Gochujang: Korean Fermented Chili Paste

Gochujang is a **fermented Korean chili paste** made from **gochugaru (chili flakes)**, **glutinous rice flour**, **fermented soybeans** and **salt**. Fermentation develops a deep, complex flavor.

**~45–50 kcal**, **~1 g protein**, **~1 g fat**, **~10 g carbs** (includes sugar from rice fermentation), sodium content **moderate to high**.

- **Fermented food:** may support gut health. - **Capsaicin** from chili: can boost metabolism. - Adds **umami depth** without meat-based stock.

- **High sodium**—use sparingly if on low-salt diet. - Some versions may contain **gluten** (barley malt)—choose GF if needed. - Can be **spicy** for sensitive palates.

- **Bibimbap**: mix with sesame oil and add to rice bowls. - **Tteokbokki**: key ingredient for spicy rice cakes. - Whisk into **marinades** for beef, chicken, tofu. - Add to **soups/stews** for heat and umami. - Combine with mayo or yogurt for a quick **spicy sauce**.

Start with **1–2 tsp**, taste and adjust. Store refrigerated after opening; it keeps for months.