Yup kept in the fridge, it hasn't been that long either, maybe 2 months? Depending on the chilies used, it can be relatively mild or hot. Is it still safe to use? Or just chuck the whole thing? Should you find yourself with a lot of gochujang leftover, remember that it can be used up in lots of different ways: Korean Hot Red Pepper Paste. It does have a vaguely spicy aroma, but not with the clear chili presence of many Malaysian, Thai, or Chinese varieties. Gochujang is a chili paste made with red chili powder, glutinous rice flour, fermented soybeans (often in powdered form), and some sort of sweetener such as sugar, honey, or malted barley powder. 4.3 out of 5 stars 6. If you've kept it in the fridge, smells fine, and has no growth on it, then you're good to go. Traditional Korean taste since 1945. Once a package of gochujang is opened, it is best to store it in the refrigerator, where it can last for many months. It looks like a smooth, thick, red sticky paste, and its flavor is sweet and spicy. ... Gochujang Ajumma Republic Korean Hot Pepper Paste with Sun-Dried Red Chillies, 2 Pack Bundle. Press J to jump to the feed. It is an essential ingredient in Korean cuisine. Read reviews (4) Write a review. The same container, although brown in color, is also commonly used to package ‘Doenjang’, the fermented soy bean paste that is the Korean equivalent of Japanese Miso. I never keep a foil layer on mine and it pretty much lasts forever. Find out the ingredients in gochujang and how to store and cook with it. Though maybe I just use it all before it goes bad. Press question mark to learn the rest of the keyboard shortcuts. Product Details Reviews. Did you keep it in the fridge? Gochujang is a Korean condiment with a sweet-hot-salty flavour made from red chillies, fermented soybeans, glutinous rice and salt. it smells fine it's just thicker and more dry than when I opened it. Any way to salvage the dried up parts or should I scrape off the top layer? It also said there would be a thin “film” of flour coating the pan, which there was not for me. Korean hot pepper paste with sun-dried red chillies. Sorry, your blog cannot share posts by email. Gochujang Classic: 1kg: corn syrup, red pepper mixed seasoning (red pepper powder, sea salt, garlic, onion), rice flour, water, isomalto oligosaccharide, fermented soybean paste, sea salt, red pepper powder 3%, spirits, yeast extract powder, glutinous rice, seed malt, … Gochujang is a savory, spicy, and pungent fermented Korean condiment made from red chili, glutinous rice/wheat, fermented soybeans, and salt. The product, when made in traditional Korean fashion, is somewhat similar to many Chinese fermented chili pastes, except that it tends to be a bit sweeter and less salty. How to Store Gochujang. Description. Can’t say if that’s a major variable. Add. Once opened, gochujang should be stored in the refrigerator. Also different cooks got in it. Last, but by no means least, it is works as a terrific marinade and dipping sauce, either by itself, or with the addition of such other things as vinegar and sesame oil. The recipe says to heat the liquid ingredients for the dough, remove from heat to add the flour, then return to heat for about 3 mins to “dry out the dough”. £2.60. Korean Hot Red Pepper Paste. The aroma is a little surprising, in contrast to many other chili condiments, in that it is less pungent and has more of the mild, umami warmth of plain soy bean paste. You are less likely to have it get mouldy, or otherwise go ‘off’, than you are to have it dry out. Privacy Policy Designed using Brigsby Premium. Really, you can use Gochujang in virtually any culinary preparation calling for chili paste, and the fact that it tends not to be overly salty makes it especially versatile. The answer to this is essentially that you can (and many people do), although you might occasionally run in to a problem if you are using a commercial blend that contains preservatives that would inhibit fermentation. It’s traditionally homemade and naturally fermented in larg… Many people who read traditional Kimchi recipes want to know if the Gochugaru (Korean Red Pepper flakes or powder) used to make the spice paste can be substituted with Gochujang. I stupidly threw away the foil seal for my tub of gochujang thinking the plastic top would be good enough to keep it sealed, now it's semi dried out. The top layer is a little bit dry, but it softens quickly in the pan and you can just scrape off the first millimeter anyway. Powered by. Ajumma Republic Gochujang 500g. Indeed, since the manufacture of Gochujang involves fermented soy bean paste as a significant component, one can accurately view it as being a sort of chili-enhanced Miso. His was in a restaurant situation where we had a pretty big tub and didn’t use much. ... 4.7 out of 5 stars 802. If that happens, you need not despair unless the color has faded (which would mean the taste will have been compromised). 4.6 out of 5 stars 5,710. Like miso, it has quite a long shelf life, as long as it hasn’t dried out or changed in color. Chung Jung One Sunchang Hot Pepper Paste Gold (Gochujang) 500g. Gochujang has a vibrant deep red hue, with almost a hint of purple in it sometimes, and it is probably one of the prettiest of all chili paste products. No preservatives and MSG. I've had the same box of gochujang in my fridge for months, and I haven't seen any problems with it: Haven't seen any growth on it and the flavor's unchanged. I’ve seen it go bad after about three months. This feature, along with the minimal amount of salt, allows the paste to be used in a few places where a sharp taste might not be desirable. 52p / 100g. Nowadays, it is not uncommon to see it added to mayonnaise and served alongside such things as sweet potato fries, or even as a burger condiment. The texture of Gochujang is stickier than a simple paste made with chili flakes, and the sweetness will change the ultimate result, but, other than that, it works pretty nicely. As mentioned, the paste tends to be quite sweet, and there is generally none of the acidic notes one gets with long-fermented chili pastes, or those with vinegar added. Once a package of gochujang is opened, it is best to store it in the refrigerator, where it can last for many months. Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Tumblr (Opens in new window), Click to email this to a friend (Opens in new window), A Banchan of Octopus in a Gochujang based sauce, Banchan of Dried Squid in Spicy Gochujang.