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[Flavor Friday] Gochujang (Chili Paste-고추장)



What is Gochujang?

Gochujang (고추장), also known as Korean Chili Paste, is a fermented chili paste made from soybeans, glutinous rice, chili powder, and salt.

Gochujang is the “soul” of most Korean dishes, and it can be used in soups, salads, stews, pickling/marinating seafood, meat, tofu, and vegetables.

What does it taste like?

Gochujang has a unique flavor, as it is spicy, sweet, strong in umami, with a strong rich texture. The texture of gochujang is similar to tomato paste, only drier and richer than tomato paste.

How to use/where to find?

In most cases, you can find Gochujang in the sauces section at Asian supermarkets. Usually, it is packaged in a plastic square container or in a plastic bottle.

For cooking, people usually use gochujang to add spiciness and extra richness to their dishes. But since it has a richer/stickier texture, gochujang is usually added to dishes that are thin or liquidy or that have other ingredients that help mix the paste into the dish well.

Dish:

Army Stew, Korean Barbeque, Bibimbap, Tteokbokki (Stir-fry rice cakes), Spicy Fried Chicken.


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