ORIGINAL Gochujang Fermented Chile Paste
$ 38.00 USD
Gochujang Fermented Chile Paste
Set of Four 10 oz. Jars
Our signature paste concentrate is made using time-honored traditional methods. The unique, thick consistency comes from finely milled sweet rice flour and ground gochugaru chile, which blend together seamlessly in a surprising balance of hot and sweet. Add a spoonful to your marinades for meat, seafood, or vegetables, blend with other condiments such as mayo and ketchup, or mix with soups and stews.
Ingredients: chile pepper flakes, malt syrup, wheat flour, sweet rice powder, garlic, onion, salt, soybean flour.
This product contains wheat and soy. Manufactured in a facility that processes milk, seafood, sesame, peanuts, and tree nuts.
It’s the Korean pepper paste that you associate with bibimbap, but it improves everything from eggs to hot dogs.
This fermented chile paste is the ketchup of Korea. Whisk with water until pourable, then let it add a spicy uppercut to anything savory.
Your meatloaf may never be the same.
The New York Times
Korea is among the countries known for spicy condiments, specifically gochujang, a fermented chili paste made with dried red pepper flakes, glutinous rice, fermented soybeans, and salt. It’s not meant to finish dishes; it’s a flavorful paste for cooking, but there are true hot sauces that incorporate this crave-inducing flavor, like Mother-in-Law’s Sesame Gochujang Sauce (made in the U.S.).
Conde Nast Traveler
This paste will add a kick, along with mild sweetness, to marinades and sauces. Why it’s our fav: it’s fermented, which means you get an added gut-happy benefit.
MIL SESAME Gochujang Fermented Chile Sauce is a winner. Gochujang is the fermented chile paste used as a base for myriad Korean sauces, soups, and stews. This version, my favorite of the five from California-based Mother-in-Law’s, has more of a cocktail sauce texture but lots of rich, sesame-inflected gochujang flavor. It’s great straight from the jar as a dip for grilled shrimp, but you can also brush it on skewered pork or flanken-style ribs a couple of minutes before removing the meat from the grill or broiler.
5280 Denver Magazine