Gochujang is a Korean chilli paste those dates to the mid-9th Century and enhances every dish it’s added to, as well as working really well outside of Korean-style cooking too. It is such a popular ingredient in Korea that The Sun Chang Gochujang Festival is held every year in Gochujang Village, celebrating the home of traditional Korean sauce, or ‘Jang’. While gochujang, and its chilli flake counterpart gochugaru, is made with dried chillies, the traditional process of fermentation, lasting at least 6 months, mellows the heat and gives a deep umami flavour. Dollop copiously over chips, in burgers, or try it alongside our Korean Gamja Hotdog Bites recipe. This recipe makes enough for 2 x 400 ml jars. You can store the Gochujang Ketchup in the fridge for up to 1 month.
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