What Is Gochujang and How to Use It

Gochujang is Korea's sweet, spicy, fermented red chilli paste. Here's what it is, how to use it, how spicy it is, and how it differs from gochugaru. From Tuk Tuk Mart.

What is gochujang? A fermented Korean chilli paste made from red chilli powder, glutinous rice, fermented soybeans and salt. It's sweet, savoury, spicy and full of umami.

How do you use gochujang? Stir it into marinades, stews and soups, mix it into bibimbap or tteokbokki sauce, or loosen it with water or vinegar for dips, dressings and glazes. Start with about a tablespoon.

How spicy is gochujang? Moderately spicy, with a warming heat balanced by sweetness and fermentation — usually milder and more rounded than raw chilli. Heat varies by brand.

What is the difference between gochujang and gochugaru? Gochujang is a fermented chilli paste; gochugaru is dried chilli flakes or powder. Gochujang adds sweetness, body and umami, while gochugaru adds dry chilli heat. They aren't interchangeable.

Does gochujang need refrigerating? Yes — once opened, keep it in the fridge, where it will last for several months.