What Is Gochujang? (And How To Use It In Recipes)

Gochujang is a popular Korean condiment that adds a savory and spicy kick to dishes. But what Is Gochujang and how to use it in recipes?

What is Gochujang

Gochujang is a popular Korean condiment that adds a savory and spicy kick to dishes. It’s a versatile red chili paste made from chili powder, glutinous rice, fermented soybeans, and salt. It’s used in quite a few popular Asian recipes.

What Does Gochujang Taste Like

Gochujang is a Korean fermented chili paste with a unique and complex flavor profile. It is known for being:

• Spicy – It has a noticeable heat from the chili peppers.
• Sweet – There is a sweetness, often derived from the fermentation of rice.
• Savory – The fermented soybeans contribute a deep, umami-rich flavor.
• Salty – It has a salty taste, balancing out the other flavors.

Is Gochujang Really Spicy?

Gochujang is moderately spicy, but the level of heat can vary depending on the brand and specific recipe. While it is spicier than some mild chili sauces, it is not as intensely hot as some of the spiciest chili pastes or hot sauces. 

The fermentation process also mellows the heat, making it more complex and palatable for many people. If you’re sensitive to spice, you might find it moderately hot, but if you enjoy spicy foods, you might find it quite manageable.

Paste vs Sauce

Gochujang and gochujang sauce are related but distinct products, each with its own uses and characteristics:

Gochujang Paste – Gochujang is a concentrated and thick paste made from chili powder, glutinous rice, fermented soybeans, and salt. It’s usually used as a base ingredient in sauces, marinades and dips.

Gochujang Sauce – Gochujang sauce is thinner and Gochujang paste is only one of the components that make up the sauce. With the additional ingredients it has a less concentrated flavor. It’s ready to use out of the bottle.

Uses

There are so many ways to use this fiery condiment in Korean cuisine and non-Korean recipes! From egg recipes to beef recipes, here are a few ideas:

Spicy Marinades and Glaze – Gochujang is an excellent base for marinades. Mix it with soy sauce, garlic, ginger, and a bit of sugar for a flavorful marinade for meats. I use it in this Sous Vide Tri Tip Recipe.

Stir-Fry Sauce – Add gochujang to your stir-fry! It pairs well with vegetables, tofu, and various proteins, adding depth and heat to the dish. I use it in Beef Bulgogi. You can also throw it in Hunan Beef, Chicken Lo Mein and Pad Woon Sen.

Bibimbap – This classic Korean dish of mixed rice and vegetables often features gochujang as a key ingredient. Mix it with sesame oil and a bit of sugar to drizzle over the top for an authentic flavor.

Dipping Sauce – It makes a fantastic dipping sauce for dumplings, spring rolls, or even sushi recipes. Mix it with vinegar, soy sauce, and sesame oil for a balanced, flavorful dip.

Pizza Sauce – Add a twist to your pizza by blending gochujang with tomato sauce for a spicy base. Top with your favorite ingredients for a fusion pizza experience. It would be amazing drizzled over bulgogi pizza.

Salad Dressings – Make a bold and spicy salad dressing by mixing gochujang with rice vinegar, sesame oil, and a bit of honey. It works well with green salads, noodle salads, and grain bowls. I use it in this Korean Cucumber Salad recipe.

Burgers and Sandwiches – Use it as a condiment for burgers and sandwich recipes. Mix it with mayonnaise for a spicy spread or add it directly to your patty mix for a kick of flavor.