Gochujang is a versatile Korean chilli paste that can be used in lots of different ways. Here’s how
In Korean cuisine, “the basis of seasoning is three fermented products, namely: gochujang, fermented bean paste and soy sauce,” says Su Scott, author of Pocha: Simple Korean Food from the Streets of Seoul (published in April). That’s not to say the red chilli paste should solely be used as a seasoning. “It’s much more versatile than that,” adds Judy Joo, founder of Seoul Bird in London. “You can eat gochujang straight up [with fried rice or spread on crusty bread, say], mix it into dips like hummus to jazz them up, or cook it, and dissolving it into soups and stews, for example.”
Gochujang is sweet, spicy, fruity, savoury, and unlike anything else. “It’s also quite salty, but has a lot of depth to it,” Scott adds. Also, once it’s cooked down in fat, the flavour softens. While Scott mostly reserves this cornerstone of Korean cuisine for traditional dishes (“I’m raising a dual heritage child, and my job is to introduce them to as much Korean culture as possible”), she will occasionally deviate. This might be with a dressing, thinned with water and vinegar or lemon juice, plus sugar for sweetness, to pair with broccoli or cabbage. Joo, meanwhile, would be inclined to combine gochujang and butter to dollop on her broccoli; that would work equally well on baked and mashed potatoes, or sweetcorn (when its time comes).
