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Yesterday pondered making a Gochutgaru hot sauce from the fresh peppers. It sounded very interesting to me so I wanted to give it a try. I don't have fresh Gochutgaru peppers so I started with prepared Gochujang chili paste. The process was extremely simple. I started by grinding the paste finer in a mortal and pestle to take the texture from a bit rough to quite fine. Next I added what seemed to be an appropriate amount of White vinegar for flavor and consistency. And that was it. Hot sauce was done.

The Gochujang paste is already the flavor I was wanting but adding the vinegar made it tangier and more liquid so it could easily pour or dip. I made some Korean popcorn chicken and spicy noodles to go with my sauce. I had only a little sauce to use since I was very low on prepared Gochujang paste so I didn't get enough to really enjoy my k-pop chicken fully. The sauce was great while it lasted so I will be doing this again when I visit the asian market to stock up on paste and peppers.

If I can get some fresh Gochutgaru peppers, I will try doing this from scratch. That should bring some nice heat but I may ask a friend to bring his capsaicin extract over and add a drop or two to really kick it up. I'll post the results if I can get hold of the fresh chilis.

Yesterday @Froggy pondered making a Gochutgaru hot sauce from the fresh peppers. It sounded very interesting to me so I wanted to give it a try. I don't have fresh Gochutgaru peppers so I started with prepared Gochujang chili paste. The process was extremely simple. I started by grinding the paste finer in a mortal and pestle to take the texture from a bit rough to quite fine. Next I added what seemed to be an appropriate amount of White vinegar for flavor and consistency. And that was it. Hot sauce was done. The Gochujang paste is already the flavor I was wanting but adding the vinegar made it tangier and more liquid so it could easily pour or dip. I made some Korean popcorn chicken and spicy noodles to go with my sauce. I had only a little sauce to use since I was very low on prepared Gochujang paste so I didn't get enough to really enjoy my k-pop chicken fully. The sauce was great while it lasted so I will be doing this again when I visit the asian market to stock up on paste and peppers. If I can get some fresh Gochutgaru peppers, I will try doing this from scratch. That should bring some nice heat but I may ask a friend to bring his capsaicin extract over and add a drop or two to really kick it up. I'll post the results if I can get hold of the fresh chilis.

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[–] • 1 pt

Maybe try birds eye peppers or something else traditional Asian with it for the heat. Although I do know they make some gochjang flakes with heat that is bordering on uncomfortable too. I know the ladies at H Mart use it for their fresh kimchi offerings. Soooo yummy but man you'd better have something to drink nearby.

I'll probably do a lot of experimenting to get the right flavor and heat that is versatile and brings the heat. I'm the only one that will be eating them though so I can't make too much at a time. I'll have to see if my friends will be willing to try my various creations, but too many of them are pussies when it comes to high heat.