Description

OTTOGI Vinegared Red Pepper Paste (Cho Gochujang) 300g

Used commonly in Korean soups and stews to give food a base umami flavour and greater depth, red pepper paste is a popular soybean fermented seasoning that has become one of Koreas most well-known flavours. When combined with vinegar, the paste provides a deeper, more savoury profile with an added tangy taste. Well-known as the ‘hot pepper paste for bibim bop’, this perfect mix of Korea’s favourite red pepper paste & vinegar features a spicy, but sweet taste that offers complexity as a dipping or seasoning sauce.

Stronger in taste and with a heavier aroma, the Ottogi’s Vinegared Red Pepper Paste compliments a variety of dishes such as bibimbap, cold chili noodles, seaweed, sushi, and sashimi. With its rich texture and authentic Korean taste, the paste comes packed with plenty of nutritional value such as high-quality protein, fibre, low saturated fats and an excellent source of antioxidants.

Known as the “hot pepper paste for sushi”, the Ottogi Vinegared Red Pepper Paste offers the perfect mix of red pepper paste and vinegar for a richer, more complex flavour that pairs well with bibimbap, cold chili noodles, seaweed, sushi, and sashimi.

Korean Vege&Beef Bibim Bop with Soybean sprouts Soup

• 5 cups cooked short-grain rice
• 12 ounces soy bean sprouts, washed and drained
• 8 ounces of spinach blanched and washed with the excess water squeezed out by hand
• 1 large carrot
• 1 large red bell pepper
• 1 large zucchini
• 1 English cucumber
• 3 to 4 green onions, chopped
• ½ pound fresh lean cut of beef (fillet mignon, flank steak)
• 4 ounces fernbrake (gosari), fresh or soaked from ½ ounce dried gosari (details below)
• 1 ounce dried bellflower roots (doraji), soaked in cold water for 18 to 24 hours.
• 4 eggs
• kosher salt
• vegetable oil
• OTTOGI Sesame Oil
• OTTOGI sesame seeds
• garlic
• OTTOGI Maeil Jin Soy Sauce
• honey (or sugar)
• Vinegared Red Pepper Paste (Cho Gochujang)

1. Heat up a pan over medium high heat. Squeeze out excess water from the carrot. Add a few drops of cooking oil to the pan and sauté the carrot for 1 minute. Put it on the platter next to the soy bean sprouts and spinach. Clean the pan with wet paper towel or wash it.
2. Heat a few drops of cooking oil in the pan and squeeze out the excess water from the cucumber. Sauté with ½ teaspoon minced garlic and a few drops of toasted sesame oil for 30 seconds. Put it on the platter. Clean the pan.
3. Heat up the pan with a few drops of cooking oil. Add the red bell pepper and sprinkle a pinch of salt over top. Sauté for 30 seconds. Put it on the platter. Clean the pan.
4. Heat up the pan and squeeze out excess water from the zucchini.
5. Add a few drops of cooking oil and sauté with 1 teaspoon minced garlic, 1 tablespoon chopped green onion, a drop of toasted sesame oil for 1 minute until slightly softened. Put it on the platter. Clean the pan.
6. Heat up the pan with a few drops of cooking oil. Add the bellflower roots and sauté for 2 to 3 minutes. Lower the heat to medium so as not to brown them. Add 1 teaspoon minced garlic and a drop of toasted sesame oil. Stir for another minute until a little softened. Put it on the platter. Clean the pan.
7. Heat up the pan. Add a few drops of cooking oil. Stir the gosari for 2 minutes until a little softened. Add ½ teaspoon of minced garlic, 2 teaspoons soy sauce, and 2 teaspoons sugar, and keep stirring for another minute. Put it on the platter.
8. Reheat the soybean sprout soup.
9. Put a few drops of toasted sesame oil in the bottom of each of 4 earthenware bowls. They should be big enough to hold 4 to 6 cups each.
10. Divide the rice among the bowls. Arrange the vegetables and beef on the rice. Top each serving with an egg yolk and 1 tablespoon Vinegared Red Pepper Paste (Cho Gochujang). If you prefer your eggs and beef cooked, make sunny side up eggs and slightly pan-fry the beef before putting them on the top of rice.
11. Set each pot on a burner. Heat over medium high heat until you hear a ticking, crackling sound coming from the rice.
12. Sprinkle the bibimbap with the sesame seeds, drizzle with sesame oil to taste.
13. Ladle the soup to a small bowl and sprinkle some chopped green onion over top.
Serve right away with more Vinegared Red Pepper Paste (Cho Gochujang)paste on the side.