If you’re a fan of Korean food, you’ve probably encountered gochujang.
But what exactly is gochujang?
Read on to find out.
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So, what exactly is gochujang?
What is Gochujang?
Gochujang is a fermented red pepper paste from Korea.
Sunchang is a region in South Korea that is still famous for their gochujang today.
What Does Gochujang Taste Like?
Gochujang is spicy, salty, earthy and sweet.
It has a texture that is thick and sticky.
Gochujang is also sweet, which comes from the barley malt and fermented sweet rice.
Many brands and recipes will also add a sweetener to accommodate contemporary taste buds and preferences.
Many feel that the additional sweetness helps balance out the savory and salty notes.
How to Make Gochujang
Making gochujang is fairly simply.
First, the barley malt is soaked and then strained out.
That liquid is mixed with sweet rice flour and brought to a boil and reduced.
Finally, the mixture is transferred to an onggi (earthenware pot) to ferment.
Sunlight is good, but if temperatures are high, the gochujang will ferment too quickly.
To prevent this from happening, it’s best to avoid making gochujang in the summer.
It takes at least two to three months for the gochujang to ferment.
In the past, gochujang was oftentimes fermented for years before consuming.
Where to Buy Gochujang
Gochujang can be found in the condiment section of all Korean markets.
Gochujang can also easily be found online and at some large grocery chains.
How to Store Gochujang
After opening a tub of gochujang, store it in the refrigerator.
Over time, your gochujang may harden.
Unless there is visible mold, dried out gochujang is still perfectly OK to eat.
Just add a little warm water to the quantity you want to use before adding it into your recipe.
This mixture best mimics the spicy-salty-earthy-sweet flavor of gochujang.
