Korean cuisine, offering a perfect balance of smoky heat, subtle sweetness, and a profound savory backbone. Unlike simple dried flakes, this hydrated paste undergoes a brief 'blooming' process with aromatics to unlock a complex flavor profile that elevates stews, marinades, and stir-fries. It is a versatile kitchen powerhouse that brings an authentic, sun-dried chili glow to any dish it touches.
🥗 Ingredients
The Chili Base
- 1 cup Gochugaru (Korean red chili flakes; use a fine or medium grind)
- 1/2 cup Hot Water (just off the boil to hydrate the flakes)
Aromatic Infusion
- 6 cloves Garlic (very finely minced or grated into a paste)
- 1 tablespoon Fresh Ginger (peeled and grated)
- 2 pieces Scallions (white parts only, minced extremely fine)
- 2 tablespoons Toasted Sesame Oil (high quality for nutty aroma)
Seasoning & Umami
- 3 tablespoons Soy Sauce (regular or dark for depth)
- 1 tablespoon Fish Sauce (substitute with vegan fish sauce or extra soy sauce if needed)
- 2 tablespoons Rice Syrup (can substitute with honey or brown sugar)
- 1 tablespoon Toasted Sesame Seeds (crushed slightly to release oils)
- 1 tablespoon Mirin (adds a subtle brightness)
- 1/2 teaspoon Sea Salt (adjust to taste)
👨🍳 Instructions
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1
Place the 1 cup of Gochugaru in a medium heat-proof glass bowl. Spread it out slightly to ensure even hydration.
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2
Slowly pour the hot water over the chili flakes. Stir gently with a silicone spatula until the flakes are evenly moistened and look like damp sand. Let sit for 5 minutes to 'bloom' the color.
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3
In a small skillet over low heat, add the toasted sesame oil. Once the oil shimmers, add the minced garlic, ginger, and white parts of the scallions.
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4
Sauté the aromatics for 2-3 minutes. You are looking for them to become fragrant and translucent, but do not let the garlic brown, as this will introduce bitterness.
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5
Pour the warm aromatic oil and the softened aromatics directly into the hydrated Gochugaru bowl.
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6
Add the soy sauce, fish sauce, rice syrup, and mirin to the mixture. The liquid components will transform the mixture from a damp powder into a thick, spreadable paste.
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7
Stir in the toasted sesame seeds and sea salt. Mix vigorously for 1 minute to ensure the sugars in the syrup are fully incorporated.
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8
Taste a tiny amount. It should be punchy, salty, and slightly sweet. If it feels too dry, add an extra teaspoon of water or sesame oil.
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9
Allow the paste to cool completely at room temperature. The flavors will continue to meld and deepen as it cools.
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10
Transfer the finished paste to a clean, sterilized glass jar. Press down firmly to remove any air pockets.
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11
Wipe the rim of the jar clean and seal tightly. For best results, let the paste mature in the refrigerator for at least 24 hours before using.
💡 Chef's Tips
Always use fresh Gochugaru; if your flakes look brownish rather than bright red, they are old and will taste dusty. To make a vegan version, simply swap the fish sauce for a high-quality mushroom-based soy sauce or liquid aminos. If you prefer a smoother texture, you can pulse the final mixture in a small food processor for 30 seconds. Avoid using boiling water directly on the flakes; let the water sit for a minute after boiling so you don't 'scorch' the delicate chili oils. This paste keeps in the fridge for up to 1 month—just ensure you always use a clean spoon to prevent spoilage.
🍽️ Serving Suggestions
Whisk a tablespoon into hot beef broth for an instant spicy ramen or noodle soup base. Use it as a rub for pork belly or chicken thighs before roasting for a caramelized, spicy crust. Stir into a bowl of warm bibimbap along with a drizzle of extra sesame oil. Mix with a little mayonnaise to create a 'K-Style' spicy aioli for burgers or fries. Add to a stir-fry of rice cakes (Tteokbokki) and vegetables for a quick, fiery snack.