Korean fermented hot pepper paste. Gochujang provides a subtle heat, savory depth and umami complexity to variety of dishes. It is used for marinades, sauces, dips and stir-fries. Often blended with soy sauce, sesame oil, rice vinegar, ginger, garlic and honey to make a dipping sauces and marinades.
Gochujang is a key ingredient in iconic Korean dishes like tteokbokki (spicy rice cakes), bibimbap (mixed rice), and bulgogi (marinated grilled beef). Beyond Korean cuisine it is used to add a spicy kick to fish, meat and poultry, pasta sauces, stir-fries, and even in baking, adding a touch of spice to brownies, cakes, or savory pastries.
Ingredients: Fermented rice, corn syrup, chili powder, 11.3% chico water, fermented soy paste, alcohol, salt, wheat extract, fermented soy sauce, garlic concentrate.
Net weight: 500 g