Gochujang Chili Sauce

Gochujang is a savory and spicy fermented condiment popular in Korean cuisine. It's made from chili powder (gochugaru), glutinous rice, fermented soybeans (meju), and salt. The mixture is then fermented for several months, developing its characteristic deep red color and complex flavor.

Manufacturers use gochujang primarily as a flavoring agent, adding a spicy, umami, and slightly sweet taste to foods. It is commonly found in Korean dishes like stews, marinades, and dipping sauces. It also appears in packaged foods such as jerky, vegetable mixes, and marinades.

Gochujang is generally considered safe for consumption as part of a balanced diet. The FDA does not specifically regulate gochujang as a food additive, as it is a traditional food ingredient. Fermented foods like gochujang can contain beneficial probiotics, though scientific research on their specific health benefits in humans is ongoing. No major health concerns are associated with typical consumption.