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Sempio Gochujang, Red Pepper Paste Gluten Free, hot 250g
- Authentic Korean Gochujang red pepper paste in a 250g pack
- Gluten-free recipe with a hot and rich flavor profile
- Versatile seasoning for stews, marinades, and dipping sauces
- Traditional fermented taste for Korean cuisine
Unleash the flavor of Japan & Korea: Sempio Gochujang, Red Pepper Paste Gluten Free, hot 250g!
Authentic Korean Flavour, Now Gluten-Free
This Sempio Gochujang (Red Pepper Paste) brings the rich, complex, and savory heat of authentic Korean cuisine to your kitchen in a 250g tub. Crafted with fermented rice and high-quality red chilli powder, this version is specially formulated to be gluten-free, making it suitable for a wider range of dietary preferences. The paste features a deep red colour and a thick, smooth consistency, delivering the characteristic Korean flavour profile that balances umami, sweetness, and a pleasant hot spice level. This traditional Korean staple is produced under strict quality controls.The Essential Ingredient for Korean Cuisine
Gochujang is a fundamental component in many popular Korean dishes. Its unique combination of fermented and spicy notes provides depth and complexity to sauces, stews, and marinades. The paste is ready to use and its thick texture blends well into liquids and other ingredients. Its distinct, savoury-spicy character makes it a key ingredient for authentic preparations like Bibimbap, Tteokbokki, or dipping sauces for barbecue. Its moderate level of heat adds a satisfying warmth without being overpowering for most palates.How to Enjoy
This Red Pepper Paste is highly versatile and can be used in numerous ways. For a classic taste, mix a spoonful into cooked rice and vegetables to create a simple Bibimbap. Use it as a base for marinades for meats like pork or chicken, or whisk it into a sauce for dipping fried foods or vegetables. For a bolder, richer flavour, stir a small amount into soups, stews, or noodle dishes towards the end of cooking. Always adjust the amount used according to your personal preference for heat and flavour intensity.Best Before, Important Information
MHD: 12.07.2027
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 | 873 kJ / 206 kcal |
| Fat - of which saturated |
0g 0g |
| Corbohydrate - of which sugar |
44g 21g |
| Protein | 5g |
| Natrium (Salt) | 6.3g |
Fermented rice paste (rice, water, salt, koji starter), fermented rice syrup, water, red pepper powder, salt, alcohol, yeast extract, SOYbean essence, rice flour, onion powder, carrot powder, garlic concentrate.
Details & Importer
Manufacturer: Sempio
Kreyenhop & Kluge GmbH & Co. KGIndustriestraße 40-4228876 OytenDeutschland
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Frequently asked questions
How should I properly prepare Sempio Gochujang for a marinade to ensure even flavor distribution?
To ensure even flavor distribution, always mix Sempio Gochujang thoroughly with other liquid ingredients like soy sauce, sesame oil, garlic, and a sweetener before adding it to your meat or vegetables. This creates a homogeneous base that coats ingredients uniformly.
What is an effective cooking technique to prevent Sempio Gochujang from burning when used in high-heat stir-fries?
To prevent burning in stir-fries, add Sempio Gochujang towards the end of the cooking process. Briefly cook it for 1-2 minutes to toast the flavors, then immediately add a liquid base like broth, water, or other sauces to deglaze and prevent scorching.
How can I adjust the flavor of a dish that is too spicy from Sempio Gochujang without significantly diluting the overall taste?
To reduce spiciness without diluting flavor, incorporate dairy products like cream, yogurt, or cheese. Sweeteners such as honey, sugar, or fruit purees can also balance the heat. Adding more savory elements like sesame oil or a rich broth can also help.
When preparing a spicy noodle dish with Sempio Gochujang, what distinct textural and sauce-adherence differences should I expect between using udon and somen noodles?
Udon noodles are thick and chewy, providing a substantial texture that absorbs and holds a robust Gochujang sauce well. Somen noodles are very thin and delicate, resulting in a lighter mouthfeel and a tendency for the sauce to coat rather than deeply penetrate them, offering a different textural experience.
For a Gochujang-based stew, how does the choice between using fresh mat kimchi and aged whole cabbage kimchi influence the final dish's flavor profile?
Fresh mat kimchi (cut napa cabbage kimchi) provides a lighter, more vibrant, and slightly sweeter fermented tang to a stew. Aged whole cabbage kimchi, on the other hand, contributes a deeper, more sour, and complex umami flavor with a softer texture, enriching the stew significantly.
