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naturally fermented, raw, gluten-free, vegan, handmade in Berlin Our organic Gochujang is a fermented chilli paste from Korean cuisine. This versatile Korean spice paste is characterised by its combination of savoury, sweet and spicy flavours. Our gochujang is based on gochu chilli peppers from original Korean seeds. These are grown especially for us by a Demeter garden centre in Mecklenburg-Western Pomerania and then diligently crushed, dried and finely ground into gochugaru. By adding our own Amazake, Miso and Doburoku, gives the mimi Gochujang a sweet and savoury note alongside the spicy heat of the chilli. This means that our gochujang paste is also completely free from added sugar. How to useYou can enhance almost any dish with Gochujang paste. Whether it's stir-fries, noodle dishes, bowls, vegetables, fish or meat. Korean classics such as bibimbap, bulgogi and budaejjigae only become truly delicious when you add gochujang sauce. This also applies to kimchi jeon, a savoury pancake that is spiced up and slightly hot with gochujang chilli paste. Our gochujang is also excellent for making kimchi, a lactic acid fermented vegetable in which Chinese cabbage is the main ingredient. If you like it spicy, we also recommend our Turuncu Shio Koji . BackgroundFor centuries, gochujang was traditionally fermented naturally in clay pots, known as jangdok (Korean for clay pot), for years. This usually took place on a terrace in a jangdokdae, a special outdoor area specifically designed for fermenting foods such as kimchi and gochujang as well as for storing rice. Ingredients
Miso* (soybeans *, rice*, sea salt, water, A. oryzae), Amazake* (rice*, water, A. oryzae), Chili*, Doburoku* (water, rice*, A. oryzae) *certified organic DE-ÖKO-070 (organic control body) You can find out more about our raw materials here. |