Gochujang from Korean gochu-jang, or red chili paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking.
This sweet and spicy Korean sauce, also known as yangnyeom sauce, is made from gochujang, soy sauce, sugar, rice wine vinegar, garlic, and ginger. It's delicious with chicken, pig, beef, shellfish, tofu, and veggies.
It's a sweet, spicy, acidic, and sticky sauce with a syrupy viscosity that sticks to your fingertips. It's fantastic on chicken wings, especially Korean fried chicken wings! In Korea, yangnyeom chicken is made using this sauce and fried chicken.
Gochujang is used in salads, stews, soups, and marinated meat dishes, as well as in bibimbap and tteokbokki. Gochujang can make food spicier (depending on the amount of capsaicin in the base chilli), but it can also make food sweeter and smokier.
The gochujang hot-taste unit (GHU) is a unit of measurement for the pungency (spicy heat) of gochujang based on capsaicin and dihydrocapsaicin concentrations determined by gas chromatography and high-performance liquid chromatography.
Mild, Slight Hot, Medium Hot, Very Hot, and Extreme Hot are the five levels of spiciness given to Gochujang products.
Leave the lid open overnight for storage before using and cover the next day. A jar with a narrow neck is preferable. When gochujang is exposed to air, it turns black and acquires a foul odour. It's easy to get mouldy in the summer, so cover the pot with mesh or gauze while it's out in the sun.