What is Gochujang?
After Kimchi, Gochujang is Korea’s most famous condiment. It consists of a unique, thick paste made from red chili peppers, glutinous rice, soybeans, and salt. And just like Kimchi, Gochujang is also fermented in the sun. Gochujang has a sweet, sour and very spicy taste, and is great for enhancing the flavor of savory meals. Gochujang is considered a diet-friendly superfood because it’s rich in protein, antioxidants and vitamins, but low in fat and calorie content.
Gochujang is incredibly versatile and can be used in many meat and vegetable dishes. It is commonly found in the Korean dishes dak kalbi, kimch istew, bibimbap and tteokbokki. But don’t be afraid to experiment! Try incorporating some of these ideas into your diet:
Barbecue wings – Gochujang is a great replacement for barbecue sauce. Mix one cup of Gochujang with water to soften it and then drizzle over your wings. Add sesame seeds for garnish.
Grilled vegetables – Vegetables and salads can be bland. Instead of soaking them in fatty oils, try giving them some zest with Gochujang. Thinly spread the paste onto the vegetables with a brush and let them grill.
Sandwiches – Gochujang goes great with meat. Make your favorite meat sandwich spicy by gently dabbing a little Gochujang over the broad. You might have just found your next favorite sandwich condiment!
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