You only need a little bit at a time, just like miso paste. 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 translates literally to chili paste since the word gochu is Korean for chili pepper, and the word jang means paste or sauce. Gochujang is a savory, spicy, and pungent fermented Korean condiment made from red chili, glutinous rice/wheat, fermented soybeans, and salt. On top of that, it usually contains some salt, and a hint of sweetness, to help round things out. Still within the second tier, this isn’t a bad gochujang, but this is the first where we see a hint of chalkiness. Most hot sauces would give up at just being spicy, whereas this one has way more going on for it. 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. We’ll tell you everything you need to know in this quick article. Gochujang is a deep red, smooth and spicy paste popular in Korean cuisine. Now that you know more about gochujang let’s dive into how you are supposed to use it! You can also use it as a marinade for various types of meats, like bulgogi. Gochujang is the most popular condiment and aka the ketchup of Korea! 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? What Is Gochujang? What is gochujang? 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). 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