Gochujang is one of the many sauces that add flavor to Korean food. The thick, red sauce features sweet and spicy notes. This fermented chili paste was first introduced to the U.S. by Korean immigrants between 1903 and 1905. Whether you’re a longtime fan of gochujang or recently experienced an introduction to the sticky sauce, take a moment to learn more about it.

What Should I Know About Gochujang?

What It’s Made With

Chili peppers and fermented soybean paste are responsible for gochujang’s distinct flavor, and other ingredients include garlic, salt, water, corn syrup, and glutinous rice. Some recipes also add soy sauce, seed malt, onion, and preservatives. The soybean paste’s sourness combines with the chili peppers’ spice and glutinous rice’s sweetness to create a unique tasting experience.

The sticky rice also accounts for the sauce’s thickness and texture. Additionally, since the chilies used to create gochujang are typically mild, the sauce is ideal for people who enjoy a hint of spice that doesn’t overwhelm the palate. Spicier gochujang can also be made with hotter chilies for people who enjoy a kick with their Korean food.

How It’s Used

Used in several dishes, gochujang can also be thinned with olive oil to create a tasty dipping sauce. It’s often used in chicken and steak recipes as well as rice dishes, such as bibimbap. Korean stews also call for this ingredient so that the broth, tofu, and vegetables can absorb the flavor while cooking. The versatility of this sauce makes it a staple of any Korean restaurant kitchen.

If you want to try gochujang, head to New Shilawon Korean Restaurant in Honolulu, HI. Since 1994, this eatery has provided Oahu kamaaina and visitors with authentic Korean food, like stone pot stew and bibimbap. View their menu online, or call (808) 944-8700 to place a takeout order for Korean food. Read customer reviews on Yelp, or connect with the team on Facebook and Instagram for the latest news and updates.