Gochujang is a fermented Korean chilli paste made from red chilli powder, glutinous rice, fermented soybeans, and salt. It has a unique flavour profile that combines spicy heat, sweetness, and deep umami in one condiment. Gochujang is one of the most important ingredients in Korean cooking and is used in dishes from bibimbap to tteokbokki.
What Does Gochujang Taste Like?
Gochujang has a complex flavour that is hard to compare to any other condiment. It is spicy but not overwhelmingly hot, with a natural sweetness from the fermented rice and a savoury depth from the soybeans. The fermentation process gives it a rich, slightly funky umami quality similar to miso. Most commercial gochujang ranges from mild to medium heat, making it approachable for most palates.
What Is Gochujang Made Of?
Traditional gochujang is made from four core ingredients:
- Gochugaru (Korean red chilli flakes) - provides the signature red colour and moderate heat
- Glutinous rice (or rice flour) - ferments to create natural sweetness
- Meju (fermented soybean powder) - adds umami depth
- Salt - preserves and balances the flavour
Traditionally, gochujang is fermented in earthenware pots called jangdok for months or even years. Modern commercial versions use a faster production process but still deliver authentic flavour.
How to Use Gochujang in Cooking
Gochujang is incredibly versatile. Here are the most popular ways to use it:
| Dish | How to Use Gochujang |
|---|---|
| Bibimbap | Mix with sesame oil, rice vinegar, and a little sugar for the classic dressing |
| Tteokbokki | The base sauce for spicy Korean rice cakes |
| Korean BBQ marinades | Mix with soy sauce, garlic, and sesame oil for chicken, pork, or beef |
| Stews (jjigae) | Add a spoonful for depth and heat |
| Dipping sauce | Thin with rice vinegar and honey for dumplings or vegetables |
| Stir-fries | Add directly to the wok for instant flavour |
| Western dishes | Brilliant in burgers, tacos, pizza sauce, mac and cheese, and roasted vegetables |
Gochujang vs Gochugaru: What Is the Difference?
| Gochujang | Gochugaru | |
|---|---|---|
| Form | Thick fermented paste | Dried chilli flakes/powder |
| Flavour | Spicy, sweet, umami | Pure chilli heat |
| Best for | Sauces, marinades, stews | Kimchi, soups, seasoning |
| Interchangeable? | No - they serve different purposes in Korean cooking | |
Gochujang vs Sriracha: How Do They Compare?
| Gochujang | Sriracha | |
|---|---|---|
| Texture | Thick paste | Thin sauce |
| Flavour | Sweet, fermented, umami | Vinegary, garlicky, hot |
| Origin | Korea | Thai-American |
| Best used as | Cooking ingredient | Table condiment |
Both are great to have in your pantry, but they serve different purposes. Gochujang is best cooked into dishes, while sriracha is best drizzled on top of finished food.
How to Store Gochujang
Unopened gochujang can be stored in a cool, dark pantry for up to two years. Once opened, keep it in the refrigerator where it will last for 12 to 18 months. The paste may darken slightly over time, which is normal and does not affect the flavour. Always use a clean spoon to avoid introducing moisture or bacteria.
Popular Gochujang Brands Available in Australia
- CJ Haechandle - Korea's most popular brand, available in mild, medium, and hot varieties
- Sempio - another well-known Korean brand with a slightly sweeter profile
- Ottogi - offers a balanced, everyday gochujang
- Sunchang - a premium brand known for traditional fermentation methods
Where to Buy Gochujang in Australia
Asian Pantry stocks a range of gochujang brands and sizes, delivered Australia-wide from our Melbourne warehouse. Browse our Korean grocery collection to find gochujang and other essential Korean cooking ingredients. We also carry doenjang (fermented soybean paste) and ssamjang (dipping paste) for a complete Korean pantry.