Gochujang is a fermented Korean chili paste made from red chili powder, glutinous rice, fermented soybeans (meju), and salt. Its flavor is deeply savory, lightly sweet, and moderately spicy — the result of a fermentation period traditionally measured in months.
How to choose one
Look for gochujang made with rice (not wheat) as the starch base if you want the cleanest flavor. Heat level is marked on most Korean jars on a 1–5 scale.
Storage
Keep refrigerated after opening. A properly sealed jar lasts at least a year in the fridge without meaningful flavor loss.