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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) |
Mix soy sauce, vinegar, agave syrup, sesame oil, ginger and lemon grass in the bottom of a large bowl. Stir in cabbage and carrots. Mix well. Season to taste with salt. Refrigerate, 30 minutes, or freeze, 10 minutes. Stir in cilantro and serve.
Nutrition information:
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.
Ingredients:
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.
Nutrition information:
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.
foods@tribune.com
Nutrition information:
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.
Ingredients:
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.
Nutrition information:
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.
foods@tribune.com
