Gochujang — What is it and How Do You Use it for BBQ?

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

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.

Gochujang is versatile: it works as a marinade base, glaze, dipping sauce and flavour enhancer. There are three classic BBQ applications:

• Marinade: Mix gochujang with soy sauce, sesame oil, garlic and ginger. Marinate chicken or pork for at least 2 hours.
• Glaze: Thin gochujang with honey and rice vinegar. Apply during the last 10 minutes on the grill for a caramelised layer.
• Dipping sauce: Mix with mayonnaise, lime juice and a pinch of sugar for a quick ssam sauce.

Gochujang is fundamentally different from Western chilli sauces such as sriracha or Tabasco:

• Sriracha: Liquid, vinegar-based, fresh and immediately spicy, without fermentation or umami.
• Tabasco: Thin, extremely acidic, with little depth: mainly heat.
• Gochujang: Thick, fermented and complex: spicy, sweet and umami at once.
• Harissa: North African, oil-based, with roasted notes and garlic, without fermentation.

Fermentation is the key: it gives gochujang its depth and complexity, which other chilli sauces lack.

• Where to buy: Asian supermarkets and online. Popular brands include Haechandle and CJ Bibigo.
• Storage: Refrigerate after opening. Its high salt content keeps it for months to years.
• Heat level: Check the label: mild (순한), medium (보통) or hot (매운). Start with mild if you are not used to Korean heat.