4

Ingredient of the Week: Korean Red Pepper Paste

^
Keep Houston Press Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Houston and help keep the future of Houston Press free.

What is it?

A staple of Korean food, red pepper paste (or gochujang) is a condiment made from fermented soy beans, red chili pepper powder, glutinous rice, and sometimes garlic and onion. It is dark red in color and combines the flavor profiles of salty, savory, and especially spicy and sweet. Traditionally, gochujang was made by natural fermentation: ingredients were placed in earthenware jars under the sun for an extended period of time.

How do I use it?

In Korean cuisine, it is typically used as a condiment -- either added as a topping or made into a dipping sauce -- for noodle soups, sashimi, meat, or vegetables. When used as a dipping sauce for grilled meats and vegetables, it is often combined with other ingredients like vinegar, sugar, or sesame seeds. It is also used as a marinade or sauce in dishes such as chicken or stew.

Where can I find it?

You can find it in most Asian grocery stores, like Super H-Mart, or order the Bibigo brand online from CJ Foods. A 17.6-oz. Container of Bibigo hot pepper paste costs $4.99.

Recipe: Korean Mixed Rice Called bibimbap in Korean, this dish is a common comfort food. Always served in large bowls, bibimbap consists of steamed rice topped with stir-fried vegetables, beef, and sunny-side up eggs. Gochujang is added, egg yolks are broken, and all the ingredients are mixed thoroughly before eating.

What do you do with your gochujang?


Follow Eating Our Words on Facebook and on Twitter @EatingOurWords

Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the Press community and help support independent local journalism in Houston.

 

Join the Press community and help support independent local journalism in Houston.