Gochujang is a hot pepper paste that’s very popular in Korean cooking. We want to highlight this ingredient because of its versatility. It’s been the unsung hero of many of our recipes, and now we're singing to its praises. Learn what gochujang is how you can incorporate it into your cooking.
What is Gochujang?
If you’re curious about how to pronounce “gochujang,” you can take a peek at this video.
Gochujang is the backbone of many sauces used in Korean cooking. With this ingredient, a little can go a long way. It’s a thick, red chile paste that’s quite concentrated, so it’s often diluted with water or liquid. But don't worry, that's doesn't take away from the amazing flavor.
Gochujang tastes a bit sweet, salty, and of course—spicy, but the spiciness levels can vary, depending on how much chile is added to the paste. Gochujang is made up of fermented soybeans, salt, sugar, and glutinous rice.
This classic condiment is becoming more and more popular in the United States, but it’s not always easy to find it at local grocery stores. Usually, gochujang is only available at specialty Asian markets or online. Here at Chef’d we like to keep up with the trends and provide you with the most authentic flavors and recipes through meal delivery. See if you can taste gochujang in any of these dishes.
Korean Beef Bibimbap
Fun Fact: The most popular version of bibimbap is served in a hot stone bowl called a “dolsot.” The sizzling bowl gently crisps the rice on the bottom and it cooks any raw additions, like the egg or the beef.
Curious on how to perfectly cook a fried egg? Check out these expert tips by Judy Joo.
Late-Night Naughty Noodles
Judy Joo is an expert in Korean cooking so it’s no surprise that gochujang is used in many of her recipes. Her Late-Night Naughty Noodles can certainly be eaten in the evening, but they’re also incredible for lunch.
Fun Fact: The Korean word for “ramen,” is “ramyun,” or 라면
In this recipe, you will learn how to poach an egg. Want to learn how to poach an egg like a pro? Judy Joo is here to help!
Korean Style Tacos
We love Korean food. We love tacos. So of course we're enamored with these fusion Korean Style Tacos by Angelo Sosa. In this recipe, he took gochujang and incorporated it into the making of these tacos. It's the delicious intersection of Mexican and Korean cuisine.
Fun Fact: Authentic street-style tacos are almost always made with corn tortillas, not flour.
You will marinate the steak in a blend of sesame oil, toasted cumin, coriander, and sesame seeds. Top it off with carrot-cucumber-kimchi and a fiery sriracha-mayonnaise sauce.
Sweet Tomato Soup
If you’re a vegetarian, we have not forgotten about you! Angelo Sosa has an incredible Tomato Soup in which he includes gochujang as a core ingredient. It adds to the already playful flavors.
Fun Fact: Sosa says that this soup is a fusion of his grandmother’s traditional tomato soup and Eastern Asian influences.
Top the soup with curried whipped cream that you will make from scratch, (it’s easy), and be prepared for your taste buds to take a trip around the world with every bite.
Gochujang: The perfect mix of salty, sweet, and spicy
What’s ingredient should we explore next month? You make the choice! Leave a comment or a question below to start the conversation.
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