Gochujang 고추장 is a Korean red pepper paste made from soybean, chili powder, glutinous rice, malt powder, and salt. It’s been a staple in Korean cooking for centuries.
It’s used as a flavour enhancer in soups, stews, and salads, and for pickling and marinating meats, seafood, tofu, and vegetables. The flavour profile is quite impressive: gochujang has a strong spicy, smoky, umami, sweet, and nutty flavour that’s pungent and hard to compare to anything else.
Because of its thick and sticky texture – like a paste – gochujang has to be cooked in liquid or mixed with other ingredients to be consumed (it cannot be used as a finishing sauce or dipping sauce).