Celebrity Chef Ranveer Brar gives Korean Gochujang a desi twist

If there’s one cuisine that has gained massive popularity in the past few years, then it has to be Korean cuisine. Loved for its spicy taste, unique textures, and enticing flavors in fermented dishes, this cuisine has something for everyone, but do you know what makes Korean cuisine so unique?

The best-kept secret
Well, the secret to most Korean delicacies is their traditional sauces, and one such sauce/paste is gochujang, which is loved for its fiery taste and unique flavor. However, when it comes to recreating the same magic in desi kitchens, the basic ingredients may be slightly tough to procure, as most of the ingredients used to make gochujang are locally sourced in Korea. Interestingly, celebrity chef Ranveer Brar has yet again given this Korean sauce a simple yet desi twist; here’s all you need to know about it!

How is gochujang traditionally made?
Gochujang is a semi-thick paste that is traditionally fermented and aged in clay pots to achieve that distinctive taste, which is a brilliant melange of sweet, spicy, fiery and umami flavors. Gochujang is traditionally prepared with glutinous rice, salt, fermented soybeans, red chilli powder and fermented chili paste.

However, recreating the same gochujang paste at home may not be an easy task, but Chef Brar has mindfully curated gochujang with some common kitchen ingredients, so follow us and try out this quick gochujang recipe. His unique recipe mimics the complex flavors by replacing main ingredients with red chilies, garlic, ginger, coriander, red chili sauce, vinegar and dark soy sauce, to name a few. These can be simply blended into a semithick paste, which can be stored and used in making delectable Korean delights at home.