Gochujang is Korea’s iconic red chili paste — a rich, savory, and slightly sweet fermented condiment made from chili powder, glutinous rice, fermented soybeans, and salt. With a thick texture and deep umami flavor, it's an essential ingredient in dishes like bibimbap, tteokbokki, and Korean BBQ marinades.
What Makes Gochujang Special?
Unlike Western hot sauces that emphasize heat, gochujang brings balance — spice with depth, sweetness from fermented rice, and a hint of saltiness. Its fermentation process gives it probiotic potential and a complex, bold character that enhances both traditional and fusion cuisine.
How to Use Gochujang in Cooking
- Stir into sauces: Mix with vinegar, sesame oil, or soy sauce for dressings or marinades.
- Add to soups or stews: A spoonful can elevate Korean stews like kimchi jjigae.
- Spice up pasta: Try it in creamy gochujang butter noodles — a trending fusion recipe.
- Make gochujang cookies: Add a spoonful to chocolate chip cookie dough for a spicy twist.
Gochujang Nutrition & Health
Thanks to its fermented nature, gochujang may support gut health through natural probiotics — though cooking can reduce that effect. It's low in fat and contains capsaicin, which may help boost metabolism. However, commercial versions can be high in sodium and sugar, so moderation is key.
Mini FAQ
Is gochujang very spicy?
It’s milder than raw chili sauces. Most people find it balanced and slightly sweet.
Is gochujang gluten-free?
Traditionally yes, but check the label — some use wheat-based ingredients.
How long does it last?
An unopened container can last for years in a cool place. After opening, keep it refrigerated.
Can I substitute gochujang with sriracha?
Not exactly — gochujang is thicker and fermented. You can try mixing miso + chili paste as an alternative.
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