Dried Pollack Essence Gochujang
How to Make Delicious Essence Gochujang with Dried Pollack
Introducing a special essence gochujang recipe that adds a deep and rich umami flavor by incorporating nutritious dried pollack. With one batch of carefully made essence gochujang, say goodbye to the hassle of preparing complex side dishes! You can easily create a richer and more delicious meal by using it for seasoned vegetable dishes, bibimbap, or as a dipping sauce. Make sure to prepare this versatile sauce, a kitchen essential, to have on hand anytime!
Basic Ingredients- 400g Gochujang (Korean chili paste)
- 30g Dried pollack strips
- 3 Dried shiitake mushrooms
- 1 Tbsp Cheongju (rice wine)
- 1 Tbsp Minced garlic
Flavor Enhancers- 1 Tbsp Pine nuts
- 1 Tbsp Pumpkin seeds
- 1 cup Shiitake soaking water
- 1 Tbsp Sugar
- 2 Tbsp Honey
- 2 Tbsp Sesame oil
- 1 Tbsp Toasted sesame seeds
- 1 Tbsp Pine nuts
- 1 Tbsp Pumpkin seeds
- 1 cup Shiitake soaking water
- 1 Tbsp Sugar
- 2 Tbsp Honey
- 2 Tbsp Sesame oil
- 1 Tbsp Toasted sesame seeds
Cooking Instructions
Step 1
First, soak the dried shiitake mushrooms in lukewarm water for about 10 minutes until thoroughly rehydrated. Squeeze out the excess water from the rehydrated mushrooms and set aside.
Step 2
Cut the dried pollack strips into bite-sized pieces (about 2-3 cm) with scissors. Slice the rehydrated shiitake mushrooms similarly. Place the dried pollack strips and shiitake mushrooms into a blender or use a hand blender and blend them first. Once they are somewhat ground, add the pine nuts and pumpkin seeds and pulse a few more times to leave some texture. It’s best not to blend them too finely; a slight chewiness is desirable.
Step 3
Heat a pan over medium-low heat and add the blended ingredients. Stir and cook them gently. When the ingredients start to turn slightly golden, pour in 1 cup of the shiitake soaking water and bring to a simmer. Next, add 1 Tbsp of Cheongju to cleanly remove any fishy smell from the dried pollack, and add 1 Tbsp of minced garlic. Continue to cook over low heat until the liquid has almost completely evaporated and the mixture thickens.
Step 4
Once the mixture is almost dry and thickened, add 400g of Gochujang and stir well to combine with all the ingredients. Break up any clumps of Gochujang with a spatula as you stir and cook.
Step 5
Finally, add 2 Tbsp of honey for sweetness, 2 Tbsp of sesame oil for richness, and 1 Tbsp of toasted sesame seeds. Stir well until glossy, cooking for a little longer. Your delicious Dried Pollack Essence Gochujang is complete!
Step 6
Transfer a portion of the finished gochujang to a small serving bowl and store the rest in a sterilized glass jar. Garnish the portion in the bowl with a few pine nuts for an appealing look and added nutty flavor.
Step 7
Voila! Your appetizing Dried Pollack Essence Gochujang, glistening with a beautiful sheen, is ready. The deep flavor of the dried pollack combined with the richness of the shiitake mushrooms creates an incredibly delicious taste.
Step 8
This homemade Dried Pollack Essence Gochujang is excellent as a seasoning for seasoned vegetable dishes, enhancing their natural flavors with umami. It’s also a fantastic base for stir-fries and stews. You can even enjoy it simply mixed with rice or used as a dipping sauce for wraps. Be sure to make a batch and savor its versatility!
