4th July 2016
Forget Sriracha or Tabasco. This spicy red sauce is something to talk about.
With all this Korean food flying around the SORTEDfood studio recently, we’ve become quite the fan of Gochujang. This sticky, thick, red paste is deep rooted in Korean culture and absolutely delicious. If you get the chance to get your mitts on some- do it! Here’s why and how you can cook with it.
What’s It Made Of?
Gochujang is made from red chilies, fermented soy beans, glutinous rice, salt and sugar. Sounds like a strange combination but the overall effect is a thick and heavy condiment that can be used in a multitude of different ways.
What Does It Taste Like?
If you’re into spicy food, you’ll love it. After trawling the internet for good explanations and sampling a lone spoon I can agree that the flavour is indeed ‘pungent’… but in a good way, honest! It’s sweet, sharp and packed with flavour.
How Is It Usually Eaten?
We’ve recently used Gochujang in our Bibimbap recipe. This is a great example of a dish where it’s used. It’s such a versatile flavour and could stand alone as a dip or be used to amplify flavours in meat marinades, soups and stews.
How Else Can I Experiment With It?
If you’re looking to sample Gochujang and decide if you’re on board with it, this chicken wing recipe is a fantastic place to start. A little bit of it goes a long way but you can also add in extra at the end to really get the taste.
What do you think of Gochujang? Have you heard of it? Do you like the sound of it? Upload your own creations to SORTEDfood or comment with your ideas on Twitter. That’s where we’ll be talking about it!
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