Gochujang Sauce

Gochujang is a thick, savory, and spicy Korean fermented chili paste. It is made from chili powder, glutinous rice, fermented soybeans, and salt. The ingredients are blended and then fermented for several weeks or months, developing its characteristic deep red color and complex flavor.

Manufacturers use gochujang primarily as a flavoring agent, adding a spicy, sweet, and umami taste to foods. It is commonly found in Korean dishes like bibimbap and stews, and is also used in marinades, dipping sauces, and as a condiment in Western-style foods like barbecue sauce and salad dressings.

Gochujang is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. Fermented foods like gochujang may contain probiotics, which are beneficial bacteria for gut health, though research is ongoing. The FDA has not set specific upper intake limits for gochujang. International bodies like JECFA have evaluated similar fermented products, but specific evaluations for gochujang may vary.