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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