Gochujang is a savory, spicy, and pungent fermented Korean condiment made from red chili, glutinous rice/wheat, fermented soybeans, and salt. Gochujang means “Gochu” (chile) and “Jang” (fermented); its unique flavor comes froma traditonal fermentation process mixing fermented soybeans, red chili pepper, rice flour, malt syrup and salt. What is it made of? It looks like a smooth, thick, red sticky paste, and its flavor is sweet and spicy. We’ll tell you everything you need to know in this quick article. You only need a little bit at a time, just like miso paste. Most hot sauces would give up at just being spicy, whereas this one has way more going on for it. What Is Gochujang? But gochujang recipes are becoming increasingly popular in America—here's what you should know about gochujang sauce. On top of that, it usually contains some salt, and a hint of sweetness, to help round things out. Now that you know more about gochujang let’s dive into how you are supposed to use it! But what is gochujang exactly? Fermented rice is a signature component in gochujang (often in the form of rice flour or powder), if it isn’t fermented or incorporated enough it can leave a raw flour taste you see in undercooked baked goods or roux. Gochujang is the most popular condiment and aka the ketchup of Korea! Still within the second tier, this isn’t a bad gochujang, but this is the first where we see a hint of chalkiness. Gochujang is a deep red, smooth and spicy paste popular in Korean cuisine. Historians believe that before the arrival of hot peppers in Korea, Koreans got their spicy heat from other jangs — or pastes — made with black pepper. With its fermented soybean base, gochujang is basically a fiery version of miso (and it brings the umami-packing deliciousness and complexity of miso, too). Gochujang, a type of spicy, salty sauce from Korea, has been around for hundreds of years. 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