Ingredients: Red pepper paste 65% (corn syrup, wheat flour, wheat, red powdered peppers, salt), high-fructose corn syrup 13%, vinegar 11%, sugar 4%, salt 1%, acidity regulator: citric acid 0, 8%, water 0.5%, lemon juice concentrate 0.5%, sesame 0.2%
Gochu in Korean means chili, yang means fermented bean paste or soy sauce.
This amazing red chili sauce is the basis of the sweet and savory flavors of Korean cuisine and gives a spicy flavor to such famous dishes as grilled meat, bibimbap, budae-jjigae soup, and fried chicken rice.
Bibimbap - Korean mixed rice is one of the popular dishes that we can see in all Korean restaurants. Bibimbap is a combination of simple ingredients such as rice, vegetables, meat and eggs. In particular, the ingredients used to prepare this mixed rice dish are extremely varied.
Beef bibimbap: ground or ground beef, season with salt and pepper and fry; Shredded vegetables in a bowl, beautifully decorated; add the bimibimbap sauce.
You can replace beef with tuna, cockles, fish roe, radish ... or just fish sauce to have a variety of bimbibap dishes.
The spicy gochujang slowly becomes spicy - when used properly it never reaches the mouth, but creates a surreal resonance with the surrounding flavors. Of course, sometimes it's fun to eat until you burn your tongue.
Gochujang chili sauce touches many flavors at once, spicy, but also sweet and spicy with a hint of umami sweetness underneath, called gamchilmat in Korean.
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