Gochujang paste is a spicy tasty Korean hot red pepper paste which has an intense savoury (‘umami) chilli flavour. It is commonly in Korean cooking & it is made from fermented soybeans, red chillies, glutinous rice & salt. It is the fermented nature of the Korean paste that gives its unique nutritional benefits.
Benefits. It contains microroganisms to help cleanse and purify the intestines & the enzymes amylase & protease to help stimulate digestion. This chilli component helps to calm the stomach & facilitate excretion, making this paste excellent for digestive health. Perhaps this is why it has been attributed to help prevent diabetes & obesity. Also, as with other soyabean products, it also contains vitamin B2, B12, protein & carotene
This paste is very versatile & can be used as a stir-fry paste with any meat or firm tofu pieces-great for when you don’t have much time to cook!
Traditionally, this paste was only available in oriental supermarkets, but is now being stocked in mainstream supermarkets (especially after William Sitwell recommended it as an up-and-coming foodstuff for 2016 in Waitrose magazine!).
Serves: 2
Preparation time: 5-8 mins
Cooking time: 10 mins
Ingredients:
Spray of coconut oil
2 red onions, peeled & sliced
2 chicken breasts, cut into small chunks
1 large head of brocolli, cut into florets
10 mushrooms, cut into quarters
1.5-2tbsp Gochujang Korean hot red pepper paste (depending on how hot you like it!)
2 tbsp water
1 tsp cornflour mixed with 2 tsp water or 2 tbsp milled chia seeds
To serve: a dusting of ground flaxseed
Method:
Spray a little coconut oil in a large frying pan or wok.
Add the sliced red onions & brown for about 3 mins before adding the chicken chunks. Cook for about 3 mins, stirring before adding the brocolli florets.
Cook for a further 4 mins, then add the mushroom quarters, Gochujang Korean hot red pepper paste along with 2 tbsp of water.
Cook for a further 4-5 mins until the chicken is cooked through. If the sauce needs thickening, add cornflour-water mixture or milled chia seeds.
Serve with a dusting of ground flaxseed, black sesame seeds and eat on its own or with wholemeal rice or quinoa.
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