Gochujang Is the Hero of Condiments. Learn How to Use It to Elevate Your Dishes. (2024)

FAQs

What is the purpose of gochujang? ›

Gochujang is a fermented red pepper paste that is a staple ingredient in Korean cuisine. This spicy paste is salty, savory and slightly sweet, and can be used in many ways including in soups, stews, marinades and sauces.

As gochujang is very concentrated, it's typically used to add depth to dishes in collaboration with other ingredients, rather than as a standalone condiment. But hey, you do you, boo. No judgement here! Try it as a baste on chicken wings or pork ribs, or added to soup broths like in my Spicy Pork Miso Noodle Soup.

Is it good for your health? Fermented foods are naturally rich in probiotics that are beneficial for digestive health and helps in boosting metabolic rate, which helps in effective weight loss. Fermented soybeans in Gochujang makes it a great source of probiotics that can boost healthy gut microbiomes.

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. Should you find yourself with a lot of gochujang leftover, remember that it can be used up in lots of different ways.

If you aren't using it very often then it may be a good idea to wrap the box tightly in some clingfilm (plastic wrap) to help prevent the paste from drying out. If there is no date on the box then we would suggest using the paste within 3 months of opening, provided it is refrigerated.

Gochugaru is ground Korean chili pepper, while gochujang is a chili paste. Both are staples of Korean cooking and even derive from the same pepper; however, they are distinct ingredients.

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.

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].

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.

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.

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.

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.

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.

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.