SPAM
Spicy Korean Chili Paste
What it is
This is a fermented 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 savory, with a hint of sweetness. The fermentation process gives it a unique umami depth and a slightly sticky texture. It is a staple in Korean cuisine, adding a characteristic kick and richness to many dishes.
How people cook with it
Gochujang is incredibly versatile, serving as a base for sauces, marinades, and dips. It can also be used to add depth and heat directly to stews and stir-fries.
- Marinades for meats
- Base for spicy sauces
- Flavoring for stews
- Dipping sauce component
To incorporate gochujang into your cooking, start by adding a small amount to your dish and tasting as you go. It can be whisked into dressings for salads or noodles, blended into marinades for pork, chicken, or beef, or stirred into broths for hearty stews like kimchi jjigae. For a quick spicy kick, mix it with honey or brown sugar and a little soy sauce to create a glaze or dipping sauce. Its thick consistency means it dissolves well into liquids and can also be used to thicken sauces.
How it differs from similar foods
Unlike simpler chili pastes, gochujang's flavor is enhanced by fermentation, giving it a more profound umami and a balanced sweet-spicy profile. Other chili pastes might be purely heat-focused, lacking the fermented soybean and rice complexity that defines gochujang.
Who it is for
Home cooks looking to explore authentic Korean flavors will find this ingredient essential.
How to keep the rest
After opening, it is best to store gochujang in an airtight container in the refrigerator. This helps to preserve its flavor and prevent it from drying out or developing mold. Proper storage will ensure its quality for several months.