Gochujang red pepper paste is a traditional Korean condiment used to bring rich spiciness to soups and jjigae stews, or add a bit of excitement to a bowl of plain rice. The deep red gochujang paste has kimchi-like taste and complex chilli flavours. It's perfect for enhancing traditional Korean dishes and stir fries, but gochujang is also exciting when used in unexpected recipes – such as bacon butties and chilli kale chips!
What is gochujang?
Gochujang literally means chilli bean paste. It's also known as hot bean paste, red chilli paste and Korean chilli paste. Gochujang is one of the cornerstones of Korean cuisine. It's distinctive flavour doesn't really have a substitute, so we always keep plenty in stock.
How can I use gochujang?
Try mixing the gochujang with doenjang (fermented soybean paste), minced spring onions, garlic, ginger, rice wine and sesame oil to make ssamjang - the dipping sauce for Korean lettuce wraps. Also use gochujang in a marinade for bulgogi beef, and as a dressing for the Korean raw fish and vegetable dish, hweh bop bop. Read our guide to gochujang to learn more.
Gochujang O'Food No MSG - 500g: tapioca syrup, water, brown rice, red pepper powder, salt, alcohol (to preserve freshness), soybean, garlic, onion.
Gochujang Classic: 1kg: corn syrup, red pepper mixed seasoning (red pepper powder, sea salt, garlic, onion), brown rice, water, isomaltooligosaccharide, fermented soybean paste (soybean, salt) salt, alcohol (to preserve freshness), red pepper powder, sweet brown rice flour, yeast extract powder (flavour enhancer E621, yeast extract, dextrin). May contain wheat.
Gochujang Haechandle No MSG - 500g: corn syrup, red pepper seasoning 23.85% (red pepper powder, water, salt, onion, garlic), rice, water, sea salt, red pepper powder 2%, grain alcohol, soybean, salt, soybean powder, glutinous rice, rice flour, Koji. May contain wheat.
Allergy Advice: for allergens see ingredients in bold.
Storage: store in a cool, dry place. Once opened, keep refrigerated.
- Traditional Korean condiment
- Spicy, fermented chilli bean paste
- Serve with plain rice, soups & jjigae stews
- Use to make ssamjang - Korean dipping sauce
- Key ingredient in bibimbap
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