Gochujang: Korean fermented red chili paste and culinary uses

Gochujang is a Korean fermented red chili paste made from chili, glutinous rice, fermented soy and salt. Explore its flavor profile, traditional aging and uses in sauces, marinades and classic dishes.

Author: Leandro Alegsa Creation date: November 13, 2022 Last updated: April 10, 2026

Gochujang (the Korean name: 고추장) is a thick, fermented paste used widely in Korean cooking. It is known for combining pungency, savory depth and a touch of sweetness.

Ingredients

Red chili pepper (powdered form)
Glutinous (sticky) rice
Fermented soybeans
Salt and sometimes a sweetener such as syrup or sugar

How it is used

Gochujang serves as a flavoring, condiment or base for sauces and marinades. Typical dishes that feature it include bibimbap, bulgogi, and tteokbokki.

In many households the paste is still aged for weeks or months in jars; this traditional preparation remains part of life in Korean kitchens.

Questions and Answers

Q: What is Gochujang?

A: Gochujang is a savory, fermented Korean food made from red chili, glutinous rice, fermented soybeans and salt.

Q: What is Gochujang used for?

A: Gochujang is used to add flavour to a variety of Korean foods such as bibmbab, bulgogi, and tteokbokki.

Q: What are the ingredients of Gochujang?

A: The ingredients of Gochujang are red chili, glutinous rice, fermented soybeans, and salt.

Q: How is Gochujang made?

A: Gochujang is made by fermenting red chili, glutinous rice, fermented soybeans and salt.

Q: What are some Korean dishes that use Gochujang?

A: Some Korean dishes that use Gochujang are bibmbab, bulgogi, and tteokbokki.

Q: What type of food is Gochujang?

A: Gochujang is a savory, fermented Korean food.

Q: What is the flavor profile of Gochujang?

A: Gochujang has a spicy and slightly sweet flavor with a fermented undertone.