You can buy Gochujang here. They have many listings though this gochujang sauce is available most often. It is good (right balance of spice) and is a great way to help people get into gochujang. Korean Hot Pepper Paste is delicious though not everyone is willing to go though the process of mixing it themselves for each dish. This “spaceman” paste will keep for months and last you though many dishes (keep in mind they run out of stock a lot, so if it is available make sure to order!) Click HERE
Hot pepper paste boasts of a long history and tradition. Its effects are as outstanding as any traditional foods of other countries. It has been scientifically proven that it has as many nutrients as soybean sauce and soybean paste. It contains protein, fat, vitamin B2, vitamin C, carotene and many other nutrients that are good to health.
Hot pepper paste contains less protein than other soybean-processed foods, but it still is a protein source. It is a fermented and preserved food, and used for seasoning and flavoring. In particular, Hot pepper paste stimulates digesting thanks to amylase and protease gained from fermented soybean powder.
Limes extracted from hot pepper powder hinder aflatoxin B from causing mutations. Hot pepper powder makes the stomach strong and helps blood circulation by stimulating the skin. However, vitamins in hot peppers are lost in the process of making Hot pepper paste, so adding hot pepper powder is recommended when hot pepper paste is used in cooking.
Micro-organisms such as pediococcus, halopgillus, lactobacillus and delbruekii purify the intestines. According to studies, capsaicin, the substance that produces hot taste in hot peppers, calms down the stomach when it is taken in an appropriate amount. It induces perspiration to expedite excretion of waste material from the body. Capsaicin is also good at preventing and healing diseases, including cold.
A recent study reported that Hot pepper paste is good at preventing obesity. According to this study, capsaicin helps reduce accumulated fat. The study also found that fermented soybean powder or substances produced while the paste is matured burn out fat. A diet using hot pepper powder is very popular in Japan these days.
Indeed, Hot pepper paste contains protein, fat, vitamin B2, vitamin C, and many other nutrients that are good to health.
Gochujang’s primary ingredients are red chili powder, glutinous rice powder mixed with powdered fermented soybeans, and salt. Major substitutes for the main ingredient, glutinous rice (hangul: 찹쌀), include normal short-grain rice (hangul: 멥쌀), and barley, and less frequently, whole wheat kernels, jujubes, pumpkin, and sweet potato; these ingredients are used to make specialty variations. A small amount of sweetener such as sugar, syrup, or honey is also sometimes added. It is a dark, reddish paste with a rich, piquant flavour.
It has been made at home in Korea since the 16th century, after chili peppers were first introduced. The making of gochujang at home began tapering off when commercial production started in the early 1970s and came into the mass market. Now, homemade gochujang can hardly be found.
It is used extensively in Korean cooking, to flavour stews (jjigae) such as gochujang jjigae, marinate meat such as gochujang bulgogi, and as a condiment for naengmyeon and bibimbap.
Gochujang is also used as a base for making other condiments like chogochujang (초고추장) and ssamjang (hangul: 쌈장). Chogochujang is a variant of gochujang made from gochujang with added vinegar and other seasonings like sugar and sesame seeds. It is usually used as a sauce for hoe and hoedeopbap. Meantime, ssamjang is a mixture of mainly gochujang and doenjang, with chopped onions and other spicy seasonings and is popular with sangchussahm (hangul: 상추쌈), which is a lettuce wrap of grilled meat, sliced garlic, green chili peppers and other vegetables.
You can buy gochujang here. -> Gochujang Buy
If using Annie Chun’s Gochujang for Momofuku (David Chang) recipes, don’t add any additional sugar.