Gochujang is a thick, deep-red paste and one of the basic seasonings of Korean cooking. It is traditionally made from red chili powder, glutinous rice, powdered fermented soybeans (meju) and salt, left to ferment for months. Commercial versions often add sugar or syrup, and many contain wheat or barley as well. The result is spicy, sweet and deeply savoury at the same time, with a gentle fermented tang.
In snacks, gochujang brings the familiar taste of Korean dishes such as tteokbokki and bibimbap. It appears in the ingredient list of Samyang’s Extreme Buldak Zzaldduk, next to a red pepper paste seasoning and a hot chicken flavour seasoning, which together build the very spicy taste of the Buldak range.
Because it is made with fermented soybeans, gochujang contains soy, and wheat is common too, so both allergens are worth looking for on products that use it.
