21 Gochujang Recipes to Spice Up Your Life (2024)

FAQs

What can I do with gochujang paste? ›

No judgement here! Try it as a baste on chicken wings or pork ribs, or added to soup broths like in my Spicy Pork Miso Noodle Soup. Gochujang can also be used in marinades for meat dishes like Korean bulgogi, stirred into dipping sauces, or used to punch up stews.

You're likely to see gochujang cut with another ingredients, like sesame oil, crushed garlic, sugar, and/or soy sauce, any of which help to balance some of its intensity.

Although it is rarely, if ever, used as a finishing sauce, gochujang can be used straight from the tub. In fact, many Koreans will eat it as is as an accompaniment to raw vegetables (like crudité) and dried anchovies.

You'll often find gochujang in Korean dishes like bibimbap and bulgogi, as well as a number of stews and sauces. A little goes a long way with this umami-boosting ingredient. In the recipes below, only about a tablespoon or two of gochujang is called for, but you can always add more to suit your tastes.

It's gochujang, which is one of the backbone ingredients of Korean cooking. It's a thick, sticky condiment that's spicy and very concentrated and pungent in flavor. (It's often used in recipes alongside kimchi, another beloved Korean condiment.) It's used in marinades in meat dishes or used to punch up soups and stews.

Risks and Side Effects

You should avoid gochujang if you are allergic or have a sensitivity to any of its ingredients. If you experience any symptoms like hives, itching or swelling after consumption, discontinue use immediately and consult with your doctor. The amount of capsaicin present is generally safe to consume.

If you aren't using it very often then it may be a good idea to wrap the box tightly in some clingfilm (plastic wrap) to help prevent the paste from drying out. If there is no date on the box then we would suggest using the paste within 3 months of opening, provided it is refrigerated.

However, it's important to note that Gochujang also contains chili peppers, which can be spicy. Spicy foods can sometimes irritate the digestive system, especially for individuals who are sensitive to spicy foods or have pre-existing digestive conditions such as acid reflux or irritable bowel syndrome (IBS).

Because of the fermentation process, gochujang is packed with healthy probiotics and digestive enzymes. Research has shown that our immune system is tied to how good our gut health is. If you'd like to kick your gut health up another notch, help yourself to our kimchi rice bowl recipe here!

Hoisin Sauce: While hoisin sauce is not as spicy as gochujang, it can still substitute for a similar umami-rich flavor. Hoisin sauce is a thick, dark sauce made from soybeans, garlic, sugar, and various spices. It has a slightly sweet and tangy taste that can add depth to stir-fries, marinades, and glazes.

How long does gochujang last for in the fridge? ›

Gochujang has a long shelf life due to its fermentation process. Unopened gochujang can last for two years when stored in a cool, dark place like a pantry. Once opened, it should be stored in the refrigerator and can typically last for a year.

You can add spicy ingredients like Gochujang paste, red pepper/chili flakes, or hot sauce, and then mix it into your cooked noodles for a fiery kick. Just be aware of how it might change the texture of your ramen noodles. For instance, red pepper flakes or chilli powder won't usually change the textures of dishes.

Like miso, another fermented product, gochujang needs to be sealed and refrigerated after opening the package.

No, eating gochujang sauce 2-4 times a week does not give you cancer. There is no scientific evidence to support this claim. In fact, gochujang sauce has been shown to have some health benefits, such as reducing inflammation and boosting the immune system.

Gochujang has a long shelf life due to its fermentation process. Unopened gochujang can last for two years when stored in a cool, dark place like a pantry. Once opened, it should be stored in the refrigerator and can typically last for a year.

Sure, gochujang has heat — depending on the brand, it can be extraordinarily spicy — but it also has a salty, almost meaty depth and a slight sweetness. In other words, it's not a one-note hot sauce that you add to a dish after the fact. If you want to see Korean chefs bristle, tout gochujang as the “next Sriracha.”

“You can eat gochujang straight up [with fried rice or spread on crusty bread, say], mix it into dips like hummus to jazz them up, or cook it, and dissolving it into soups and stews, for example.”