Meet sriracha’s sophisticated cousin- gochujang. Gochujang is a crimson paste that is a staple of Korean cuisine. It is made from red chilis, glutinous rice, fermented soybeans and salt.
In recent times, chefs have begun pairing Gochujang with classic American recipes such as grilled steaks, tacos, wings, and burgers. Its sweet, savory, and pungent flavors can add a spicy kick to the dishes we know and love.
Gochujang is similar to miso paste in the sense that a little goes a long way.
Gochujang can always be found in any Korean market, where it’s sold in small, red containers. As it has become more mainstream, many grocery stores have begun to carry gochujang, so your local grocery store may carry it.
After it is has been opened, gochujang should be stored in the refrigerator. It has a long shelf life, as long as it hasn't dried out or changed in color it should be good.
Add a bit of gochujang into your Bloody Mary mix to give your cocktail that extra something it’s been missing.
Gochujang has a powerful chemical found only in spicy foods called capsaicin, which increases the metabolism and fat burning processes. A series of Japanese studies have attested to the fact that Japanese women who consume foods with capsaicin increased their metabolism and lost weight.
Add a teaspoonful at a time to add flavor and heat to your favorite soups and marinades. Try stirring it into dressings or using it as a topping for rice.
Gochujang has a thick texture so it can be hard to use; but just thin it out with a liquid.
You can use gochujang to marinate meat, but be aware the sugar content in gochujang will give the meat the tendency to burn easily.
Gochujang is a rich source of vitamin C, which is essential for immune health.
Gochujang is chalked full of protein.
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