korean hot chili paste
Gochujang provides capsaicinoids (responsible for its heat) with potential anti-inflammatory properties, and contains probiotics from fermentation along with amino acids from soy. It is moderate in sodium and contains B vitamins from fermentation.
About
Korean hot chili paste, known as gochujang (고추장), is a traditional fermented condiment made from red chili peppers, glutinous rice, fermented soybeans (meju), and salt. Originating in Korea with roots dating back centuries, gochujang represents a fundamental component of Korean culinary culture. The paste is typically deep red to burgundy in color with a thick, viscous consistency. Its flavor profile combines intense heat from the chili peppers with umami depth from the fermented soybeans, subtle sweetness from the rice, and a complex fermented tang. Traditional gochujang is naturally aged for months or years in outdoor earthenware vessels (jars called onggi), developing increasingly complex flavors, though commercially produced versions accelerate this process.
Culinary Uses
Gochujang serves as a cornerstone of Korean cuisine, functioning both as a cooking ingredient and a condiment. It is essential in dishes such as bibimbap (mixed rice and vegetables), tteokbokki (spicy rice cakes), gochujang-jjigae (chili paste stew), and marinades for grilled meats. Beyond Korea, it has gained prominence in fusion cooking and contemporary international cuisine. The paste can be diluted with water, vinegar, or oil to create sauces and dressings, or incorporated directly into soups, stews, and marinades. When raw, it provides sharp heat and fermented depth; when heated, its flavors mellow and integrate into dishes.