Our Pork Belly Kimchi Bowls, Beef Bibimbap, and Kimchi Stew, to name a few, all rely heavily on Gochujang as an ingredient (Kimchi Jigae). But what, exactly, is gochujang? In this brief post, we’ll provide all the information you’ll require.

Gochujang is that?

Gochujang is a fermented Korean condiment that combines red chile, glutinous rice/wheat, fermented soybeans, and salt to create a flavor that is at once delicious, spicy, and pungent. The sweet and spicy paste has the consistency of a thick red glue and the color of a bright red sauce.

It can range from mild to intense, depending on the chiles used. Gochujang sold in the United States often has a medium level of heat, if any at all.

Although it was once only available to the elite, it is now widely available in Korean and other Asian markets and online.

So, how does it actually work?

Gochujang is a Korean chili paste used to add heat and color to a variety of soups, stews, and stir-fries. It’s also great in meat marinades and as a condiment, especially for bibimbap, the Korean mixed rice bowl dish.

Getting and Storing

Gochujang is widely available in Asian marketplaces, including Chinese and Korean retailers like H-Mart. These days, it’s very easy to get your hands on it via online retailers. When opened, keep it refrigerated in an airtight container.

Gochujang is a fermented food, so it has a very long shelf life and can be stored for months. Only watch out for the paste drying out in the fridge (it may get dry and hard, so you can’t spoon it out!). Make sure the box is tightly sealed.

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