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Homemade Gochujang - Korean Chilli paste 200g (Vegan)
Homemade Gochujang - Korean Chilli paste 200g (Vegan)
Homemade Gochujang - Korean Chilli paste 200g (Vegan)
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Homemade Gochujang - Korean Chilli paste 200g (Vegan)

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I make Gochujang traditionally here in Auckland, and ferment in a breathable ceramic containers for at least 2 months. You can keep it in your fridge and it lasts over a year. 

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. 

Imported gochujang you find in supermarkets uses corn syrup, which leaves an overly sweet favour. House made rice syrup we use leads to a more mild sweetness, but deeper chilli flavours. 


 Available in 200g jar.

Ingredients: Chilli powder, home made rice syrup, malted barley, fermented soy bean powder, Himalayan salt, date puree. 

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