I’ve been a fan of it since I first tried it years ago, and I often add it to sauces for meats and to add flavor to stir-fries – but that’s just the tip of the iceberg. Here’s what you need to know about chili paste and how to put it to good use in your cooking.
Gochujang, doenjang (soy paste) and ganjang (soy sauce) are collectively called jangs, the “foundations of Korean flavors and cuisine,” Hong said, and they all start with meju (blocks of korean seeds). fermented soybeans). Most of us probably have a frame of reference for ganjang, and deonjang is commonly compared to miso – although Hong “hates[s] using the reference “as they have different flavor profiles. But to my knowledge, there’s really nothing like gochujang, which is a mixture of meju, gochugaru (dried Korean red chili powder), glutinous rice, and other additives that have been fermented further.
This fermentation is key to the flavor of jangs and the signature flavor profile of Korean cuisine that Hong best describes as “depth.” “It’s a depth of flavor that brings that earthiness, that richness, but you can’t really identify it initially when you taste it,” Hong said. “It’s so present in almost every Korean dish and dining experience that you almost don’t even recognize it.”
Although gochujang is sometimes reduced to a “Korean hot sauce,” the paste in its most authentic form is not intended to be used as a standalone condiment, but rather as an ingredient. Hong said “applying it in a marinade is a very easy way” to become familiar with what the ingredient can do. However, it is important to note that gochujang often contains some form of sugar, which can easily burn when seared or grilled. Another simple introduction is to turn it into a sauce, and it can also be added to soups, stews, stir-fries, and even desserts.
“It’s very complex,” Hong said, giving it “malleability” to allow it to be used in a range of dishes. “You can put gochujang in a gentle application. You can also put it in a very spicy application. You can put it in a savory application. There’s basically nothing he can’t do. But Hong advises cooks to be judicious in their use, especially when they’re starting out. “A little goes a long way.”
Gochujang is sold in jars, jars, and squeeze bottles in well-stocked grocery stores, Asian markets, and online. Heat levels vary. “Brands have different flavors, but [they’re] all play in the realm of gochujang,” Hong said. “Maybe some are a little spicier, some are a little sweeter. But for our purposes, those of home cooking, it’s best not to get confused with all that.
Be careful, there are also premixed sauces and marinades, so be sure to look for the paste if you want the real thing. Once opened, gochujang has a very long shelf life when stored properly in the refrigerator, up to 2 years. As long as it is not dry and there are no visible signs of mold or spoilage, it is still safe to eat.
“Go play with it, be creative with it,” Hong said. ” Do not be shy. At the end of the day, it’s just food.
If you’re craving a little more direction, here are some recipes featuring gochujang to get you started.
Soondubu Jjigae (Korean soft tofu stew)
Gochujang lends its deep, spicy complexity to the broth in this comforting stew with soft tofu and kimchi. Get the recipe.
Japanese sweet potatoes with tofu and Gochujang butter
Butter, gochujang, and toasted sesame oil add tons of flavor to these moist, baked Japanese sweet potatoes. Get the recipe.
Air Fryer Korean Chicken Wings
Gochujang is the star of the sweet and spicy sauce that covers these air-fried chicken wings. Get the recipe.
Korean rice cakes (Tteok) with spicy sausage and kimchi
Zesty Italian sausage, kimchi, gochujang and toasted sesame oil pair deliciously with the fluffy rice cakes. Get the recipe.
This caramel popcorn is the perfect blend of sweet and spicy. Get the recipe.
