Gochujang (Chili Paste)
甘・辛・旨の黄金比！韓国料理の「赤」を支配する発酵味噌
Description
The quintessential Korean red chili paste. Glutinous rice, chili powder, and fermented soybeans are aged in clay pots, producing a sweet-spicy-savory paste.
Classification: Everyone, Paste, Essential Condiment, Fermentation Magic
Shops selling Gochujang (Chili Paste)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Chili powder
- Sticky rice
- Meju(Fermented soybean block)
- Corn syrup/Salt
Instructions
- Used as the base for stir-fries like Tteokbokki, or mixed raw directly into Bibimbap rice as a sauce.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Japanese commercial Gochujang (but sweeter)
Pairing
Bibimbap / Tteokbokki / Dak Galbi
Trivia
[Fermentation Magic] Not just 'chili paste', but a deeply fermented product where enzymes convert sticky rice into complex sugars and umami.
Eating tips & etiquette
[Unique Eating] Dump this into Bibimbap until the rice is red, then vigorously 'Pibim' (mix) everything together with a spoon.
Allergen
Soy, Wheat (some brands)