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Cj Haechandle, Red Pepper Paste Gochujang 200g
Cj Haechandle, Red Pepper Paste Gochujang 200g
- Features a complex balance of savory, sweet, and moderately spicy flavors, characteristic of traditional Gochujang.
- Made with high-quality sun-dried red peppers and carefully fermented ingredients following traditional Korean methods.
- An essential culinary ingredient perfect for marinades, dipping sauces, stews (Jjigae), and enhancing various dishes.
- Convenient 200g small-size tub, ideal for testing recipes or for households with moderate use.
Unleash the flavor of Japan & Korea: Cj Haechandle, Red Pepper Paste Gochujang 200g!
Traditional Korean Fermentation
Cj Haechandle Red Pepper Paste Gochujang is crafted using time-honored Korean techniques, emphasizing deep, natural fermentation. This careful process, utilizing quality sun-dried red peppers and specific grains, ensures the paste develops its characteristic rich texture and profound umami depth. It represents a fundamental pillar of Korean cuisine, delivering authentic flavour developed through dedication to traditional methods.Complex Heat and Savory Sweetness
This premium Gochujang offers a balanced and complex flavour profile. The initial taste delivers a robust, earthy heat from the carefully selected chili peppers, which is perfectly complemented by a savory sweetness derived from the fermented ingredients. The resulting paste is not just spicy, but wonderfully layered, acting as a superb base for building complex Asian dishes.How to Enjoy
Red Pepper Paste Gochujang is highly versatile and essential for authentic Korean cooking. Use it as a marinade for bulgogi or spicy pork, mix it into dipping sauces for grilled meats and vegetables, or dilute it with water and seasonings to create the iconic base for dishes like Bibimbap, Tteokbokki, or Gochujang Jjigae. A small spoonful can dramatically transform the flavour of any dish.Best Before, Important Information
MHD: 09.06.2026
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 | 260kcal |
| 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, paprika paste 25 % (paprika powder, water, salt, onion, garlic, corn starch), water, WHEAT FLOUR, rice powder, WHEAT, salt, distilled alcohol (contains WHEAT, BARLEY), SOYBEANS, SOYBEAN POWDER, glutinous rice, Koji.
Details & Importer
Manufacturer: CJ
Kreyenhop & Kluge GmbH & Co. KGIndustriestraße 40-4228876 OytenDeutschland
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Often bought together
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Frequently asked questions
Should I dilute the gochujang with water or broth before using it as a marinade base for meats?
For marinades, it is generally best to mix gochujang directly with oil, soy sauce, or rice wine. If using a large quantity, add a minimal amount of liquid, like pear juice or mirin, to help it adhere, but avoid thinning it too much with water.
How can I reduce the overall perceived saltiness of the gochujang in a dipping sauce without losing its distinctive fermented flavor?
To balance saltiness, increase the sweet and acidic components. Add rice vinegar or lemon juice for acidity, and honey, rice syrup, or sugar for sweetness. Sesame oil also helps mellow the intensity.
When preparing Tteokbokki (spicy rice cakes), should the gochujang be added at the beginning with the stock or mixed in near the end of the simmering process?
Add the gochujang and any accompanying chili powder (gochugaru) at the beginning when mixing with the cold stock. This allows the paste to fully dissolve and the flavors to bloom as the sauce simmers down and thickens.
How does this standard 200g gochujang compare in heat level to sun-dried (taeyangcho) gochujang variants?
This standard gochujang provides a balanced, medium heat level suitable for most recipes. Taeyangcho variants often focus more on color and depth of flavor, but heat levels vary significantly by brand and grade. This 200g product is designed for general household use.
If I am making a spicy noodle dish, what is the best ratio of gochujang to doenjang (soybean paste) to achieve a deep, umami-rich flavor without overpowering the heat?
A good starting ratio for a balanced flavor profile is 3 parts Gochujang to 1 part Doenjang. This provides richness from the soybean paste while maintaining the iconic spice and fermentation flavor of the red pepper paste.
