Gochujang

Sauce And CondimentSauceChileLegumeAllergen: SoyAllergen: GlutenSpicyUmamiSaltySweetSavoryFermented

Nutrition (per 100 g)

Calories: 230
Protein (g): 4
Fat (g): 3
Carbs (g): 50
Fiber (g): 2
Sodium (mg): 2400

Values vary by brand and fermentation time; typically high in sodium and carbohydrates from rice or syrup with low fat.

Storage

Room temp: up to 365 days
Refrigerated: up to 180 days
Frozen: up to 0 days

Gochujang is a thick, deep-red Korean fermented chili paste. It tastes spicy, savory, and gently sweet, with a sticky sheen and slow-building heat. It dissolves into sauces and stews, glazes grilled meats, and seasons bibimbap, tteokbokki, and stir-fries; sold in tubs or squeeze bottles.

Originating in Korea, it developed after chili peppers reached the peninsula in the 16th century, combining red pepper powder with fermented soybean and rice. Traditionally matured in earthenware jars outdoors, it remains a staple across Korean cuisine and is now produced both artisanally and industrially.