Confession time: I’m a little bit addicted to gochujang. Hands down, it’s one of my most-loved – and most-used –pantry essentials. But what exactly is it?If you’re not familiar with it, gochujang is a Korean condiment, and is a thick paste made from red chillies (well, actually a type of dried chilli flakes called gochugaru), glutinous rice, salt and fermented soybeans, and has a gorgeous, bold crimson colour. Oh, and it’s deeply, deeply delicious.
What does gochujang taste like?
It’s a bit spicy, a bit funky, salty and all kinds of savoury. Gochujang traditionally also gets its gentle sweetness from its fermentation process, which takes place over several years (all good things to those who wait and all that). That process sees the starches in the rice convert to sugars, resulting in all kinds of boom-boom-pow-knock-your-socks-off addictive awesomeness. Then there’s the chilli component, which gives the paste its spiciness, but HOLD UP. There’s more. I’m talking a slight smoky flavour and a touch of uptown funk and a whole dose of umami sparkle. It’s… a lot to describe, I know. But I’m telling you this: gochujang is the SHIZ.
Oh hey, next-level barbecue fare, akaKorean-style Chargrilled Chicken.
Is gochujang spicy?
Not necessarily, so don’t let that get in your way. Heat levels can vary between brands, so you may want to check the packaging to see if there’s any indication of spiciness. Otherwise you might like to try out a couple of brands to find out your preference. Don’t forget as well that a little goes a long way – start with a small amount to begin. You can always add more in… but you can’t take it out once it’s in a dish.
Also known as army base stew or budae jjigae, this isKorean Army Stew.
What dishes should I use gochujang in?
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 onchicken wingsorpork ribs, or added to soup broths like in mySpicy 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. It’s also surprisingly versatile in fusion and more European-inspired dishes – it adds a wonderful smoky intensity to myQuick(ish) Asian Ragu, for example.
MyAsian-spiked version of spag boluses some untraditional ingredients, and is all the better for it.
Anything to avoid?
Experiment – it’s half the fun of cooking (the other half is eating, obviously!). The more you get familiar with gochujang paste, the more you’ll understand its unique taste profile and what it’s all about.
For me, it’s always within reach and I love injecting its heady mix of flavours into dishes that are a little unexpected. Because, IMHO, everything tastes better when it’s Asian. Case in point:Asian garlic bread. Cheesybaked potatoes.Pot pies.
Where can I buy gochujang?
Gochujang is readily available in Asian grocers, although you can also typically find it in many major supermarkets in the Asian aisle. It’s relatively inexpensive and, since you only tend to use it in fairly small quantities, it should last you quite a long time.
How do you store gochujang?
Once opened, keep your little red pot of wonder in the fridge. As it contains fermented ingredients (a bit likekimchi, in that sense), it typically has a long shelflife, but do check the packaging for a use-by date and be sure to finish it before then. If there tends to be a long time between uses, you might like to tightly wrap it in some clingfilm to help prevent it drying out.If you can’t find a date on the box, try and use the paste within three months of opening, provided it is kept refrigerated.
FAQs
If you're not familiar with it, gochujang is a Korean condiment, and is a thick paste made from red chillies (well, actually a type of dried chilli flakes called gochugaru), glutinous rice, salt and fermented soybeans, and has a gorgeous, bold crimson colour. Oh, and it's deeply, deeply delicious.
Why do people like gochujang? ›
Gochujang is sweet, spicy, fruity, savoury, and unlike anything else. “It's also quite salty, but has a lot of depth to it,” Scott adds. Also, once it's cooked down in fat, the flavour softens.
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.
What is gochujang explained? ›
Gochujang (Korean: 고추장; Korean pronunciation: [kotɕʰudʑɑŋ]) or red chili paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt.
Why is gochujang good for you? ›
Gochujang maintains the health benefits of red chili peppers, containing an abundance of beta-carotene and vitamin C that have antimutagenic and anticarcinogenic effects.
Is gochujang worth it? ›
A little gochujang goes a long way. Use it as a base ingredient in Korean dishes, soups, stews and stir-fries. Its spicy flavour means it also works well as a marinade or with tacos and burgers.
Does gochujang go bad if not refrigerated? ›
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.
Is gochujang bad for weight loss? ›
In addition to revving up fat loss, gochujang and its components could also speed up your metabolism and help you lose weight fast. To maximize your weight loss and amp up your metabolism, make sure you're also following a balanced diet and getting in regular exercise.
Can I eat gochujang raw? ›
Although it is rarely, if ever, used as a finishing sauce, gochujang can be used straight from the tub. In fact, many Koreans will eat it as is as an accompaniment to raw vegetables (like crudité) and dried anchovies.
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.
The most authentic gochujang replacement combines miso paste and sriracha with a little pinch of sugar. If you try to just swap in another Asian sauce like sriracha or sambal oelek as a 1:1 gochujang substitute, your dish will be spicier and more acidic than intended. Hot sauces contain vinegar, and gochujang does not.
Is gochujang hotter than sriracha? ›
It's like sriracha but has a deeper flavor profile with less vinegar and more sweetness. Gochujang is also less spicy than sriracha, so if you like sweet-spicy combinations then gochujang will be the perfect addition to your kitchen pantry.
Can you eat too much gochujang? ›
However, it's important to note that Gochujang also contains chili peppers, which can be spicy. Spicy foods can sometimes irritate the digestive system, especially for individuals who are sensitive to spicy foods or have pre-existing digestive conditions such as acid reflux or irritable bowel syndrome (IBS).
Why does gochujang taste so good? ›
Gochujang traditionally also gets its gentle sweetness from its fermentation process, which takes place over several years (all good things to those who wait and all that). That process sees the starches in the rice convert to sugars, resulting in all kinds of boom-boom-pow-knock-your-socks-off addictive awesomeness.
Is gochujang anti-inflammatory? ›
As one of the commonly consumed KTFFs, Gochujang exerts multiple health benefits, including anti-inflammatory effects [28].
When did gochujang become popular? ›
During the 19th century, gochujang's popularity became widespread and has even jumped into western cuisine, popular in countries like the U.S. and U.K. since then. Meanwhile, one-fifth of all South Koreans take gochujang with them when visiting other countries.
How is gochujang supposed to taste? ›
What Does Gochujang Taste Like? Gochujang is spicy, salty, earthy and sweet. It has a texture that is thick and sticky. The paste is spicy because of the Korean red pepper flakes, but the exact level of heat will depend on the cultivar used—spiciness can range from medium to very hot.
Can you eat gochujang straight? ›
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.
