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고추장
Doenjang jjigae.jpg · User ZenKimchi on en.wikipedia · CC BY-SA 3.0 · Wikimedia Commons

고추장

Working with gochujang

Heat, sweetness, and why you fry it before you drown a sauce.

Heat: medium–hot · Vegetarian: yes

Cook the raw edge

고추장 is fermented chili + glutinous rice + soy. Straight from the tub it can taste pasty. A short fry in oil or a simmer in stock rounds it. Brands vary in sweetness; taste before you add sugar. Heat scale lives more in 고춧가루 you add than in the paste alone.

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