- Gochujang is generally made from a combination of gochugaru which is a fine chili powder, meju (fermented soybean powder), salt and glutunous rice. This mix is fermented which gives it it’s unique taste. It is believed to have originated in the early 1600’s.
- The most popular dishes this sauce goes wit are kimchi, budae-jjgae, bibimbap, tteokbokki, chicken, and noodles.
- Try mixing with Noh Kalbi Barbecue sauce for a sweet and spicy profile, or just alone for a very spicy asian sauce.
- This dark, rich spicy korean red pepper sauce is extraordinary on noodles, chicken, grilled vegetables, or as a marinade.
- This amazing hot sauce has a base of spicy red bean paste, which is called Ko Chu Jung or sometimes spelled gochujang sauce. It has a rich, hot, somewhat salty profile which is incredible as a finishing sauce or dip.
