Zest and Herbs

Gochujang (고추장) – Korean chilli paste

Gochujang – Korean chilli paste

Packaged in red plastic tubs adorned with the geometric symbols of the Korean alphabet, gochujang, literally “chilli paste” in Korean, has become a staple source of chilli heat in my fridge. It is made by mixing finely ground sun-dried Korean chillies with a paste of flour, malt and soybean powders and rice syrup before leaving to ferment, and you can even make your own. Although it doesn’t sound all that appetising, the combination of chilli heat, sweetness and complex umami savouriness from the fermentation process makes it a cornerstone of many Korean recipes, typically in combination with soy sauce and sugar.  It also has a glossy sheen that is passed on to the finished dish.

Gochujang is as ubiquitous in Korean cooking as more recognisable ingredients like soy sauce and sesame oil and while some Korean producers are seeking to market it in the West as a thick chilli sauce or easy stir-fry paste, really it’s a very versatile ingredient. Cooking with gochujang stains all your food a lurid red and is at home in stews, soups, stir-fries, dipping sauces or marinades. It can also make a reasonable substitute for hotter chilli sauces like in non-Korean dishes (I once used it in a chile con carne to good effect) if you’re willing to play fast and loose with authenticity!  Some are predicting it to be the next big thing as far as spicy food is concerned.  My favourite use for this flavoursome paste is combined in equal parts with soy sauce and honey in a sweet, salty and spicy Korean chicken and potato stew, a spicy version of the one I shared earlier this year.

At least one brand is usually available in any Chinese or generic Asian supermarket, largely I would imagine thanks to China and South-east Asia’s growing appetite for Korean culture, and according to the only taste test I could find there’s not much separating the different brands. It will also keep relatively indefinitely in the fridge once opened. Use it liberally to add heat (Korean chillies are mild), sweetness and the vivid red colour so distinctive of Korean food.

For ideas cooking with gochujang, try spicy Korean chicken and potato stew.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s


This entry was posted on June 10, 2014 by in Ingredients and tagged , , , , , .

Older posts

Don't miss a new post! Click follow for e-mail alerts

Join 724 other followers

Top Posts

%d bloggers like this: