As one of the three major jangs (fermented sauces), gochujang is a staple in Korean cuisine. This thick, deep red-colored paste is made mainly from Korean chile peppers, rice, fermented soybeans, and salt; it combines funkiness (brought on by the fermentation process), spiciness (from the peppers), and sweetness (from the rice). Master Ki's jangs stand out for her exclusive use of all natural, Korean-grown ingredients and her family’s traditional production methods passed down over 10 generations. Once the peppers, fermented soybeans, rice grain syrup, aged soy sauce and other ingredients are added in, the gochujang mixture is aged for least six more months, resulting in a delicious sauce full of 'umami' flavor.
We recommend playing around with gochujang. Though you can eat gochujang on its own, the versatility of this sauce will pleasantly surprise you. Add a little sesame oil for a quick bibimbap sauce; mix in sugar and soy sauce for a delicious marinade; or simply add a spoonful into stews for a deeper flavor.
Contains 230gr strawberry gochujang
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