Gochujang Paste
Gochujang paste is a staple in Korean cuisine, known for its unique blend of spicy and savory flavors. Originating from Korea, this fermented paste is made primarily from red chili peppers, glutinous rice, fermented soybeans, and salt. Its flavor profile is complex, offering a balance of heat from the chilies, sweetness from the rice, and an umami depth from the fermented soybeans. The paste has a thick, smooth texture that clings well to other ingredients, enhancing their flavor. In cooking, gochujang is versatile, adding depth and spice to dishes while maintaining a certain tanginess from fermentation. It behaves well in marinades, sauces, and stews, contributing both heat and complexity without overwhelming other ingredients.
Notes
When selecting gochujang paste, look for a vibrant red color and a brand that lists natural ingredients. Store it in the refrigerator after opening to maintain freshness; it can last several months when properly sealed. Due to its strong flavor, use gochujang sparingly until you're familiar with its potency. While it's gluten-free, those with soy allergies should avoid it. Its fermentation process also means it's rich in probiotics, beneficial for gut health.
Uses
- Marinades for meats
- Spicy dipping sauces
- Korean barbecue
- Stews and soups
- Fried rice
Replacements
- Sriracha and miso blend
- Harissa paste
- Korean red pepper flakes with miso
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