Korean red chili paste

Korean red chili paste, known in Korea as gochujang, is an essential traditional condiment in Korean cuisine. It is a thick, fermented, and slightly sweet paste, made primarily from ground red chili, glutinous rice, fermented soybean, and salt. Its unique flavor combines spicy intensity with sweet and umami notes, making it a fundamental ingredient for enhancing stews, soups, marinades, and sauces.

The origin of Korean red chili paste dates back centuries in Korea, where its natural fermentation process allowed for the preservation of ingredients and the development of complex flavors. Today, it is widely used not only in traditional dishes such as bibimbap and tteokbokki but also in fusion cuisine and international recipes.

Among its properties, it stands out for its capsaicin content, which provides benefits for metabolism and circulation, in addition to being a source of antioxidants and vitamins A and C from the red chili. Fermentation also improves its digestibility and adds probiotics beneficial for intestinal health.

In various Spanish-speaking countries in Latin America, it may be known as fermented red chili paste, Korean spicy paste, or simply gochujang, retaining its original name due to its popularity. It is important to highlight it as a key ingredient for adding flavor and depth to a variety of culinary preparations.