Thick, glossy and deep red, gochujang is not simply hot. Fermentation gives it a sweet, malty depth underneath the chilli, which is why it works as a base rather than just a heat source.
Stir it into bibimbap, use it to marinate pork or chicken, thin it with sesame oil and vinegar for a dressing, or spoon it into stews and tteokbokki.
A 200g tub goes a long way, and it keeps well in the fridge once opened.
Its strength is balance: chilli heat, sweetness and fermented savouriness arrive together, so one spoon can form the backbone of a sauce. Mix it with soy sauce, sesame oil, vinegar or honey depending on the dish.
Keep the tub refrigerated after opening and use a clean spoon. The paste is concentrated, so start modestly and build until the heat and sweetness suit you.
Comes in a 200g tub!
Size
200g tub
How To Enjoy
Ready to use as a sauce, dip or condiment, or add to stews, stir-fries and soups.
Allergen Notice
Contains: Wheat (gluten). May contain: Soybeans, Sesame.
