It would be impossible to expand our Asian product range without offering Gochujang, this chili paste found in all spicy Korean dishes.

What is Gochujang?

It's a Korean hot sauce that has fermented in jars for several months. Recipes differ from family to family, but the base will always remain: soybean paste (meju in Korean), red chili, glutinous rice, salt, soy sauce, and honey.

The fermentation duration also affects the sweetness and umami (mouthwatering flavor). Indeed, when the chili paste is fermented longer, it will be more filled with umami.

Using Gochujang

To prepare traditional Korean recipes such as:

- Bibimbap (a rice base with at least 5 ingredients on top). In Buddhist tradition, the 5 vegetables must represent the 4 seasons (different cooking methods), and the colors of the foods also have their meaning as they correspond to human body organs. It is therefore customary to eat this dish while thinking about the benefits provided by each ingredient.

- Tteokkbokki (like rice dumplings bathing in sublime spicy sauce)

- the famous Korean fried chicken (the balance of fat and chili has a most satisfying effect on the palate)

- Jeyuk-bokkeum (pork with Gochujang)

How to incorporate Gochujang into your regular recipes?

- by adding a spoonful to your hot or cold sauces like your simmering bolognese sauce or your mayonnaise.

- when sautéing your meats or vegetables, add a little Gochujang then deglaze with soy sauce, cornstarch, cream or whatever you want.