Gochujang

• Use gochujang to create spicy and flavorful Korean stews like kimchi jjigae or budae jjigae. Adding a spoonful or two will impart a deep, chili-infused flavor to the broth, alongside other Korean ingredients for an authentic taste.
• Marinade meats such as pork belly or chicken with gochujang for a sweet and spicy Korean BBQ experience. Mix it with soy sauce, garlic, ginger, and sesame oil for a traditional Korean marinade and then grill or stir-fry for a savory dish.
• Prepare gochujang-based sauces for bibimbap or Korean fried chicken. A gochujang sauce adds a fiery and savory element to these dishes, perfectly complementing other ingredients and enhancing the overall flavor.
• Incorporate gochujang into dipping sauces for vegetables, dumplings, or spring rolls. Combine it with rice vinegar, soy sauce, and sesame oil for a delicious and spicy dipping sauce that balances heat and acidity.
• Add gochujang to soups and noodle dishes to provide a kick of heat and umami. A small amount can transform a simple broth into a complex and flavorful soup, enhancing the depth of the dish.
• Make a spicy mayo by blending gochujang with mayonnaise, lemon juice, and a pinch of garlic powder. Use this gochujang mayo on burgers, sandwiches, or as a dipping sauce for fries or sweet potato fries for an added kick.

• Rich in probiotics from fermentation, promoting gut health and improved digestion.
• Contains capsaicin, which may boost metabolism and support weight management.
• Offers antioxidant properties to help combat free radicals and reduce inflammation.
• Provides vitamins and minerals like vitamin B2, vitamin C, and carotenoids.
• May contribute to heart health by helping to lower cholesterol levels.
• Source of umami flavor, potentially reducing the need for added salt.

Gochujang should be stored in the refrigerator after opening. Its high salt content helps preserve it, but refrigeration ensures the best quality and prevents unwanted fermentation. Tightly seal the container after each use. Properly stored gochujang can last for a year or more in the refrigerator, although the color may darken over time. Check for any mold or off odors before using.