Gochujang — Korean red chili paste

Gochujang (고추장) is a Korean red chili paste. According to Wikipedia, it is made from gochugaru (red chili powder), glutinous rice, meju (fermented soybean) powder, malt barley powder and salt. The sweetness comes from the starch of the cooked glutinous rice, which turns sugary during fermentation.

Traditionally it was fermented naturally for years in earthenware jars (jangdok) on a stone platform in the backyard. The town of Sunchang is a well-known regional name for it.

Think of it as heat plus a little sweetness and a deep savory note, thicker than a hot sauce. It is spooned into stews and marinades, stirred into dipping sauces, and dolloped on rice.

On K for All it is the sauce base in our Tteokbokki recipe, the red spoonful on top of Bibimbap, and part of the glaze for Yangnyeom Chicken. Wikipedia says the spicy, gochujang-based tteokbokki is believed to have first appeared in 1953.

Check the label for the heat level (mild or hot) and the ingredient list. Many tubs start with wheat flour and corn syrup; the CJ Haechandle tub below lists wheat flour, corn syrup, water and hot pepper powder first.

Gochujang is a fermented product, so keep it in the fridge after opening. A common rule of thumb is to finish an opened tub within about three months, but follow the date on your package.

Gochugaru is dried chili flakes with no sauce base; gochujang is a paste with rice and soybean in it. They are not interchangeable in a recipe.