Korean cuisine

Korean Chilli varieties

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Kimchi made with Chillies in Korean cooking

Korean Chili Varieties: A Comprehensive Guide

In Korean cuisine, chilli peppers (gochu) come in distinct varieties that each serve specific culinary purposes. The basic classification distinguishes between put-gochu (풋고추), young green chilies prized for their fresh flavour, and hong-gochu (홍고추), the mature red chilies that develop a deeper, complex taste. The term cheong-gochu (청고추) encompasses various green chilli varieties.

The Cheongyang chilli (청양고추), a hybrid between Jeju Island's local variety and Thai chillies, delivers significant heat at 10,000 Scoville Heat Units (SHU). Whether used fresh in stir-fries or dried into gochugaru, it's essential in dishes like gochujang eomuk bokkeum. Meanwhile, the wrinkled, compact kkwari-gochu (꽈리고추), also known as Shishito, offers a milder heat at 1,000 SHU and features prominently in dishes like myulchi bokkeum and jangjorim.

Most varieties flourish as summer crops, with different regions producing distinct flavour profiles due to variations in soil and climate. This diversity of chillies, developed through centuries of selective breeding, forms the backbone of Korean cuisine's distinctive spice profile, demonstrating the sophistication of Korean culinary traditions and their deep understanding of how different chilies contribute to a dish's character.

The preservation and cultivation of these distinct chilli varieties remains a point of pride in Korean agriculture, with many regions hosting annual festivals celebrating their local varieties. These events not only showcase traditional farming methods but also highlight the crucial role these peppers play in Korean food culture, from home kitchens to industrial production. Farmers often pass down specialized growing techniques through generations, maintaining the unique characteristics that make each variety distinct and irreplaceable in Korean cuisine.

What is Gochugaru ?

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The Heart and Heat of Korean Cuisine: A Deep Dive into Gochugaru

Few ingredients capture the essence of Korean cooking quite like gochugaru (고추가루). These vibrant red pepper flakes are more than just a source of heat – they’re the soul of dishes like kimchi, tteokbokki, and countless Korean stews. Unlike the crushed red pepper flakes you might find at a pizza parlour, gochugaru offers a complex flavour profile that balances sweet, smoky, and spicy notes in perfect harmony.

Traditional gochugaru is made from Korean red chillies (gochu) that are dried in the sun before being coarsely ground. The best varieties come from peppers grown in rural Korean regions like Yeongyang, where the climate and soil create ideal conditions for developing the peppers’ distinctive taste. These flakes range in colour from deep burgundy to bright red, with a texture that’s coarser than cayenne but finer than typical crushed red pepper. The drying process is particularly crucial, typically taking place during late summer and early autumn when warm winds and abundant sunshine help develop the Chillies’ characteristic sweetness. Farmers often tend to these drying peppers multiple times a day, rotating them carefully to ensure even exposure and prevent any moisture-related degradation that could compromise their quality.

What makes gochugaru special is its versatility. When it meets oil, it creates a rich paste that forms the backbone of many Korean marinades. In soups and stews, it slowly releases its color and flavour, turning the broth into a beautiful crimson. And in kimchi, it works alongside fermentation to develop deep, complex flavours that can’t be replicated with any other spice.

When shopping for gochugaru, look for packages labeled “taeyangcho” (태양초), indicating the peppers were sun-dried rather than machine-dried. The colour should be vibrant and consistent, without any dark spots or discolouration. Store it in an airtight container in your freezer to maintain its freshness and prevent clumping – properly stored, it can last up to a year while maintaining its distinctive flavour profile.

Authentic Irish Fisherman’s stew

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Spicy seafood stew

From the rugged Irish coastline comes this hearty fisherman’s stew, a dish born from the tradition of cooking the day’s catch at sea. Unlike its Mediterranean cousins, this Celtic version brings together the bounty of the North Atlantic with an unexpected twist – the warming kick of fresh chillies. This humble yet luxurious one-pot meal tells the story of resourceful fishermen who knew that the freshest seafood needs little more than careful cooking and thoughtful seasoning to shine.

While traditional Irish cuisine isn’t typically associated with spice, this dish represents a beautiful evolution of classic seafood cookery. The combination of rich fish stock, sweet tomatoes, and the gentle heat of chillies creates a perfectly balanced broth that allows each type of seafood to maintain its distinct character while contributing to the overall depth of flavor.

What makes this stew special is its adaptability – originally made with whatever came up in the nets, today’s version can be crafted with any mix of seafood available at your local market. Whether you’re using Atlantic cod, plump mussels, or tender squid, the key lies in the layered addition of ingredients and the respect for each component’s cooking time. The result is a celebration of the sea – a warming, satisfying meal that’s equally at home on a fisherman’s boat or your dinner table.

Authentic Irish Fisherman's stew
 
Author: 
Nutrition Information
  • Serves: 8
  • Serving size: 400 gr
  • Calories: 310
  • Fat: 12 grams
  • Saturated fat: 5 grams
  • Unsaturated fat: 2 grams
  • Carbohydrates: 15 grams
  • Sugar: 3 grams
  • Sodium: 953 mg
  • Fiber: 3 grams
  • Protein: 30 grams
  • Cholesterol: 90 m
Recipe type: Seafood
Cuisine: Irish
Prep time: 
Cook time: 
Total time: 
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From Ireland's rugged coastline comes a hearty fisherman's stew, celebrating the Atlantic's finest catches. While different from Ireland's famed meat stews, this coastal dish has been a staple in Irish fishing communities for generations, making the most of the daily harvest from pristine waters. The combination of firm white fish, plump mussels, tender squid, and sweet prawns, all gently cooked in a rich broth with garden vegetables and a splash of white wine, captures the essence of Irish coastal cooking.
Ingredients
  • 500g firm white fish (haddock, cod or monkfish), cut into chunks
  • 12 mussels, cleaned and debearded
  • 8 large prawns, shell on
  • 200g squid rings
  • 12 clams, cleaned
  • 2 medium onions, finely diced
  • 4 garlic cloves, minced
  • 3 fresh red chillies, finely chopped (adjust to taste)
  • 2 celery stalks, finely diced
  • 2 carrots, diced
  • 400g chopped tomatoes
  • 1 liter rich fish stock
  • 120ml dry white wine
  • 2 bay leaves
  • Fresh parsley, chopped
  • Salt and freshly ground black pepper
  • 3 tablespoons olive oil
  • 1 lemon, cut into wedges
Instructions
  1. Heat olive oil in a large heavy-based pot over medium heat. Add onions, celery, and carrots. Cook until softened (about 5 minutes).
  2. Add garlic and chillies, cook for another 2 minutes until fragrant.
  3. Pour in the white wine, let it bubble and reduce by half (about 3 minutes).
  4. Add chopped tomatoes, fish stock, and bay leaves. Bring to a simmer and cook for 15 minutes to let flavours develop.
  5. Add the firm white fish pieces and squid rings. Simmer for 3 minutes.
  6. Add mussels and clams. Cover and cook for 2-3 minutes until they start to open.
  7. Add the prawns and cook for a final 2-3 minutes until they turn pink and the shellfish is fully opened.
  8. Season with salt and pepper to taste.
  9. Discard any shellfish that haven't opened and remove bay leaves.
  10. Scatter with fresh parsley and serve hot with lemon wedges and crusty bread.
Notes
The freshness of seafood is crucial for this dish
Fish stock can be homemade or bought, but should be good quality
Seafood can be varied according to availability
The stew should be brothy rather than thick
Adding seafood in stages ensures nothing gets overcooked

 

Jambalaya

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Louisiana Classic

Jambalaya is more than just a dish; it’s a journey through history and culture. This Louisiana classic, known for its bold flavours and hearty ingredients, tells a story with every bite. Rooted in the rich cultural melting pot of Louisiana, jambalaya reflects a blend of French, Spanish, and African influences. The dish’s name and diverse ingredients speak to its origins as a way to bring people together and make the most of available resources. Let’s delve into the fascinating history of jambalaya and discover how it evolved into the beloved dish we savour today.

The history of jambalaya is as rich and varied as its flavour. This beloved dish has its roots in the cultural melting pot of Louisiana, where French, Spanish, and African influences blend seamlessly. The name “jambalaya” is believed to derive from the Provençal word “jambalaia,” meaning a mix or mishmash, which reflectsthe dish’s diverse ingredients. Originally, it was a way to stretch limited resources and feed large families or gatherings. The dish evolved in the 18th century as Spanish settlers tried to recreate paella with local ingredients, leading to the rice-based creation we know today. African slaves added their own touches, such as the “Holy Trinity” of onions, celery, and bell peppers, which are now essential to the dish. Over time, jambalaya has become a symbol of Louisiana’s vibrant culinary heritage, celebrating its multicultural roots.

Only the real key ingredients are just rice, the “Holy Trinity” of onions, celery, and bell peppers, your chosen protein, and spices. That’s where we come in: The Chilli Workshop has got the goods to kick your jambalaya up a notch. Fancy giving it a go? It’s a piece of cake, really! Chuck your veggies in a pan, toss in your meat and seafood , sprinkle some rice and spices, and slosh in the broth. Let it bubble away for a bit. Oh, and don’t forget to give it a breather before dishing up! Serve it up with a side of crusty bread or a green salad for a complete meal. Your friends and family will be asking for seconds before you know it.  So, roll up your sleeves and dive into the joy of making jambalaya!

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Chilli Chocolate:

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A Spicy Sweet Adventure

Ever wondered why chilli chocolate is taking the pudding world by storm? This intriguing combination of rich, velvety chocolate and fiery chilli peppers has been captivating taste buds and sparking curiosity among food enthusiasts worldwide. Indeed, it’s not just a passing fad; rather, chilli chocolate represents a bold fusion of flavours that challenges our expectations and delights our senses.

Interestingly, the marriage of chocolate and chilli is not as new as you might think. In fact, it’s a combination with ancient roots, tracing back to the Aztecs who often combined cocoa with spices in their sacred drinks. Today, this historical pairing has been reinvented and refined, consequently offering a sophisticated flavour profile that appeals to modern palates.

So, what makes chilli chocolate so appealing? Firstly, it’s its ability to surprise and excite. Initially, the sweetness of the chocolate tantalizes the taste buds; then, it gradually gives way to a warm, tingling sensation from the chilli, thus creating a complex taste experience that evolves with each bite. Undoubtedly, it’s this dynamic interplay of flavours that has food lovers and chocolatiers alike experimenting with different combinations and intensities.

As we delve into the world of chilli chocolate, we’ll explore its origins, health benefits, and the myriad ways to enjoy this spicy-sweet treat. Whether you’re a chocolate connoisseur, a spice lover, or simply someone who enjoys trying new flavours, chilli chocolate offers a unique experience that’s worth exploring. From artisanal bars to homemade creations, we’ll uncover what makes this unconventional pairing so irresistible and why it’s here to stay.

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How to Make Chillies Less Spicy

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Taming the Heat

Chillies – those vibrant, flavourful pods that add a kick to our favourite dishes. They’re the life of the culinary party, but sometimes they overstay their welcome, leaving our taste buds overwhelmed and our foreheads sweaty. Whether you’re a spice novice looking to dip your toes into the world of chillies, or a seasoned heat-seeker who accidentally went overboard, we’ve all been there. That moment when you realise your dish is more inferno than flavour can be frustrating, especially when you’ve spent time crafting a meal.

But fear not! The art of taming chillies is as old as cooking itself, and there are plenty of tricks up the sleeves of chefs and home cooks alike. From ancient techniques passed down through generations to modern culinary hacks, we’ve got a toolbox full of methods to help you navigate the spicy waters of chilli preparation.

In this post, we’ll explore various ways to make chillies less spicy without sacrificing their unique flavours. We’ll delve into the science behind the heat, uncover some surprising ingredients that can cool things down, and share practical tips you can use in your kitchen straightaway. Whether you’re preparing a fiery curry, a zesty salsa, or just trying to salvage an overly spicy dish, these techniques will help you find that perfect balance of heat and flavour.

So, grab your apron, and let’s embark on a journey to master the art of chilli control. Using various techniques , tips and tricks,by the end of this post, you’ll be equipped with the knowledge to confidently handle even the hottest Chillies , ensuring your dishes are flavourful, not fearsome.

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Homemade Steak Sauce

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Steak sauce with Chillies

If you’re looking to elevate your steak with a sauce that’s both indulgent and packed with flavour, this creamy chilli steak sauce is a perfect choice. Combining the richness of heavy cream with the bold heat of fresh red chillies, this sauce creates a harmonious blend that complements the savoury taste of a perfectly cooked steak. Enhanced with aromatic shallots and garlic, and balanced with Dijon mustard, Worcestershire sauce, and a touch of tomato paste, this sauce offers a delightful complexity that will impress your taste buds and dinner guests alike.

Dijon mustard and Worcestershire sauce introduce subtle tangy and umami notes  enhancing the overall taste profile and adding layers of intrigue to the sauce. A touch of tomato paste rounds out the flavours with a hint of sweetness and acidity, balancing the creaminess and spice.

Whether you’re hosting a dinner party or simply enjoying a special meal at home, this creamy chilli steak sauce is sure to become a favourite addition to your culinary repertoire. It’s versatile enough to complement various cuts of steak, from tender filet mignon to hearty ribeye, and can even be paired with other meats like chicken or pork for a delightful twist.

This recipe is straightforward and easy to follow, ensuring that you can create a restaurant-quality sauce in the comfort of your own kitchen. With its rich, spicy, and creamy characteristics, this sauce will transform your steak into a gourmet dish that will leave everyone asking for seconds. So, gather your ingredients and get ready to impress with this delectable creamy chilli steak sauce.

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Food from Portugal

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Spicy Portuguese food

Beyond stunning coastlines and rich culture, Portugal boasts a vibrant culinary scene, as diverse and flavourful as its history. Influenced by past colonies, Portuguese cuisine is a delightful tapestry of fresh, seasonal ingredients and aromatic herbs. A surprising touch – chillies – brings a subtle heat. While not known for overwhelming spice, Portugal uses chillies strategically to add depth to iconic dishes.

Get ready for a culinary adventure through Portugal! We’ll delve into ten delectable dishes that showcase the country’s love for a fiery kick. Each dish adds a unique twist, taking you on a journey through Portugal’s diverse flavours. From succulent grilled meats to comforting stews and vibrant seafood creations, these offerings will tantalize your taste buds.

From trendy Lisbon restaurants to traditional Alentejo villages, these fiery dishes are enjoyed by all. Whether you’re a spice enthusiast or a curious palate, Portuguese cuisine has something to offer. These spicy dishes highlight the versatility and depth of Portuguese cuisine. Chillies, though not the centre piece, enhance the flavours and add an exciting kick to these traditional recipes that have been brought back from previous  Portuguese colonies far and wide across the globe

Whether you’re a spice enthusiast or just looking to add a bit of heat to your meals, these Portuguese dishes with chillies offer a delicious way to experience the rich culinary heritage of Portugal. We wish you a hearty bom apetite!

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Expert Tips for Pairing Chillies

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Chilli pairing principles

When it comes to enhancing the flavour profile of your dishes, few ingredients can match the versatility and impact of chillies. From adding a subtle warmth to creating an intense heat, chillies can transform a meal into an unforgettable culinary experience. However, pairing chillies with the right foods is essential to balance their heat and bring out the best in both the chillies and the dishes they accompany. Here’s a guide to help you navigate the exciting world of chillies and food pairing.

Chillies are a cornerstone of many culinary traditions around the world, revered not only for their ability to add heat but also for the unique flavours they bring toSpicy devilled eggs the table. From the smoky undertones of chipotle to the bright, fruity notes of habanero, each type of chilli offers something different. Understanding these nuances can open up a whole new world of cooking possibilities.

The journey of discovering how to pair chillies with food is as much about understanding the characteristics of the chillies themselves as it is about recognizing the balance they can bring to various dishes. This balance is crucial because while the heat of a chilli can enhance a dish, it can also easily overpower it if not used thoughtfully. That’s why knowing how to pair chillies with other ingredients is key to achieving a harmonious and flavourful meal.

Exploring the myriad ways in which chillies can interact with different cuisines and ingredients is an adventure in itself. Whether you’re delving into the complexity of Mexican mole sauces or experimenting with fiery Indian curries, understanding how to harness the power of chillies can elevate your culinary creations to new heights. So, let’s embark on this spicy journey together and unlock the full potential of these fiery gems!

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Chilli Masterclass: Flavour & Heat

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Balancing heat and flavour

Chillies are more than just a source of heat; they add depth, complexity, and vibrant colour to dishes from around the world. Whether you’re a seasoned spice lover or just beginning to explore the world of chilies, understanding how to balance heat and flavour, select the right chilli for each dish, and handle chilies safely is essential. Here’s a comprehensive guide inspired by the expertise and recipes from The Chilli Workshop, focusing on chillies commonly found in the UK.

Cooking with chilies can seem intimidating at first, especially with the vast array of varieties available. However, with a bit of knowledge and practice, you can harness the unique qualities of each chili to enhance your culinary creations. Chillies are used in a variety of global cuisines, from the fiery curries of India to the tangy hot sauces of the Caribbean. They not only provide heat but also contribute complex flavours ranging from fruity and sweet to smoky and earthy.

Balancing heat and flavour is a critical aspect of cooking with chilies. Too much heat can overwhelm a dish and mask other flavours, while too little might leave your dish lacking the desired punch. Understanding how to use different chilies to achieve the perfect balance is key. This involves not only selecting the right chili for your recipe but also knowing how to pair chillies with other ingredients to enhance and complement their flavours. For example, smoky chipotle peppers add a rich depth to stews, while bright jalapeños deliver a fresh, zesty kick to salsas.

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