Gochujang has been a staple of Korean food since the 16th century. A fermented chilli paste, it’s believed to have been introduced by Portuguese traders and was praised for its medicinal properties. The primary ingredients are fermented soybeans, glutinous rice powder and Korean red chilli flakes.
The result is a spicy, funky, salty-sweet paste with an earthy umami, traditionally used as the base of stir-fries and stews. In recent years sales outside Korea have rocketed – Waitrose reports that sales were up 71 per cent year on year – inspiring a new wave of innovative fusion dishes such as gochujang lasagne, cornbread, creamy pasta and chocolate mousse. Here are five of the best, from traditional pastes to sauces.
Mother-In-Law’s Gochujang
Savoury and funky – add a dollop to tofu, salmon or chicken, or mix with peanut butter and lime juice for a bowl of noodles. $11.50 for 285g, markethallfoods.com
Ajumma Republic Gochujang
