Gj
Gochujang
Capsicum annuum · fermented
Korean fermented chili paste — deep, savoury, sweet heat. A little goes a long way.
Primary axisUmami · 8/10
KindFerment
Peak windowPantry staple — year-round
Brands logged1on file
§ 01 — What it is
What it is.
What it is
A thick fermented paste of red chili, glutinous rice, fermented soybeans and salt.
How I use it
Stir into marinades, glazes, stews (tteokbokki, bibimbap), or whisk into vinaigrettes for a funky kick.
§ 02 — Flavor
What it tastes like, in six axes.
Fat1.0
Acid2.0
Sweet4.0
Umami8.0
Bitter1.0
Aromatic5.0
§ 03 — Best season
When to buy. When to skip.
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Peak · Pantry staple — year-roundShelf, opened · varies by type
§ 04 — How I use it
Notes from the kitchen.
Marinades, glazes, stews, dressings
01Mild (순한맛)
Lower heat, good all-rounder
02Very hot (매운맛)
For dishes that should bite back
§ 05 — Where to buy
The bottles I keep, in order.
1 on file$— supermarket-defensible, < $15. $$— neighborhood specialty, $15–30. $$$— destination, $30–60. $$$$ — gift territory.
01
Chung Jung OneSunchang
Chung Jung One
$$Widely available benchmark.
§ 06 — Methods using it
Where it shows up, in the kitchen.
Recipes using this ingredient will appear here once linked. See the recipes index in the meantime.
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Questions about this ingredient
2 questions · answeredModerately — more savoury-sweet than fiery. Heat varies by brand.