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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
A thicker paste that isn’t too spicy, but heavy on sweetness. Delicious in a creamy gochujang pasta. £2.60 for 500g, groceries.asda.com
Peichin’s Table Gochujang Sauce
This Cambridge small-batch sauce includes rice wine, pear and honey. Fit for any rich dish that would benefit from being cut through with a light heat and sugar, such as a cheese toastie or fried eggs. £6 for 170g, delli.market
Bombom Gochujang Korean Chilli Sauce
A modern twist on the classic gochujang, this uses plum syrup and dark soy sauce to create a drizzle-able condiment. Add to a Bloody Mary or Margarita. £9.50, bombom-market.com
Chimac Korean Hot Sauce
The Irish fried-chicken joint Chimac has reimagined gochujang as an all-in-one hot sauce, inspired by its cult burger sauce. £8 for 387g, chimac.ie
O’food Gochujang
Spicy, sweet, earthy and umami. Spoon into stews and soups such as tofu and kimchi jjigae. £3.60 for 200g, ottolenghi.co.uk
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