Private Selection
Private Selection Korean Style Gochujang Sauce
What it is
This is a fermented chili paste that forms the foundation of many Korean dishes. It is made from gochugaru (chili powder), glutinous rice, fermented soybeans, and salt. The paste has a deep red color and a complex flavor profile that is both spicy and slightly sweet, with a savory umami undertone. Its thick consistency makes it versatile for a variety of culinary applications.
How people cook with it
This sauce is a staple in Korean cooking, adding a signature flavor to marinades, stews, and dipping sauces.
- Marinade for meats
- Flavoring for stews
- Base for dipping sauces
- Glaze for grilled items
Gochujang can be used in a multitude of ways to impart its distinctive taste. It is commonly mixed with other ingredients like soy sauce, garlic, ginger, and sesame oil to create marinades for beef, pork, or chicken. It also forms the spicy, savory heart of Korean stews such as kimchi jjigae or budae jjigae. For a quick condiment, it can be thinned with a little water or vinegar and served as a dipping sauce for vegetables or dumplings. It also works well as a glaze for grilled or roasted meats, adding a beautiful color and a kick of heat.
How it differs from similar foods
Compared to other chili pastes, gochujang has a unique fermented soybean component that gives it a deeper, more complex savory flavor. While some chili pastes are primarily heat-focused, gochujang balances spice with sweetness and a distinct umami quality, making it more nuanced.
Who it is for
Home cooks and chefs looking to explore authentic Korean flavors will find this sauce indispensable.
How to keep the rest
After opening, store the gochujang paste in an airtight container in the refrigerator. This helps to preserve its flavor and prevent it from drying out. It can typically be kept for several months when stored properly, maintaining its quality for future use.