Gochujang

Origin: Korea. A thick, deep-red fermented paste of glutinous rice, fermented soybean powder (meju), red chili powder, and salt, aged for months to develop sweetness and depth beyond raw chili heat.

Flavor Profile: Sweet, savory, and moderately spicy, with a fermented complexity and sticky, thick texture distinct from thinner chili sauces.

Culinary Uses: Base for bibimbap sauce and tteokbokki; marinade for Korean barbecue (gochujang-based bulgogi variants); stirred into stews (jjigae).

Regional Variations: Commercial gochujang varies in sweetness and heat level; traditional home-fermented versions (jip-gochujang) are less sweet and more complex than mass-market brands.

Storage: Refrigerate after opening; properly fermented, keeps many months to over a year.