Gochujang

Gochujang is a staple condiment in Korean cuisine, known for its deep red color and complex flavor profile that balances spicy, sweet, and savory notes. Made from fermented soybeans, red chili pepper flakes, glutinous rice, and salt, gochujang has a thick, sticky texture and is often used to add depth and heat to a variety of dishes, including bibimbap, tteokbokki, and marinades for meats. The fermentation process, which can take several months to years, enhances the umami flavor and gives gochujang its distinctive taste.

This versatile paste not only serves as a key ingredient in traditional Korean recipes but has also gained popularity worldwide as a flavor enhancer in fusion dishes. Gochujang’s rich history and artisanal production methods make it a cornerstone of Korean culinary heritage, offering both complexity and authenticity to those who appreciate bold, flavorful cuisine.