Cookbook:Gochujang
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| Category | Condiments |
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Gochujang (고추장) is a Korean fermented chili paste.
Characteristics
[edit | edit source]The paste is composed primarily of glutinous rice, soy, and gochugaru chile powder,[1][2] with added salt and sweeteners.[3] The heat levels and color vary according to the recipe.[2] Because it is fermented, gochujang has a depth of savory flavor that tends to differentiate it from other chile pastes.[2] It is also relatively mild compared to some other chile pastes,[2] but it is still spicy,[3] and very spicy versions can be made. Gochujang can be made at home, although this is a lengthy process, and many cooks will purchase gochujang ready-made.
Selection and storage
[edit | edit source]Gochujang is typically available in tubs at East Asian grocery stores. Beware of trendy products that market themselves as gochujang but are primarily intended to be used only as a condiment for cooked food rather than in cooking itself. Once opened, it should be stored in the fridge, where it has a very long shelf life.[2] If anything, you may find that the surface simply darkens or dries out if you let it hang around for too long. Even if this does happen, the moist paste under the surface is still edible.[4]
Use
[edit | edit source]Gochujang is widely used in Korean cooking, where it adds a depth of flavor and bright red color.[4] It is a key component of tteokbokki, and a sauce made from gochujang is commonly used to season bibimbap before serving.[2]
Substitution
[edit | edit source]Unfortunately, you cannot substitute other chile pastes for gochujang.[3] Its fermented, savory, and sweet character is key to its use in dishes.
Recipes
[edit | edit source]References
[edit | edit source]- ↑ Van Wyk, Ben-Erik (2014-09-26). Culinary Herbs and Spices of the World. University of Chicago Press. ISBN 978-0-226-09183-9.
- ↑ a b c d e f "Spice Hunting: Gochujang, Korean Chile Paste". Serious Eats. Retrieved 2024-09-16.
- ↑ a b c Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ a b Maangchi. "Hot pepper paste (Gochujang) - Maangchi's Korean cooking ingredients". Retrieved 2024-09-18.