Grocery
Spicy Korean Chili Paste
What it is
Gochujang is a staple Korean condiment made from chili powder, glutinous rice, fermented soybeans, and salt. It is known for its deep red color and complex flavor profile, which balances spicy, savory, and slightly sweet notes. This fermented paste is a cornerstone of Korean cuisine, adding a distinctive kick and umami depth to a wide variety of dishes. Its thick consistency makes it versatile for both marinades and sauces.
How people cook with it
This versatile paste is essential for authentic Korean cooking, adding heat and flavor to many traditional dishes.
- Marinades for meats
- Spicy dipping sauces
- Flavoring stews
- Glazes for vegetables
Gochujang can be used in numerous ways to elevate your cooking. It is a key ingredient in marinades for meats like pork and beef, tenderizing them while imparting a spicy, savory flavor. It forms the base of many Korean sauces and dips, often mixed with ingredients like soy sauce, garlic, and sesame oil. It is also commonly added to stews and soups, such as kimchi jjigae, to provide a rich, spicy broth. For a quick flavor boost, it can be stirred into rice or noodles.
How it differs from similar foods
Unlike other chili pastes, gochujang's unique flavor comes from the fermentation process involving glutinous rice and soybeans, which creates a distinct sweetness and depth. This fermentation also gives it a thicker texture and a more complex, less purely hot taste than many other chili-based sauces.
Who it is for
Home cooks and chefs looking to create authentic Korean flavors will find this paste indispensable.
How to keep the rest
After opening, store any remaining gochujang in an airtight container in the refrigerator. This will help preserve its flavor and prevent it from drying out. It can typically be stored for several months when kept properly chilled.