What is Gochujang?

Gochujang is a thick, salty-sweet chilli paste used in many Korean dishes. It is made from red chilli paste (gochujang), soybean powder, glutinous rice powder, malt powder, and salt. Gochujang is an essential condiment in Korean cuisine and is known for its umami (savory) flavor and its distinct spicy kick. Gochujang is available on the shelves of many supermarkets and specialty stores across the U.S., as well as in many online stores.

Gochujang has its origins in Korean cooking and has been around for hundreds of years. It has undergone a few modern transformations over the years, but its basic ingredients of red pepper powder, rice powder, and fermented soybean paste remain the same. Gochujang is used in many Korean dishes, from soups and stews to marinades and sauces. The paste’s spiciness and sweetness balance each other, creating a unique flavor profile that is hard to replicate.

How to Use Gochujang

Gochujang is an incredibly versatile condiment within the kitchen. It can be used to add a spicy kick to dishes such as soups, curries, stews, marinades, sauces and stir-fries. Gochujang can also be used as a dipping condiment for all manner of meats, fish, and vegetables. For example, it is commonly used as a dipping sauce for hot pot dishes, and as a marinade for grilled meats such as bulgogi and galbi.

Gochujang also works well in pickling, with its salty-sweetness adding a deliciously piquant dimension to vegetables and fruits. For example, it is an essential ingredient when making baechu-kimchi (cabbage kimchi) and ggakdugi (radish kimchi).

It’s important to remember that Gochujang is a strong condiment, and so it should always be used sparingly. When cooking with it, remember to start with just a small amount and add more to taste.

Health Benefits

Gochujang is a good source of dietary fibre, which helps to support healthy digestion and regularity. It also contains a host of vitamins, minerals and plant compounds, including vitamin A, vitamin C, magnesium, zinc, and capsaicin, the compound found in chilli peppers which gives the chillies their spicy kick.

Capsaicin helps to reduce inflammation, and studies show it may also help to lower blood pressure, reduce cancer risk and improve heart health. Gochujang also has a low glycemic index, meaning it won’t dramatically raise your blood sugar levels, so it is a great condiment for those with diabetes.

Conclusion

Gochujang is an essential condiment in Korean cuisine, providing a distinct umami flavor and a subtle spicy kick to dishes. It works especially well when making soups, stews, marinades, sauces and stir-fries, as well as pickling vegetables and fruits. Gochujang is also high in dietary fibre and is a good source of vitamins and minerals, and the capsaicin found in chilli peppers is known to have powerful anti-inflammatory effects. Gochujang is available in many supermarkets and specialty stores, and is definitely worth adding to your pantry.