Hi I am back again for this very short post about my experience with this magnificent chili sauces which are originated from Asia. Yes, these are Asian Chili sauce which is better than your common hot sauce you use. These two chili sauce are made to spice up your daily meal and can be use in many ways such as dipping sauce, marinate, soup base and others.
GoChu Jang – Korean Hot Pepper Paste
This hot, savory and pungent fermented paste is made from red chili powder(gochutgaru) glutinous rice, and fermented soybean which is staple and traditionally used in Korean Cuisine. This paste is basically one of the most used ingredients in Korea and can be bought in your local korean or chinese supermarket.
My first experience of using gochu jang is mixing it on ramen noodles and rice to make rabokki and bibimbap. You can use it also as dipping sauce for sashimi or samgyeopsal by mixing it with warm water little sugar and sesame oil. For marinate and broth you can add garlic paste and some sesame oil for flavor.
The simplest dish you can make using it is by mixing ground beef, 1tbsp of sugar, garlic, sesame oil, gochujang, and water then slow cook it until water is reduce. You can use this for bibimbap or just mix it with the rice alone.
Sriracha – Thai Hot Sauce
Commonly use as condiment mostly in south Asian countries, Sriracha is originated from Thailand and it is made from chili pepper paste, sugar, salt, garlic and distilled vinegar that gives distinct spicy flavor to your favorite noodle soups.
Sriracha can also be use like gochu jang by mixing it with sesame oil then you can have your instant dipping sauce or marinate by adding garlic and ginger paste for grilled meats, for fried and breaded goodies you can make a good sauce by mixing it with mayonnaise.
The simplest dish I made using this was Sriracha Omurice. It is made by making fried rice mix with oyster sauce, sriracha, ketchup, sesame oil, sausage or bacon bits then cover it with soft cooked omelet and melted cheese on top.
Sambal originated from Indonesia made from chili pepper paste with secondary ingredients such as shrimp paste, fish sauce, garlic paste, ginger paste, shallots, scallions, palm sugar and vinegar mix all together then turned into paste. Sambal is commonly use as condiments with Indonesian food but you can also see it being use by your favorite Chinese restaurant/food stalls.
My first sambal experience was in Singapore with their famous hawkers. I usually use it for my Chicken Rice, Hokkien Mee and Ban Mian. Since most of the sambal are made fresh daily you can always feel the heat and kick when you mix it with your food or soup and the distinct flavor from the mixture of garlic and shrimp is really good.
The simplest dish you can make use of it aside being a condiment is by adding it with your gambas. First saute the sambal in oil to bring out the flavor then add your shrimps then stir fry it until shrimp is done. add some butter for extra flavor.
EXTRAS – Making your own Chili Sauce/Paste
If you are into hot and spicy flavor then its your time to experiment with chili but always take precaution with chili because it is a really dangerous thing.
In making your own chili sauce/paste you need to consider what kind of chili you will use or hot and numbing it is then the secondary ingredients which gives extra flavor aside from the hot and spicy.
Basic Homemade Chili Sauce in Oil
- 1 kg of Red Birds Eye Chili ( Very Hot ) ( Dried Much Better)
- 2 whole Garlic
- 2tbsp of palm sugar
- 2tsbp of vinegar
- 1 cup vegetable oil
- 1/2 tbsp salt
- In a food processor made from glass mix the chili and garlic with vinegar.
- In a sauce pan add the oil then heat it into low to medium fire then add the chili and cook it low for 10 to 15 mins then add sugar and salt.
- Cook down the mixture then give it a few quick pulse on your food process to mix everything together.
- Keep in glass container.
That’s it! Hope this will help you a little in your journey with spicy food. Thanks!
Author’s note: I don’t own any of the images used in this post credits to the owners.