Demisaem Korean Gochujang Sauce

Demisaem Chojang "Gochujang Sauce" Plum Red Pepper Paste Pantry Milk Street Store

Demisaem Chojang-Gochujang Sauce Pantry Kim'C Market

Kim'C Market

Demisaem Korean Gochujang Sauce

$19.95

Product variants

Savory, spicy gochujang meets sweet plum in Demisaem’s funky, fruity Chojang-Gochujang Sauce. Made in Korea, this red pepper and plum paste is spiked with fermented plum vinegar, Korean chili powder, traditional rice syrup, garlic, ginger and sesame seeds for an aromatic, sweet-sour balance that gives off a quick hit of heat that doesn’t linger on the tongue. The smooth, deep red paste comes packaged in an easy to squeeze bottle, pairing well with noodles, rice, grilled meats, eggs, burgers, burritos, tempura, bibimbap, grilled meats, barbecue and fish. Or use it as a marinade, mixed into sauces or stirred into dressings for a spicy, tangy kick. We especially like it in place of ketchup and sriracha.

Gochujang 54.1% [(Rice Jocheong, Red Chili Powder 18%, Rice, Salt (Sea Salt), Alcohol], Fermented Vinegar [Plum, Brown Rice Vinegar, Brown Sugar], Plum Extract [Plum, Brown Sugar], Rice Jocheong, Red Chili Powder, Garlic, Ginger, Refined Salt, Roasted Sesame Seeds

Net Weight: 310 grams
Place of Origin: Korea

Add on top of eggs, noodles, rice, burgers, burritos, tempura, bibimbap, grilled meats, barbecue and fish. Use as a marinade, or mix into sauces and dressings for a spicy, tangy kick. We especially like it in place of ketchup and sriracha.

Store in a cool and dry place away from exposure to direct sunlight. Refrigerate after opening.

Demisaem Korean Gochujang Sauce

$19.95

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Many of the core flavors of Korean food are built from a family of fermented soy-based condiments known as jangs.

Gochujang is traditionally made by hand-mixing a slurry of soybeans, sticky rice (also known as glutinous rice), salt, malt and chili powder then fermenting the mixture in large clay pots under the sun. The fermented rice sugars give gochujang its sweetness and thick, almost sticky consistency, while the fermented soybeans contribute umami.