Chili paste - gochujang 고추장

Other Staple Korean Ingredients

Like doenjang, gochujang is also made from fermented soybeans, but with the addition of glutinous rice flour, salt and plenty of dried powdered red chili, giving it its characteristic spicy kick. The paste is aged in the sun over a period of months or years, resulting in a pungent, and deeply flavoured savoury paste that is used extensively in Korean cooking. It’s flavour is quite unlike any other chili paste, so it is really worth getting your hands on it for Korean cooking. It keeps extremely well in the fridge.

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