Gochujang: (고추장) is a fermented

Gochujang (고추장) is a fermented red chili paste made from red chiles, glutinous rice, fermented soybeans, and salt. It’s an indispensable ingredient in Korean cuisine and can also be used as a meat marinade or to add some spice to ramen, fried rice, bibimbap, and more. Learn how to make authentic and traditional Korean chili paste with fermented soybean powder, red chili powder, rice syrup and more. Find out the difference between Gochujang and Siracha, the spicy levels of Gochujang and the best quality Gochujang to buy. What is Gochujang ? This brick red, Korean condiment is made from peppers, glutinous (sticky) rice, fermented soy beans, aromatics (garlic, onions, sesame), sweeteners (syrups or sugar), and salt. It is a product of fermentation (like sauerkraut and kimchi), so it's got that quintessential funky flavor note. Depending on the kind of peppers that the paste is made of and the amount that's used will determine how spicy the gochujang is — if you prefer a less spice, you can opt for a mild ... Gochujang is a vibrant red chili paste from Korea. It has found its way into kitchens worldwide due to its unique blend of sweet, savory, and spicy flavors. Deeply rooted in Korean culinary tradition, gochujang has evolved from an everyday condiment into a sought-after ingredient for chefs and home cooks alike. But how is it made, and why has it become so popular in various cuisines? In this article, we’ll discuss what is Gochujang and the best ways to cook with this unique ingredient.