Monday, August 18, 2014

Monday Musing #12

City waking up to weekend... 
Sunrise from King's Park on 15th August 2014

lens: 50mm f1.4

Sunrise
City glowing from King's Park look out point


Looking South Perth
South Perth

Rays

Friday, August 15, 2014

Go Chu Jang

"Cooking is about creating something delicious for someone else" ~Ayumi Komura

Korean sauce - Go Chu Jang

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I once shared with a close friend of mine in Malaysia about how good the Korean doubled Fried Chickens are (post coming soon....),  her reply was 'where can I get the ingredients?'...
How true, where can she buy the ingredients...
I have seen some good range of Japanese food/product being stocked up in Malaysian supermarkets... but Korean??? perhaps I was looking at the wrong place.
With that in mind, I get to work...

Korean Chilli powder

Here are my takes on Go Chu Jang...

Go-Chu Jang (method A)
Click here to print recipe

1 cup water
50 g raw sugar
200g miso paste
1 cup Korean chilli powder
2 teaspoon chilli powder
1 teaspoon salt
1teaspoon apple cider vinegar
  1. Add all the ingredients in a small saucepan and cook over low heat until sauce thicken. 
  2. Place in a sterilised jar and refrigerate after use.

Go-Chu Jang (method B)

1/2  cup water 
50 g raw sugar
200g miso paste (maru kome)
2 tablespoon hot paprika
4 teaspoon chilli powder
1 teaspoon salt
1 teaspoon apple cider vinegar
  1. Add all the ingredients in a small saucepan and cook over low heat until sauce thicken. 
  2. Place in a sterilised jar and refrigerate after use.

note : 
I tried and tested both recipes (above).... one with Korean chilli powder (method A) and the other is with hot paprika. (method B).
Feedback: Go Chu Jang (method B ) was the winner.