Gochujang
A Korean fermented red chili paste with deep, complex heat, sweetness, and umami. Not just spicy — it has a rich, slightly funky depth that builds over time. A little goes a long way in marinades, sauces, and stews.
Used for
- Korean BBQ marinades
- bibimbap
- stews
- glazes
- dressings
In the kitchen
- thin with water
- whisk into sauces
- bloom in oil
Picking it at the store
- Comes in red tubs or tubes; mild and hot versions are both common
- Start with one teaspoon — it's potent, especially the hot variety
Related terms
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