bio gochujang 200 g von mimi ferments

gochujang 200g - organic

€16,90
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bio gochujang 200 g von mimi ferments
  • bio gochujang 200 g von mimi ferments
  • bio gochu chilischoten für gochujang
  • bio gochu chiliflocken getrocknet für gochujang
  • bio gochu chilipulver für gochujang
  • Gochujang im Rotweinfass
  • gochujang 200g - organic
  • gochujang 200g - organic
gochujang 200g - organic

gochujang 200g - organic
€16,90 €84,50/kg

incl. taxes. Shipping costs are calculated at checkout

  • Irresistible combination of sweet, savoury and spicy
  • Made with real Gochu chillies grown in Germany
  • Versatile and goes well with almost any dish
Gochujang im Rotweinfass

What makes our Gochujang special

Naturally fermented, live, gluten-free, vegan, handmade in Berlin

Our organic gochujang is a fermented chilli paste from Korean cuisine. This versatile Korean seasoning paste is characterised by its combination of savoury, sweet and spicy flavours. Our gochujang is made from gochu chillies grown from original Korean seeds. These are grown especially for us by a Demeter nursery in Mecklenburg-Western Pomerania and then carefully chopped, dried and finely ground into gochugaru. The addition of our own amazake, miso and doburoku gives mimi Gochujang a sweet and savoury note in addition to the spicy heat of the chilli. As with all our products, we do not use any additives, including sweeteners such as glucose, fructose or corn syrup.

How to use our Gochujang

You 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 budae jjigae only reveal their true deliciousness when you add gochujang sauce. This also applies to kimchi jeon, a savoury pancake that you can spice up and add a little heat to with gochujang chilli paste. Our gochujang is also ideal for making kimchi, a lacto-fermented vegetable dish with Chinese cabbage as its main ingredient.

If you like it hot, we also recommend our Turuncu Chili Koji.

The story behind our Gochujang

For centuries, gochujang was traditionally fermented naturally over several years in clay pots known as jangdok (Korean for clay pot). This usually took place on a terrace in a jangdokdae, a special outdoor area specifically designed for fermenting foods such as kimchi and gochujang and for storing rice.

Gochujang not only provides a pleasant spiciness, but also offers several health benefits. Due to the use of fermented red chillies, gochujang contains antioxidants that can protect cells from oxidative stress. Natural fermentation leads to the formation of probiotic bacteria, which promote intestinal health and thus support the immune system. The capsaicin in the chilli peppers not only gives gochujang its spiciness, but also stimulates the metabolism, regulates appetite and has anti-inflammatory properties. According to a Chinese study (Xie-Yue Jia et al. 2023), consuming chilli also reduces blood pressure in Chinese adults.

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.

Shelf life

Our gochujang has a best-before date of 12 months from bottling, but it usually keeps for much longer. Over time, it may darken and develop a more intense flavour. Gochujang should be stored at room temperature.

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