Food trendologists project the “it” condiment will be gochujang (pronounced go-chew-jong), and has been identified as the next sriracha. It is the go to condiment in Korea from where it originated. With an intense flavor, gochujang is one of the backbone ingredients of its native cuisine. Ethnic condiments are a low risk way for consumers to experiment with exotic cuisines and as a result, popularity is booming around the globe.
What is it? Gochujang (hot pepper paste) is believed to have been first used in Korea in the late 18th century, after 16th century trade with Europe, Japan, China and the Ryukyu Islands introduced chili peppers and fermented soy paste to the region. Gochujang is made from powdered red chilies, glutinous rice, soybeans, salt and occasionally sweetened with honey or sugar. Traditionally, gochujang is prepared by aging in earthenware pots under the sun for more than a year. Sunchang County in Korea is famous for its gochujang. The fermentation process develops a savory (almost earthy) flavor that makes this ethnic condiment unique. It features all of the most craveable flavor attributes; smoky, sweet, salty, varying levels of heat from mild to fiery, as well as a bit of umami. (Many packages utilize a heat scale to give consumers a heads up).
Gochujang is not only Korea’s ketchup – it is frequently used as a staple ingredient in numerous traditional dishes such as kimchi or bibimbap (a rice dish). But gochujang is not limited to the traditional Korean domain. The rich flavor pairs incredibly well with a variety of meats, vegetables, eggs and carbohydrates. Innovative chefs are introducing gochujang to the masses with creative additions to the menu.
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