Tue 27 May 2008
A small and not at all concise guide to what some of these ingredients I love so much are
Gochujang-
Gochu chili Jang paste. I consider this to be Korea’s first lady of condiments, (the king being Kimchi), sweet with a kick of heat and the right touch of sour. Gochu jang is made by combining barley malt powder, rice flour, and chili powder, then left to ferment for a month. The process isn’t terribly difficult, but buying it at Paldo-World is far easier. Gochujang is used in a dizzying amount of dishes, added to stews, marinades, and condiments for rice and noodle dishes. And as far as I know, there are no substitutes. Store in the refrigerator, it keeps indefinitely. Gochu- meaning chili and jang meaning paste.
Mool Yut-
Barley malt syrup, this thick syrup made from toasted barley sprouts is used for adding a hint of sweetness and gloss to Korean dishes. Made for over 2000 years in China, it is the predecessor of modern corn syrup. Substitutes would include honey, corn syrup or sugar, but if substituting, use less, as isn’t as sweet. There are some domestic brands of Barley Malt Syrup, such as Eden, however these are darker, perhaps more caramelized than the clear mool yut, with a more distinctive “malty” taste.
Gochu garu- Korean Red Chili Flakes
Gochu- chili ga-ru flour. Powdered red chili is made from red Korean chili peppers that have been dried and ground. During the fall season it is not uncommon to see thatched mats covered in chili peppers drying in the sun on rooftops and neighborhood streets. Much is now produced in China, look for those made in Korea, it will cost you a bit more, but the flavor is worth it. Chili powder is used to perk up soups, stews, and rice dishes, as well as a ubiquitous seasoning ingredients. Store in an airtight container away from the light.
Moo or Mu- Giant Korean Radish
Mild in flavor, with just a hint of heat, the mu-giant Korean radish is the short and plump version of the Japanese daikon radish. The mu is hardier and stands up better to stewing, braising, and kimchi-ing. Resilient, this calcium, fiber, and vitamin C rich root can keep in a root cellar for up to 4 or 5 months. Look for unblemished skin with even color grading. Mu is used in a variety of dishes, from it’s starring role in Kkakduki kimchi, to stews, and braised dishes.
Ssamjang- Wrapping psate
Ssam meaning to wrap and jang meaning paste, ssam jang is a thick sour, salty and sometimes spicy condiment used in Korean dishes where wrapping food items in lettuce or sesame leaf is applicable, such as ssam, bulgogi, or samgyeopsol. At it’s roots, ssam jang is a blend of earthy doen jang (fermented soybean paste) and gochu jang (fermented chili paste). Homemade versions include chopped garlic, sesame oil, onion, and sometimes ground pork or beef. It is easy to become addicted to the sour/earthy/salty/spicy combo, and soon you might find yourself dipping raw veggies in a bit of paste mixed with warm water. Don’t worry. We all do it.
