Gochujang

Gochujang is a Korean paste made from chili powder, glutinous rice, powdered fermented soybeans and salt, often sweetened with syrup. It is thick, sticky and deep red. It tastes spicy, sweet and savory all at once, with the slight funk of fermentation. Heat levels vary, and most packs show a scale from mild to very hot.

How to use it

Gochujang is too thick and strong to use on its own, so it is usually mixed into a sauce first.

• Sauce for bibimbap: 2 tablespoons gochujang, 1 tablespoon sesame oil, 1 tablespoon sugar or honey, 1 tablespoon water and 1 teaspoon rice vinegar.
• Marinade: Mix with soy sauce, garlic, ginger and a little sugar for pork, chicken or tofu. The sugar burns easily, so grill over medium heat.
• Stews and soups: Stir a spoonful into kimchi stew, rice cake dishes (tteokbokki) or a tomato sauce for heat and depth.
• Quick dips: Stir a little into mayonnaise or yogurt.

Substitutes

There is no exact swap. The closest is red miso mixed with chili flakes and a little sugar or honey, about 2 parts miso to 1 part chili. Sambal oelek or another chili paste gives heat but not the sweet, fermented depth, so add a little miso and sugar with it.

How to store it

After opening, keep it in the fridge with the lid on tight. It keeps for many months. It may darken on top over time, which is normal. Throw it out if you see mold.

Common mistakes

• Adding a big spoonful without tasting. Brands differ a lot in heat and salt.
• Frying it on high heat in a dry pan. The sugar scorches. Add it with liquid or over medium heat.

In recipes

Many brands contain wheat, so gochujang is often not gluten-free. Look for one labeled as such. It also contains soybeans, which matters for a soy allergy. Do not confuse it with gochugaru, which is Korean chili flakes, or doenjang, which is soybean paste with no chili.