Korean Cooking Essentials: Gochujang, Gochugaru, and Doenjang

Korean cuisine has become one of the most influential food trends globally, and for good reason — its fermented condiments add layers of flavor that no other cuisine replicates.

Gochujang (Fermented Chili Paste)

Gochujang is a thick, crimson paste made from chili flakes, fermented soybeans, glutinous rice, and salt. It's spicy, sweet, savory, and funky all at once — a flavor bomb that nothing else in your pantry can replicate.

How to use it: Stir into marinades (the best chicken thigh marinade: gochujang + soy sauce + sesame oil + garlic + honey). Mix into mayo for a spicy sandwich spread. Whisk into salad dressings. Add to stews and braises for depth. Glaze roasted vegetables. It's endlessly versatile.

Gochugaru (Korean Chili Flakes)

These vibrant red flakes are the backbone of kimchi and many Korean dishes. Unlike standard red pepper flakes, gochugaru has a unique flavor profile — fruity, slightly sweet, moderately spicy, and mildly smoky. The flakes are coarser and stickier than Italian crushed red pepper.

How to use it: Essential for kimchi. Sprinkle on fried eggs. Mix into pasta sauces for a different kind of heat. Toss with roasted vegetables. Make a quick dipping sauce with soy sauce, gochugaru, sesame oil, and vinegar.

Doenjang (Fermented Soybean Paste)

Doenjang is Korea's answer to miso — but earthier, funkier, and more assertive. While Japanese miso tends toward sweet and delicate, doenjang is boldly savory with an almost cheese-like depth.

How to use it: The base for doenjang jjigae (soybean paste stew) — Korea's ultimate comfort food. Spread on lettuce wraps with grilled meat. Mix into marinades for pork. Add to dressings for salads and grain bowls. Use anywhere you'd use miso for a more robust result.

Where to Buy

Any Asian grocery store stocks all three. They're increasingly available in mainstream supermarkets too. Online retailers like H Mart offer delivery. All three are shelf-stable in the refrigerator for months — they're fermented products, so they actually improve with age.