I really hate to call out my girlfriend in a Sporked article, but I have little choice. While she’s a great person in many respects, she just doesn’t care about sauces. This, to me, is close to heresy. I am a gigantic sauce fan, slathering Tabasco and Frank’s on most of my food to the point that some people (i.e. my girlfriend) have accused me of not even being able to taste the underlying dish anymore. In my mind, french fries should always be accompanied by ketchup, and, ideally, ranch, bleu cheese dressing, and mayo.
In short, sauces are great. But one delicious sauce that you may not have heard of is gochujang. What is gochujang sauce, exactly? Is it spicy? What should I eat it with? Let’s open up the sauce packet and get some answers.
What is gochujang sauce?
Gochujang sauce is a Korean sauce made predominantly from gochujang, a fermented chili paste. It’s called for in all manner of Korean recipes—and Korean-influenced recipes—to add some flavor and heat to a dish.
What is in gochujang sauce?
Gochujang paste contains chili powder, fermented soybean powder, barley malt, glutinous rice, and salt. Gochujang sauce includes just a few other ingredients. The folks at Chili Pepper Madness recommend soy sauce, sesame oil, rice vinegar, and some form of sugar, which could also include honey or maple syrup. Mix these together and you’ve got yourself a phenomenally versatile sauce.
Is gochujang sauce spicy?
There is a range of heat levels when it comes to gochujang sauce. On one end, it can be quite mild, with the pungent, umami flavors more pronounced over the heat. On the other end, it can pack quite a punch, and should be dabbed with caution. Be sure to check the label, or try a small amount, before drenching your food with gochujang sauce.
Does gochujang sauce need to be refrigerated?
After doing a fair amount of research on the internet, there’s not a super clear answer to this question. Before opening, gochujang and gochujang sauce do not need to be refrigerated. Once opened, a lot of people recommend keeping the sauce and the paste in the fridge to help them retain freshness. However, this may not be strictly necessary, as a fair number of people posit that gochujang sauce can remain shelf stable for a long time, though it may change in color.
If you ask me, your best bet is to just keep the gochujang sauce in the fridge, unless refrigerator space is at an absolute premium, in which case you’ll probably be fine, according to people on the internet. And when have they ever steered you wrong?
How to use gochujang sauce?
There’s really no wrong answer here. Because it’s a Korean sauce, it naturally pairs well with a number of Korean dishes such as bibimbap. But it can also be used to add flavor to ramen or other savory soups and stews. It’s also a great dipping sauce for chicken and beef. It’s even good drizzled on scrambled eggs. Really, anywhere you would like to add some spicy, umami flavor (which is basically everywhere outside of ice cream) is a perfect place for gochujang sauce.
FAQs
Try it as a baste on chicken wings or pork ribs, or added to soup broths like in my Spicy Pork Miso Noodle Soup. Gochujang can also be used in marinades for meat dishes like Korean bulgogi, stirred into dipping sauces, or used to punch up stews.
Is it okay not to refrigerate gochujang? ›
How to Store Gochujang. Once opened, gochujang should be stored in the refrigerator. Like miso, it has quite a long shelf life, as long as it hasn't dried out or changed in color.
What are the side effects of gochujang sauce? ›
Risks and Side Effects
You should avoid gochujang if you are allergic or have a sensitivity to any of its ingredients. If you experience any symptoms like hives, itching or swelling after consumption, discontinue use immediately and consult with your doctor. The amount of capsaicin present is generally safe to consume.
Does gochujang sauce go bad? ›
If properly stored it can last a a couple years in the fridge, although it may be best to use before that. Pay attention to the "Best-by" or expiration date, but if there are no signs of spoilage (the salt acts a preservative), it's fine to consume. Over time, your gochujang may harden.
What do Koreans use gochujang for? ›
You'll often find gochujang in Korean dishes like bibimbap, soondubu jjigae, tteokbokki, and several types of bulgogi, as well as sauces and a number of a number of stews, like soondubu jjigae and buddae jjigae.
Can you eat gochujang straight? ›
On its own, gochujang is quite pungent, so it's usually mixed with other ingredients to balance its intensity. In Korea, it's typically stirred into marinades for meat, stews, and stir-fries, or cut with vinegar or oil so it can be served as a sauce.
Is gochujang paste healthy? ›
Results showed that gochujang improved glucose homeostasis by reducing insulin resistance. Glucose homeostasis is the balance of glucagon and insulin that maintains blood glucose levels. More studies have also linked capsaicin to anticancer, antiobesity, antidiabetic, and pain- and itch-relieving effects.
Can I eat gochujang alone? ›
Gochujang has a spicy and umami flavor that can be intense if consumed alone. We suggest combining it with water, liquid, or stock to thin out the sauce and mellow out the heat.
What is the difference between gochujang sauce and paste? ›
They are not the same thing. Gochujang paste is the base for gochujang sauce, but the sauce needs a few other ingredients to "dilute" the aromatic paste. Gochujang paste turns into a sauce when it's mixed with vinegar, soy sauce, sesame oil, a sweetener, and some other ingredients you might want to add.
Is gochujang anti-inflammatory? ›
As one of the commonly consumed KTFFs, Gochujang exerts multiple health benefits, including anti-inflammatory effects [28]. For example, Gochujang ameliorates colonic inflammation by suppressing TNF-α and IL-6 gene expressions and by recovering gut microbiota dysbiosis in DSS-derived IBD [12].
Unlike a lot of hot sauces, which are made mainly with chilies and vinegar, gochujang also contains — along with gochu (Korean hot peppers) — sticky glutinous rice, fermented soy beans and salt, which is what gives it that addictive, umami taste.
Is it safe to eat gochujang raw? ›
It's safe to eat gochujang paste raw, but I don't recommend it. The flavor is very strong and is best when combined with other ingredients to make a pourable sauce.
Do Koreans refrigerate gochujang? ›
Before opening, gochujang and gochujang sauce do not need to be refrigerated. Once opened, a lot of people recommend keeping the sauce and the paste in the fridge to help them retain freshness.
Can I freeze gochujang? ›
Once opened, it is best to consume it within 1 year. Keeping it in the refrigerator will help maximize its shelf life. If frozen, gochujang base can be extended by another 6 months to a year. However, freezing is not often necessary because of its already long shelf life.
Why is my gochujang dark red? ›
Color: The color may darken over time due to oxidation, which is a normal process and not inherently a spoilage sign. Smell and Taste: A pungent, slightly sweet, and complex aroma is characteristic of gochujang.
Is gochujang sauce like sriracha? ›
Meet gochujang, the savory Korean sauce that, like sriracha, is made from fermented red peppers, but has a more savory, salty, deep flavor. “It's like hot sauce-meets-umami flavor,” chef Edward Lee, owner of 610 Magnolia & Milkwood in Louisville, Kentucky, told ABC News.
Can I use gochujang sauce instead of paste? ›
That's where this gochujang sauce comes in. Instead of using the paste on its own, I mix it with sesame oil, rice vinegar, and pure maple syrup. The resulting hot sauce is smoother and mellower than the paste, but its taste is just as complex.
What is the difference between chili sauce and gochujang? ›
Gochujang flavor is different from Sriracha, Sambal, or any other global red chili powder-based sauces. It is unique and has its own distinct flavor. It can sure be spicy depending on the brand; it is also slightly sweet, a little salty, and has some rich meaty flavor from the fermented soybeans.
Does gochujang go with tomato? ›
Level up your tomato and marscapone pasta with our tomato and Gochujang creamy chickpeas! Packed with unique and rich fiery flavour, gochujang is a Korean spice paste you need to get your hands on.
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