Korean cuisine is gaining popularity around the world like its many singers and actors who are representing the country on the global stage. Consisting mainly of a variety of meats and seafood, Korean cuisine relies on spicy flavors, most of which are derived from gochujang.
Red paste forms a fundamental ingredient in Korean cooking and is a thick and spicy-sweet paste made from red chili pepper flakes, glutinous rice, fermented soybeans and salt. The ingredients are fermented over the years in an earthen pot kept outside. So let’s take a look at how this spicy ingredient adds its own unique flavor to some Korean dishes:
tteokbokki
It is one of the rare vegetarian dishes in Korean cuisine. Tteokbokki is one of the most popular street food in Korea, frequently making its appearance in Korean dramas. The main ingredient of tteokbokki is rice cakes. Gochujang-based tokbokki is a red-hot, sweet and spicy food often served as a street snack and bar food.
Jjamppong (Korean Spicy Seafood Noodle Soup)
Jjumppong includes fresh noodles, various vegetables and seafood ranging from squid, prawns to mussels. It is served in a red hot soup base that includes gochujang kimchi and other ingredients. In general, the soup can be quite spicy.
Yukgejang (Spiced Beef Soup)
This Spicy Beef Soup is made in the traditional way with hours of simmering and patience to bring out the depth of all the delicious flavors. The dish is usually served as a comfort food during the colder months. The soup contains shredded beef brisket, water, fernbrake, bean sprouts, green onions, sesame oil and Korean chili powder as integral ingredients. Spicy soup tastes pungent and can definitely make you sweat.
Ojingio Deopbap (Spicy Squid Rice Bowl)
It is a stir-fried squid dish that is served in a bowl of rice. In this dish you will see squid rings covered in a spicy and salty sauce. The squid is also cooked with vegetables to add a nice crunchy texture to the whole dish.
kimchi jiggy
This stew is perfect for making when served with kimchi, aka spicy fermented napa cabbage. The stew is usually made with stale kimchi as it imparts a unique fermented flavor. The stew is made with pork and vegetables and served with rice.
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