Hello
안녕하세요
(Annyeonghaseyo)
こんにちは
(Konnichiwa)
你好
(Ni Hao)
I kept seeing the Samsung advert where he's cooking and adds too much sugar to his gochujang sauce and he asks how to rectify it and it suggests to turn it into cookies. I saw it that many times that in July, I decided to give them a whirl.
Let's get baking!
Ingredients:
8 tbsp unsalted butter
2 tbsp light brown sugar
1 heaped tbsp Gochujang paste
200g sugar
1 large egg
1 tsp vanilla extract
200g plain flour
1/2 tsp bicarbonate of soda
1/4 tsp ground cinnamon
3/4 tsp salt
Strat off by preparing the Gochujang caramel paste.
Mix 1 tbsp of the unsalted butter, with 1 tbsp of the brown sugar and the Gochujang, until it forms a paste.
Now it's time to make the cookies dough. Beat the remaining butter with the sugars, egg and vanilla extract in a stand mixer or a hand-held mixer, until the mixture is creamy and fluffy.
In a separate bowl, whisk together the flour, bicarbonate of soda, salt, and cinnamon.
Gradually add the flour mixture to the butter mixture.
Add dollops of the Gochujang caramel paste to the cookie dough, and use a stiff spatula or knife to gently swirl the caramel into a marbling pattern into the dough.
Then chill for about 30 minutes.
Pre-heat your oven to 160c Fan/350 Fahrenheit, and line 2 baking trays with parchment paper.
Remove the dough from the fridge and using an ice cream scoop or large cookie scoop to form the cookies. Place 6 cookies on each tray, making sure there is enough space between them.
Bake the cookies for about 11-13 minutes, until the show cracks on the top and are golden around the edges. Rotate the trays halfway through for an even bake.
Allow the cookies to cool on the baking sheets for about 3 minutes before moving them to a wire cooling rack.
Store the cookies in an airtight container at room temperature.
While I found these intimidating to make because of the Gochujang, the recipe was really easy to follow. I changed up some of the steps, for example the recipe called for the dough chilling first before adding the paste, so I followed the same step. I also left the dough to chill longer as it made it a little easier to scoop and put on the parchment paper.
While it may be a little scary knowing that this recipe has a chilli paste in it, it adds a slight kick to the sweet cookies.
These cookies were soft, which I really liked and the flavours really worked which I wasn't expecting.
I've made these a total of 3 times now and each time the flavours have worked well together, even when my 2nd attempt I added too much Gochujang.
If you would like to follow the original recipe that I followed, then head over to the Beyond Kimchee NYT Gochujang Caramel Cookies recipe page.
See you soon!
안녕
(Annyeong)
さようなら
(Sayonara)
再见
(ZaiJian)
Bye
