Pepper Paste
A versatile seasoning and the base for many spicy dishes! Pepper paste is known as a Korean dish called "yangnyeom" — meaning "seasoning" — though it's now popular all over the world, perhaps under different names and with various add-ins.
Katya1
Recipe author
Pepper Paste
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 21 %
3 g
Fats 7 %
1 g
Carbohydrates 71 %
10 g
55 kcal
GI:
100
/
0
/
0
- Get the ingredients ready. The recipe's basic foundation is just garlic, chili pepper, paprika, salt, and water. It uses few ingredients, and vegetables are quite cheap in summer, yet the finished product is valuable and has a wide range of uses. It's added to sauces, vegetable stews, soups, and ground meat, served with meat dishes, and used as a marinade for meat. Wash the pepper pods and let the water drain. The pepper doesn't have to be red — you can use whatever's on hand — but red pepper makes a paste of a more pleasing, rich red color, like in the classic dish. Cut the stems off the pods, halve them, and remove the soft inner membranes. Depending on how intensely hot you want the pepper paste, remove the seeds from the pods or grind them along with the pods. You can grind the hot pepper in a blender or meat grinder, or just chop it finely with a knife — the latter is more popular in the dish's homeland. Add salt to the chopped pepper, mix well, pour boiling water over it, and stir. A glass jar is handy for this, loosely covered with a lid, since the pepper mixture gives off quite "fierce" fumes. While the pepper mixture cools to room temperature, peel the garlic cloves and run them through a meat grinder or grind them in a blender. Add the garlic and sweet paprika to the cooled pepper mixture and mix thoroughly. Close the jar with a lid and put it in the refrigerator for a day. After that, the pepper paste is ready to use. It keeps in the refrigerator for quite a long time thanks to its ingredients, which are natural preservatives. The one thing is that for long-term storage, the container must be clean and sterile, and preferably have a screw-top lid so air doesn't get in unnecessarily. Enjoy!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Paprika - 289 kcal/100g
- Chili peppers - 40 kcal/100g
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