In This ArticleView AllIn This ArticleWhat is Gochujang?History of GochujangWhat Does Gochujang Taste Like?How to Make GochujangWhere to Buy GochujangHow to Store GochujangHow to Use GochujangSubstitutes for Gochujang
In This ArticleView All
View All
In This Article
What is Gochujang?
History of Gochujang
What Does Gochujang Taste Like?
How to Make Gochujang
Where to Buy Gochujang
How to Store Gochujang
How to Use Gochujang
Substitutes for Gochujang
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If you could peek inside every Korean person’s kitchen, you’d likely find a tub of gochujang sitting in their fridge. Along with ganjang (soy sauce) and doenjang (fermentedsoybean paste), this thick and vibrantly red paste is fundamental to Korean cuisine. So, what exactly is gochujang? Here’s everything you need to know, including what it tastes like, how it’s made, where to find it and, most importantly, how to use it.
Gochujang is a fermented red pepper paste from Korea. Pronounced goh-choo-jang, this fiery red paste is made with gochugaru (Korean red chile flakes), yeotgirum (barley malt), chapssalgaru (sweet/sticky rice flour), mejugaru (fermented soybean powder) andsalt. Different recipes may have slight variations, such as the addition of a sweetener like jocheong (rice syrup) or maesilcheong (plum extract), but the basic ingredients are always the same.
Gochujang is spicy, salty, earthy and sweet. It has a texture that is thick and sticky. The paste is spicy because of the Korean red pepper flakes, but the exact level of heat will depend on the cultivar used—spiciness can range from medium to very hot. Certain red chile peppers are also sun-dried, or taeyang cho, before grinding, which adds a smoky element to the paste. The earthy, savory, umami quality of gochujang is thanks to the fermented soybean powder, a flavor profile that may remind you ofmiso. Gochujang is also sweet, which comes from the barley malt and fermented sweet rice. Many brands and recipes will also add a sweetener to accommodate contemporary taste buds and preferences. Many feel that the additional sweetness helps balance out the savory and salty notes.
Making gochujang is fairly simply. First, the barley malt is soaked and then strained out. That liquid is mixed with sweet rice flour and brought to a boil and reduced. Next, the Korean red pepper flakes, fermented soybean powder, salt and sweetener (if using) are added. Finally, the mixture is transferred to an onggi (earthenware pot) to ferment.
In order to ferment properly, the gochujang needs to be exposed to sunlight, which requires the lid of the earthenware pot to be opened during the day and closed at night (or during times of inclement weather). Sunlight is good, but if temperatures are high, the gochujang will ferment too quickly. To prevent this from happening, it’s best to avoid making gochujang in the summer. It takes at least two to three months for the gochujang to ferment. In the past, gochujang was oftentimes fermented for years before consuming.
Gochujang can be found in the condiment section of all Korean markets. It’s most commonly packaged in red rectangular tubs next to the doenjang, which is sold in the same type of tub but in the color brown. Gochujang can also easily be found online and at some large grocery chains. The level of spiciness will depend on the recipe, so try out different brands to see which one you like.
Gochujang is a versatile paste that can be used as a flavoring agent for soups, stews,marinades,glazes, dips, andsauces. Although it is rarely, if ever, used as a finishing sauce, gochujang can be used straight from the tub. In fact, many Koreans will eat it as is as an accompaniment to raw vegetables (like crudité) and dried anchovies. However, for the most part, gochujang is usually cut or mixed with other ingredients, such as sesame oil, soy sauce, minced garlic and/or sugar.
If you find yourself short or out of gochujang, the best DIY substitute is to mix doenjang or miso with Korean red pepper flakes and a littlesweetener(if you want). This mixture best mimics the spicy-salty-earthy-sweet flavor of gochujang. If you don’t have Korean red pepper flakes, you could use red chili flakes (like the ones you find at pizza parlors) or cayenne pepper instead. Keep in mind that these chili flakes have a different spice and flavor profile to Korean red pepper flakes, so you won’t get the same type of warmth in your dish.
The Bottom Line
Gochujang is a fermented red pepper paste that is a staple ingredient in Korean cuisine. This spicy paste is salty, savory and slightly sweet, and can be used in many ways including in soups, stews, marinades and sauces. Traditional Korean dishes that include gochujang arebibimbap, a mixed rice dish, tteokbokki, a spicy rice cake street food, and Jeyuk Bokkeum, a spicy marinated pork stir-fry. If you’re looking for some fusion recipes, try theseKorean Turkey Burgerswhere gochujang is mixed into the patty, or thisGochujang-Glazed Tempeh & Brown Rice Bowlwhich is packed full of flavor. For a fun baking project, we really love this Potato-Leek Tart with Gochujang and Honey, it’s buttery, savory, spicy and a little sweet, which makes it a total crowd pleaser.
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