BENGALURU: I got an opportunity earlier this month to visit J W Marriott Seoul, South Korea, to handle a couple of high profile Indian sit -down dinners.
It was during this stay over there, I came across, Gochujang, a fundamental Korean spice which is used across an array of dishes like bibimbap, spicy rice cake, pork or chicken bulgogi.
It is a fermented hot-pepper paste made from red chilies, glutinous rice and fermented soybeans with salt. It has its own unique taste and texture. It is also used to make a dipping sauce like “ssamjang” for lettuce wrap.
I have come back and incorporated Gochujang in my appetizer dish, as part of the dressing, which beautifully blends with the rest of the flavours.
Daniel Koshy, Exec sous chef, Jw Marriott, Benagluru