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Everything you need to know about cooking with Gochujang

Gochujang is a Korean fermented condiment that is used as a seasoning or marinade in Korean cooking, it has a strong, pungent flavor and is used in a variety of Korean dishes such as bibimbap and jjigae.

In this guide, we'll go over the basics of gochujang, and how you can cook and enjoy it.

What Is Gochujang Made Of?

Gochujang is made of chili powder, glutinous rice, meju powder, and soybean powder.

The chili powder is made from dried, ground chili peppers. The glutinous rice is used as a fermentation agent. Meju powder is made from roasted soybeans and is used as a thickener. Soybean powder is made from roasted soybeans and is used to add flavor.

How Is Gochujang Made?

The traditional method of making gochujang involves fermenting chili peppers, glutinous rice, meju powder, and soybean powder in jars buried in the ground for several months. The modern method of making gochujang involves using a fermentation tank.

What Does Gochujang Taste Like?

Gochujang has a unique flavour that is a combination of sweet, spicy, and savoury. The sweetness comes from the glutinous rice, the spiciness comes from the chilli peppers, and the savoury flavour comes from the soybeans.

How Do You Prepare Gochujang?

Gochujang is a thick, pasty sauce, so it is best to use it as a condiment or ingredient in other dishes. It can be used as a dipping sauce, marinade, or stir-fry sauce.

How to Store Gochujang?

Gochujang is a fermented food that can last a long time without refrigeration. However, many people in Western cultures refrigerate their condiments and sauces. If you store gochujang in the fridge, make sure it is tightly sealed. It can last for one or two years. If there is white mould on top, scrape it off.

Gochujang paste can be used as long as it is still bright red in colour. The paste can dry out over time, especially when stored in the fridge, so it is important to keep it tightly sealed.

Gochujang vs. Gochugaru

Gochugaru is a type of Korean chilli powder that is made from dried, red chilli peppers. It is often used in Korean cuisine to add spice and flavour. Gochugaru is not as sweet as gochujang and has a more intense chilli flavour.

Gochugaru is a type of chile powder used as a seasoning in Korean cooking. It's made from dried, ground chiles and has a slightly sweet, smoky flavour.

What Can You Cook With Gochujang?

Gochujang can be used in a variety of dishes, including; Korean Nourish Bowls, Broths, soups, marinades, and sauces. It is often used as a dipping sauce for meats or vegetables.

Finding Gochujang Substitutes

If you cannot find gochujang, a common Korean ingredient, you can make a DIY version by mixing red miso paste, red pepper flake paste, sriracha sauce, or Thai chilli paste. Keep in mind that it may be difficult to know if your substitute is accurate without tasting gochujang beforehand, but it will likely still taste good.


A Korean staple, Gochujang is a savory, sweet, and spicy fermented condiment made from red chili peppers, glutinous rice, fermented soybeans, and salt.

At Grounded Kitchen, Gochujang is a customer favourite, and features in a number of our Bibimbap Nourish bowls.

If you want a taste of authentic Korean cuisine, check out Grounded Kitchen. We offer healthy Korean food options for you to enjoy, from meta based to our MAKE IT VEGAN campaign, opening up our entire Bibimbap Nourish Bowl range to be made Vegan. Browse through our online menu and place an order today.


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