Difference between revisions of "Bean and Chile Sauce"
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* 1½ [[green onions]] finely chopped | * 1½ [[green onions]] finely chopped | ||
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# Heat 1 tablespoon [[sesame oil]] in medium non-stick skillet. | # Heat 1 tablespoon [[sesame oil]] in medium non-stick skillet. | ||
# Add [[gochujang|chili paste]] and sauté over medium-high heat, 3 to 5 minutes. | # Add [[gochujang|chili paste]] and sauté over medium-high heat, 3 to 5 minutes. | ||
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[[Category:Hot sauce Recipes]] | [[Category:Hot sauce Recipes]] | ||
[[Category:Mirin Recipes]] | [[Category:Mirin Recipes]] | ||
| − | [[Category:North Korean | + | [[Category:North Korean cuisine]] |
| + | [[Category:Appetizer Recipes]] | ||
[[Category:Sesame oil Recipes]] | [[Category:Sesame oil Recipes]] | ||
[[Category:White miso Recipes]] | [[Category:White miso Recipes]] | ||
Latest revision as of 06:48, 14 July 2012
Ingredients
- 3 tbsp sesame oil
- 2 tbsp Korean hot chili paste (gochujang)
- ½ tsp sugar
- ¼ cup beef broth
- ½ cup Korean soybean paste
- ½ cup Japanese white miso
- 2 tbsp mirin
- ¼ onion finely chopped
- 1½ green onions finely chopped
Procedures
- Heat 1 tablespoon sesame oil in medium non-stick skillet.
- Add chili paste and sauté over medium-high heat, 3 to 5 minutes.
- Stir in sugar.
- Gradually stir in beef broth to thin mixture while sauteing.
- Remove from heat and cool (consistency will be like thin cooked cereal).
- Combine soybean paste, miso and mirin in bowl.
- Heat 1 tablespoon sesame oil in nonstick skillet and add brown and green onions.
- Sauté 1 minute.
- Add chili paste mixture and bean paste mixture.
- Saute 5 minutes while adding 1 tablespoon sesame oil to thin.
- Transfer to bowl and cover tightly with foil.
- Heat 1 inch water in saucepan large enough to hold bowl or stockpot with steamer insert.
- Place covered bowl inside pot and steam, covered, 10 minutes.
- Remove and cool.
