Crazy Korean Cooking Chung Jung One Gochujang

Gochujang is a Korean hot pepper paste that has a savoriness similar to Japanese miso and is fermented with glutinous rice, which gives it a slightly sticky texture and subtle sweetness. It’s a real powerhouse ingredient that we’ve come to rely on and consider an essential element of the Milk Street pantry. Chung Jung One’s version has an approachable, mild heat level for adding to everything from tofu stew to barbecue meats.

[/description-break] Ingredients [/title] Rice flour, red pepper powder, rice syrup, water, salt, rice wine, fermented soybean paste (soybean, salt), glutinous rice, seed malt

Allergens: Contains soy [/accordion] Specifications [/title] Net Weight: 500 grams

Place of Origin: Korea
[/accordion] CARE AND USE [/title] N/A [/accordions-break] Many of the core flavors of Korean food are built from a family of fermented soy-based condiments known as jangs. [/banner_heading] Gochujang is traditionally made by hand-mixing a slurry of soybeans, sticky rice (also known as glutinous rice), salt, malt and chili powder then fermenting the mixture in large clay pots under the sun. The fermented rice sugars give gochujang its sweetness and thick, almost sticky consistency, while the fermented soybeans contribute umami. [/banner-text-break] Use gochujang in everything from BBQ rubs, simple dipping sauces—thinned with soy, rice vinegar, and honey, mixed into mayonnaise and whipped into butter to smear on roast salmon. Once you try it, it’ll become a pantry staple. Or make kimchi ijigae, a hearty pork, kimchi and tofu stew perfect for cold winters. It takes about 5 minutes to assemble, then an hour of unattended simmering to tenderize the meat and flavor the broth. It’s a cold-weather stand by for much of the kitchen staff. Or try gochujang in Soy-Glazed Potatoes, a classic Korean panchan (side dish).
[/how-to-use-break] Unlike some brands of gochujang, which can be incendiary hot, this tastes well balanced and won’t blow your top off.