Korean fermented chili paste (Gochujang)

Gochujang is a Korean fermented chili paste that is widely used in Korean cuisine. It is made from a combination of red chili pepper powder, glutinous rice powder, fermented soybean powder, and salt. Gochujang has a distinct flavor that is spicy, savory, and slightly sweet, and it is often used as a condiment or seasoning in various dishes.

Gochujang is a versatile ingredient and is used in a wide range of Korean dishes, such as bibimbap, tteokbokki, bulgogi, and fried chicken. It can also be used as a marinade or sauce for grilled meats or as a dipping sauce for vegetables. Gochujang is also used as a base for soups and stews, such as doenjang jjigae (soybean paste stew) and gochujang jjigae (spicy chili paste stew).

Aside from its delicious taste, gochujang also has some health benefits. It is a good source of vitamins and minerals, including vitamin B2, vitamin C, and iron. Additionally, gochujang contains capsaicin, which is a compound that can help improve digestion, boost metabolism, and reduce inflammation.

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