Taste the Spicy, Savoury Thrill of Gochujang

Korean cuisine is defined by bold, robust flavours that excite, invigorate and satiate with every dish, and Gochujang is a vital ingredient to achieve that signature Korean spiciness – which isn’t just a fiery blast, but blends and tapers smoothly to a savoury-sweet tang that lingers and spurs your appetite.

What is Gochujang Made of?

Gochujang is a historic ingredient, with the very first recipe found in an old Korean imperial record from the 18th century. A flavouring paste with a bright red hue made from soybean powder, barley malt, glutinous rice flour, salt and Gochugaru chilli flakes; naturally fermented in large earthen jars set atop an elevated stone platform.

The chilli flakes give Gochujang its bold red colour, while the fermentation process breaks down and blends the ingredients into a spicy, earthy, savoury-sweet flavour and subtle smoky aroma. Instantly adding depth and zest to authentic Korean dishes.

To this day, Gochujang is still made with the traditional fermentation method. Only the packaging has evolved, now commonly sold in airtight tubs. However, not all Gochujang are spicy. They actually come in a range of mild hot, medium hot, very hot and extreme hot options – differentiated by the chilli variants in the Gochugaru powder.

You can find Gochujang in supermarkets and Asian grocers. Once a tub is opened, it must be stored in your fridge; and can stay fresh for up to a year or two, so long as you keep the lid sealed. The chill would harden the Gochujang over time. Just scoop out the amount you want to use, and add some warm water to soften the Gochujang into its original thick paste form.

Cooking with Gochujang

Gochujang is as essential as soy sauce, sesame oil and Kimchi in Korean cuisine. Used to flavour a myriad of authentic dishes and enjoyed as a table condiment mixed with other saucy ingredients.

Here are 8 delicious Gochujang specials for you to savour!

Bibimbap

Bibimbap is an easy one-bowl wonder with savoury meats, assorted veggies, pickles, rice and egg; enriched with spicy Gochujang, mirin and sesame oil. An everyday staple meal dish in households and diners alike that thrills and satisfies. Make yours with beef, chicken, pork, teriyaki salmon, or vegetarian!

Budae Jjigae Stew

Born from a tough period in South Korea’s past, Budae Jjigae is a ‘leftover’ stew originally cooked with ham, spam, sausages, egg, ramen noodles and whatever preserved foods that the people could scrape from around American army bases stationed in their country. Today, however, Budae Jjigae is among the most beloved Korean stews flavoured with Gochujang, Gochugaru chilli powder, cooking sake and soy sauce. Affordable for everyone to make at home or savour in authentic diners and restaurants. Have yours steamy and yummy with our sumptuous yet easy recipe!

Soy & Chilli Braised Chicken

A traditional spicy chicken special with potato, carrot, capsicum and shiitake mushrooms, braised in a tantalizing sauce of Gochujang, mirin, sugar, soy sauce, ginger, garlic, Gochugaru and sesame oil. A zesty, umami treat to whet your appetite! Grab the recipe here.

Tteokbokki Rice Cakes

Tteokbokki are soft paste-like rice cakes typically cooked in a spicy, savoury-sweet sauce. A popular street food staple for foodies from all walks of life, enticing with its rich aroma before you even see the stall. Try it at home with our authentic recipe! Also check out the Rabokki variant with ramen, and the latest Rose Tteokbokki sensation with cream, milk and cheese!

Gochujang Seafood Fried Rice

Gochujang’s bracing spicy flavour is perfect to accentuate seafood freshness and their natural savoury tastes. Indulge in this sumptuous fried rice bonanza with prawns, scallops, mussels and clams – easy to make, awesome to savour!

Korean Spicy Pork BBQ

Gochujang makes an amazing marinade for barbecues too! Mixed with soy sauce, rice wine, garlic, ginger, corn syrup, sugar and Gochugaru in this tantalising spicy grilled pork delight. Enjoy with rice to temper the zest!

Asparagus with Gochujang Sauce

Traditional Korean meals commonly feature a meaty main dish accompanied with an array of side dishes, collectively called Banchan. Some of which are flavoured with Gochujang as well, like this appetizing asparagus treat, sprinkled with sesame seeds for extra aroma. Best enjoyed with a savoury and sumptuous protein main dish and rice.

More Delicious Korean Delights

Korean cuisine is packed with a host of gastronomic goodies you can make at home! Amaze your tastebuds with some must-try Korean street food favourites. Delve deeper into authentic Korean flavours with these 16 traditional specials!