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Korean-style serving of Red chili paste

고추장 · Red chili paste

Red chili paste

고추장

What exactly is it?

This thick red paste combines chili with grain and fermented soybean ingredients. It carries sweetness, saltiness and fermentation flavor as well as heat. Bibimbap sauce and vinegar-seasoned cho-gochujang are preparations made from the base paste.

Main ingredients

Chili powder, fermented soybean powder, rice or other grains and salt; sometimes malt

Ordering and serving

Heat varies by brand and recipe. Add bibimbap sauce gradually; the red sauce served with raw fish may also be sharply vinegary.

Origins and changes

Gochujang developed after chili peppers reached Korea. Jeungbo Sallim Gyeongje records methods using chili and fermented soybean powder; grain choices and sweetening ingredients account for variations among styles and products.

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Red chili paste

고추장

Main ingredients
Chili powder, fermented soybean powder, rice or other grains and salt; sometimes malt
Flavor and character
This thick red paste combines chili with grain and fermented soybean ingredients. It carries sweetness, saltiness and fermentation flavor as well as heat. Bibimbap sauce and vinegar-seasoned cho-gochujang are preparations made from the base paste.
How to eat it
Heat varies by brand and recipe. Add bibimbap sauce gradually; the red sauce served with raw fish may also be sharply vinegary.
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Ssamjang dipping paste

쌈장

Main ingredients
Soybean paste, chili paste, garlic and sesame oil; optional onion, nuts or tofu
Flavor and character
Ssamjang is a thick condiment for rice or meat wrapped in leaves. Soybean paste provides the base, with chili paste, garlic and sesame oil adding flavor. Chopped onion, nuts or tofu can alter both its texture and saltiness.
How to eat it
Start with a small dab inside the wrap. Tuna ssamjang and snail ssamjang contain animal ingredients, even though the base is soybean paste.
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