Gochujang — What is it and How Do You Use it for BBQ?
Gochujang is one of the most complex condiments in the world — and the foundation of Korean cuisine. Fermented, spicy, sweet, and umami all at once. It's not just a chili sauce: it's a paste that ferments for months, giving it a depth that no fresh pepper can match.
What is gochujang?
Gochujang (고추장) is a fermented Korean chili paste made from gochugaru (Korean red chili powder), glutinous rice, fermented soybeans (meju), and salt. The fermentation process traditionally takes several months — the paste ripens in earthenware pots (onggi) outdoors in the sun.
The result is a paste with a unique flavor profile: spicy from the chili, sweet from the rice, umami from the fermented soy, and a slight acidity from the fermentation. No other ingredient has the exact same combination.
- Color: Deep red-brown
- Texture: Thick and sticky
- Taste: Spicy, sweet, umami, slightly sour
- Heat: Mild to medium — depending on the brand and maturity
History and origin
Gochujang has a history spanning over 500 years. Chili peppers were brought to Korea in the 16th–17th centuries via Portuguese trade routes — before then, gochujang did not exist in its current form. Korea quickly adapted the chili pepper and integrated it into its fermentation tradition, which was already thousands of years old.
Today, Sunchang (North Jeolla Province) is the historical center of gochujang production — the city has an annual gochujang festival and a protected geographical indication for its traditional paste.