Gochujang

Gochujang is a savory, spicy, and sweet fermented condiment popular in Korean cuisine. It is made from red chili powder, glutinous rice, fermented soybeans, and salt. This thick, deep red paste is traditionally used in stews, marinades, and sauces to add a unique combination of heat and umami. While Gochujang is available year-round, it is traditionally made in the winter to allow for natural fermentation during the spring. It is a staple in Korean cooking and is becoming increasingly popular in fusion and contemporary dishes worldwide.

Gochujang Synonyms

Korean chili paste
red chili paste
hot pepper paste

Gochujang Substitutes

Miso Paste

Different Forms/Types of Gochujang

Paste

Gochujang is most commonly found as a thick, sticky paste, which is fermented and seasoned with various ingredients.

Sauce

Some brands offer gochujang as a sauce, which is typically a diluted and sometimes sweetened version of the traditional paste.

Powdered

A dehydrated form of gochujang that can be used as a spice or rub, offering a more convenient, less messy option.

How to Choose Gochujang

When selecting gochujang, look for products with a deep red color and a smooth texture. The ingredient list should be free from unnecessary additives or preservatives. Traditional gochujang will contain chili peppers, glutinous rice, fermented soybeans, and salt. Opt for gochujang that comes in a sealed, airtight container to ensure freshness.

Cooking/Prep Tips for Gochujang

Gochujang is a fermented Korean condiment with a complex flavor profile that includes sweet, spicy, and umami notes. It's a thick, sticky paste made from red chili, glutinous rice, fermented soybeans, and salt. When cooking with gochujang, it's important to balance its intensity with other ingredients. It can be thinned out with liquids like water, stock, or soy sauce for easier incorporation into dishes. Gochujang's flavor develops and mellows with heat, making it ideal for simmering in stews or marinating meats. Since it's already fermented, it doesn't require long cooking times, and its full flavor is best preserved when added towards the end of cooking, especially in quick stir-fries or sauces.

Shelf Life of Gochujang

Gochujang paste should be stored in its original container in the refrigerator after opening to maintain its quality and prevent it from drying out. If the paste becomes too thick over time, it can be slightly loosened with a bit of sesame oil or water before use. Powdered gochujang should be kept in a cool, dry place, and once opened, it should be stored in an airtight container to prevent clumping. Gochujang sauce, like the paste, should be refrigerated after opening and used within a few months for the best flavor.

Recommended Brands for Gochujang

paste: Chung Jung One Sunchang Gochujang

sauce: Bibigo Gochujang Sauce

powdered: Crazy Korean Cooking Premium Gochugaru

Cooking Techniques for Gochujang

Braising: Gochujang can be added to braising liquids for dishes like stews or braised short ribs. It contributes a rich, savory element to the dish and pairs well with the slow cooking process, allowing the flavors to infuse over time.

Marinating: Gochujang is an excellent base for marinades, especially for meats like pork, chicken, or beef. It tenderizes and infuses the meat with deep flavors. Combine gochujang with ingredients like soy sauce, sesame oil, and sugar to create a balanced marinade.

Stir-frying: Incorporate gochujang into stir-fries for a spicy kick. Add it to the pan after the aromatics and before the main ingredients to allow its flavor to meld with the oil and coat the other components evenly.