How to cook with gochujang
Fermented chilli paste. Heat, sweetness, depth. Not ketchup.
Gochujang is fermented. It wants time in a pan with aromatics, not a cold squeeze over salad unless you mean that.
It contains glutinous rice and soy. It is not automatically gluten-free. Read the tub in your kitchen.
Bibimbap, stews and marinades in this catalog use it as a structured ingredient — not a trend topping.