Korean Kitchen Staple: Gochujang

Gochujang is a Korean red chili pepper paste.  Koreans have been using this paste since the 18th century to flavor marinades, stews (click for an easy kimchee stew recipe) and as a condiment.  I grew up with this stuff and it is in every good Korean kitchen.

This is what you look for instead of pointing wildly and confusing Asian food store owners.

It has a thicker consistency than that of tomato paste with a deep red hue.  Do not be alarmed by the scary spicy sounding name.  It's actually quite mild.  I urge you to taste a little of it before adding it however.  It's sweet with a touch of smoke and heat.  Try it in your next marinade with soy sauce and honey over chicken or pork.  Dissolve a little into your soup...I stir some into my butternut squash soup or puree to give it a little complexity.  Whisk some with soy sauce, water and cornstarch and pour it over your next stir fry.  Try it with a hint of rice wine vinegar.  An oldie but a goodie proves to be able to be reinvented over and again.