Update: The post below was last updated on 9th May 2013.
If you have a look at my blog carefully, you will know how often I use gochujang (a type of hot chilli sauce).
Gochujang (Korean: 고추장) is a savory and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans and salt. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae (장독대) in the backyard. (From wikipedia)
Gochujang is one of the critical condiments you MUST have in your pantry if you like to cook Korean food.
This is a picture of the Gochujang that I am using currently.
(Recently bought Chungjungwon Sunchang Gochujang May 2013)
(Haechandle Gochujang image from September 2006)
I usually buy the large size gochujang (3kg for AUD $13-15) and it usually lasts for about 3-4 months, even though I use it a lot. There are a couple of gochujang brands available, but I normally go with whatever is cheaper or on special. If you’re lucky, you might get a complimentary mini gochujang (like the first image above) or free lock and lock containers with the purchase.
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