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Hot, sweet, sticky gochujang red pepper paste is an essential ingredient in Korean cooking, adding a real umami kick to all sorts of dishes. Aside from the red pepper flakes that give gochujang its striking crimson colour, the paste also contains soybeans, sticky rice and salt. As gochujang ferments, the starch in the rice becomes sugar, and the soybeans develop umami, much like a miso paste.
Gochujang is very versatile, but it can be very potent so use it sparingly for best results!
Crispy cauliflower 'wings' coated with a Korean-inspired, sticky, rich, spicy sauce. Who needs chicken wings when you can have this amazing vegan alternative?
Gochujang is best stored in the fridge once opened, but like miso it keeps extremely well.
