The local radio station has predicted that we will have snow 9 days out of the next two weeks, time to provision the kitchen for an extended run of cooking. The local mega-mart had a massive display of peppers, so why not.
Noodles are always a hit in my house, but a noodle alone is a sad thing.
But fresh hand-cut noodles, cooked in a rich broth and seasoned with a tasty and spicy sauce, are heart and body warming experiences. This is my take on a Tare.
Tare (垂れ, [taɾe]) is a general term in Japanese cuisine for dipping-sauces often used in grilling (yakitori and yakiniku, especially as teriyaki sauce) as well as with sushi, nabemono, and gyoza. It can also be used to make the soup for ramen by combining it with stock and/or broth, in order to add to the complex combination of flavors, and as a braising liquid for meat (e.g. chāshū).
And Yes, Tare is a Japanese concept, and this is a Korean take on that. Just chalk it up to cultural misappropriation.
One note, I was not enthused in doing a bunch of chopping, so this was all tossed into my mini food processor and blitzed to oblivion. (Note to self, do not get distracted whilst using kitchen tools.)
Korean Chili Sauce
- 8 ea Shishito Peppers Washed, Stemmed, Chopped
- 2 ea Green Onions Washed, Chopped
- 1 tbsp Soy Sauce Low Sodium
- 2 tsp Gochugaru Red Chili Pepper Flake
- 1 tsp Minced Garlic
- 1 tsp Rice Vinegar
- 1 tsp Sesame Oil
- 1/8 tsp Honey
- 1/8 tsp Black Pepper
- In small bowl, toss peppers and onions in sesame oil
- Add the rest, and mix well
- Taste, season and balance flavor
- Cover and Chill 1 hour
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