{"id":16746,"date":"2023-10-02T13:23:14","date_gmt":"2023-10-02T13:23:14","guid":{"rendered":"https:\/\/www.tilda.com\/?p=16746"},"modified":"2024-10-08T15:30:38","modified_gmt":"2024-10-08T15:30:38","slug":"get-to-know-gochujang","status":"publish","type":"post","link":"https:\/\/www.tilda.com\/blog\/ingredient-guide\/get-to-know-gochujang\/","title":{"rendered":"Get to know Gochujang"},"content":{"rendered":"
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The love for Korean food is at an all-time high right now. The famously healthy cuisine makes use of minimal cooking oils, and packs a breadth of flavours into every bowl, using a variety of fresh, pickled and fermented ingredients. But alongside the fresh cuts, seasonal veggies and sticky rice, there\u2019s room for a little something extra\u2026 and its name is gochujang.<\/p>\n

What is gochujang?<\/h3>\n

This thick and flavourful paste is the must-have condiment in Korea. It\u2019s incredibly versatile, complementing a range of dishes, with its sweet, savoury and spicy palette. It\u2019s got a very potent smell thanks to the fermented ingredients, and in terms of consistency, it\u2019s halfway between tomato pur\u00e9e and miso paste. Gochujang is typically made using Korean red chilli peppers, barley malt, sticky (glutinous) rice, soybean powder and salt, but there are many variations.<\/p>\n

Contrary to popular opinion, gochujang isn\u2019t meant to be used as a dipping sauce, like Western favourite, ketchup. Instead, it\u2019s used as a cook-in sauce, a glaze to Korean BBQ, or as a base for stews. That said, each to their own \u2013 if you feel compelled to dip, dip away. Just bear in mind the taste can be quite overwhelming when undiluted .<\/p>\n

Gochujang paste and sauce<\/h3>\n

The most important thing to know about gochujang is that it\u2019s a thick, powerful-tasting paste when you scoop it out of the tub. This is the form you\u2019d use to cook it into meals. It only becomes a sauce when you dilute it with a few other ingredients. If you wanted to use gochujang as a drizzle for a salad, for example, you could add the likes of fish sauce, soy sauce<\/a> and vinegar to thin it out. Consider adding some brown sugar to reduce acidity.<\/p>\n

\"gochujang<\/p>\n

Where does gochujang come from?<\/h3>\n

The South Koreans have been making gochujang for centuries. It was originally fermented in large clay jars, perhaps originating from the Sunchang Country in South Korea\u2019s North Jeolla province \u2013 famed for its gochujang production in the history books.<\/p>\n

Nowadays, gochujang is mass-produced and most commonly sold as a pre-made paste, as it can take months to make from scratch. If you find yourself in a Korean supermarket this weekend, keep an eye out for the bright red plastic tub, with chili peppers all over it.<\/p>\n

How to store gochujang<\/h3>\n

Given gochujang\u2019s intense flavour, it\u2019s unlikely you\u2019ll go through an entire tub in one sitting. But luckily it can be stored in the fridge once opened, just check the packaging for guidance on how long it keeps for, as some brands can differ. It can also be frozen for up to 12 months. However, if you\u2019re itching to get the fiery bite into another meal, we\u2019ve got a few ideas to get you started.<\/p>\n

Best gochujang recipes<\/h3>\n

1. Bibimbap is a simple dish made with just a few ingredients. Drizzle sesame seed oil over some boiled short-grain rice, add a handful of watercress, place a fried egg (with golden runny yolk on top), and serve with gochujang sauce on the side, so it can be mixed in using chopsticks.<\/p>\n

2. Bulgogi is a spicy stir-fried pork dish, flavoured with delicious gochujang. To make your marinade, mix gochujang paste with corn syrup, soy sauce, oyster sauce, brown sugar, black pepper, minced garlic, and pineapple juice. Add to thinly-sliced cuts of pork shoulder. And toss with onion, spring onions, chilli peppers, and garlic in a wok<\/a>.<\/p>\n

3. Jjigae is a stew made with courgette \u2013 a summer fave in Korea when courgette is in season. Start by saut\u00e9ing some sliced pork over a medium heat, and add gochujang paste and water. Bring to the boil and add chopped potatoes. Two minutes later add diced courgette, spring onions, potatoes and chilli peppers. Serve with soft, fluffy rice.<\/p>\n

The only problem with Korean food is that once you get a taste for it, it\u2019s tricky to stop. So if you\u2019re looking to expand your repertoire after master gochujang, why not turn your hand to kimchi<\/a>? We\u2019ve got a delicious recipe for the traditional, cabbagey banchan right here.<\/p>\n\n <\/div>\n <\/div>\n<\/section>","protected":false},"excerpt":{"rendered":"

Everything you need to know about the spicy Korean condiment<\/p>\n","protected":false},"author":3,"featured_media":16760,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[268],"tags":[],"class_list":["post-16746","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingredient-guide"],"acf":[],"yoast_head":"\nGochujang Ingredient Guide - Tilda<\/title>\n<meta name=\"description\" content=\"What is gochujang? What does it taste like, and where does it come from? 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