The Canadian Encyclopedia — neutral, cited, updated
July 27, 2026Sources cited
Canadianwire.
Canada’s encyclopedia & explainer
Home›Culture & Lifestyle›Food›Gochujang
Culture & Lifestyle • Food

Gochujang

Gochujang is a Korean fermented chili paste or condiment made from chili powder, glutinous rice, fermented soybeans, and salt.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 27, 2026|2 min read| Fact-checked

Gochujang is a Korean fermented chili paste or condiment made from chili powder, glutinous rice, fermented soybeans, and salt. It is known for a sweet, savory, spicy, and umami-rich flavour and is widely used in Korean cooking. In Canada, gochujang has become increasingly common in grocery stores and restaurants, particularly in fusion dishes and Korean-inspired recipes.

Definition and ingredients

Gochujang is a thick, fermented Korean chili paste. It is made primarily from chili powder, glutinous rice, fermented soybeans, and salt. Some recipes also include barley malt or syrup.

Flavour and culinary role

The paste is valued for its balance of sweetness, heat, salt, and fermented depth. In Korean cooking, it functions as both a seasoning base and a finishing ingredient for sauces, marinades, soups, and stews. It is thicker and more fermented than many bottled hot sauces.

Preparation and fermentation

Traditional and home recipes involve mixing the ingredients into a thick paste and fermenting it in a vessel for months. The long fermentation process contributes to its colour, texture, and umami character.

Culinary uses

Gochujang is used in dishes such as bibimbap, tteokbokki, bulgogi, and spicy stews. It can also be diluted into dipping sauces or blended into dressings and glazes. It is commonly used in marinades, sauces, and as a seasoning base.

Key facts

  • Gochujang is a fermented Korean chili paste made from chili powder, glutinous rice, fermented soybeans, and salt.
  • It offers a balanced flavour of spicy, sweet, savoury, and umami.
  • It is used in a variety of Korean dishes including bibimbap, tteokbokki, and bulgogi.
  • Traditional preparation involves fermenting the paste for weeks to months.
  • It is thicker and more fermented than many bottled hot sauces.
🍁
Canadian context

Gochujang is increasingly common in Canadian grocery stores, restaurants, and home cooking, especially in fusion dishes and Korean-inspired recipes. Canadian readers may encounter it as a versatile condiment similar in everyday use to chili paste or barbecue sauce, but with a distinctly fermented Korean flavour.

Frequently asked questions

What is gochujang?
Gochujang is a Korean fermented chili paste made from chili powder, glutinous rice, fermented soybeans, and salt.
How to use gochujang?
Use it in marinades, stir-fries, stews, sauces, glazes, dips, and dressings. It is often mixed with other ingredients because its flavour is concentrated and salty.
Is gochujang spicy?
Yes. It is generally spicy, but the heat is balanced by sweetness, saltiness, and fermentation, so it tastes less sharp than many hot sauces.
Gochujang vs sriracha
Gochujang is a thick fermented paste with rice and soybean notes, while sriracha is usually a thinner chili sauce with garlic, vinegar, and sugar. Gochujang is more savoury and fermented; sriracha is more acidic and saucy.
Gochujang substitute
A common substitute is a mixture of chili paste or hot sauce with a little miso, sugar, and soy sauce to mimic heat, salt, sweetness, and umami. No substitute matches gochujang exactly.
How to make gochujang?
Traditional gochujang is made by mixing chili powder, rice, fermented soybean powder or paste, and salt, then fermenting the mixture for weeks to months or longer. Home recipes vary, but all rely on fermentation for flavour.

References

  1. Marion's Kitchen — https://www.marionskitchen.com/article/what-is-gochujang/
    Supports: Defines gochujang as a Korean condiment made from gochugaru, glutinous rice, salt, and fermented soybeans.
  2. Merriam-Webster — https://www.merriam-webster.com/dictionary/gochujang
    Supports: Dictionary definition of gochujang as a spicy paste used in Korean cuisine made from red chili peppers, glutinous rice, and fermented soybeans.
  3. Cambridge Dictionary — https://dictionary.cambridge.org/us/dictionary/english/gochujang
    Supports: Defines gochujang as a thick, red, spicy sauce made from rice, soybeans, and chilies used in Korean cooking.
  4. Simply Recipes — https://www.simplyrecipes.com/what-is-gochujang-5324727
    Supports: Explains flavour profile, ingredients, and common culinary uses such as marinades, sauces, dips, and stews.
  5. BBC Travel — https://www.bbc.com/travel/article/20200818-gochujang-the-trendy-korean-food-that-burns
    Supports: Describes traditional preparation and fermentation and lists common Korean dishes using gochujang.
  6. Kimchimari — https://kimchimari.com/how-to-make-gochujang-at-home/
    Supports: Provides a home recipe and explains traditional ingredients and fermentation method.
  7. American Homebrewers Association — https://homebrewersassociation.org/beer-food/how-to-make-gochujang/
    Supports: Details a gochujang recipe and fermentation process, and notes its use as a base seasoning in Korean cooking.
  8. Roland Foods — https://rolandfoods.com/blog/what-is-gochujang
    Supports: States that gochujang can be used as a dip, spread, or marinade.