Deutsch: Gochujang / Español: Gochujang / Português: Gochujang / Français: Gochujang / Italiano: Gochujang

Gochujang in the food context refers to a savory, sweet, and spicy fermented condiment widely used in Korean cuisine. It is made from red chili powder, glutinous rice, fermented soybeans, and salt. This thick, pasty sauce is not only a staple ingredient in Korean kitchens but has also gained international popularity for its unique flavor profile.


Gochujang is known for its deep red color and its complex flavor that combines the umami of fermented soybeans with the heat of chilis. The fermentation process enhances its flavors and contributes to its distinctive, pungent taste. It's an essential component of many traditional Korean dishes and is celebrated for its versatility and depth of flavor.

The process of making gochujang can vary, but traditionally it involves allowing the mixture to ferment in large earthen pots outdoors for several months, sometimes even years. This slow fermentation process allows the development of rich flavors.

Application Areas

Gochujang is used in a variety of culinary applications:

  • Marinades: For meats such as pork, chicken, and beef, providing them with a rich, spicy-sweet flavor.
  • Soups and Stews: It adds depth and heat to dishes like kimchi jjigae (kimchi stew) and sundubu-jjigae (soft tofu stew).
  • Sauces and Dressings: Used in dipping sauces or salad dressings, adding a spicy kick.
  • Modern Fusion Dishes: Incorporating gochujang into non-Korean dishes, such as tacos, burgers, and even pasta, has become popular in contemporary cuisine.

Well-Known Examples

Famous dishes that include gochujang are:

  • Bibimbap: A mixed rice dish with vegetables, meat, a fried egg, and a dollop of gochujang.
  • Tteokbokki: Spicy stir-fried rice cakes that often feature gochujang in their sauce.
  • Korean Fried Chicken: Often glazed with a gochujang-based sauce that provides a spicy, slightly sweet coating.

Treatment and Risks

When using gochujang, it's important to balance the flavors since its intensity can overpower other ingredients. Start with small amounts and adjust according to taste. For those sensitive to spicy foods, moderation is key, as the chili content can be quite potent.

Similar Terms

Related condiments in Korean cuisine include doenjang (a fermented soybean paste) and samjang (a mixture of gochujang and doenjang), both used to enhance the flavors of food but less spicy and sweet compared to gochujang.


Gochujang is a quintessential Korean condiment with a rich, spicy, and sweet flavor that makes it a beloved ingredient in both traditional and modern culinary practices. Its unique taste and versatility make it an indispensable addition to various dishes, enhancing them with depth and complexity.


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