Gochujang

Gochujang is a Korean fermented red chili paste that is a staple of Korean cuisine. It is traditionally made by fermenting a mixture of gochugaru (Korean chili powder), glutinous rice, fermented soybeans, and salt. Some recipes include sweeteners such as barley malt or rice syrup to balance heat and acidity.

Production involves combining the ingredients into a thick paste and allowing it to ferment for weeks to years in jars or other containers. During fermentation, microorganisms break down carbohydrates and proteins, developing deep umami flavors that give gochujang its characteristic spicy, savory profile. Modern, commercially produced gochujang may shorten fermentation or adjust texture with added sweeteners or stabilizers.

Flavor and uses: Gochujang typically has a complex mix of heat, sweetness, and earthy umami. It is widely used as a base for sauces and marinades, in bibimbap sauces, and in stews and tteokbokki. It can be used as a condiment or stirred into soups to add depth and heat.

Variability and form: Gochujang varies in heat and sweetness by brand, age, and region. Traditional, long-fermented pastes tend to be deeper and more nuanced, while quicker-fermented versions can be brighter and sweeter. It is commonly sold in jars and kept refrigerated after opening.

Nutrition and storage: Gochujang is relatively high in sodium and contains carbohydrates from the rice component. For best quality, store in a cool, dry place or refrigerate after opening; it has a long shelf life when kept sealed and undisturbed.