Exotic ingredients such as gochujang may look and sound extremely foreign (we probably don’t know how to pronounce it right, and I’ve gotten the spelling wrong a couple of times), but it doesn’t mean we can’t incorporate it into our diet to add some extra flavor and taste! In fact, once you start working them into your cooking, you may wonder how you ever cooked without these culinary game-changers before. Also, in case you were wondering, Gochujang is not the same as Sriracha (even if both of them are made with chilies), and more deets on this flavor-packed Korean condiment that’s taking over our tastebuds are below.
What is Gochujang?
A fundamental condiment in Korean cooking, gochujang is basically a sweet and spicy red chili paste made of chili powder, glutinous rice, meju powder and salt. You’ll find that it is an indispensable ingredient in many savory Korean recipes, and is what makes many dishes taste so distinctly Korean.
How to Use Gochujang
Use this Korean condiment like you would a spicy BBQ sauce—for marinating meats before you cook them, to add taste and color to vegetarian dishes, or even for garnishing once your meal is cooked. No matter how you decide to cook with it, gochujang is sure to add oomph and flavor to your food. From Gochujang Cured Pork Belly and Gochujang Glazed Salmon, to Honey Garlic Gochujang Chicken with Cabbage and Korean Spicy Rice Cakes, there are plenty of recipes to try in this mix! Here are 12 sweet and spicy gochujang recipes to inspire you to start cooking with the chili paste. Can’t get enough heat meets sweet? Try these 20 easy hot honey recipes next.
