Gochujang!!! – sounds like the war cry of an indigenous tribe, doesn’t it? Ever since we picked up a tub at the local Asian market, my husband and I have been sneaking up on each other at random times yelling ‘GO-KUUU-JAAAANG’ (complete with Hulk hands) in an attempt to startle each other.
What is Gochujang?
A new addition to my pantry, Gochujang is a Korean chilli paste made with red chilli powder, fermented soy bean paste, glutinous rice (sticky rice) and salt. It is a vibrant red, almost bordering on the black end of the color spectrum, and so thick that almost always, you need to thin it down with some liquid in your recipe. And very similar to our South Indian pickles, it is fermented in clay jars in the sun for months. The longer you let it ferment, the darker the color turns.
And how does it taste?
The heat from the chilli is subdued a little by the sweetness of the glutinous rice, and the fermented soybean renders the unmistakable ‘umami‘ flavour – think ‘miso‘. Very earthy and intense, is how I would describe the taste. So, use sparingly by the teaspoon.
Best eaten while hot, this baked Gochujang Tofu is so amazing, especially in a Quesadilla, which is how I ate it. Sliced thin, thrown into a tortilla with sweet corn, lightly sautéed onions, peppers and zucchini, rice and lots of cheese, this is just fabulous!
You can also stir it into tomato soups for that vibrant color burst.
Stir well, spread on a foil-lined medium baking tray and bake! That’s it!
When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here and will share it with pride on my social media feeds.