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Gochujang is a popular red chilli paste from South Korea that is very commonly used in Korean cuisine. To your awe, there is also a powder variation of this chilli. The products are bright red in colour and might seem super spicy, but they are not. They are quite medium in heat with a very nutty and earthy undertone to them. In every Korean household, this chilli paste or powder is available due to its relation to the Korean tradition.
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What sets gochujang apart is its versatility. Over time, its popularity soared, becoming a staple in Korean households and a key ingredient in countless traditional recipes. It serves as the foundation for many iconic Korean dishes, elevating them with its distinct taste and depth of flavour. The spicy kick of the gochujang cuts through the richness of the other ingredients, adding a fiery dimension to every bite.
Kimchi
Kimchi, a staple in Korean cuisine, prominently features gochujang, a spicy, fermented chilli paste. This vibrant red ingredient lends a deep, umami-rich heat to the dish. Traditional kimchi includes napa cabbage, radishes, and green onions, all fermented with garlic, ginger, fish sauce, and gochujang. The result is a complex flavour profile: tangy, spicy, slightly sweet, and pungent. Kimchi is enjoyed both as a side dish and an ingredient in various recipes.
Dakgalbi
Dakgalbi is a popular Korean dish renowned for its spicy and savoury flavour, primarily derived from gochujang, a fermented red chilli paste. Ingredients that are featured are marinated chicken stir-fried with a medley of ingredients like cabbage, sweet potatoes, scallions, onions, and rice cakes. The marinade, a blend of gochujang, garlic, soy sauce, and sugar, imparts a rich, spicy, and slightly sweet taste. Often cooked at the table, Dakgalbi is a communal dish that delivers a hearty and flavorful experience.
Tteokboki
Tteokbokki is a beloved Korean dish featuring chewy rice cakes drenched in a spicy, savoury sauce made from gochujang, a fermented red chilli paste. This dish often includes ingredients like rice cakes, fish cakes, boiled eggs, and scallions. The gochujang provides a rich, umami flavour with a balance of sweetness and heat, creating a deeply satisfying taste experience. Often garnished with sesame seeds and sometimes cheese.
Bibimbap
Bibimbap, a beloved Korean dish, showcases the bold flavours of gochujang, a spicy red chilli paste. Typically features a harmonious blend of ingredients: warm rice topped with a variety of sautéed and seasoned vegetables, marinated beef or tofu, and a sunny-side-up egg. The gochujang, mixed with sesame oil and soy sauce, adds a spicy, sweet, and savoury kick that ties everything together.
Kimchi Pork Ribs
Kimchi pork ribs are a popular Korean dish renowned for their rich and spicy flavours. The ribs are marinated with gochujang, soy sauce, garlic, ginger, and sesame oil, creating a complex taste profile that is both spicy and slightly sweet. Kimchi, fermented cabbage with a tangy kick, is often incorporated, adding a refreshing crunch. This combination results in tender, flavorful ribs that beautifully balance umami, spice, and acidity, making it a beloved choice in Korean cuisine.
Kimchi Jjigae
Kimchi Jjigae is a beloved Korean stew renowned for its robust, spicy, and tangy flavours, primarily derived from gochujang, a fermented red chilli paste. The dish typically includes aged kimchi, tofu, pork or beef, and a variety of vegetables such as onions and mushrooms. Gochujang adds depth and heat, complementing the sourness of the kimchi. Garlic, ginger, and soy sauce enhance the stew's complexity.
