Gochujang, a type of spicy, salty, slightly funky sauce from Korea, has been around for hundreds of years, but a few different trends are converging to make it more popular in America. Namely, there's a greater appreciation for Korean food in general, a love of spicy food, and more widespread interest in fermented foods. Lucky us, because gochujang also happens to be incredibly-delicious. Here are a few things to know before you start cooking with it yourself.
What does gochujang taste like?
So, what does gochujang taste like? To compare it with two popular sauces that almost always comes up in the same breath, gochujang is like the love child of sriracha and miso—spicy like the former, pungent like the latter—with a hint of sweetness. You could probably guess this from the color and flavor, but chilies (specifically, a type of dried chile powder called gochugaru) are one of the main ingredients, along with salt, glutinous rice (aka sticky rice), and fermented soybeans. Traditionally, all of these ingredients are mixed together in an earthenware jug and left to ferment for months at a time, making a concentrated, flavor-packed paste with a hint of sweetness thanks to the glutinous rice starches that convert to sugars over time. In Korea, it's typical for each household to have their own jug, and make it from scratch once a year.
Even if you don't think you've tried gochujang, it's likely you have. Many Western-style restaurants sneak it into barbecue sauces and seasonings to give food more flavor, and label the dish "spicy Korean-style" without calling out gochujang specifically. More classically, gochujang is an essential element in bibimbap, the iconic sizzling rice dish, and is usually served as a condiment at Korean barbecue restaurants.
How to start cooking with gochujang
On its own, gochujang is quite pungent, so it's usually mixed with other ingredients to balance its intensity. In Korea, it's typically stirred into marinades for meat, stews, and stir-fries, or cut with vinegar or oil so it can be served as a sauce. You'll also find it on Korean fried chicken.
Take your lead from these traditional preparations, or use it in many of the same ways you'd use sriracha. Add some to your brisket, pour on to poached eggs, whisk it into salad dressing, mix it into compound butter for steaks, or add it to mayo for an amazing burger or sandwich. It also livens up starchy foods like rice, noodles, and potatoes.
Just remember, a little goes a long way. It's best to start with a teaspoon of gochujang, and work your way up from there according to taste.
The surprising ways gochujang can help your health
Historically, Korean doctors would tell patients to eat gochujang if they were having digestive issues, and there's some science to this: Thanks to the fermentation process, gochujang is rich in good bacteria, so it can help foster a healthy gut.
Beyond helping your tummy feel better, gochujang can help maintain good health long term: It has antioxidant properties, and the compound that makes peppers spicy, capsaicin, can help boost your metabolism, too.
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Where to find it
These days, many large supermarkets have gochujang. You'll find it in a red, rectangular tub in the refrigerated section of your supermarket, generally with other international foods; depending on how small your grocery store is, you might have to go to an Asian market. It's often labeled "hot pepper paste", and some common brands are Mother in Law and Haechandle. Just be sure you're not buying gochujang sauce, which usually has a bunch of other ingredients in the mix. Also make sure not to confuse it with doenjang, another popular Korean fermented paste that comes in a beige square tub in the same section.
FAQs
Try it as a baste on chicken wings or pork ribs, or added to soup broths like in my Spicy Pork Miso Noodle Soup. Gochujang can also be used in marinades for meat dishes like Korean bulgogi, stirred into dipping sauces, or used to punch up stews.
Is it okay not to refrigerate gochujang? ›
How to Store Gochujang. Once opened, gochujang should be stored in the refrigerator. Like miso, it has quite a long shelf life, as long as it hasn't dried out or changed in color.
What are the side effects of gochujang sauce? ›
Risks and Side Effects
You should avoid gochujang if you are allergic or have a sensitivity to any of its ingredients. If you experience any symptoms like hives, itching or swelling after consumption, discontinue use immediately and consult with your doctor. The amount of capsaicin present is generally safe to consume.
Does gochujang sauce go bad? ›
If properly stored it can last a a couple years in the fridge, although it may be best to use before that. Pay attention to the "Best-by" or expiration date, but if there are no signs of spoilage (the salt acts a preservative), it's fine to consume. Over time, your gochujang may harden.
What do Koreans use gochujang for? ›
You'll often find gochujang in Korean dishes like bibimbap, soondubu jjigae, tteokbokki, and several types of bulgogi, as well as sauces and a number of a number of stews, like soondubu jjigae and buddae jjigae.
Can you eat gochujang straight? ›
“You can eat gochujang straight up [with fried rice or spread on crusty bread, say], mix it into dips like hummus to jazz them up, or cook it, and dissolving it into soups and stews, for example.” Gochujang is sweet, spicy, fruity, savoury, and unlike anything else.
Is gochujang paste healthy? ›
Results showed that gochujang improved glucose homeostasis by reducing insulin resistance. Glucose homeostasis is the balance of glucagon and insulin that maintains blood glucose levels. More studies have also linked capsaicin to anticancer, antiobesity, antidiabetic, and pain- and itch-relieving effects.
Can you use gochujang by itself? ›
On its own, gochujang is quite pungent, so it's usually mixed with other ingredients to balance its intensity.
Can I eat gochujang alone? ›
Gochujang has a spicy and umami flavor that can be intense if consumed alone. We suggest combining it with water, liquid, or stock to thin out the sauce and mellow out the heat.
What's the difference between gochujang and Gochujang sauce? ›
They are not the same thing. Gochujang paste is the base for gochujang sauce, but the sauce needs a few other ingredients to "dilute" the aromatic paste. Gochujang paste turns into a sauce when it's mixed with vinegar, soy sauce, sesame oil, a sweetener, and some other ingredients you might want to add.
As one of the commonly consumed KTFFs, Gochujang exerts multiple health benefits, including anti-inflammatory effects [28]. For example, Gochujang ameliorates colonic inflammation by suppressing TNF-α and IL-6 gene expressions and by recovering gut microbiota dysbiosis in DSS-derived IBD [12].
Why is gochujang so addictive? ›
Unlike a lot of hot sauces, which are made mainly with chilies and vinegar, gochujang also contains — along with gochu (Korean hot peppers) — sticky glutinous rice, fermented soy beans and salt, which is what gives it that addictive, umami taste.
Do Koreans refrigerate gochujang? ›
Before opening, gochujang and gochujang sauce do not need to be refrigerated. Once opened, a lot of people recommend keeping the sauce and the paste in the fridge to help them retain freshness.
Can I freeze gochujang? ›
Once opened, it is best to consume it within 1 year. Keeping it in the refrigerator will help maximize its shelf life. If frozen, gochujang base can be extended by another 6 months to a year. However, freezing is not often necessary because of its already long shelf life.
Why is my gochujang dark red? ›
Color: The color may darken over time due to oxidation, which is a normal process and not inherently a spoilage sign. Smell and Taste: A pungent, slightly sweet, and complex aroma is characteristic of gochujang.
Is gochujang sauce like sriracha? ›
Meet gochujang, the savory Korean sauce that, like sriracha, is made from fermented red peppers, but has a more savory, salty, deep flavor. “It's like hot sauce-meets-umami flavor,” chef Edward Lee, owner of 610 Magnolia & Milkwood in Louisville, Kentucky, told ABC News.
Can I use gochujang sauce instead of paste? ›
That's where this gochujang sauce comes in. Instead of using the paste on its own, I mix it with sesame oil, rice vinegar, and pure maple syrup. The resulting hot sauce is smoother and mellower than the paste, but its taste is just as complex.
What is the difference between chili sauce and gochujang? ›
Gochujang flavor is different from Sriracha, Sambal, or any other global red chili powder-based sauces. It is unique and has its own distinct flavor. It can sure be spicy depending on the brand; it is also slightly sweet, a little salty, and has some rich meaty flavor from the fermented soybeans.
