About Garlic 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, rice, fermented soybeans, and salt; it combines funkiness (brought on by the fermentation process), spiciness (from the peppers), and sweetness (from the rice). Minced, 100% locally grown, garlic is added into the blend before the fermentation process starts, ensuring a full incorporation of flavors. 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.
Garlic has long been used in Korea to help curve the strong nose of fish or meat dishes making this gochujang a great pairing to your main dishes. In addition, the additional layer of flavor the garlic brings makes this gochujang a great replacement for ssamjang during your next BBQ.
To learn more about how Master Ki's gochujang is made, watch this video.
Kisoondo Garlic 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, glutinous rice, garlic, roasted bamboo salt, soy sauce, malt
● Keep refrigerated
Kisoondo Garlic 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.
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.