Hot pepper paste

Gochujang 고추장

This fermented staple ingredient adds spiciness, color, and sweetness to many Korean dishes. It’s sometimes labeled as “red pepper paste” in English on the package. Most people buy it in a Korean grocery store, but in Korea it was traditionally homemade (my recipe is here). Homemade gochujang has a rich complex flavor that’s much deeper than store-bought.

Keep in the fridge after opening and use within 3 months. The top of the paste may become darker or dry out, but it’s still edible.





hot pepper paste

Recipes that use hot pepper paste (gochujang):


  1. Laurennn London joined 2/17 & has 1 comment

    Hi Maangchi, I’ve just bought some red pepper paste but it tastes awful, it says brown rice red pepper paste on the package, did I buy the right gochujang or does the others taste the same?

  2. aearthr Singapore joined 1/10 & has 5 comments

    Hi Maangchi! It’s been a while since I posted here. Recently saw there is a vinegared hot pepper paste in bottle form. Is there any difference with the usual one? Can this vinegared version used for bibimbap too? Thanks in advance!

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  3. zana joined 8/15 & has 1 comment

    i just want to know that chili paste mean gochujang sauce in bibimbap right ? it is same ? tqvm

  4. Belizecook Belize joined 9/14 & has 1 comment

    Hi presently in Japan, and want to know what i should ask for if i want to buy hot pepper paste…help please//

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