A flavor bomb for any food
If you're into bold flavors with a bit of a kick, let me introduce you to gochujang—Korea’s answer to all things spicy, savory, and downright delicious.
Gochujang is a fermented red chili paste that originates from Korea, where it has been a culinary staple for centuries. It’s made from a mix of red chili powder, glutinous rice, fermented soybeans, and salt, all of which are fermented together over time to develop its signature taste. The fermentation process gives gochujang a deep, rich flavor that’s not just spicy, but also a little sweet and savory.
Like a spoonful of spicy, umami-packed heaven with a hint of sweetness. It’s not the kind of heat that knocks you over right away—gochujang has a slow-building warmth that lingers in the best way possible. Thanks to the fermented soybeans, it’s got that rich, savory depth (think soy sauce vibes) paired with the mild sweetness from the glutinous rice. I
Gochujang comes from Korea, where it’s been used in cooking since at least the 16th century. Traditionally, families would make their own gochujang in earthenware pots, leaving it to ferment under the sun for months. These days, you can easily find it in supermarkets worldwide, but it still retains that distinct, time-honored taste.
Gochujang is incredibly versatile—basically, if you can eat it, you can probably add gochujang to it! Here are some of the most famous ways it’s used:
This colorful rice dish, topped with veggies or meat, is always served with a generous dollop of gochujang. Stir it all together, and you’ve got a spicy, savory mix that’s totally addictive.
A popular Korean street food, tteokbokki consists of chewy rice cakes bathed in a sweet and spicy gochujang sauce. It’s comfort food at its finest, with that perfect balance of chewy, spicy, and savory.
Gochujang is often used as a base for marinades in Korean BBQ, especially for meat. The paste gives the meat a deep, caramelized flavor when grilled—crispy on the outside, juicy on the inside.
Korean stews like gochujang jjigae or kimchi jjigae get their signature fiery kick from this magic paste. It adds warmth and depth, turning a simple broth into something with real character.
Mix gochujang with a little sesame oil and honey, and you've got an incredible dipping sauce for dumplings, veggies, or even pizza (seriously, try it!).
While gochujang can jazz up anything from pizza to stir-fries, it’s the star ingredient in some truly iconic dishes.
Gochujang adds heat and complexity to kimchi, the famous fermented cabbage dish that’s a must-have at every Korean meal.
Spicy fried rice with vegetables, meat, and a sunny-side-up egg drizzled with gochujang is a quick and delicious way to enjoy this paste.
Gochujang might seem intimidating at first, but it’s surprisingly easy to use in everyday cooking. Start by adding a small spoonful to your stir-fries, soups, or even as a spicy kick for marinades. For an easy dip, mix gochujang with sesame oil, soy sauce, and honey—perfect for dumplings or veggies. You can also thin it out with a little water or vinegar to drizzle over roasted veggies, grilled meats, or noodles.
