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Bibigo Red Pepper Paste, gochujang 500g
Bibigo Red Pepper Paste, gochujang 500g
- A rich, fermented flavor profile essential for authentic Korean cooking.
- Provides a deep red color and glossy texture, ideal for marinades and dipping sauces.
- Made primarily with sun-dried red chili peppers, retaining the intense savory heat.
- Conveniently packaged in a 500g container, suitable for daily culinary use.
Unleash the flavor of Japan & Korea: Bibigo Red Pepper Paste, gochujang 500g!
Authentic Korean Fermentation Tradition
Bibigo Red Pepper Paste, or Gochujang, is crafted using a traditional fermentation process perfected over generations. This process involves aging high-quality red chili powder, glutinous rice, and soybean components, ensuring a deep, complex umami foundation. Bibigo focuses on delivering the authentic, rich flavour profile essential to traditional Korean cuisine, making it a cornerstone ingredient for any Korean dish you prepare.Complex Spicy, Sweet, and Savoury Flavour
This Gochujang offers a unique balance that sets it apart from simple chili heat. It provides a robust, satisfying heat that is complemented by a subtle, inherent sweetness derived from the fermented rice. The long fermentation period contributes a profound savoury depth (umami), creating a well-rounded flavour profile that enhances, rather than overwhelms, other ingredients in your cooking.How to Enjoy
Bibigo Red Pepper Paste is incredibly versatile. Use it as a powerful marinade base for bulgogi or spicy pork, or dilute it with vinegar and sugar to create a classic dipping sauce (cho-gochujang) perfect for raw seafood. For instant flavour, stir a spoonful directly into stews like Kimchi Jjigae or Tteokbokki, or incorporate it into sauces for dishes like Bibimbap.Best Before, Important Information
MHD: 09.01.2027
Product packaging, specifications, best-before date (MHD), and price are subject to change without prior notice. All information regarding the products on our website is provided for informational purposes only. Please always read the package inserts, warnings, and instructions supplied with the product before use.
Nutrition & Ingredients
| Energy | 252kcal |
| Fat - of which saturated |
2.7g 0.6g |
| Corbohydrate - of which sugar |
51g 27g |
| Protein | 4.2g |
| Natrium (Salt) | 4.6g |
corn syrup, round grain rice, water, red chilli powder, salt, sea salt, alcohol, soybeans, sticky rice, rice flour, fermented rice. May contain wheat.
Details & Importer
Manufacturer: Bibigo
Kreyenhop & Kluge GmbH & Co. KGIndustriestraße 40-4228876 OytenDeutschland
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Often bought together
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Frequently asked questions
What is the difference between using this gochujang for a dipping sauce versus a marinade base?
For dipping sauces, it typically requires thinning and flavor additions like vinegar, sesame oil, and garlic. For marinades, it is used directly as a concentrated base mixed with liquids like soy sauce or mirin to tenderize meat.
When cooking a stew like Kimchi Jjigae, is it better to add the gochujang at the beginning or near the end?
It should generally be added early, along with other base seasonings. This allows the paste time to dissolve fully, integrate its complex fermented flavor, and mellow its raw spiciness during simmering.
I find the paste too spicy for my taste. What neutral ingredient can I add to reduce the heat while maintaining thickness?
To reduce heat, mix in a neutral sweetener like rice syrup (mulyeot) or honey. Alternatively, adding a spoonful of peanut butter or a slightly creamy base like doenjang (soybean paste) can also mute the capsaicin without thinning the sauce too much.
How should I adjust the flavor profile if I use this gochujang to make Tteokbokki versus using it for a Bibimbap sauce?
For Tteokbokki, add more sugar or syrup and adjust the amount of broth for a thick coating sauce. For Bibimbap sauce, incorporate vinegar, sesame oil, and a small amount of water to create a looser, more acidic dressing consistency.
If a recipe calls for Gochugaru (Korean chili powder), how much Bibigo Gochujang should I use as a substitute?
Because gochujang is denser, sweeter, and saltier than pure gochugaru, start by substituting roughly two parts gochugaru with three parts gochujang. Ensure you reduce the added salt and sugar in the rest of the recipe accordingly.
