Dinner at Home
Brine, glaze, baste ...
... then sit back and bask in the compliments
Gochujang, the rusty red and sticky, thick Korean chili paste, when mixed with brown sugar, vinegar, garlic and sesame oil, perfectly balances sweet, salty, spicy and tangy. (Bill Hogan/Chicago Tribune)
Per serving: 53 calories, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 9 g carbohydrates, 1 g protein, 296 mg sodium, 2 g fiber.
Homemade red chili paste
Prep: 10 minutes
Cook: 25 minutes
Makes: about 2 cups
Noted: Adapted from "Mastering the Art of Chinese Cooking," by Eileen Yin-Fei Lo (Chronicle, $50). Increase the sugar to 4 tablespoons if using in the red chili glaze recipe.
1 pound red ripe jalapeno chilies, stemmed
1 3/4 teaspoons salt
2 1/2 tablespoons unseasoned rice vinegar
1 1/2 to 4 tablespoons sugar
1. Put chilies, salt and 2 tablespoons water into a medium-size heavy saucepan. Heat over high heat, stirring, until chilies start to release their liquid. Reduce heat to low. Cook, uncovered, stirring often, until chilies are soft, 15-20 minutes.
2. Let chilies cool in the pan. Transfer to a blender along with vinegar and sugar. Puree. Transfer to a jar with a tight-fitting lid. Keeps refrigerated several weeks or frozen several months.
Per tablespoon: 6 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 1 g carbohydrates, 0 g protein, 128 mg sodium, 0 g fiber.