Gochujang: A Staple in Korean Cooking
A distinctive savoury, sweet and spicy fermented chili paste, gochujang is used in practically everything in Korean cooking from marinades to stews.
Gochujang? What is that? Admittedly, I had no idea that this fermented red chili paste is a staple in Korean cooking. The only Asian chili hot sauce I can think of is Sriracha. But gochujang? No. That is until one of my mom friends, who grew up in South Korea, invited us for lunch of traditional Korean beef stew. I asked her what is in the recipe. Among the ingredients, she said gochujang!
Fast forward some six months, my friend and her family moved out of London to the countryside in Surrey. In fact, they were on an episode of Escape to the Country. Anyways, I was craving some spicy Korean food and thought about my friend’s amazing Korean stew. But I was missing some key ingredients. So I sent Kenz to our local Asian shop to pick up a few Korean ingredients. Thirty minutes later, Kenz came home with a 1kg red tube of gochujang. Yes, that’s a lot of gochujang! I guess it is time to try my hands at Korean cooking.
What is Gochujang?
Sold in rectangular red tubs at any Asian market, gochujang is a staple ingredient in every Korean home. It is a thick sweet and savoury paste made from Korean red chili flakes, glutinous rice, fermented soybeans, and salt. Over time, the fermentation process breaks down the starches in the glutinous rice. As such, it converts the starches to sugar which gives this red chili paste its underlying sweetness. The Korean red chili (gochu) provides the paste its spicy lingering heat, whilst the fermented soybean gives its deep unami flavours. Together, this heavenly mix gives gochujang its distinct Korean flavours.
How to use Gochujang?
Gochujang can be used in practically everything including marinades, sauces, stews and soups. Similar to Japanese miso, a few spoonfuls of this spicy paste goes a long way to add flavour and depth to your dish. It is advisable to use this crimson red chili paste in moderation. Experiment with a few spoonfuls at a time until you find a nice balance of sweet, savoury and spiciness. That said, a rectangular tub can last for a few months in the refrigerator. It is indeed a nice cooking ingredient to keep at arm’s reach to jazz up the most boring dish.
Unlike other hot sauces such as Tabsco, Cholula or Sriracha, gochujang is not a finishing sauce as it is too strong on its own. I made the mistake of slathering heaps of gochujang on a 800g salmon fillet of salmon which was far too potent for a delicate fish dish. It is best to incorporate gochujang into sauces, marinades, stews and soups to enhance the flavours of meat dishes or stews. To balance the intensity, gochujang is often used alongside other staple Asian ingredients such as soy sauce, minced garlic, sugar or honey, and sesame oil for the traditional marinade.
If you are new to Korean cooking, I recommend making spicy Korean BBQ chicken as an easy introduction to Korean cooking. It has a generous dose of gochujang for heat and honey for sweetness. We grilled the chicken on the Big Green Egg, but you can certainly use the stove or the oven too. Garnish it with some green onions and sesame seeds and enjoy with some fragrant jasmine rice. I look forward to experimenting with more Korean cooking!
Spicy Korean BBQ Chicken
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1/2 cup soy sauce
- 3-4 tablespoons gochujang adjust depending on your “spicy” tolerance
- 1/4 cup honey
- 2 tablespoons brown sugar
- 2 tablespoon sesame oil
- 1.5 tablespoons rice wine
- 1 tbsp fresh ginger finely grated
- 4 garlic cloves minced
To Garnish
- Toasted sesame seeds
- Sliced green onions
Instructions
- INSTRUCTIONS
- Whisk together the marinade ingredients (from soy sauce to garlic) in a large bowl or freezer bag. Add chicken to marinade, turn to coat to ensure an even coating. Cover and marinate in the refrigerator for at least four hours, or overnight.
- Remove the chicken and allow it to sit at room temperature for 30 minutes.
- Be sure to reserve the marinade. To use as a finishing sauce, boil the marinade reserve in a heavy duty sauce pan for 3-5 minutes.
Grilling Method
- In the meantime, prepare the grill to medium heat, 200-230°C (400-450°F)
- Grease and grill the chicken for 5-7 minutes per side until the the instant-read thermometer reads 73°C (165°F)
Oven Method
- Alternatively, you can use the oven (preheated to 200°C/400°F) by lining a large baking sheet with foil. Lightly oil the baking sheet and place the chicken without touching. Bake for 30 minutes. Then use the broiler for 5 minutes for extra “chargrill” marks.
Garnish and Serve
- Let the chicken rest for 5 minutes before serving. Drizzle the finishing sauce over the chicken.
- Garnish with toasted sesame seeds and sliced green onions.
- Serve with jasmine rice
Notes
