Makes about 1 cup
Made with fresh peppers or chili powder, this is a chili paste that doesn't require fermentation. It's used as a seasoning for certain soups and noodles.
5 garlic cloves
10 red Korean chile peppers, coarsely chopped
or 1 cup chili powder
1/4 cup sesame oil
1/4 cup vegetable oil
1. With a mortar and pestle, mash the garlic well. If you don't have a mortar and pestle, use a blender or food processor. Add the chile peppers or chili powder and pound (or grind) into a paste.
2. Transfer into a large bowl and add the oils, mixing until it becomes a coarse paste. Transfer into a glass jar with a tight lid and store in the fridge indefinitely.
From Barbecue to Kimchi, Recipes From My Home
by Cecilia Hae-Jin Lee
John Wiley & Sons
Recipe reprinted by permission.
Korea and Korean Recipes
This page created April 2005
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