Kisoondo Brown Rice Gochujang - Gotham Grove  Edit alt text
Brown Rice Gochujang Box white background
Brown Rice Gochujang

Brown Rice Gochujang


Regular price $0.00 $22.00 Sale


About Brown Rice Gochujang

As one of the three major jangs (fermented sauces), gochujang is a staple in Korean cuisine.  This thick, deep red-colored paste is made mainly from Korean chile peppers, brown rice, fermented soybeans, and salt; it combines funkiness (brought on by the fermentation process), spiciness (from the peppers), and sweetness (from the rice).  Master Ki's jangs stand out for her exclusive use of all natural, Korean-grown ingredients and her family’s traditional production methods passed down over 10 generations.  Once the peppers, fermented soybeans, rice grain syrup, aged soy sauce and other ingredients are added in, the gochujang mixture is aged for least six more months, resulting in a delicious sauce full of 'umami' flavor.


This gochujang uses brown glutinous rice instead of regular (white) glutinous rice to capture even more of the nutritional profile of rice.

To learn more about how Master Ki's gochujang is made, watch this video.

Kisoondo Brown Rice Gochujang Product Details

●  230g pouch
●  Made in Damyang, South Korea
●  Non-GMO, no preservatives, additives, or refined sugar
●  Ingredients:  Red pepper powder, fermented soybean powder, brown rice, roasted bamboo salt, soy sauce, malt 
●  Keep refrigerated

Kisoondo Brown Rice Gochujang Key Ingredients

Gochugaru/Red pepper flakes
Rich in minerals and antioxidants, it is believed to aid in blood circulation, digestion and oral health.  Hand harvested sea salt is packed into local winter bamboo and roasted over pine wood fire for 3-4 days; this process is repeated nine times over two months.

Roasted bamboo salt
Roasted bamboo salt, a fixture in most Korean kitchens, came to prominence as a natural medicine. Rich in minerals and antioxidants, it is believed to aid in blood circulation, digestion and oral health. Master Ki creates her own version by packing winter bamboo from Damyang with hand harvested sea salt, and then roasting the shoots for 3-4 days over a pine wood fire at over 700°C.

Rice syrup
Master Ki makes her own rice grain syrup that goes into the gochujang. Used as an alternative to sugar in Korean kitchens, Master Ki's rice malt syrup is made using only house made malt (100% barley) and rice.

Brown rice
Unlike white rice in which the brand and the germ have been removed, brown rice contains three parts of the grain cernel, making it a whole grain. Plentiful in B Vitamins, iron and magnesium in addition to being rich in fiber, brown rice has been known to help lower cholesterol.