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Sempio Gochujang Hot Pepper Paste 170g
- Traditional Korean hot pepper paste made with fermented soybeans and red chili.
- Rich, deep, and spicy flavour that enhances a variety of dishes.
- Ideal for marinades, stir-fries, soups, and dipping sauces.
- Convenient 170g pack, easy to store and use.
- Essential seasoning for authentic Korean cooking.
Unleash the flavor of Japan & Korea: Sempio Gochujang Hot Pepper Paste 170g!
Authentic Korean Fermentation Excellence
Sempio Gochujang Hot Pepper Paste is a foundational ingredient in Korean cuisine, crafted through traditional, long-term fermentation processes. This paste utilizes high-quality sun-dried chili peppers (taeyangcho), glutinous rice, and fermented soybeans (meju) to achieve its distinctive, rich, savory depth. Its robust texture and concentrated flavour distinguish it as an essential condiment, perfect for elevating everyday meals with genuine Korean taste and complexity.Savory Heat and Deep Umami Balance
The flavour profile of Sempio Gochujang delivers a characteristic balance of profound heat and subtle sweetness. Unlike simple chili powders, it offers a complex umami background derived specifically from the fermentation process, which introduces deep savory notes alongside the spice. This unique combination ensures that the warmth enhances, rather than overwhelms, the overall dish, providing both intensity and sophisticated flavour layering.How to Enjoy
Sempio Gochujang is incredibly versatile in the kitchen. Verwende es, um sofort würzige Marinaden für Schweinefleisch oder Hähnchen-Bulgogi herzustellen, oder mische es in Dipsaucen für Gemüse und frittierte Speisen wie Mandu (Teigtaschen). For cooking, whisk a spoonful into classic stews like Kimchi Jjigae or use it as the key, potent ingredient in Bibimbap. Start with a small amount and adjust according to your preferred level of warmth and spice.Nutrition & Ingredients
| Energy | 228kcal |
| Fat - of which saturated |
1,5g 0g |
| Corbohydrate - of which sugar |
48g 22g |
| Protein | 4,0g |
| Natrium (Salt) | 5,6g |
rice, sticky rice, chilly paste, wheat, soy bean, salt
Details & Importer
Manufacturer: Sempio
Kreyenhop & Kluge GmbH & Co. KGIndustriestraße 40-4228876 OytenDeutschland
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Frequently asked questions
How do I properly dissolve Gochujang into cold liquids (like marinades or dipping sauces) without lumps?
Whisk the Gochujang first with a small amount of room-temperature liquid (such as water, soy sauce, or vinegar) until a smooth slurry forms. Then, incorporate that slurry into the remaining cold liquid while continuously stirring.
When making Tteokbokki, should I cook the Gochujang paste directly with the broth, or mix it into a separate sauce base first?
It is generally better to create the sauce base first by combining the Gochujang with sweeteners, soy sauce, and garlic before adding it to the boiling broth and rice cakes. This ensures a consistent and even seasoning throughout the dish.
How can I reduce the spiciness of a dish seasoned with this Gochujang without fundamentally altering the sweet/savory balance?
To reduce heat while maintaining flavor, stir in a spoonful of sugar, honey, or a neutral liquid sweetener. Alternatively, adding a neutral dairy product like milk or plain yogurt can also help mellow the heat sensation.
If making Bibim Guksu (spicy cold noodles), is Somen or fresh Kal-guksu noodle better suited to coat effectively with this Gochujang sauce?
Somen noodles are generally preferred for Bibim Guksu. Their thin, smooth texture coats thoroughly and evenly with the thick, sticky Gochujang sauce base, optimizing the flavor distribution in a cold preparation.
What is the key difference in preparation when using this paste for Gochujang Jjigae (stew) versus Gochujang Bulgogi (marinade)?
For Jjigae, the paste is mixed directly into the broth early in the cooking process to infuse deep flavor. For Bulgogi, the paste must first be combined with liquids like soy sauce, sesame oil, and fruit purees to form a proper marinade that tenderizes the meat before cooking.
