Taste, Uses, and How It's Made
What is Gochujang?
고추장 Gochujang is one of the most recognisable Korean ingredients. For centuries, this deep crimson paste has been part of Korean culinary heritage, history, and craftsmanship.
Whether you are new to gochujang, starting to explore, or it already holds a permanent place of warmth in your heart, palate, and kitchen, you can find out more about its story here.
What is gochujang?
Many people associate Korean food with the red warmth imparted by gochujang, whether on top of bibimbap or as the sauce for tteokbokki.
It is a fermented red chilli paste. 고추 gochu means chilli pepper, and 장 jang means fermented sauce.
Gochujang combines spiciness with sweet, savoury and salty flavours to create an addictive taste. It has a deep crimson colour, and a thick consistency.
It is one of the 3 fundamental jangs, the soy fermented sauces that are the backbone of Korean cuisine, alongside 간장 ganjang (soy sauce) and 된장 doenjang (fermented soybean paste). Jangs have a depth of flavours from their rich amino acid and volatile aromatic compound content, which help enhance the smell and flavour of foods. Most Korean foods are seasoned with jang rather than salt, adding extra layers to the flavours.
The history of jang goes back almost 2 millennia.
A brief history
“The quality of gochujang decides the farming success of that year” - Hurbaekjeongjip, 15th century
The first record of gochujang was in the 9th century, and appears regularly since, such as in the 향약집성방 Hyangyak Jipseongbang in 1433, and Hurbaekjeongjip.
A 15th century medicinal encyclopaedia records gochujang being used to improve appetite, recover strength, promote digestion, and is considered to be effective in improving colds and diarrhoea.
Perhaps next time you are feeling unwell, you could swap the paracetamol for a spoonful of gochujang.
The town of Sunchang in the Jeollabuk-do province became renowned for its gochujang, with tradition stretching back to the early Joseon Dynasty. The founder of the Joseon Dynasty, King Taejo, tasted gochujang at the Manil temple in Sunchang with a Buddhist monk, Mukak, and found it so memorable he asked for it to be sent as an offering to the royal palace.
King Yeongjo, the 21st ruler of the Joseon Dynasty, loved gochujang so much, he exclaimed that “one cannot eat without gochujang”.
When you open a jar of traditionally made gochujang, you are connecting with Korea’s heritage through a craft refined over hundreds of years.
How are traditional and industrial gochujangs different in ingredients and making?
According to historical records, gochujang making methods have not changed much over time, until industrialisation.
Ingredients
Traditional gochujang is made from five core ingredients:
고춧가루 Gochugaru
- red chilli powder, made from sun-dried Korean chillies with a distinctive deep, vivid red hue. They impart a subtle heat alongside a fruity, earthy depth that sets them apart from other varieties.
찹쌀 Chapssal
- glutinous (sticky) rice, powdered, which provides the body and texture of the paste.
메주 Meju
- fermented brick of soybeans. Traditional gochujang uses meju powder in its preparation. This is the source of gochujang's rich flavour and depth, and the cultures that start the fermentation.
Malt
- added to the glutinous rice to develop natural sweetness through saccharification.
Salt
- For preservation and to draw the flavours together.
Industrial gochujang ingredients list looks markedly different:
- Much lower gochugaru content - the most expensive ingredient in gochujang, often a fraction is used, and sometimes not sun-dried
- Non-Korean-grown gochugaru - Korean-grown gochugaru is prized for its quality and flavour, which many Koreans can differentiate. Cheaper, imported gochugaru is sometimes used instead.
- Wheat or wheat extract - used as a cheaper alternative to glutinous rice to add bulk. Fermented wheat is often added in the later stages to shortcut fermentation
- Defatted soybeans - cheaper than soybeans. A byproduct of soybean oil production, with the removal of oil affecting the resulting flavour
- Corn syrup - to compensate for the natural sweetness that traditional saccharification of rice and malt creates, corn syrup is added
- Alcohol/ethanol - added as a preservative by sterilising the probiotics, so refrigeration is not required, to reduce logistics cost, at the price of taste and gut benefits, taking away the soul of fermented foods
- Koji - inoculated with the mould Aspergillus oryzae, to kickstart the fermentation, rather than letting time develop naturally as with traditional methods
Traditional gochujang should be refrigerated once bottled, as the fermentation can continue, further changing the flavours
Industrial gochujang, to reduce the complexity and cost of having to refrigerate during storage, transportation, and in the stores, is pasteurised, destroying the live cultures
Traditional gochujang making
Gochujang needs time to allow the flavours to develop.
To make meju, soybeans are ground and formed into a mixture for steaming over a traditional wood-fired stove, formed into blocks, wrapped in straw, then hung to air dry and begin the fermentation process.
Malt and rice are used to create 조청 jocheong (rice malt), the source of gochujang’s mellow sweetness.
For the gochujang mixture, glutinous rice is soaked, then ground to a powder and combined with malt water, then heated for about an hour. The dried meju is powdered, then mixed in, followed by the gochugaru and salt, and finally, jocheong is added.
And now, the fermentation starts. The gochujang is stirred daily for around 2 weeks, then placed into 장독 jangdok, the iconic earthenware pots that are central to Korean fermentation culture, and left to ferment outdoors. The pots breathe gently, letting the air in and out, allowing the paste to mature slowly with the seasons, and develop flavours.
The warmth of the sun will balance the brisk chill of the morning air, keeping the gochujang in ideal ranges for fermentation.
The fermentation allows the meju to deepen into complex flavours, and the chillies to mellow, becoming rounded. Traditional gochujang can ferment for several months to a year.
Industrial gochujang making
Industrial methods forcefully shortcut the process to make greater yields in shorter time, to reduce costs, and use more cost-effective ingredients, sacrificing flavour.
Koji is used to shortcut the fermentation process instead of letting it develop naturally, to age it in a matter of weeks instead of months, losing depth of flavour.
Corn syrup replaces natural sweetness.
Lower gochugaru content, imported gochugaru instead of Korean-grown, wheat instead of rice, defatted soybeans, reduce the cost of industrial gochujang.
Alcohol makes transport and storage cheaper, at the death of probiotics.
They are made in large, metal vats, in a factory humming with the sound of machines, not the songs of birds and rustling of leaves, stirred by rotating blades, not hands.
These shortcuts allow industrial methods to reduce the cost of production, but at a price: the result is a gochujang that lacks the depth and complexity of flavour, natural sweetness, and a gentle heat.
A different experience from traditional gochujang.
Great flavour takes time, great ingredients, and care.
How is artisanal gochujang different?
At Jungdam, we curated one of the best artisans of gochujang in Korea, to share the experience and taste that the kings and queens of Joseon enjoyed.
7 generations of family legacy is carried on by 조정현 Cho Jung-hyun, who is recognised as 1 of 83 Korean Food Grand Masters (1 of only 2 for gochujang).
He learned his craft from his mother, 문옥례 Moon Ok-rye, who was also a Korean Food Grand Master, the first and only parent-child recognition.
Made in Sunchang, renowned for ideal conditions for gochujang fermentation. Clear and pure water from its underground aquifers. Dense forests and lush mountains protect from harsh winter winds, keeping the temperature and humidity higher. Sunchang chillies are famous for their quality, with diurnal fluctuations in temperature culminating in rich flavours.
Through this gochujang, we share the experience of Korea’s heritage, and a family dedicated to preserving one of the most quintessential Korean foods.
What does gochujang taste like?
Gochujang has a complex flavour profile beyond simply spicy.
Spicy - but not one-dimensionally so. Korean gochugaru has a heat that builds gradually and lingers warmly, rather than burning sharply.
Sweet - a gentle, natural sweetness that creates synergy with the spiciness.
Savoury depth - helps create dishes with heartiness.
Earthiness - an earthy, fermented taste that gives the paste character and complexity; the hallmark of traditionally fermented products.
How spicy is gochujang?
Traditionally made gochujang tends to have a balanced, gentle heat, but not aggressive. The fermentation process softens the raw edge of the chilli.
Industrially made gochujang is often classified into three to five heat levels, from 순한 (mild) through to 매우 매운 (extremely hot).
Generally, the spiciness ranges from similar to Cholula hot sauce, hot paprika, or peppadew peppers on the mild side, up to Tabasco sauce or Jalapeno peppers.
Gochujang vs. other condiments and sauces
Gochujang has a thick consistency, is fermented, and has a balance of sweet and spicy. It is used both as a condiment and a cooking sauce. The fermentation creates a dense, concentrated flavour, and a little serving carries a great depth of flavour.
Comparatively, Sriracha or Tabasco are thin, tangy, and vinegar-forward - a finishing condiment.
How is gochujang used?
Gochujang is one of the most versatile ingredients in Korean cooking, and increasingly in kitchens worldwide.
Traditional Korean dishes
비빔밥 Bibimbap
- the iconic Korean rice bowl. Gochujang brings together the array of ingredients.
떡볶이 Tteokbokki
- spicy rice cakes, one of the most beloved Korean street foods. Gochujang is the soul of the sauce.
찌개 Jjigae
- Korean stews. A spoonful of gochujang stirred into a warming broth adds depth and vibrancy, and a thicker consistency which adds to the heartiness of a stew.
볶음 Bokkeum
- Stir-fried dishes like jeyuk-bokkeum (stir-fried pork) and ojingeo-bokkeum (stir-fried squid) have an addictive duality of sweet and spicy.
쌈장 Ssamjang
- a condiment made by combining gochujang and doenjang. Essential for DIY 쌈 ssam, a parcel containing whatever combination of food you fancy, usually wrapped within a lettuce; the world is your ssam.
Beyond Korean cooking
Gochujang has also crossed into global cuisines.
Eric Kim’s Gochujang Caramel Cookies from NYT Cooking, with gochujang’s heat accentuating the sweetness of the caramel.
Gordon Ramsay’s Gochujang Popcorn Chicken adds a glossy coat of gochujang glaze to give a kick to the fried chicken.
Chef Jungsik Yim of 3 Michelin-star Jungsik in New York uses a gochujang aioli to complement his restaurant’s signature deep-fried octopus.
Bas van Kranen of 2 Michelin starred Flore in Amsterdam presented a quail dish using gochujang, rosehip, and chicory.
Add depth and gentle heat to further the dimensions of flavour by stirring into a tomato sauce, whisking into a salad vinaigrette, blending with butter for a finishing sauce for grilled fish or vegetables, or a glossy glaze for roasted cauliflower or sweet potato.
Start with a small amount, a teaspoon or so, and taste as you go. A little goes a long way. The flavour is concentrated, dense, and addictive.
How to store gochujang
Traditional gochujang is preferably always refrigerated, as it is unpasteurised and will continue to ferment and flavours can change, unless activity is suppressed through cold temperatures. However, temporary, or even lengthy storage at ambient temperatures will not necessarily make it go bad, although it may leak due to gas formation.
Industrial gochujang can be stored at ambient temperature before opening, as it is pasteurised. It should be refrigerated once opened.
Is gochujang healthy?
Probiotics, vitamins, and capsaicin in gochujang all have benefits.
Gochujang can help promote a healthy gut microbiome. There are around 5 species of probiotics in gochujang. It is a shame that the pasteurisation process in industrially made gochujang destroys those probiotics to make them shelf-stable and cheaper to transport. In traditionally made gochujang, these are kept alive.
Gochujang could be helpful in dieting and losing weight, as the capsaicin in gochujang helps increase energy expenditure, whilst also increasing insulin sensitivity, and decreasing blood glucose and insulin levels. Studies have shown that around 2 tablespoons of gochujang a day could reduce visceral fat and cholesterol.
Ready to experience artisanal gochujang?
The best ingredients are not for everyone.
Some do not see the value; some do not discern the difference.
But if you believe and align with any heritage, provenance, craftsmanship, great taste, foods that nourish and are minimally processed, you have come to the right place.
Perhaps you have already tried artisanal gochujang and cannot go back to the plastic tubs.
Perhaps you have never tried artisanal gochujang and are curious about what the difference might be, and whether you could discern it.
Perhaps you have heard of gochujang, but stayed away after seeing the ingredients list of the industrially made ones.
Perhaps you have never even heard of gochujang, but appreciate culture, great taste, and enjoy cooking with great ingredients.
You have come to the right place to continue your journey and be a part of sharing the experience and stories of Korea’s heritage. Who knows, perhaps it will become a part of your story too, fleeting or lasting.
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