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.

gochuchang

gochujang

gochujang

gochujang

hot pepper paste

Recipes that use hot pepper paste (gochujang):

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