Product Description:
Gochujang is Korea's most iconic traditional fermented condiment, made from chili powder, glutinous rice, soybeans, salt, and malt syrup, fermented over time. It features a vibrant red color that deepens as fermentation progresses, while its flavor becomes richer and more complex.
Sunchang in Jeollabuk-do is the famous production region of Korean chili paste, known for its high-quality water and suitable soil acidity, producing large, bright red chilies perfect for making gochujang. Traditional Sunchang gochujang uses naturally sun-dried "sun chilies" ground into powder, mixed with soybean powder and glutinous rice, and naturally fermented over winter.
Unlike regular chili sauces, Gochujang offers a balanced combination of spicy heat, natural sweetness from fermented grains, and deep umami – making it an indispensable ingredient in Korean cuisine.
Features:
Traditional Fermentation – Made with chili powder, glutinous rice, and soybeans, fermented for a rich, deep flavor profile.
Sweet, Savory, and Spicy – The heat is mellowed by the sweetness of rice and the umami of fermented soy, creating a smooth, well-rounded taste.
Vibrant Color – The bright red hue enhances the visual appeal of any dish.
Versatile Use – Essential for bibimbap, tteokbokki, Korean fried chicken sauce, BBQ marinades, hot pot dips, and soups.
Multiple Sizes – Available from 200g home packs to 14kg and 20kg food service sizes, catering to both home cooks and professional kitchens.
Key Ingredients: Chili powder, glutinous rice, soybeans, salt, malt syrup, water, etc.
Applications: Bibimbap, Tteokbokki, Korean BBQ marinades, Korean fried chicken, spicy stews, hot pot dipping sauces, and noodle dishes.
Storage: Store in a cool, dry place. Must be refrigerated after opening to maintain flavor. For bulk packs, consider portioning and freezing.
Note: The heat level is usually milder than the color suggests – adjust according to taste. Gochujang typically contains wheat and soy; check the ingredient label if you have allergies.
