All-Purpose Spicy Paste: A Secret Sauce with 200% Versatility
Sweet Onion Cooking Syrup & All-Purpose Spicy Paste: A Secret Recipe to Make Any Dish Delicious!
I’m sharing my beloved ‘Onion Cooking Syrup’ and ‘All-Purpose Spicy Paste’ recipes, which I frequently use. I’ve combined the expertise of famous culinary professionals with my own secret techniques.^^ When you have free time, make these in advance and use them in curries, soups, marinades for meat, or spicy dishes. They will not only shorten your cooking time but also add a deep and rich flavor.
**Tip:** If you find your spicy dishes lacking sweetness, add a little honey. It provides a sophisticated sweetness and gives your food a beautiful sheen.
Onion Cooking Syrup Ingredients- 4-5 Onions
- 1 Apple
- 8 cloves Garlic
- 2 Tbsp Olive Oil
All-Purpose Spicy Paste Ingredients- 2 ladles Gochujang (Korean chili paste)
- 1 ladle Gochugaru (Korean chili flakes)
- 1 ladle Onion Cooking Syrup
- 1/2 ladle Plum Extract
- 2 Tbsp Saeujeot (fermented shrimp) or Flavor Soy Sauce
- 1 Tbsp Ginger Juice
- 2 ladles Gochujang (Korean chili paste)
- 1 ladle Gochugaru (Korean chili flakes)
- 1 ladle Onion Cooking Syrup
- 1/2 ladle Plum Extract
- 2 Tbsp Saeujeot (fermented shrimp) or Flavor Soy Sauce
- 1 Tbsp Ginger Juice
Cooking Instructions
Step 1
Prepare all ingredients. Thinly slice the onions and apple. Smash the whole garlic cloves with the side of a knife. (2 Tbsp Olive Oil)
Step 2
Heat the olive oil in a pressure cooker. Add the prepared onions, apple, and smashed garlic. Stir well to coat the ingredients evenly with oil and sauté until the onions become translucent.
Step 3
Once the vegetables are translucent, close the lid of the pressure cooker and cook over medium heat. When it starts to steam, reduce the heat to the lowest possible setting and simmer for 50 minutes. The vegetables will release their own moisture, so they won’t burn. Cook with confidence.
Step 4
Turn off the heat and let all the steam escape from the pressure cooker. Check the contents. If the cooking syrup has turned a beautiful caramel color, it’s almost ready. Blend it using a blender or immersion blender until smooth. Then, return it to the pot and stir over low heat for 1 minute.
Step 5
Allow the completed Onion Cooking Syrup to cool completely, then transfer it to an airtight container. It will stay fresh in the refrigerator for up to 3 days. For longer storage, freeze it. Thaw it in the refrigerator before using it in your cooking for convenience.
**Tip:** Making the All-Purpose Spicy Paste at the same time you make the Onion Cooking Syrup will result in a richer flavor and longer shelf life.
Step 6
In a bowl, combine 2 ladles (Tbsp) of Gochujang, 1 ladle (Tbsp) of Gochugaru, 1 ladle (Tbsp) of the prepared Onion Cooking Syrup, 1/2 ladle (Tbsp) of Plum Extract, 2 Tbsp of Saeujeot (or flavor soy sauce), and 1 Tbsp of Ginger Juice.
Step 7
Stir all the ingredients thoroughly until well combined. Transfer the finished spicy paste to a clean, airtight container for storage.
Step 8
The spicy paste tastes even better after aging in the refrigerator for about 10 days. During this time, the Saeujeot will dissolve, creating a fermented seasoning with a depth of flavor similar to kimchi paste.
**Tip:** If you use flavor soy sauce instead of Saeujeot, you can consume it immediately without aging.
