Move over Sriracha, the next spicy favorite is hitting more and more American pantries. Gochujang, a red chile paste also made with fermented soybeans and glutinous rice, is gaining in popularity as one of the new global food trends.
Gochujang is considered one of the backbones in Korean cooking and adds savory depth of flavor and heat to anything it’s added to. It works beautifully in marinades and glazes, though take care that added sugar can cause premature burning. Because it’s a thick and sticky paste, you will need to add other liquids in most uses to thin it out.
Gochujang is usually sold in tubs and can be found in Asian markets and the international foods section many grocery stores. Once opened, gochujang should be stored in the refrigerator and can last for up to one year.
Here are some great ways to add gochujang to your menu:
Combine with sesame oil and toss with winter squash, then roast.
Create a creamy, spicy dipping sauce by stirring into Greek yogurt or mayo.
Add a bit to your favorite soup or stew for a kick.
Marinate steak for bulgogi (a delicious Korean beef preparation).
Use in deviled eggs for a spicy surprise.
Add to homemade kimchi.
Stir-fry with tofu and veggies.
Use to create flavorful chicken wings.
Check out this video on gochujang:
Do you use gochujang? Share your favorite recipes in the comments!