JookJangYeon Premium Gochujang

Made from chili pepper, sweet rice, malt and malt syrup and fermented for at least six months months in traditional crocks, Gochujang is basically a household name at this point. You can buy (crappy) bottles and jars of it at Walmart. But the important thing is to differentiate between the cheap, mass-produced versions and these top-quality versions. While most gochujangs on the market are thick, but will drip off your spoon, this one is more like a glossy ganache—spreadable and scoopable, yet decadently thick. It’s clean and complex—a wonderful fruity chili flavor is the star, while it’s rounded out with funky fermentation notes and a pleasant tingly heat. There’s also a hint of effervescence akin to sake, or even a sparkling wine. Its sweetness is round and balanced, not sticky like most brands.

​ [/description-break] Ingredients [/title] Ingredients: Red pepper powder, malt syrup, sweet rice, salt [/accordion] Specifications [/title]​Net Volume: 500 grams
Place of Origin: Korea[/accordions-break]JookJangYeon, a business founded by wine importer Michael Jung—whose father carved out a decades-long relationship with farmers in the mountain village of Jukjang-myeon in Korea. [/banner_heading]The producer works with local farming collectives to harvest their soybeans and prepares their products with care using traditional methods—such as boiling meju (blocks of fermented soybeans) over a fire made from oak logs before they are tied up with rice straw ropes and hung to dry outdoors in the natural valley winds. [/banner-text-break]The best version we’ve tried of the condiment, use where you would any gochujang—its clean, rich taste will take your food to the next level. We especially love it on our Gochujang-Glazed Potatoes (Gamja Jorim) and Miso-Gochujang Pulled Pork.[/how-to-use-break]Use within two years.