Your Favorite Korean Ingredient – Gochujang

Kimchi, Tteokbokki, Bibimbap.. All of them sound familiar right ?
What makes those Korean dishes that popular and unique ? There must be a secret ingredient !
Indeed, and that ingredient is ~druuuuums~: Gochujang Paste 고추장 .

-What is Gochujang ?
Gochujang is one of the essentiel ingredients in Korean cuisine. It is a red chili paste which has a thick texture and a very unique taste, it’s sweet and very spicy.
It is made with red chili, glutinous rice, fermented soybeans, salt, and sometimes sweeteners; it depends on the brand.

-How to use Gochujang ?
There isn’t only one way to eat Gochujang. We can cook it in various ways; either by mixing it with hot water to make the hottest soup, dipping sauce or in marinades for Korean barbecue.



-Can we make Gochujang at home ?
YES !!
It is possible, all you need is a vessel, korean red chili powder, fermented soybean, sea salt and few SUNNY days !

Fermentation usually takes 4 to 6 months.


Writing this article made me crave for some real spicy tteokbokki, maybe I’ll go and make some right now !

Don’t forget to share with us how you use your Gochujang, to like the post and share it as much as possible !



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