All about Gochujang: the Korean chili paste.

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If you have ever been to a Korean restaurant, you would have definitely tasted Gochujang or Korean Red chili paste. This chili paste gives that rich color to rice cakes, stir-fried, and many more Korean cuisines.

 

What is Gochujang?

Gochujang chili paste is a fermented red chili paste predominantly used in Korean cuisines.  It is usually used in marinades for Korean meat dishes like Bulgogi, or in dipping sauces or also in soups and stews.

 

How spicy it is?

The chili peppers in this paste are not too hot, but rather gochujang’s spiciness can differ dependent on the proportion of chilies to that of different ingredients.

There are different types of gochujang spice levels depending on the range from mild to moderately hot with different variations as very spicy to extremely spicy.

 

What is this red chili paste made of and how does it taste like?

Gochujang paste is a Korean condiment consisting of ingredients like Gochugaru (Korean chili powder), sssalgaru (rice powder), salt, and fermented soybean.

Generally, to make gochujang, it is important to store the paste in clay containers or jangdok and age the paste for 3 to 6 months in full sun.

 

The Korean gochujang sauce has a more profound tomato flavor with a sweet, fiery, and sour taste. It gets its flavor with a salt-like umami dish from its fermented process. The pleasantness of this paste is because of the use of Korean chili.

 

Uses of Gochujang paste

Gochujang sauce is used as a base for stew dishes like Budae Jjigae, Tteokbokki, Korean Army Stew and also in Korean chicken Stir fry or dakgalbi. It is also used in adding more spice to sauces, as marination for meats and also for the savory flavor to soups.

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