The menu of the survivalist: Kochudzhan – Korean pepper paste

Save food Nevertheless, mankind has come up with ways to ensure this process. But in some cases, it is not clear that a person is unprepared. Fortunately, this is not always the case.

In Korea, for example, it was a recipe, it was a parasites, rats and fungi . It is simple. It turns out gochujan (Gochujang). It can be saved for now.

Aged Kochujan becomes noticeably darker.Aged Kochujan becomes noticeably darker.

Officially produced gochujana It has come in the 17th century (seriously, not from the mainland, but from Japan). No, before that, it was still a lot of food. But it is not a problem. gochujan started cooking all over the place. Even now, it’s an integral part of traditional Korean cooking.

Classic recipe gochujana as follows:

  • 6 liters of water
  • 450 grams of barley flour
  • 450 grams of rice flour
  • 450 grams of soy flour
  • 1 kg of ground chili pepper
  • 350 grams of salt
  • 600 grams of honey

We take a large pot, fill it with water Next, take it out, and take a ball. This ball is dipped into it, periodically squeezed and actively moved by it. until the water turns light brown. After that, remove the flour and add the rice flour to the pan.

Bring to a boil again, turn off and periodically stir for 30 minutes. Then bring it up again and evaporate the excess liquid. The volume should decrease by half. Do not forget to stir. After that, for several hours or even for the whole night. Then add soy flour, chili pepper, salt and honey (optional). Mix thoroughly until uniform. The result is a very thick sticky and sticky paste. Actually, everything.

Ready gochujan can be stored in absolutely any conditions. High humidity? If it comes to heat, it will evaporate when it comes to heat. It is better to cover. Cold? Not a problem either. The rats will not risk it. It is usually diluted with it.

Kochujan is traditionally stored in this formKochujan is traditionally stored in this form

But why do we need it? It’s possible that you’ve been able to maintain normal air circulation. BUT gochujan – it is a healthy and spicy. But he also has a small minus – he is too sharp. Nevertheless, it is possible to extend the shelf life of soybeans and rice. So take the recipe gochujana myself on the construction.

Survival Menu: Kochujan &# 8212; korean pepper paste

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