Gochujang (Gochujang)

🔍 What is it? Korea's representative red paste, made by mixing chili powder, glutinous rice, fermented soybean powder, and malt, then fermenting it. It's not just a simple chili paste; it's a seasoning with a deep umami flavor and subtle sweetness that comes from fermentation. 👅 Taste and Aroma Spicy + Salty + Fermented sweetness. It's much thicker than sauces like Sriracha, and its spiciness isn't sharp but rather rich and deep. 🍳 How to use it Key ingredient for Tteokbokki, Bibimbap, and Jeyuk-bokkeum. Just mix Gochujang 1 : Sugar (or corn syrup) 1 : a little sesame oil, and you've got an all-purpose mixing sauce. It's also used as a base for stews (like Gochujang Jjigae) or spicy fish stews (Maeuntang). 🛒 Buying & Substitute Tips You can find it in most Asian markets abroad, usually in a red square tub. There's virtually no substitute, so if you love spicy food, it's definitely worth having one. Once opened, it lasts over a year if refrigerated.