Description

OTTOGI Chili (Red Pepper) Oil 80g

 

 

Subtly spicy, the Ottogi Chilli(Red Pepper) Oil brings out the deep flavour and colour of your dish from the use of high-quality red pepper and chilli seeds. Suitable for a variety of meals, red pepper oil pairs well with stir-fries to soups such as Korean spicy beef stew, Yukgaejang.

 

 

Linked to several health benefits, soybean is rich in heart-healthy fats and omega-3 fatty acids and promotes skin, heart and bone health. Combined with red pepper, the oil is also rich in vitamin C & A and beta-carotene that is good for supporting your overall vision and eye health.

 

 

Without obstructing the dishes overall flavour, Ottogi Chilli(Red Pepper) Oil is HACCP accredited and incredibly versatile. Used throughout a variety of cooking methods, the oil offers a high smoke point and is ideal for frying, baking, roasting and as an ingredient.

 

Yukgaejang (Spicy Korean Beef Soup)

For beef soup

• 0.8 oz dried fernbrake
• 1 oz dried taro stem optional
•  8 oz mungbean sprouts
• 5 oz oyster mushroom or shiitake mushroom, torn into bite size pieces
• 2 Asian leek
• 3 cloves garlic minced
• 1 tbsp Maeil Jin Soy Sauce
• 3 tbsp Korean soup soy sauce (gukganjang)
• 1 1/2 tbsp Koran anchovy sauce
• Salt and OTTOGI Black Pepper Powder to taste
• 1 teaspoon of Korean chili paste (gochujang)

For beef stock

• 1 1/4 lb beef brisket
• 1 large onion cut in half
• 1 whole garlic cut in half
• 1/2 lb Korean radish cut into large chunks
• 14 cups water

For chili oil

• 3 tbsp Ottogi Chilli(Red Pepper) Oil

To re-hydrate the dried vegetables

1. Add fernbrake in a pot filled with water. Bring it to a gentle boil and simmer for 20 minutes. In another pot, cook the taro stem using the same method. Let it soak in the pot for 1 hour as well. Remove each pot from the heat and let vegetables to soak in the pot, covered, for 1 hour.

2. Drain the dried vegetables and rinse them in cold water several times. Squeeze out the extra water from the vegetables. Cut fernbrake and taro stem in 2-inch slices.

To make the beef stock

1. In a stock pot, combine onion, whole garlic (cut in half), chunks of radish and beef brisket. Add 14 cups of water to the pot and bring it to a gentle boil. Reduce the heat to low and let it simmer for 45 minutes.

2. Discard the vegetables and reserve the beef. Strain the stock in a skimmer to collect any small particles. Reserve the stock.

3. When the beef is cooled to touch, shred the beef into bite size pieces.

To blanch the fresh vegetables

1. For the Asian leeks, cut them in half lengthwise, then cut into 2-inch slices. As an optional step, remove the pale green core in the center of the white parts of the leeks because they tend to be tough. You can leave it the way it is, if you wish.

2. Bring a large pot of water to boil and sprinkle some salt. Add mungbean sprouts, stir, and wait for 10 seconds.

3. Add oyster mushroom and leek slices. Cook the vegetables for 10 more seconds. Drain and rinse the vegetables in cold running water. Squeeze out the extra water.

To make the beef soup (Yukgaejang)

1. Add the vegetables and beef into the pot. Stir well to coat them with the Ottogi Red Pepper Oil. Pour the reserved stock into the pot. The amount of stock could be between 8-10 cups, depending on how thin you want your stew to be.

2. Add a teaspoon of Korean chili paste (gochujang) into the stew and mix well. Chili paste will help your stew to maintain its redness of broth without going dull. Cover the pot and let the stew simmer for 15-20 minutes over med-low heat.

3. Season the stew with 3 different Korean sauces; soy sauce, Korean soup soy sauce, and Korean anchovy sauce. Taste the broth and add some salt, if needed. Lastly sprinkle with lots of black pepper according to your taste.