Scientific Classification
Scientific Name
Capsicum annuum (base ingredient)
Category
Spices
Origin
Korea
Scoville Rating
1,500 SHU
Forms & Varieties
Paste
Powder
Sauce
Flavor Pairings
Gochujang pairs exceptionally well with the following ingredients and flavors.
Health Benefits
Rich in probiotics from fermentation
Contains capsaicin which boosts metabolism
High in vitamins A and C
Antioxidant properties
Precautions
Very spicy — use sparingly if sensitive to heat. Contains gluten from glutinous rice.
Harvest & Processing
Harvest Method
Made through a traditional fermentation process lasting 1–3 years in large earthenware jars (onggi) under the sun.
Processing Method
Red chili powder, glutinous rice flour, meju powder, and salt are mixed and fermented in ceramic pots for months to years.
Quality Grades
Gochujang is available in the following quality grades, from premium to standard.
History & Heritage
Gochujang's history dates back to the 16th century when chili peppers were introduced to Korea via trade routes from the Americas. It was first documented in the 1600s and has been central to Korean cuisine ever since.
Botanical Breakdown
Category
Spices
Scientific Name
Capsicum annuum (base ingredient)
Primary Components
- 1Spicy
- 2Umami
- 3Sweet
Origin & Trade Routes
Primary Origin
Korea
Intensity
5/5
Originally domesticated in Korea, Gochujang has traveled trade routes worldwide, becoming an essential component of global cuisines.
Shelf Life & Storage
Shelf Life
12 months refrigerated
When stored properly under recommended conditions.
Storage Tips
Store in the refrigerator after opening. It keeps for up to 1 year when tightly sealed.
Buying Guide
Expert Buying Tips
Look for brands like Chung Jung One or Haechandle. Authentic gochujang should have a deep brick-red color.
Nutritional Highlights
Per tablespoon: 30 calories, 0g fat, 6g carbohydrates, 1g protein. Rich in vitamin C and beta-carotene.
Culinary Uses & Substitutes
Culinary Uses
- •Marinades
- •Stews
- •Dipping sauces
- •Stir-fries
- •Bibimbap
Substitutes
- •Sriracha + miso paste
- •Sambal oelek
- •Doenjang with chili
In-Depth Overview
Gochujang is a savory, sweet, and spicy fermented condiment made from red chili powder, glutinous rice, meju (fermented soybean) powder, and salt. It has been a staple of Korean cuisine for centuries and forms the backbone of countless dishes from bibimbap to tteokbokki.
Seasonality
Year-round
Peak availability period
Quick Facts
Flavor Profile
Flavor Notes
The Market Guide
How to select the best quality Gochujang.
Quality Test
Look for vibrant color and strong aroma.
Price Point
Premium quality comes at a fair price.
Buying Tip
Look for brands like Chung Jung One or Haechandle. Authentic gochujang should have a deep brick-red color.
Curator's Note
Head Historian
“Gochujang represents the soul of the harvest. Its unique character tells the story of its origin and the hands that cultivated it.”