Gochujang
Gochujang is a spicy, fermented Korean spice paste made from glutinous rice flour (kor. Chabssalgaru), soybean flour (Mejugaru), chili (Gochu) and salt, sea salt (Cheon-il-yeom) as well as barley malt powder (Yeotgireumgaru) and rice syrup (Jocheong). Traditionally, the paste is preserved in clay pots (onggi).
For example, gochujang is used to marinade meats such as bulgogi or mixed with doenjang as a dip for vegetables. It is an ingredient of bibimbap and is used in the spicy version of tteokbokki. Gochujang is also used in soups and stews in Korean cuisine.
· Gochujang in Asia
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Gochujang as a cold sauce - dip, 2014
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Different spicy gochujang - Supermarket, Seoul 2005
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Hot spice paste - Gochujang, 2014
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Traditional clay jars - Onggi - for pickling, fermentation, 2012
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.
