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What is it?
Gochujang is Korea s favourite condiment. A thick, spicy paste made with barley malt powder, sweet rice flour, fermented soybean, dried hot peppers and salt, it is the base of the sauce used in Korea s national dish bibimbap.
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Many food historians believe the red peppers it is made from arrived from South America, like other chillies used in Asian cooking, with Portuguese and Spanish traders in the 1500s. But Koreans have a different understanding, believing the punchy little red peppers evolved independently in Korea.
Why do we love it?
With the colour of red velvet drapes, gochujang has the sharp kick of heat from chilli combined with a mellow sweetness, tangy saltiness and a lingering umami sensation. Combined, these elements stimulate every taste bud, creating a wall of flavour that would make Phil Spector proud.