Korean Red Pepper Paste
gochujang.
“ GOH - CHOO - JAHNG ”
Okay, okay, calm down folks, you made it to the star ingredient.
GOCHUJANG is a paste made from GOCHUGARU (Korean red pepper powder), rice, fermented soybean powder, and salt. You can use it for marinade recipes, add a spoonful to soups and stews or enjoy it with Korean BBQ as a dip. You can make a thinner consistency with oil or vinegar and use it to make spicy noodles or dip sushi in true Korean style (spicy!). It is a convenient product to have in the kitchen and can be used as shortcuts in many recipes as it has many flavours built-in (fermented soybean, spicy pepper powder, sweet, salty).
It is a must-have staple Korean kitchen ingredient.
Used in many spicy Korean dishes, people all over the world love this paste- often comparing it to the Thailand-born juggernaut Sriracha. Ask any Korean and they will scoff at the contrast. Whereas Sriracha is spicy, a little sweet with a tang of vinegar, GOCHUJANG is made by mixing GOCHUGARU (Korean Pepper Flakes) with fermented soy powder and sweetener. The flavour profile is completely different, but admittedly, they are both red and spicy.
Mix some GOCHUJANG + Korean soy sauce + sugar with a bit of garlic (thin it out with rice wine) and marinade a cut of pork. Delicious. Want it more spicy? Add GOCHUGARU. Mix GOCHUJANG + soy sauce + sugar + sesame oil with a bit of pepper. Fry up some cubed Spam, garlic and onions and add to rice. Delicious. Add GOCHUJANG to Kimchi Stew. Delicious.
To be perfectly honest, you can do without it. This is because GOCHUJANG is made from GOCHUGARU which means that technically you can just whip some up as you need it. Check out this, this or this recipe for easy gochujang at home- I won’t vouch for their authenticity, but sometimes you just need some sauce for that bibimbap!
The traditional recipe involves a lengthy process (fermentation will deepen the flavours) but is simple in method. Want to do it the traditional way? These ladies will very kindly show you the way (Kimchimari makes it here and Maangchi makes it here). It’s supposed to be ready to eat after a fermentation period of 2-3 months. The taste of homemade GOCHUJANG is known to be wildly superior than store-bought but isn’t that always the case?
But you’re here because you LOVE Korean food but don’t necessarily want to devote your life to preparing it. My thoughts? You just can’t beat the convenience factor of having a tub ready to go.
This will be short and simple because there are basically only a few big players in the online availability game:
CHUNG JUNG ONE Hot Pepper Paste: Regular readers will know my preference for CHUNG JUNG ONE products for having at least a consciousness of ethics in trying to keep consumers’ health in mind with a commitment to cleaner processing methods.
CHUNG JUNG ONE Hot Pepper Paste 100% Korean Ingredients: Because getting the genuine article from the country of origin (Korean chillis from Korea) just tastes better.
SEMPIO Hot Pepper Paste: Because it’s available everywhere.
CJ Hot Pepper Paste: Because it’s good to have choices.
Get whichever one’s on sale, and you really can’t go wrong- I haven’t found a truly terrible one (yet). And if you are a GOCHUJANG snob, you should really make your own. Maybe I will too, someday in the future- when I’m older and the time required won’t feel as burdensome :) .
Don’t forget to check the level of spiciness you’re after. Believe it or not, not all Koreans are equipped with fire-eating capabilities. Look out for heat level charts (3 is usually Medium Heat and 4 would be HOT). Also, if you see pictures of honey or children, you’re in tame territory. If you see flames or an unnecessary amount of chilis in the picture, pick up some Tums with that-- kidding, kind of.
Oh, and I almost forgot. It can be eaten straight out of the tub to dip meat (think Korean BBQ) or veggies. Or mix with sesame oil for better consistency and to mellow it out. You’ve seen the green tubs right beside the red GOCHUJANG tubs in the market? That’s SSAMJANG, which is the prepared, ready-to-eat dip for Korean BBQ. You can very easily make it at home if you have GOCHUJANG and DOENJANG. Mix equal parts and flood it with sesame oil. Add green onions and/or garlic if you like.
Are you a GOCHUJANG superfan that needs to get their heat on with every meal? Get the baby tubes for when you travel or eat out!
You may also be interested in: How to Store Korean Ingredients
Try the Premium Stuff:
Jook Jang Yeon Premium Gochujang: 1,000 days of fermentation.
Yoon Ji-Yeong Non-GMO, Gluten Free, All Natural GOCHUJANG
Q-Rapha Gluten Free, Unpasteurized Aged 3 years GOCHUJANG
Artisan Made Gift Set by Yoon Ji-Yeong : Made without additives using non-GMO soybeans in the traditional way. Gift set includes DOENJANG, GOCHUJANG and GANJANG. Gluten-Free. A quality gift idea for the Korean foodie.
