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 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.
Why is gochujang so good? ›
The chile peppers provide a healthy amount of lingering heat, while the fermented soybeans act as the miso-like ingredient that anchors gochujang's "umami" flavor. Gochujang plays nicely with kimchi in these saucy udon noodles.
What do people use gochujang for? ›
Gochujang is a versatile paste that can be used as a flavoring agent for soups, stews, marinades, glazes, dips, and sauces. Although it is rarely, if ever, used as a finishing sauce, gochujang can be used straight from the tub.
Is gochujang healthy or not? ›
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.
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.
Do I need 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. Should you find yourself with a lot of gochujang leftover, remember that it can be used up in lots of different ways.
Can I eat gochujang raw? ›
It's safe to eat gochujang paste raw, but I don't recommend it. The flavor is very strong and is best when combined with other ingredients to make a pourable sauce.
Is gochujang worth it? ›
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.
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.
Abnormal fat accumulation with gut microbiota dysbiosis results in hepatic inflammation by upregulating the release of lipopolysaccharide (LPS) and inflammatory cytokine. Gochujang, a traditional fermented condiment, has beneficial effects, such as anti-colonic inflammatory effects.
Can you eat gochujang on its own? ›
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.
Can gochujang go bad? ›
An unopened container of gochujang can last over two years when kept in a cool, dry place, and even after opening, it can retain its quality for several months to a year or more if refrigerated and sealed tightly.
Is gochujang good for weight loss? ›
Capsaicin, one of the active components in chili peppers used in making gochujang plays an important role in increasing metabolism and energy expenditure, helping you to lose weight faster.
Is gochujang good for the liver? ›
Gochujang has demonstrated anti-inflammatory effects in the liver by reducing lipid accumulation, liver damage, and inflammatory response along with reorganization of intestinal microflora dysbiosis, independent of salt content and differences in microbial composition.
Does gochujang have MSG? ›
We never use MSG in our products so that the flavor you get is the true, natural flavor of fermentation. Does gochujang have tomato in it? No, gochujang does not contain any tomato.
Is gochujang anti-inflammatory? ›
Abnormal fat accumulation with gut microbiota dysbiosis results in hepatic inflammation by upregulating the release of lipopolysaccharide (LPS) and inflammatory cytokine. Gochujang, a traditional fermented condiment, has beneficial effects, such as anti-colonic inflammatory effects.
How much alcohol does gochujang have? ›
The mean total alcohol content was 1.58 ± 1.28% (Figure 1 and Supplementary Table S1). Among the tested alcohols (methanol, propanol, butanol, and pentanol), ethanol content was the highest, ranging from 0 to 4.9%. ...
Is gochujang high in calories? ›
There are 22 calories in a 1 tablespoon (16.000g) serving size of Gochujang. The calorie breakdown is 41% fat, 72% carbs, and 20% protein.
