Ingredient Spotlight: Gochujang

In this week's recipe for bibimbap, I mentioned gochujang, the brick-red Korean condiment rich with spicy, umami flavor. A jar or tub of gochujang is well worth having around, and not just for cooking traditional Korean dishes.

In English, gochujang is frequently referred to as Korean red pepper paste. Besides red chiles, it contains glutinous rice, fermented soybeans, salt, and sometimes sweeteners such as corn syrup, sugar, or honey. Somewhat like a spicy miso paste, gochujang is thick and concentrated, and it can be used in varying amounts depending on the desired level of pungency and heat.

Korean dishes that call for gochujang include bibimbap, ddukbokki (spicy rice cakes), and certain types of jjigae (stew). It can also be mixed with ingredients like vinegar, sesame oil, sugar, and garlic to make sauces and dressings. With its complex spicy-savory-salty-sweet flavor, I like adding gochujang to stir-fried vegetables and using it in marinades for meat and tofu. Meanwhile, Anjali uses it to make spicy Fried Chicken Wings.

• Buy it: Red Pepper Paste at HMart (I recommend Chung Jung Wong brand)
• Make it: Make Gochujang At Home at Easy Korean Food

(Images: Emily Ho)

Comments (9)

I love to use it as a dip for veggie sticks like cucumbers, jicama, etc.

Having had several Korean exchange students in my home over the past few years, I've purchased probably more gochujang than ketchup, or mayonnaise.

One of the girls who lived with me would cook with it every day. A particular favorite of hers was hard boiled eggs cut in half, sliced scallions, sliced carrots and cabbage simmered in watered-down gochujang. We also used to make instant Shin Ramyun and add in frozen edamame and a spoonful of gochujang, to eat like soup.

I have a tub of this in my fridge. Keeps for a long time. I bought it to make Korean Fried Chicken but haven't found any other uses for it. Obviously, I haven't tried too hard.

I cannot begin to describe my love of gochujang. My husband and I want to develop a bottle that fits on our keychains so we can have it on our person at all times.

I slathered it all over a chicken last night, then slow roasted it. Works well on fish too, similar to Miso paste. I also use it in my vinegar brine when I pickle carrots.

This stuff is so good. My mom adds it to beef and pork. Also a key ingredient for dukkbokki, which is duk (a chewy rice cake sliced thin), gochichang sauce, fish cakes , and either a sliced potato or cabbage thrown in. One of the best Korean fast foods. Yum.

I use gochujang in a marinade with soy, sesame oil, garlic, ginger and rice wine for beef short ribs. Tastes delicious.

when i add it to peanut butter and soy sauce, magic happens.

this stuff is heavenly. great in meat marinades, great in soups to add some spice and flavour. after living in korea for almost two years this stuff is well and truly in pride of place in my pantry