Chili pepper paste
Yangnyeom gejang: marinated crabs in gochujang (chili pepper paste)
Chili pepper paste usually refers to a paste where the main ingredient is chili pepper. Some are used as a cooking ingredient, while others are used to season a dish after preparation. In Korean cuisine, red pepper paste is used to create red pepper (gochujang) sauce, which is a common seasoning in the cuisine.[1]
Varieties
There are different regional varieties of chili paste and also within the same cuisine.
- Biber salçası – Turkish red pepper paste
- Gochujang – Korean red chili paste
- Harissa – a Tunisian hot chili peppers paste made with spices and herbs
- Jaew bong – a sweet and spicy Laotian chili paste
- Yuzukoshō – a Japanese fermented paste made from chili peppers, yuzu peel, and salt.[2]
- Zhug – Yemeni chili paste
See also
References
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- ↑ Dok Suni - Jenny Kwak. p. 8.
- ↑ Ono, Tadashi and Salat, Harris The Japanese Grill Random House, 2011, p. 7
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