With origins dating to at least the 1600s, and possibly earlier, gochujang isn’t so much an ingredient as it is an institution of Korean cuisine unto itself. Traditionally made from a mix of fermented soybeans, rice, barley, salt, and, of course, spicy red peppers, gochujang has a thick consistency and a delightfully complex flavor that’s a rare mix of savoury, sweet, and spicy, all at once. In the case of TJ’s Gochujang, they reached out to a supplier in South Korea who uses traditional fermentation techniques to achieve this uniquely delicious flavour profile, resulting in a highly versatile pepper paste that works just as well as a condiment as it does a soup base, a marinade, a dipping sauce, and so much more. TJ's Gochujang beautifully balances elements of sweet and heat, which makes it an excellent choice for flavouring proteins of all kinds, from barbecued beef to pan-seared porkloin, crispy fried chicken wings to hearty tofu stew. It can spice up burgers when used as a spread, can be enjoyed with French fries either on its own or mixed with mayo, and adds a whole new dimension of flavour when added to noodle soups. And for a fun, fiery appetizer, it’s great for making kimchi-inspired quick pickles with salted smashed cucumbers.
