Gochujang (Fermented Chilli paste) is one of the most important Korean cooking condiments. It is a unique mix of savoury, sweet and spicy.
It is perfect as a marinade, a soup base, in sauces or as a simple flavouring to add colour and spice to any dish. Korean fried chicken, Bibimbap and many kinds of Korean stews use Gochujang.
I make Gochujang traditionally here in Auckland, and ferment in a breathable ceramic containers. We make big batch of gochujang during winter time here in Auckland and ferment. Low temperature reduce chance of bad bacteria to grow.
Unlike many imported supermarket Gochujang made with corn syrup and manufactured on a large scale, our Gochujang is naturally fermented in breathable ceramic jars for over two months using traditional Korean methods. The slower fermentation creates a deeper savoury flavour, balanced sweetness and natural umami that can't be rushed.
You can keep it in your fridge and it lasts over a year.
Imported gochujang you find in supermarkets uses corn syrup, which leaves an overly sweet favour. Brown rice syrup and date puree we use leads to a more mild sweetness, but deeper chilli flavours.
Made in New Zealand with lots of care. Shipping all over New Zealand.
Ingredients: Chilli powder, Brown rice syrup, malted barley, fermented soy bean powder, Himalayan salt, date puree
It contains Gluten and Soy
NZ-Wide Delivery
Looking for authentic Korean Gochujang in New Zealand? We carefully pack and ship our naturally fermented Gochujang anywhere in New Zealand, including Christchurch, Dunedin, Queenstown, Nelson, Invercargill, Timaru, Blenheim, Wellington, Hamilton and Tauranga.
Order online and enjoy authentic Korean flavour delivered to your door.
For more information about how to use our NZ made Gochujang, please visit our blog.
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