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Korean Gochujang. 1kg.
$13.50Availability: In Stock
Description
Gochujang is a savory, sweet, and spicy fermented condiment made from chili powder, glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt.
The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process.
Traditionally, it has been naturally fermented over years in jangdok (earthenware) on an elevated stone platform, called jangdokdae, in the backyard.
Think of gochujang as similar to miso paste — a little goes a long way, but it's also very versatile. Gochujang can be used in marinades for meat dishes like Korean bulgogi, stirred into dipping sauces, or used to punch up stews or soups.
The thick texture of gochujang means that it is a bit difficult to use straight up, so it is usually thinned out with a liquid of some sort. Also remember that if the gochujang contains sugar, searing or grilling meats marinated with it have a tendency to burn easily.
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