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August 1, 2026Short & citedBlog
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Everyday Life • Food & Drink

Gochujang

Gochujang is a Korean fermented chili paste or condiment made from chili powder, glutinous rice, fermented soybeans, and salt.

Updated August 1, 20261 min readCited sources

Gochujang is a Korean fermented chili paste made from chili powder, glutinous rice, fermented soybeans, and salt. It has a sweet, savoury, spicy, and umami-rich flavour widely used in Korean cooking.

Definition and ingredients

Gochujang is a thick, fermented paste. Its primary ingredients include red chili powder, glutinous rice (or rice flour), fermented soybeans, and salt. Some recipes add barley malt or syrup for sweetness.

Flavour and culinary role

The flavour balances heat, sweetness, saltiness, and fermented depth. It serves as both a seasoning base and a finishing ingredient for sauces, marinades, soups, and stews in Korean cuisine.

Culinary uses

Gochujang is used in bibimbap, tteokbokki, bulgogi marinades, barbecue sauces, and spicy stews. It can be diluted into dipping sauces or blended into dressings and glazes. It is thicker and more fermented than many bottled hot sauces.

In short

  • Fermented Korean condiment made from chili, rice, soybeans, and salt
  • Balances spicy, sweet, savoury, and umami flavours
  • Used in bibimbap, tteokbokki, bulgogi, and stews
  • Requires long fermentation (weeks to months) for depth
Canadian angle

Gochujang is increasingly common in Canadian grocery stores, restaurants, and home cooking, especially in fusion dishes and Korean-inspired recipes. Canadian readers may encounter it as a versatile condiment similar in everyday use to chili paste or barbecue sauce, but with a distinctly fermented Korean flavour.

Quick questions

What is gochujang?
Gochujang is a Korean fermented chili paste made from chili powder, glutinous rice, fermented soybeans, and salt.
How to use gochujang?
Use it in marinades, stir-fries, stews, sauces, glazes, dips, and dressings. It is often mixed with other ingredients because its flavour is concentrated and salty.
Is gochujang spicy?
Yes. It is generally spicy, but the heat is balanced by sweetness, saltiness, and fermentation, so it tastes less sharp than many hot sauces.

Sources

  1. Marion's Kitchen — https://www.marionskitchen.com/article/what-is-gochujang/
    Supports: Defines gochujang as a Korean condiment made from gochugaru, glutinous rice, salt, and fermented soybeans.
  2. Merriam-Webster — https://www.merriam-webster.com/dictionary/gochujang
    Supports: Dictionary definition of gochujang as a spicy paste used in Korean cuisine made from red chili peppers, glutinous rice, and fermented soybeans.
  3. Cambridge Dictionary — https://dictionary.cambridge.org/us/dictionary/english/gochujang
    Supports: Defines gochujang as a thick, red, spicy sauce made from rice, soybeans, and chilies used in Korean cooking.
  4. Simply Recipes — https://www.simplyrecipes.com/what-is-gochujang-5324727
    Supports: Explains flavour profile, ingredients, and common culinary uses such as marinades, sauces, dips, and stews.
  5. BBC Travel — https://www.bbc.com/travel/article/20200818-gochujang-the-trendy-korean-food-that-burns
    Supports: Describes traditional preparation and fermentation and lists common Korean dishes using gochujang.
  6. Kimchimari — https://kimchimari.com/how-to-make-gochujang-at-home/
    Supports: Provides a home recipe and explains traditional ingredients and fermentation method.
  7. American Homebrewers Association — https://homebrewersassociation.org/beer-food/how-to-make-gochujang/
    Supports: Details a gochujang recipe and fermentation process, and notes its use as a base seasoning in Korean cooking.
  8. Roland Foods — https://rolandfoods.com/blog/what-is-gochujang
    Supports: States that gochujang can be used as a dip, spread, or marinade.