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).
![](https://i0.wp.com/www.jiniakitchen.com/wp-content/uploads/2023/02/bibimbap.jpg?resize=640%2C480&ssl=1)
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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.