Ingredient Spotlight: Gochujang, a traditional Korean Sauce
Updated: Oct 30, 2020
What is Gochujang?
Gochujang sauce, with its sweet, spicy, umami flavour, is a traditional Korean sauce that is so tasty that you will want to drizzle it over everything! This fermented Korean chilli paste is made from glutinous rice, fermented soybeans, red chilli pepper and salt.
It has commonly been assumed that spicy jang varieties were made using black peppers in the 9th century, before the introduction of chilli peppers. With the introduction of chilli pepper in Asia by the Portugese in the 16th Century, Gochujang became this red spicy paste that we know today!
A typical Korean meal is composed of rice (Bap), soup (Kuk), which helps in the chewing and digesting of the rice, and side dishes (Banchan), which provide additional nutrition and flavour. Gochujang has become the most fundamental of these kinds of food in Korea over thousands of years, functioning to add flavour to rice while aiding the digestive system.
How can you use Gochujang?
This ethnic sauce is very commonly used in Bibimbap, a traditional Korean rice bowl. But let's not limit this sauce just to be used on Bibimbap, this sauce can be used on just about anything. You can simply use this as a dipping sauce or to marinate meats or to serve as a simple seasoning for dishes, or to punch up soups and stews!
If you like hot sauce, you've got to try Gochujang, trust me you'll love this Korean sauce!