Korean gochujang paste, available at Asian stores and some supermarkets, is the new chili paste taking over from Sriracha and Sambal Oelek. It has a slight sweetness and a consistency like miso, and is a great addition to soups and sauces for both texture and taste.
Servings: 6
Ready Time: 45 minutes
Ingredients
2 tbsp olive oil
1 cup chopped onions
1 tbsp chopped ginger
3 cups sliced carrots
2 cups sliced parsnips
1 tbsp seasoned rice wine vinegar
½ tsp sugar
1 tbsp dark soy sauce
2 tsp Korean gochujang paste
6 cups chicken stock
2 tbsp chopped green onions
Method
Heat oil in soup pot over medium heat. Add onions, ginger, carrots and parsnips, and sauté until vegetables are coated with oil and begin to sweat, about 2 min. Stir in vinegar, sugar, dark soy and paste. Add stock and bring to boil. Reduce heat and simmer for 25 to 30 minutes or until vegetables are tender.
Puree with food processor or hand blender. Return to heat and season well with salt and pepper. To serve, garnish with green onions.