The market · Seasonings and ferments · East Asia

Gochujang

Korean fermented chilli paste, made with glutinous rice — sweet, hot and funky.

sweet · hot · funky

What to do with it

Classics built on it
KoreanKimchi jjigaeA stew of old, sour kimchi simmered with pork belly and tofu until the broth turns deep red and savoury.No one here has made it yetKoreanDakgalbiChicken in a gochujang marinade, stir-fried at the table on a wide iron pan with cabbage, sweet potato, rice cakes and perilla — and rice fried in what's left.No one here has made it yet

If you can't find it

  1. 1Miso
    Red miso with gochugaru and a little honey, to taste
    You lose the fermented, sticky-sweet heat — close, not the same.

Goes with

sesame oilgarlicrice

Knowing it

Where to buy
Korean grocers and most supermarkets, in red tubs.

Kitchens that keep it in

KoreaKoreanA cooking of ferments — kimchi and the jang pastes — with rice, soup and a table of small side dishes at every meal.11 classics

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