-
Description
Gochujang red pepper paste is a traditional Korean condiment used to bring rich spiciness to soups and jjigae stews, or add a bit of excitement to a bowl of plain rice. The deep red gochujang paste has kimchi-like taste and complex chilli flavours. It's perfect for enhancing traditional Korean dishes and stir fries, but gochujang is also exciting when used in unexpected recipes – such as bacon butties and chilli kale chips!
Gochujang red pepper paste is a traditional Korean condiment used to bring rich spiciness to soups and jjigae stews, or add a bit of excitement to a bowl of plain rice.
The deep red gochujang paste has kimchi-like taste and complex chilli flavours.
It's perfect for enhancing traditional Korean dishes and stir fries, but gochujang is also exciting when used in unexpected recipes – such as bacon butties and chilli kale chips!
What is gochujang?
Gochujang literally means chilli bean paste. It's also known as hot bean paste, red chilli paste and Korean chilli paste.
Gochujang is one of the cornerstones of Korean cuisine. It's distinctive flavour doesn't really have a substitute, so we always keep plenty in stock.
How can I use gochujang?
Try mixing the gochujang with doenjang (fermented soybean paste), minced spring onions, garlic, ginger, rice wine and sesame oil to make ssamjang - the dipping sauce for Korean lettuce wraps.
Also use gochujang in a marinade for bulgogi beef, and as a dressing for the Korean raw fish and vegetable dish, hweh bop bop. Read our guide to gochujang to learn more. Check out Bibimbap's recipe here too!
How is gochujang made?
The traditional method of making gochujang involves fermenting red chilli paste with fermented soybeans and glutinous rice.
This fermentation process gives it a deep, rich flavour that is both slightly sweet and gently spicy. The ingredients are mixed and left to ferment for a few hours to develop their flavours. This process results in a thick, savoury paste that can be used in various dishes. You can find gochujang in most korean markets.
How to use gochujang?
Gochujang is not only versatile for traditional Korean dishes, but it also works wonders in meat dishes such as Korean BBQ marinades.
The savoury depth it brings to marinades and dipping sauces is unmatched. It works seamlessly with ingredients like soy sauce and miso paste to create a flavour profile that is both complex and deeply satisfying. The fermented soybean paste gives it a deeply savoury, umami flavour.
A small amount of gochujang can transform your dish, adding a pungent kick.
Find more inspiration with a gochujang recipe from our collection.
It is essential to store gochujang properly, typically in the refrigerator, to maintain its quality.
Gochujang O'Food No MSG - 500g: tapioca syrup, water, brown rice, red pepper powder, salt, alcohol (to preserve freshness), soybean, garlic, onion.
Gochujang Classic - 1kg & 3kg: Red pepper mixed seasoning (red pepper powder, water, salt, garlic, onion), corn syrup, brown rice, water, fermented soybean paste (soybean, salt) salt, isomaltooligosaccharide, alcohol (to preserve freshness), red pepper powder, sweet brown rice flour, yeast extract powder (flavour enhancer E621, yeast extract, dextrin). May contain wheat.
Haechandle - 500g: corn syrup, red pepper seasoning 23.8% (red pepper powder, water, salt, onion, garlic), water, wheat flour, wheat, defatted soybean powder, salt, alcohol (contains barley), soybean, soybean powder, glutionous rice, koji.
Allergy Advice: for allergens see ingredients in bold.
Storage: store in a cool, dry place. Once opened, keep refrigerated.
