I’m sure you’re thinking, “What the hell is gochujang (pronounced go-choo-jong)?!”
According to Wikipedia, “Gochujang is a savory and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans and salt. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform.”
Fermented spicy goodness? Ummm…SIGN. ME. UP!!
Basically, gochujang is a sweet and spicy red pepper paste that can easily be dissolved and mixed into things like soups and stir fries. It gives things dishes an instant Korean flair.
My recipe uses a fish stock and veggies but you could use a different stock base or even just water as a base. The gochujang is so intense that it will quickly infuse the water with a sweet and spicy flavor.
As always, adapt this recipe however you see fit. Don’t like seafood? Use beef stock and beef instead. Sub soy sauce for fish sauce. Chicken and chicken stock is fine as well. Use whatever veggies you want. You could even add in some rice noodles or rice. Have fun and experiment!
Gochujang is a sweet and spicy red pepper paste that can easily be dissolved and mixed into things like soups, giving dishes an instant Korean flair. This recipe is a perfect example.
As you can see this recipe is REALLY easy. Of course the key ingredient is the gochujang paste which you might not be able to find in your area. In that case, here’s a few good quality gochujang products I found on Amazon (aff. links) that you can compare:
Jansal Valley Korean Clay Pot Aged Chili Paste (though this one doesn’t specifically say “gochujang,” the ingredients are the same).
Craig Fear is the creator of Fearless Eating and the author of three books, The 30-Day Heartburn Solution, Fearless Broths and Soups and The Thai Soup Secret. After years helping clients with digestive issues, Craig decided to pursue writing full-time. He intends to write many more books on broths and soups from around the world! Click here to learn more about Craig.