Gochujang is a traditional fermented red chili paste condiment that is made with dried Korean Hong Gochu chili peppers, lacto-fermented soybeans, and sea salt. Our Gochujang features peak season, hand-picked dried jujubes that lend a sweet, caramel-like flavor and a hint of earthiness to balance the spice. It is left to ferment for 90 days where its flavors mellow out and become gentler over time. Left in a cool area away from sun exposure, Gochujang keeps indefinitely and matures beautifully, amplifying its sweetness and luscious texture. 

Flavor notes: spicy tempered with a bit of sweetness, savory, robust, thick, sticky

Creative uses: An excellent base flavor to build and layer with, like in marinades, dressings, and stews. Add it to any sauce that needs a little heat or earthiness, even meatiness. Use it to introduce more umami into a dish or as a natural thickening agent for soups. Makes the foundation for our Chojang (spicy gochujang vinaigrette) and is elemental in other traditional Korean dishes like ddeokbokki (spicy stir fried rice cakes), kimchi jjigae (kimchi stew), and maeun dweji bulgogi (spicy marinated pork).  

Net Wt. 10oz (280g)

Size: 90 g Net Wt.