Ingredients
Gochujang
Gochujang
Korea's representative spicy seasoning paste made by mixing glutinous rice cake or barley rice with fermented soybean powder and chili powder, then fermenting it in a traditional earthenware jar. Unlike simple hot sauces, it has a high viscosity and is thick.
Flavor
It is characterized by a deep, lingering sweetness and rich Umami flavor resulting from the fermentation process that follows a heavy, spicy kick.
Brands
Haechandle, Chung Jung One Sunchang — These are the red plastic tub products most commonly found in overseas Asian markets.
Where to buy
Local Asian markets such as H-Mart, Amazon, and the 'Asian/International' section of local grocery stores.
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Substitutes
A perfect substitute is difficult, but you can mix 2 tablespoons of Sriracha sauce + 0.5 tablespoons of brown sugar, or use Thai chili paste (Nam Prik Pao) to mimic the spicy layer.
Storage
Store in a cool, room temperature place before opening, and be sure to seal and refrigerate after opening. If left for a long time, the color may darken, which is a natural phenomenon caused by continued fermentation.
Used in
Tteokbokki, Bibimbap Sauce, Spicy Pork (Jeyuk Bokkeum).
FAQ
Q. It's too spicy; is there a milder gochujang?
A. Spiciness levels (Mild, Hot, Very Hot) are often indicated in English on the product packaging, so choose 'Mild'.