chili paste

How to make gochujang at home the traditional and authentic way. It is a lot of work but will be nothing like the ones you buy at the stores. Makes about 1 gallon (4 quarts).

How To Make Gochujang At Home

g Salt

L water ((5 litre = 5.2 quart))

How to make Gochujang at home

THE NIGHT BEFORE: Soak malt barley (all 750 g of it!) in 5 litre of cold water for 5 hrs or more.

THE NIGHT BEFORE: Soak sweet rice in water for 3-4 hrs or more.

NEXT MORNING: Strain soaked sweet rice through a colander and remove all excess water.

Grind sweet rice with a blender or chopper as fine as you can make it. Set aside.

Strain malt barley through a fine sieve or medium grade cheese cloth to just get the liquid and some fine white sediments.

Add sweet rice powder to strained liquid from above.

Leave mixture in the oven with a temperature of about 60°C (140°F) for 5 hrs.

Remove malt barley + sweet rice mixture from oven and cook on stove top.

Start at medium high -&gt; medium heat until liquid has reduced by about 20%. Let it cool.

Once liquid is cooled, add fine gochukaru, meju karu and sea salt.

Add rice syrup (jocheong 조청) - add more or less to your taste.

Mix everything well.

Transfer gochujang into the prepared, sanitized clay pot (hangari 항아리).

Sprinkle top with handful of sea salt.

Leave in full sun for 6 months.

I love to cook with chile crisp, a fiery hot-pepper condiment born in the Sichuan Province of China that generally relies on fried shallots and garlic for texture, and on any number of umami-rich special ingredients for distinction and oomph. It’s magical: a boon to noodle soups and kitchen-sink stir-fries, to eggs and cucumbers, to plain steamed fish. Here, I use it as the base of a marinade and topping for baked tofu and green beans, with black vinegar, a little sesame oil, a wisp of honey, minced garlic and ginger, along with scallions and cilantro. But you could use the mixture on a mitten and have a very nice meal.

Tofu And Green Beans With Chile Crisp

chile-crisp condiment,

soy sauce

Chinese black vinegar

sesame oil

honey

garlic cloves,

scallions

cilantro

tofu,

green beans

neutral oil, like canola or grapeseed

White rice,

Tofu and Green Beans With Chile Crisp

Heat oven to 450 degrees. In a baking dish or casserole, whisk together the chile crisp, soy sauce, vinegar, sesame oil, honey, garlic, scallions and cilantro.

Add the tofu slices to the dish, and coat them with the sauce, then allow to marinate for as long as it takes to heat the oven and trim the green beans.

Add the green beans to a large sheet pan, then drizzle the neutral oil on top and toss to coat. Slide the green beans to the sides of the pan, and arrange the slices of tofu in an even layer in the center of the pan. Pour remaining marinade over the tofu, and place in oven.

Roast until the green beans start to blister, 20 to 25 minutes. Serve immediately with rice and extra chile crisp on the side.

This master recipe for from Martin Morales's Ceviche: Peruvian Kitchen can be made using any fresh or dried chili.

Chili Paste From 'Ceviche: Peruvian Kitchen' Recipe

vegetable oil

onion,

Put vegetable oil in a large, heavy saucepan. Heat over medium heat and then add chilies and onion. Saute over low heat for about 10 minutes, stirring regularly. 

Add garlic and saute for 5 minutes until everything is very soft, being careful to make sure it doesn't take on any color.

Put the contents of the saucepan into a food processor or blender and blitz until smooth. Store in the fridge in a sterilized jar.

This is an all-purpose, homemade chili-garlic sauce recipe, much like the Asian Huy Fong chili garlic sauce, but freshly made, without preservatives. Super easy to make, and can be used in many recipes.

Homemade Chili-Garlic Sauce – Recipe

peppers

garlic (chopped)

sugar

white vinegar

Salt and pepper

Add all of the ingredients to a food processor and process until smooth.

Pour the mixture into a small pot and heat. Simmer for about 10 minutes.

Cool and adjust the flavor with salt and pepper to your tastes.

Store in a sealable jar in the refrigerator.

https://www.youtube.com/watch?v=Ptc6RNbV5OQ

This is an all-purpose, easy-to-make homemade chili-garlic sauce recipe, much like the Asian Huy Fong chili garlic sauce, but freshly made, without preservatives. You can use it in many different recipes. Get the full recipe at my site at ChiliPepperMadness.com.

Homemade Chili-Garlic Sauce - Chili Pepper Madness

Slow cooker Thai chicken curry is a warm, comforting, and spicy dish that makes for a simple dinner any night of the week.

Slow Cooker Thai Chicken Curry

coconut milk

soy sauce (or gluten-free tamari)

cayenne pepper

garlic,

chicken

yellow onion, chopped (about 1 cup)

red bell pepper, chopped (about 1 cup)

green bell pepper, chopped (about 1 cup)

lime, quartered

salt +

Combine coconut milk, soy sauce, curry paste, cayenne pepper, ginger, garlic, chicken, onion, and peppers in your slow cooker.

Stir to coat. Add one-quarter of the lime. Reserve the remaining wedges, setting them aside.

Cover and cook mixture on high for 2 hours. Stir in salt to taste. Serve over rice with remaining lime wedges for garnish.

To make this recipe using poultry that has already been cooked, simply omit it from this step and proceed as directed.

Chopped or shredded cooked chicken or turkey can be added in the last 15 minutes or so of cooking instead. Just add it to your slow cooker and stir to combine, then give it enough time to heat up all the way through before serving.

Meat, beer, chile. The basics for this authentic and spicy Texas chili recipe.

Texas Chili

extra virgin olive oil

pasilla peppers

guajillo peppers

chile de arbol

water

beef rub

meat,

yellow onions ((About two medium sized yellow onions))

beer ((We used lager))

beef stock

salt

masa flour

jalapeño,

white onion

sour cream

cheddar cheese

Toast Chile

In a large dutch oven (we use a 7.5 quart) over medium heat, add olive oil and the dried chiles. Sauté the chiles for 6 - 8 minutes until you smell the aroma of the toasting chiles.

Place in Blender

Remove the stems from the chiles and place into a blender with 1 cup of water.

Blend

Puree for 1 minute or until the texture of the paste is smooth.

Chili Paste

Season Beef

Add 1 tablespoon olive oil and beef rub to the cubed chuck.

Brown Meat

Add 1 tablespoon of olive oil to the same pot the chile was roasting in over medium heat. In two batches add the cubed chuck meat (no need to add more olive oil in between batches). Stir the beef to brown the sides. Remove and reserve the beef for later.

Soften Onions and Garlic

Add remaining 1 tablespoon olive oil over medium heat, and add the onions and cook about 6 minutes while stirring often (just to soften the onions). Add the garlic and cook for 1 additional minute.

Add Beef and Beer

Return the beef to the pot and then add the beer. Stir for 1 minute.

Add Chili Paste

Add the chile paste to the pot and stir and incorporate the beer and paste, keeping the heat on medium.

Add stock

Add the beef stock, salt, and stir to incorporate. Bring the chili to a simmer and continue simmering uncovered for 2 - 3 hours stirring occasionally.

Check Beef

The chili is done when the beef has become fork tender, almost falling apart AND the liquids have reduced. This will take between 2 and 3 hours.

Add Masa Flour

Once the beef is done and liquid has reduced, add the masa flour and stir. Turn off the heat and continue stirring. The chili will thicken.

Serve

Make Chili

Homemade gochujang recipe that allows you to have a ready-to-eat gochujang in just a couple hours!

Easy Homemade Gochujang Recipe That’s Almost Instant!

Korean

meju powder ((fermented soybean powder))

C sweet rice flour

C Sea Salt (Trader Joe's)

C rice syrup ((jocheong))

Tbsp green plum syrup ((maesil cheong) – optional)

In a pot (preferable flat bottomed and uniform sides), mix water and sweet rice flour. Mix it well with a whisk. Bring to boil, stirring often to prevent any lumps from forming and to make a paste. (much like sweet rice paste for kimchi)

When it starts to boil, reduce heat and simmer for 10 min. or so until it is fully thickened to a paste. Stirring often to avoid lumps.

Add 1 cup rice syrup to sweet rice flour paste and mix. You can add more if you want a sweeter gochujang.

Turn off heat and let it cool.Cooling time will be different based on your room temperature but for me it took about 2 hrs to cool the rice paste + rice syrup mixture from 3.

Add meju powder, chili powder and salt to cooled rice syrup liquid.

Use a whisk and mix everything well until there are almost no lumps.

Let your gochujang mature a little more for 2-3 days in the fridge or at cool temperature before using it for even more flavor.

An all purpose chili paste recipe made with fresh chili peppers and seasonings. Use it as a condiment, sauce, spread, or for swirling into other recipes for a heat and flavor boost. Or, How to Make Chili Paste from Fresh Chili Peppers.

Fresh Chili Paste Recipe

chili peppers

garlic

shallots

olive oil

cumin

Add peppers, garlic and shallots to a food processor and process until finely chopped.

Transfer to a pot and add olive oil. Heat to low and cook about 20 minutes, stirring occasionally. Add a bit more olive oil if needed. Do not burn the mixture.

Add seasonings and stir. Cook another 5 minutes or so to let flavors develop.

Cool and transfer to a food processor. Process until smooth.

Transfer to a jar and refrigerate! Use a spoonful at a time.

Aji Amarillo Paste is widely used in Peruvian cooking. You can buy&nbsp;Aji Amarillo Paste commercially, but here is a recipe to make it at home with fresh&nbsp;Aji Amarillo chili peppers.

Aji Amarillo Paste – Recipe

aji amarillo peppers (chopped)

onion

Add all of the ingredients to a food processor and process until nice a thick paste forms.

Adjust for salt and pepper and serve!

This homemade harissa recipe is a versatile chili paste made with a mix of chili peppers, oil and seasonings, including cumin, caraway, and coriander. Learn how to make it.

Homemade Harissa Recipe (How to Make Harissa Paste)

dried chiles de arbol

tomato paste (optional)

Roasted red bell pepper (optional)

caraway seeds

coriander seeds

cumin seeds

lemon

Soak the Peppers

Set the dried peppers into a large bowl or pot and pour boiling water over them. Let them steep about 20 minutes to soften. Set them into the food processor. NOTE: I prefer to dry toast the dried peppers in a hot skillet a few minutes before rehydrating them to release their oils, though you can make harissa without this step.

Toast the Seeds

Dry roast the caraway seeds, coriander sees and cumin seeds in a pan until they are fragrant, about 2-3 minutes. Cool then grind them up with a mortar and pestle. Into the food processor they go.

Process

Add all remaining ingredients and process to form a paste while drizzling in the olive oil. Strain for a smoother harissa.

Store

Store in a jar with a little oil over the top. Use as needed.

The perfect sambal oelek is a harmonious balance of fresh, spicy, salty and sour flavors. And it's easy to make at home with just a few simple ingredients. 

Easy and Delicious Homemade Sambal Oelek Chili Paste

lb Thai chili peppers chili peppers

tbsp Rice vinegar (or distilled vinegar)

Shallots (chopped)

tsp Garlic (chopped)

tsp Ginger (chopped)

Salt

Lime juice

Brown sugar

Thai chili peppers are incredibly versatile and can be used in a variety of dishes, from soups to stir-fries. One of the most popular ways to enjoy them is in the form of sambal oelek, a spicy condiment that originated in Indonesia.

To make your own sambal oelek at home, you will need Thai chili peppers, rice vinegar, salt, and garlic.

Start by slicing the chili peppers into thin rings.

Next, add the chili peppers, vinegar, shallots, garlic, ginger, and salt to a Molcajete or blender and grind into a fine paste.

If you find the paste too spicy, you can add a little sugar and lime juice to balance out the heat.

Once you have achieved the desired consistency, transfer the sambal oelek to a clean jar and store in the refrigerator for up to two weeks.

These Xian Market Lamb Dumplings are spicy with the flavors of Western China, and are easily the simplest type of dumpling to fold of all.

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Top 17 chili paste recipes from across the web

The most viewed chili paste recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How To Make Gochujang At Home

Tofu And Green Beans With Chile Cri...

Chili Paste From 'Ceviche: Peruvian...

Homemade Chili-Garlic Sauce – Recip...

Slow Cooker Thai Chicken Curry

Texas Chili

Easy Homemade Gochujang Recipe That...

Fresh Chili Paste Recipe

Aji Amarillo Paste – Recipe

Homemade Harissa Recipe (How to Mak...

Easy and Delicious Homemade Sambal ...

Xian Market Lamb Dumplings

Spicy Dried Squid Banchan

How to Make Harissa Sauce (Harissa ...

How to Make Red Chili Paste (+ Wate...

Green Harissa Recipe

Addicting Gochujang Sauce

The most viewed chili paste recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine