Tag Archives: Gochujang

Japanese Gastronomy: Taberu Rayu/Okinawa Chili Oil. Home-made Recipe!

Chili oil (also called hot chili oil or hot oil) is a condiment made from vegetable oil that has been infused with dried chili peppers and sometimes also additional ingredients. It is commonly used in Chinese cuisine, East and Southeast Asia and elsewhere. Particularly popular in Sichuan cuisine, it is used as an ingredient in cooked dishes as well as a condiment. It is sometimes used as a dipping sauce for meat and dim sum. It is also employed in the Korean Chinese noodle soup dish jjamppong.

The Japanese variety of Chinese chili oil is known as rāyu (ラー油 or 辣油), used in Japan as a cooking ingredient or as a condiment. The default kind is typically a clear, chili-infused sesame oil, and the chopped chili pepper used is typically red, imparting a reddish tint to the oil. Other ingredients used may include soy oil, corn oil, dried aloe, ginger, guava leaves, leek leaves, paprika, and turmeric.

Beginning in 2009, a new type of product originating from Ishigaki Island, Okinawa, known as taberu rāyu (食べるラー油 or 辣油, literally, “rāyu for eating”) became a trend in 2010. This variety is known for reduced spiciness, and in addition to the usual oil, chunks of food are included such as fried garlic and fried onion. However, the variety that includes food in the chili oil, as noted above, has existed in China since ancient times.

Here is a recipe to prepare it at home!

INGREDIENTS:

-Salad oil: 100 ml
Sesame oil: 50 ml
-Dried chili pepper: 1
-Fresh ginger: as appropriate (pieces)
-Fresh thin leek: 1 10-cm long piece
Dried shrimps: 10 g
-White sesame seeds: 10 g
-Korean chili powder (or chili powder): 15 g
-Gochujang: 20 g (See recipe for gochujang here)
-Soy sauce: 2 teaspoons
-Sugar: 1 teaspoon
-Fried garlic: 10 g
Fried onion: 10 g

RECIPE:

in a large bowl drop dried shrimps (chop them beforehand), chili powder, sesame oil (1 tablespoon out of the 50 ml needed) and white sesame seeds.
Mix well.

In a fry pan, pour the salad oil, the remaining sesame oil, and add the dried chili pepper, thin leek (cut) and ginger.
Fry over a light fire for 2 minutes to perfume the oil.

Take chili pepper, leek and ginger out before they get burned.
Heat the oil over a strong fire until its starts smoking.
Take off fire at once.

Add hot oil in two or three steps into the bowl containing mixed shrimps, chili powder, seasmes seeds and sesame oil.
The whole should hiss when you add the oil!

Add all the other remaining ingredients and mix well.

Once cooled down you can preserve it in a sealed jar for up to a month at room temperature.

Note: If you cannot find dried garlic or onion cut some in slices and dry-fry them!

RECOMMENDED RELATED WEBSITES

Mummy I Can Cook! by Shu Han in London
Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Advertisements

Korean Gastronomy: Home-Made Gochujang

GOCHUSHANG

I decided to re-publish this particular recipe in preparation for another recipe to come soon!

Gochujang is a savory and pungent fermented Korean condiment. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae (장독대) in the backyard.
It has been made at home in Korea since the 16th century, after chili peppers were first introduced. The making of gochujang at home began tapering off when commercial production started in the early 1970s and came into the mass market. Now, homemade gochujang can hardly be found.

Not only the Koreans, but the Japanese use it a lot when they make their own-style Korean food!

Here is a simple home-made recipe that should help everyone control the ingredients.
And it has the merit to be vegan/vegetarian!

INGREDIENTS:

-Water: 270 ml/cc
-Brown sugar/cane sugar: 250 g
-Miso: 300 g (try use more than 1 kind!)
-Korean Chili pepper powder: 100 g
-Salt: 1 tablespoon
-Japanese sake or Korean soju: 1 teaspoon
-Rice vinegar: 1 teaspoon

RECIPE:

-Pour water in a large enough pan. Add sugar. Heat until all brown sugar is dissolved.

-Add miso. try and use a combination of a few miso pastes. It will add to the taste. Keep heating, stirring with a wooden spatula all the time until mixture is smooth.

-Once most of the water has disappeared, add Korean Chili pepper powder. Mix well. Keep heating and slowly stirring untl water has disappeared and big bubbles start bursting at the surface.

-Switch off fire. Let cool until about 25~30 degrees Celsius temperature (your own skin temperature!). Add salt, sake/soju and rice vinegar. Stir well. This last step at this temperature will insure that all yeasts are killed and will prevent further fermentation.

-Secure inside a vessel and leave inside the fridge. Can be kept for a whole year inside the fridge.

USAGE SUGGESTION:

Korean-Style Fish Carpaccio

Mix some gochujang with red miso, rice vinegar, sugar, soy sauce, Japanese sake or Korean soju and sesame oil. Stir the lot well and pour over a plate of sliced fish such as pike mackerel/saurel!

RECOMMENDED RELATED WEBSITES

Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Korean Cuisine: Home-Made Gochujang

Gochujang is a savory and pungent fermented Korean condiment. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae (장독대) in the backyard.
It has been made at home in Korea since the 16th century, after chili peppers were first introduced. The making of gochujang at home began tapering off when commercial production started in the early 1970s and came into the mass market. Now, homemade gochujang can hardly be found.

Not only the Koreans, but the Japanese use it a lot when they make their own-style Korean food!

Here is a simple home-made recipe that should help everyone control the ingredients.
And it has the merit to be vegan/vegetarian!

INGREDIENTS:

-Water: 270 ml/cc
-Brown sugar/cane sugar: 250 g
-Miso: 300 g (try use more than 1 kind!)
-Korean Chili pepper powder: 100 g
-Salt: 1 tablespoon
-Japanese sake or Korean soju: 1 teaspoon
-Rice vinegar: 1 teaspoon

RECIPE:

-Pour water in a large enough pan. Add sugar. Heat until all brown sugar is dissolved.

-Add miso. try and use a combination of a few miso pastes. It will add to the taste. Keep heating, stirring with a wooden spatula all the time until mixture is smooth.

-Once most of the water has disappeared, add Korean Chili pepper powder. Mix well. Keep heating and slowly stirring untl water has disappeared and big bubbles start bursting at the surface.

-Switch off fire. Let cool until about 25~30 degrees Celsius temperature (your own skin temperature!). Add salt, sake/soju and rice vinegar. Stir well. This last step at this temperature will insure that all yeasts are killed and will prevent further fermentation.

-Secure inside a vessel and leave inside the fridge. Can be kept for a whole year inside the fridge.

USAGE SUGGESTION:

Korean-Style Fish Carpaccio

Mix some gochujang with red miso, rice vinegar, sugar, soy sauce, Japanese sake or Korean soju and sesame oil. Stir the lot well and pour over a plate of sliced fish such as pike mackerel/saurel!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-