Grocery · 227 g
Spicy Korean Chili Paste
What it is
Gochujang is a fermented Korean condiment made from chili powder, glutinous rice, fermented soybeans, and salt. It has a deep red color and a complex flavor profile that is both spicy and slightly sweet, with a savory umami undertone from the fermented soybeans. This paste is a staple in Korean cuisine, providing a characteristic heat and depth to many dishes. Its thick, sticky consistency makes it easy to incorporate into marinades, sauces, and stews.
How people cook with it
This versatile paste is a cornerstone of Korean cooking, adding a signature spicy and savory kick to a wide range of dishes.
- Marinades for meats
- Sauces for dipping
- Flavoring stews
- Glazes for vegetables
Gochujang can be used in numerous ways to elevate your cooking. It is excellent as a base for marinades, especially for pork and chicken, where its heat and sweetness tenderize and flavor the meat. It also forms the foundation of many Korean dipping sauces, often mixed with ingredients like soy sauce, sesame oil, and garlic. When added to stews and soups, it imparts a rich, spicy broth. For a quick flavor boost, it can be stirred into rice or noodles, or used as a glaze for roasted vegetables.
How it differs from similar foods
Gochujang stands apart from other chili pastes due to its unique blend of fermented soybean paste, which contributes a distinct savory depth and umami that is not found in simple chili pastes. Its texture is also thicker and more viscous, allowing it to cling better to food surfaces.
Who it is for
Home cooks and professional chefs seeking authentic Korean flavors will find this ingredient indispensable.
How to keep the rest
To maintain its quality and flavor, store the gochujang in an airtight container in a cool, dark place, such as a pantry. Once opened, it is best kept refrigerated to preserve its potency and prevent spoilage. Ensure the lid is tightly sealed after each use.