Imikhaya embalwa yaseKorea ngeke ibe ne-sauce yokupheka yaseKorea yaseKorea. Le sauce esiphundu-esiphundu esiphundu yaseKorea isetshenziselwa kakhulu izitsha zerayisi ezihlanganisiwe (bibimbap ne-ob dub bap). I-sauce edilikayo yenziwa ne-Kochujang, i-Korean yendabuko yama-red pepper unamathisele.
I-Kochujang ngokuvamile iqukethe i-red powder, i-soybean eqoshiwe, irayisi e-glutinous e-ground-up, nosawoti. Ezinye zokupheka zifaka ezinye izitshalo noma izinhlayiya, kubandakanya amazambane ama-sweet, ibhali, noma ukolweni, irayisi enobuthi. I-Kochujang nayo ingaqukatha isamba esincane soju, ushukela, noma enye i-sweetener.
I-Kochujang yokunamathisela enomphumela ilukhuni, futhi ibheka into efana ne-icing ebomvu noma i-toothpaste.
Ngezikhathini ezilula, iningi laseKorea lazikhethela i-Kochujang. Kodwa njengoba unamathisela kufanele uvuthwe inyanga noma ngaphezulu, okwenza kube isikhathi esiningi ukudala, manje amaKorea athengisa i-paste esitolo.
Eqinisweni, nakuba ezinye izigungundlovu zaseKorea zisenza iziqu ze-pepper ezibomvu, izinhlobo ezahlukene zezinto ze-Kochujang ziyatholakala esitolo. Zivame ukuthengiswa emathishini okubheka izinto ezinjengezigaxa ze-margarine, nakuba ungazithola nazo emabhodleleni.
Kukhona ucwaningo olwengeziwe lwezokwelapha olubonisa izinzuzo ezingase zivele ekudleni i-hot chili pepper-zinganciphisa ubuhlungu, zinciphise i-arthritis, futhi zikusize ulahlekelwe isisindo. I-Kochujang isilwane se-pepper esetshenziselwa ukwenza le sauce yokudliwayo iboniswe ukuthi inezinzuzo zezempilo ezithakazelisayo, futhi: ucwaningo lubonisa ukuthi kungasiza ukushisa amafutha futhi kuthuthukise amazinga e-cholesterol kubantu abadala abakhulu kakhulu, futhi bangase balwe nokukhuluphala ngokweqile.
Isibonelo, isifundo esisodwa sibheke amadoda angama-60 nabesifazane abakhuluphele ngokweqile, abasebenzisa isengezo esine-Kochujang noma indawo yama-inert yamaviki angu-12. Ucwaningo lwathola ukuthi labo abadla i-Kochujang balahlekelwa amafutha amaningi e-visceral, uhlobo lwamafutha ahlobene nesifo senhliziyo nesifo sikashukela. Labo abadla iKochujang nabo babone ukwehla kwamazinga abo e-triglyceride, okubonisa iphrofayli eyithuthukisiwe ye-cholesterol. Nokho, i-Kochujang ayizange ihole ekulahlekeni kwesisindo kulabo abayidlayo.
Ngakho ungayisebenzisa kanjani le sauce esekelwe ngokusekelwe e-Kochujang? Kunezindlela eziningi: Zibangele zibe izitsha zokulayishwa ilayisi, njengoba ngishilo ngenhla, noma ngiyisebenzise njengesiqhwama sokusanhlamvu semifino noma njenge-salad esiphundu yokugqoka. Ungakwazi futhi ukuyisebenzisa njengesiko se-korea nama-soups, noma uhambise inyama nayo.
Okuzokwenza
- 5 Tbsp. I-Kochujang (i-Korean isi-pepper unamathisela)
- 1 Tbsp. ushukela
- 2 Tbsp. uju
- 3 Tbsp. irayisi iwayini uviniga
- 2 tsp. ugarlic owommbila
- 1 tsp.
- amafutha esesame
Indlela Yokwenza
- Hlanganisa zonke izithako ndawonye kuze kube kuhle.
- Uma ukuguquka kwe-sauce kukhulu kakhulu, kumile kancane ngamanzi afudumele.
- Sebenzisa ngokushesha noma ugcine esiqandisini.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 62 |
| Inani lamafutha | 1 g |
| I-Fat egcwele | 0 g |
| I-Fat Unsaturated | 0 g |
| I-cholesterol | 0 mg |
| I-sodium | 16 mg |
| Ama-carbohydrate | 13 g |
| I-Fiber Dietary | 0 g |
| Amaphrotheni | 0 g |