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Gochujang Hot Pepper Paste Classic 1kg
Description
Gochujang red pepper paste is a traditional Korean condiment used to bring rich spiciness to soups and jjigae stews, or add a bit of excitement to a bowl of plain rice. The deep red gochujang paste has kimchi-like taste and complex chilli flavours. It’s perfect for enhancing traditional Korean dishes and stir fries, but gochujang is also exciting when used in unexpected recipes – such as bacon butties, beef jerky and chilli kale chips!
Try mixing the gochujang with doenjang (fermented soybean paste), minced spring onions, garlic, ginger, rice wine and sesame oil to make ssamjang – the dipping sauce for Korean lettuce wraps. Also use gochujang in a marinade for bulgogi beef, and as a dressing for the Korean raw fish and vegetable dish, hweh bop bop.
Sizes available:
Chung jung one 500g ingredients: corn syrup, water, brown rice, red pepper powder, seat salt, spirits (<3% vol. alc), garlic, soybean, fermented soybean, roasted soybean powder, onion, yeast extracts, dextrin, seed malt (wheat). Contains wheat gluten and soya.
Classic 1kg ingredients: corn syrup, red pepper mixed seasoning (red pepper powder, sea salt, garlic, onion), rice flour, water, isomalto oligosaccharide, fermented soybean paste, sea salt, red pepper powder 3%, spirits, yeast extract powder, glutinous rice, seed malt, flavour enhancer (monosodium glutamate E621).Contains soya and wheat gluten.
Quick Comparison
| Settings | Gochujang Hot Pepper Paste Classic 1kg remove | Vegetarian Kimchi remove | Black Glutinous Rice remove | Chunjang Black Bean Paste remove | Gochujang - Gluten Free Recipe remove | Hwayo Soju remove |
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| Price | 8.69€ | 5.63€ | 5.32€ | 2.44€ | 9.38€ | 34.38€ |
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| Content | Gochujang red pepper paste is a traditional Korean condiment used to bring rich spiciness to soups and jjigae stews, or add a bit of excitement to a bowl of plain rice. The deep red gochujang paste has kimchi-like taste and complex chilli flavours. It's perfect for enhancing traditional Korean dishes and stir fries, but gochujang is also exciting when used in unexpected recipes – such as bacon butties, beef jerky and chilli kale chips! Try mixing the gochujang with doenjang (fermented soybean paste), minced spring onions, garlic, ginger, rice wine and sesame oil to make ssamjang - the dipping sauce for Korean lettuce wraps. Also use gochujang in a marinade for bulgogi beef, and as a dressing for the Korean raw fish and vegetable dish, hweh bop bop. Sizes available: Chung jung one 500g ingredients: corn syrup, water, brown rice, red pepper powder, seat salt, spirits (<3% vol. alc), garlic, soybean, fermented soybean, roasted soybean powder, onion, yeast extracts, dextrin, seed malt (wheat). Contains wheat gluten and soya. Classic 1kg ingredients: corn syrup, red pepper mixed seasoning (red pepper powder, sea salt, garlic, onion), rice flour, water, isomalto oligosaccharide, fermented soybean paste, sea salt, red pepper powder 3%, spirits, yeast extract powder, glutinous rice, seed malt, flavour enhancer (monosodium glutamate E621).Contains soya and wheat gluten. | Vegetarian kimchi is pretty rare. The Korean spicy fermented cabbage is usually made with fish sauce, yet this kimchi is fermented only with sugar and salt. Serve vegetarian kimchi as a side dish with any Korean meal. The fizzy fermented flavours are a great palate cleanser. Ingredients: Chinese cabbage, carrot, fructose, hot pepper, garlic, scallion, sugar, onion, salt, ginger, citric acid E330, water | Glutinous rice is a short-grained Asian variety known for its sticky texture. The black rice turns almost purple in colour when cooked. Misleadingly, glutinous rice does not contain gluten, but the name refers to the rice’s ‘glue-like’ quality which easily binds it rice into balls and cakes. Glutinous rice is widely used in Chinese and south east asian cookery. However, it is now commonly used in the West and the black glutinous rice creates a stunning back drop to other brightly coloured ingredients - a poached egg, griddled chicken breasts, or a bright green leafy salad. Soak the rice in cold water before cooking. Then - ideally - steam the rice for perfect fluffly grains. Alternatively simmer in double the volume of water to rice, until all the water has evaporated or absorbed. Infuse the rice with tea flavours by wrapping it in lotus leaves before steaming, or drench it in coconut milk and serve with mango for a traditional Thai dessert. | Chunjang black bean paste is an essential ingredient in jajjangmyun - a Korean dish of stir-fried pork belly and mixed vegetables in a thick black bean sauce, served with wheat noodles. Also known as Chinese black bean paste, use to give the distinctive flavour to Chinese favourites like beef in black bean sauce with green peppers. The black bean paste is salty with a hint of sweetness, with lots of umami depth. Add a spoonful to stir-fry sauces to boost the flavour. Dilute with sesame oil and rice vinegar, and mix in some grated ginger to make a dipping sauce. Ingredients: black bean paste (soya, wheat flour, salt, water), caramel, salt, soya powder, rice wine, water, flavour enhancer (monosodium glutamate [E621]). Contains allergens: soya, gluten (wheat). | Gochujang is an essential rich & spicy ingredient in Korean cuisine, and now it’s available with a gluten free recipe. The fermented soybean paste is mixed with Korean red pepper powder, or gochugaru, to give the gochujang complex rich and spicy flavours. Add a spoonful of gochujang to Korean soups, stews and stir fries. Make a gluten free version of traditional dolsot Korean bibimbap or use to liven up a bowl of plain rice. Mix the gochujang with gluten free soy sauce, a little sesame oil and white rice vinegar to make a sticky glaze for roasted or barbecued meat and vegetables. Ingredients: fermented soybean paste (water, soybeans, rice, salt, alcohol), water, sugar, pepper powder, sunflower oil, tomato puree, onion, spirit vinegar, garlic, salt. Contains allergens: soya. | Enjoy Hwayo Soju 25 chilled for a refreshing alternative to sake or vodka. Soju is a Korean rice spirit, and Hwayo is one of the best-known distillers of premium soju. Their Soju 25 has a crisp and clean taste, with subtle notes of fruity melon. For years soju has been known as a fairly weak beverage, made from the diluted spirits of sweet potatoes or rice and added sugar. Hwayo are one of the small distilleries that are popping up all over Korea that aim to bring back the sophisticated sojus of the past, and create a spirit to rival the finest sakes or vodkas of the world. The Hwayo distillery only uses the finest organic rice and pure spring water drawn from 150 metres underground. Their low-temperature distillation and maturing processes have been handed down over a period of 700 years with little change, and Hwayo’s Soju 25 is praised for its pure, clean taste that is the result. Ingredients: water, rice, koji. 25% ABV. This product contains alcohol and is only available for purchase by over 18s. |
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