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.
