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!
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.
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.
Gochujang O'Food No MSG - 500g: tapioca syrup, water, brown rice, red pepper powder, salt, alcohol (to preserve freshness), soybean, garlic, onion. Allergens are written in bold.
Gochuang Classic: 500g & 1kg: corn syrup, red pepper mixed seasoning (red pepper powder, sea salt, garlic, onion), rice flour, water, isomalto oligosaccharide, fermented soybean paste, sea salt, red pepper powder 3%, spirits, yeast extract powder, glutinous rice, seed malt, flavour enhancer (monosodium glutamate E621). Allergens are written in bold.
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