Discover CJ Taeyangcho Red Pepper Gochujang Paste, a versatile Korean fermented chili paste perfect for adding a fiery kick to your culinary creations. This authentic paste blends heat, sweetness, and depth of flavor, ideal for both Korean and international cuisine. Elevate your dishes with this unique ingredient.
"Ever since I started my happy partnership with Ocado, I have been begging them to stock Gochujang, and Iâm very pleased to report mission accomplished. Gochujang is a glorious Korean fermented red chilli paste, that mixes heat, sweetness and funky depth, and lends itself to so much in the kitchen, even if youâre not planning to cook Korean. I stir a little into mayo, add it to soups, stews and shepherdâs pie, make marinades with it, and one of my favourite quick solo suppers is rice noodles (I use 75g Thai Sen Lek) with some gochujang crumbled pork. So, put the water on in a pan for the noodles, then get out a wok-like pan if you have one, and add a drop of oil. When hot, tip in (and this is for one greedy person) 125g minced pork and cook on high for 2 minutes, stirring often. When it looks dryish, stir in a tablespoon of gochujang and cook for 5 minutes, stirring regularly, until almost caramelised. Throw in 100ml of water, and let it all bubble up, and stir â still over high heat â until most of it is evaporated. Turn off the flame, and cover to keep warm while you cooked the noodles. Then, with tongs, add them to the pan of gochujang pork, toss well, and transfer to a bowl (sprinkling with fresh, chopped coriander should you want) then eat greedily." - Nigella Lawson
Suitable for freezingProduct information
\Ever since I started my happy partnership with Ocado, I have been begging them to stock Gochujang, and Im very pleased to report mission accomplished. Gochujang is a glorious Korean fermented red chilli paste, that mixes heat, sweetness and funky depth, and lends itself to so much in the kitchen, even if youre not planning to cook Korean. I stir a little into mayo, add it to soups, stews and shepherds pie, make marinades with it, and one of my favourite quick solo suppers is rice noodles (I use 75g Thai Sen Lek) with some gochujang crumbled pork. So, put the water on in a pan for the noodles, then get out a wok-like pan if you have one, and add a drop of oil. When hot, tip in (and this is for one greedy person) 125g minced pork and cook on high for 2 minutes, stirring often. When it looks dryish, stir in a tablespoon of gochujang and cook for 5 minutes, stirring regularly, until almost caramelised. Throw in 100ml of water, and let it all bubble up, and stir still over high heat until most of it is evaporated. Turn off the flame, and cover to keep warm while you cooked the noodles. Then, with tongs, add them to the pan of gochujang pork, toss well, and transfer to a bowl (sprinkling with fresh, chopped coriander should you want) then eat greedily.\ - Nigella Lawson
Country of Origin
The Republic of Korea
Storage
Store in a cool, dry place away from direct sunlight. Keep refrigerated after opening.
Package Type
Plastic tub
Brand
CJ Haechandle
Manufacturer
CJ Haechandle : Korea
Country of Packing
The Republic of Korea
Return To Address
JFC(UK)Ltd. Unit 17, 7 Premier Park Road, NW10 7NZ, United Kingdom
Typical Values
per 100g
Energy kJ
802
Energy kcal
190
Fat (g)
2
of which saturates(g)
0.3
Carbohydrates(g)
35
of which sugars(g)
24
Fibre(g)
4.9
Protein(g)
5.2
Salt(g)
6.5
Typical Values
per 100g
Energy kJ
802
Energy kcal
190
Fat (g)
2
of which saturates(g)
0.3
Carbohydrates(g)
35
of which sugars(g)
24
Fibre(g)
4.9
Protein(g)
5.2
Salt(g)
6.5
Ingredients
Corn syrup, Red peppar paste (23.8%)( Red pepper powder, Water, Salt, Onion, Garlic), Water, WHEAT flour, WHEAT, Defatted SOYBEAN powder, Salt, Alcohol (Contains BARLEY), SOYBEAN, SOYBEAN powder, Glutinous rice. Koji culture.
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