Gochujang is a staple in Korean cuisine, a thick, savoury paste made from red chilli, fermented soybeans, and glutinous rice. It’s known for its deep, complex flavour profile that combines spicy, sweet, and umami notes, creating a versatile condiment that can elevate any dish. The rich red colour of gochujang is instantly recognisable, and its texture is perfect for blending into stews, marinades, and sauces, adding a kick that’s both bold and nuanced.
Gochujang has found its place as an essential ingredient for adventurous cooks looking to infuse their dishes with international flair. Whether it’s used to spice up a traditional Sunday roast or as a secret ingredient in a vegan stir-fry, gochujang brings a touch of Korean zest that’s both exotic and deeply satisfying.
