HAETAE
Spicy Korean Red Pepper Paste
What it is
This is a thick, fermented paste made from sun-dried chili peppers, glutinous rice, fermented soybeans, and salt. It is a staple in Korean cuisine, known for its deep red color and complex flavor profile. The fermentation process gives it a unique umami depth and a spicy kick that is essential to many traditional dishes. It is not a sauce and has a paste-like consistency.
How people cook with it
This versatile paste is a cornerstone for adding authentic Korean flavor to a wide range of dishes.
- Marinades for meat
- Soups and stews
- Dipping sauces
- Vegetable stir-fries
To use, scoop out the desired amount with a clean spoon. It can be directly incorporated into marinades for meats like beef and pork, adding both heat and a savory depth. It is a key ingredient in many Korean stews, such as kimchi jjigae, where it contributes to the rich, spicy broth. It can also be mixed with other ingredients like garlic, soy sauce, and sesame oil to create flavorful dipping sauces or used to season stir-fried vegetables for an authentic taste of Korea.
How it differs from similar foods
Unlike thinner chili sauces, this paste has a dense, sticky texture due to the glutinous rice and soybeans. Its flavor is more complex than simple chili powder, offering a fermented, savory undertone alongside its heat. It is less about immediate heat and more about building a deep, spicy foundation.
Who it is for
Home cooks and chefs looking to create authentic Korean dishes will find this paste indispensable.
How to keep the rest
After opening, store the paste in an airtight container in the refrigerator. The salt content and fermentation help preserve it, but refrigeration is recommended to maintain its quality and prevent spoilage. Ensure a clean utensil is used each time to avoid introducing contaminants.