Description

MAEIL Red Pepper Soybean Paste (Gochujang)

Dating back as early as the 16th & 17th centuries, the popularity of the diverse Korean Gochujang paste has grown immensely. Used not only to add spiciness but to flavour pastes such as Doenjang and Ganjang, Ottogi has chosen Maeil Hot Red Pepper Paste (Gochujang) for its many health benefits as well as quality & great taste.

Maeil Red Pepper Paste (Gochujang) is characterized by its distinctive ‘smoky heat’ that adds a deep complex spiciness to the dishes. It will add a spicy Korean flavor to your dishes, giving them an exquisitely distinct touch. Made with carefully selected sun-dried red chilies and rice, providing an umami-rich sweet heat. and good for dipping, stir-frying, combining, or marinating with other condiments like ketchup, mayo, or salsa to spice them up. The thick consistency and heat level give it a spicy kick that makes your dishes more special. Used to cook Korean dishes such as Bibimbab and Hot Bulgogi, the paste offers a deep, fermented, spicy sweetness to your favourite meal.

Gochujang is a great digestive aid, especially when consumed with foods such as meat. Also containing Capsaicin, a natural compound responsible for the spicy taste of red chili peppers, Gochujang includes many antibacterial properties that research suggests helps reduce body fat. Try the fresh, Maeil Red Pepper Paste (Gochujang), a well-known Korean miso-based paste that boasts a deliciously savory, sweet & spicy flavor.

Tteokbokki (Spicy Rice Cakes)

Main

• 350g Korean rice cakes, separated
• 150g Korean fish cakes, rinsed over hot water & cut into bite size pieces
• 2 cups Korean soup stock (dried kelp and dried anchovy stock)
• 60g onion, thinly sliced
• TteokBokki Sauce (Mix)
• 3 Tbsp Maeil Hot Red Pepper Paste
• 1 1/2 Tbsp raw sugar
• 1 Tbsp Maeil Jin Soy Sauce
• 1 tsp minced garlic
• 1 tsp Korean chili flakes

Garnish

• 1 tsp OTTOGI Roasted Sesame
• 1 tsp OTTOGI Sesame Oil
• 1 stalk green onion, finely chopped

1. Unless your rice cakes are soft already, soak them in warm water for 10 mins.
2.  Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. Once the seasoned stock is boiling, add the rice cakes, fish cakes and onion. Boil them a further 3 to 5 mins until the rice cakes are fully cooked. Then, to thicken the sauce and to deepen the flavor, simmer it over low heat for a further 2 to 4 mins.
3. 3. Add the sesame oil, sesame seeds, and green onion then quickly stir. Serve warm.