Spice up your life with the next big flavor sensation _ Korean hot-chile paste known as gochujang (go-choo-jang). It has a distinctive savory (umami), sweet flavor with an enjoyable burst of heat.
Gochujang is a beloved Korean condiment, but it's about to have its moment in the States.
It is a thick, red paste made from chile peppers, rice, fermented soybeans, and salt. It's too strong to be used as a finishing sauce like sriracha or Tabasco, so it's normally used in combination with other ingredients like soy sauce, chopped garlic, sugar, or toasted sesame oil, or added into a dish as an ingredient (rather than a condiment).
Gochujang delivers heat, sweetness, and body to deliciously thick Korean stews, Korean bulgogi (marinated grilled steak), spicy rice cakes, and Korean bibimbap (fried rice, meat and vegetable bowl).
Cooks are finding that gochujang pairs well with foods that are well-loved here like grilled steak, tacos, pulled pork, grilled cheese, chicken wings, and burgers. It adds a depth of flavor to everything into which it is stirred like soups, marinades, or salad dressings.
You can find gochujang paste at any Asian market, where it's commonly sold in small, red square tubs. Because the sauce is so thick it can be challenging to add only a little at a time. Korean-born Kentucky chef Edward Lee has solved the problem with the Chung Jung One brand squeeze-bottle version of gochujang (available on Amazon) which is easier to use than gochujang in a tub. It is also gluten-free and vegan (unlike some brands). Stored in the refrigerator gochujang will keep for months, even a year. The bright red color may discolor, but that's OK.
