Gochujang: your kitchen must-have from Korea

A staple in Korean kitchens, this chilli paste has a more complex flavour than its fiery packaging suggests.

If your Korean is as bad as mine – and mine is non-existent – being able to track down the Korean chilli paste gochujang might seem like a tricky task. It’s not hard to find places that stock it, as every Asian grocery I’ve ever been in carries it, but you’re unlikely to find it labeled clearly in English. Fortunately – and I have no idea why this is true – every brand of gochujang comes in a bright red plastic tub like the one pictured above. You can spot it from a mile away. And once you see that red tub, you’ll be on your way to adding a fantastic new flavour to your kitchen.

What is Gochujang?

At first glance, you might think it’s some sort of super-concentrated, five-alarm chilli paste ready to set your mouth on fire. After all, it’s covered with pictures of bright red chilli peppers, right? But despite the intense imagery, gochujang is far from being a one-note spicy ingredient. It has a rich, complex flavour profile that’s both sweet and savoury, thanks to its fermentation process.

Gochujang is made from chilli peppers, fermented soybeans, glutinous rice, and salt. The fermentation process can take months, which helps to develop its deep umami flavour. What surprises many people is that it’s sweet more than hot. The glutinous rice in gochujang provides a subtle sweetness, while the soybeans add a satisfying savoury depth. This paste has a consistency similar to tomato paste – thick, rich, and concentrated – but what sets it apart is its flavour complexity.

Why You Need It in Your Kitchen

Gochujang has been a staple in Korean households for centuries, and it’s starting to make its way into kitchens worldwide. It’s one of the essential components of Korean cuisine, showing up in everything from bibimbap to marinades for BBQ. In fact, you might already be familiar with it if you’ve had Korean dishes like tteokbokki (spicy rice cakes) or daegi bulgogi (grilled marinated meat).

Beyond traditional Korean recipes, though, gochujang has become a game-changer for home cooks who want to experiment with new flavours. Think of it as a flavour booster – its sweetness, umami, and slight heat make it incredibly versatile. I’ve found myself reaching for gochujang whenever I want to add a little something extra to my dishes. Whether it’s stirring a spoonful into soups or stews, whisking it into marinades, or even using it as a condiment for eggs, this chilli paste is full of possibilities.

How to Use Gochujang in Your Cooking

One of the reasons gochujang has become a staple in my kitchen is because of how easily it integrates into dishes. If you’re trying it for the first time, here are a few simple ways to incorporate it into your cooking:

Marinades: Gochujang is perfect for marinades, especially for meat. Its thick consistency sticks to the surface of proteins, giving them an incredible depth of flavour. You can use it for chicken, pork, or beef – just mix it with some soy sauce, garlic, and a touch of sugar for a balanced marinade. A classic Korean dish that uses gochujang is daeji bulgogi – spicy grilled pork marinated in gochujang and other seasonings. But you can also try using it in non-Korean dishes. For example, I like to make firecracker chicken by blending gochujang with honey, soy sauce, and garlic for a punchy marinade that caramelises beautifully when cooked.

Soups and stews: A spoonful of gochujang can elevate any stew or soup by adding an umami-rich depth of flavour. Because it’s not overly spicy, it works well in brothy dishes like a chicken soup or hearty stews. It can turn a simple broth into something much more flavourful and complex.

Stir-fries: Add gochujang to your stir-fries for a quick and easy way to spice things up. You can toss it in with your vegetables, noodles, or meats during the last few minutes of cooking, giving everything a delicious coat of flavour.

Condiment: Once you start experimenting with gochujang, you’ll find yourself adding it to everything. Use it as a dip for veggies or a spread for sandwiches, or mix it with mayonnaise to create a spicy mayo that’s perfect for fries or sushi rolls. I’ve even drizzled it over pizza for a sweet-spicy kick.

A Little Goes a Long Way

One of the great things about gochujang is that a small amount can transform your dish. Since it’s so concentrated, you don’t need much to get that signature flavour. Start with just a teaspoon or two, especially if you’re not used to the heat, and adjust to your taste.

Additionally, unlike some ingredients that have a short shelf life, gochujang lasts quite a while once opened, as long as you store it in the fridge. This means you can keep it on hand for months, using it whenever you need a quick flavour boost.

A Global flavour for Every Kitchen

Gochujang might have its roots in Korean cooking, but it’s a global flavour now. Professional chefs and home cooks alike are turning to gochujang to add depth to dishes in all kinds of cuisines. From traditional Korean BBQ to contemporary fusion recipes, this chilli paste is becoming an indispensable pantry item.

If you haven’t tried gochujang yet, now’s the perfect time. You might be surprised at just how versatile it is. Plus, once you start using it, you’ll probably wonder how you ever cooked without it.

So the next time you find yourself wandering through an Asian grocery store, keep an eye out for that bright red container. It might just become your new favourite cooking ingredient – a true kitchen staple.