Korean fermented chili paste combining spicy heat with deep umami; fundamental to Korean cuisine.
Where it comes from
With roots dating back to the 16th century in Korea, gochujang has evolved from a simple fermented paste to a key ingredient in modern Korean cooking.
In the kitchen
Used in marinades, stews, and sauces, gochujang enriches dishes with its bold flavor, balancing sweetness and heat for a multidimensional taste.
Nutrition (per 100g)
200kcalCal
5.0gProtein
1.0gFat
38.0gCarbs
3.0gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Sesame Oil
Off-heat, a swirl of sesame oil tames gochujang's spice and boosts its sweet depth. Perfect for bibimbap or tteokbokki — the oil's warmth rounds it all out.
Honey
Blend with gochujang for a glaze. Honey's sweetness rounds out the heat, creating a sticky, rich coat on grilled meats.
Korean Rice Cake
Simmer rice cakes in gochujang sauce. The heat softens the cakes, while the sauce clings, adding a spicy-sweet kick.
