Cookbook:Gochujang
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Cookbook | Recipes | Ingredients | Cuisine of Korea
| Gochujang | |
|---|---|
.jpg) | |
| Category | Sauce recipes |
| Time | 5 minutes |
| Difficulty |  |
Gochujang (고추장) is a Korean fermented chili paste composed primarily of glutinous rice, soy, and chili powder (gochugaru). The heat levels and color vary according to the recipe. Gochujang can be made at home, although this is a lengthy process, and many cooks will purchase gochujang ready-made.
Uses[edit | edit source]
Gochujang is widely used in Korean cooking. It is a key component of tteokbokki, and a sauce made from gochujang is commonly used to season bibimbap before serving.
