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Cj Haechandle Red Pepper Paste Gochujang 500g
Cj Haechandle Red Pepper Paste Gochujang 500g
- Made using high-quality red chili peppers to deliver an intense, savory, and spicy flavor profile.
- An essential ingredient providing deep complexity to diverse traditional Korean dishes and marinades.
- Produced by Cj Haechandle, ensuring an authentic taste rooted in time-honored Korean fermentation techniques.
- Conveniently packaged in a 500g container, suitable for regular use in home kitchens.
Unleash the flavor of Japan & Korea: Cj Haechandle Red Pepper Paste Gochujang 500g!
Authentic Fermentation Tradition
Cj Haechandle Red Pepper Paste Gochujang is crafted using time-honored Korean fermentation techniques, ensuring a deep and incredibly complex flavor base. This premium paste is made from carefully selected, high-quality red peppers, glutinous rice, and traditional seasonings, resulting in a distinctively rich, thick texture. It represents a fundamental pillar of authentic Korean cuisine, meticulously bringing the essential, traditional 'jang' taste directly into your kitchen for genuine cooking results.Deep Umami and Balanced Heat
The flavor profile of this Gochujang is characterized by a remarkable savory depth—the signature umami derived from its long, careful fermentation—which is perfectly balanced by its vibrant, pleasant heat. While delivering a noticeable spice level inherent to red pepper, the paste maintains a mellow sweetness from the natural starches and rice. This combination provides complex notes that elevate simple spiciness into a rich, full culinary foundation, enhancing any dish it touches.How to Enjoy
Cj Haechandle Red Pepper Paste Gochujang is incredibly versatile in the kitchen. Use it generously as a key ingredient for marinating meats, notably for classic preparations like spicy pork bulgogi. It is absolutely essential for traditional stews (Jjigae) and dishes like Tteokbokki (spicy rice cakes) and Bibimbap. For a simple application, mix a spoonful with sesame oil and a dash of vinegar to create an instant, flavorful dipping sauce for vegetables or fried foods.Best Before, Important Information
MHD: 17.03.2027
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 | 1014KJ / 240Kcal |
| Fat - of which saturated |
2.7g 0.6g |
| Corbohydrate - of which sugar |
51.2g 26.6g |
| Protein | 4.2g |
| Natrium (Salt) | 4.6g |
corn syrup, red pepper seasoning 23.86% (paprika powder, water, salt, onion, garlic), rice, sea salt, paprika powder 2.0%, grain alcohol, SOY, salt, SOYBEAN powder, sticky rice, rice flour, koji
Details & Importer
Manufacturer: CJ
Panasia DE Handels GmbHRobert-Koch-Str. 1a 63128DietzenbachDeutschland
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Often bought together
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Frequently asked questions
How should I thin out Cj Haechandle Gochujang to create a mild dipping sauce consistency?
Gochujang is best thinned using a combination of sesame oil and rice vinegar or water and a sweetener like honey or rice syrup. Begin with small amounts of liquid to achieve the desired viscosity while maintaining the core flavor.
What is the recommended maximum cooking temperature when stir-frying with Gochujang to avoid scorching the paste?
When stir-frying (e.g., in Jeyuk Bokkeum), add Gochujang near the end of the cooking process over medium heat. Excessive high heat will quickly burn the sugar components in the paste, leading to a bitter flavor. Keep the temperature below searing level.
What common neutral liquids or syrups are recommended to balance the spiciness of Gochujang in marinades?
To naturally moderate the heat, incorporate liquids such as Maesil Cheong (plum extract), Korean rice syrup (Jocheong), or clear honey. These sweeteners add viscosity and roundness without diluting the overall spicy profile significantly.
When preparing Tteokbokki, how does using plain water versus using anchovy broth affect the final sauce texture and depth of flavor?
Plain water results in a straightforward, clean sauce flavor focused solely on the Gochujang's profile. Anchovy broth (Yuksu) provides a necessary savory umami depth, resulting in a thicker, more complex sauce texture that clings better to the rice cakes.
If I must substitute Gochujang with Gochugaru (red pepper powder) in a stew, what preparation steps are required to mimic the paste's texture and fermented flavor?
Gochugaru lacks the fermentation and binding agents of Gochujang. To substitute, mix the powder with salt, soy sauce, garlic, and a starch like rice flour or glutinous rice powder, along with water, to create a similar texture and depth of flavor.
