Korean Red Pepper Paste

Korean red pepper paste, also known as gochujang, is a savory, fermented condiment made from chili powder, glutinous rice, fermented soybeans, and salt. The fermentation process gives it a complex, spicy, and slightly sweet flavor profile. It is a staple in Korean cuisine, used as a base for sauces, marinades, and stews.

Manufacturers use gochujang primarily for its distinct spicy and savory flavor, adding depth and heat to a variety of dishes. It acts as a flavor enhancer and coloring agent. It is commonly found in Korean dishes like bibimbap, tteokbokki, and various marinades for meats and vegetables.

Gochujang is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. Fermented foods like gochujang can contain probiotics, which may benefit gut health, although specific health benefits are not established by regulatory bodies. The FDA has not set specific upper intake levels for gochujang. JECFA has evaluated fermented soybean products, but no specific evaluation for gochujang is noted. Evidence regarding the health impacts of capsaicin, the compound that gives chili peppers their heat, is mixed, with some studies suggesting potential benefits for metabolism and pain relief, while others note gastrointestinal discomfort in sensitive individuals.