Gochujang

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.