고추장조림 원리
Gochujang Jorim (Gochujang-braised Side Dishes)
Pre-sear or fry the main ingredient to form a crust, then add gochujang-soy-syrup-garlic sauce and simmer on low heat 10 min, stirring constantly until the sauce reduces by half.
Gochujang jorim coats potatoes, tofu, eggs, or similar ingredients in a sweet-spicy gochujang glaze reduced over low heat until it clings with a glossy sheen.
핵심 요소
핵심 원리
Roasting with increased surface coating + reducing the sauce over low heat → Creates a glossy gochujang glaze.
핵심 단계
- 1First, pan-fry the potatoes or tofu (using 2 tablespoons of oil over medium heat for 5 minutes) to firm up the surface.
- 2Ingredients for the sauce: 2 tablespoons gochujang (Korean chili paste), 1 tablespoon soy sauce, 2 tablespoons honey or corn syrup, 1 tablespoon minced garlic, and 4 tablespoons water.
- 3Pour in the sauce and cook over low heat for 10 minutes, stirring frequently to ensure even coating.
- 4Korean radish marinated with sesame seeds and sesame oil.
texture
It's essential to maintain a low heat – high heat will cause the sauce to burn and make the ingredients on the outside become hard and tough.
ingredients
Potatoes (cut into 1cm cubes), tofu (triangular shape), eggs, quail eggs, fish cakes.
sauce_ratio
Gochujang (Korean chili paste) 2 : Honey 2 : Soy sauce 1 : Water 4.
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