Gochujangs

Gochujang is a traditional Korean fermented chili paste that serves as a fundamental condiment in Korean cuisine. It is made primarily from red chili peppers, glutinous rice, fermented soybean paste (doenjang), and salt, with additional ingredients such as garlic, ginger, and sometimes sugar or vinegar. The fermentation process, which can take several months to years, gives gochujang its distinctive tangy, spicy, and umami-rich flavor profile.

The origins of gochujang trace back to the Goryeo Dynasty (918–1392), where it was initially used as a medicinal remedy before becoming a staple in Korean cooking. Over time, regional variations emerged, with some versions incorporating different fermentation techniques or additional ingredients like sesame seeds or pearl barley. Modern commercial production often standardizes the recipe, though artisanal versions remain popular for their unique flavors.

Gochujang is highly versatile and used in a wide range of dishes. It is commonly mixed with vinegar, garlic, and sugar to create gochujang sauce, which enhances the flavors of grilled meats, fried chicken, and seafood. It is also a key ingredient in stews like kimchi jjigae and doenjang jjigae, as well as in marinades for dishes such as bulgogi and samgyeopsal. Beyond savory applications, it can be used in sweet and savory sauces or even as a glaze for baked goods.

The spiciness of gochujang varies depending on the chili content and fermentation duration. Milder versions may be preferred by those sensitive to heat, while stronger varieties cater to those seeking a more intense flavor. Proper storage in a cool, dark place helps preserve its quality, though once opened, it should be refrigerated to extend shelf life. Gochujang’s balance of heat, sweetness, and depth of flavor continues to make it a beloved ingredient in both Korean and global cuisines.