Gochujang

Gochujang is a savory, spicy, and slightly sweet fermented paste made from chili powder, glutinous rice, fermented soybeans, and salt. It is a staple condiment in Korean cuisine, traditionally made by fermenting these ingredients together for several months.

Manufacturers use gochujang primarily as a flavoring agent and a color enhancer. Its complex flavor profile adds depth and heat to a wide range of dishes, including marinades, stews, sauces, and dips. It is frequently found in Korean and other Asian-inspired foods.

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. Regulatory bodies like JECFA and EFSA have evaluated many food ingredients, but specific evaluations for gochujang as a whole are not widely publicized. The high sodium content in gochujang should be considered as part of a balanced diet.