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Korean Fermented chilli paste

Gochujang is a condiment obtained by fermenting a mixture of soy malt, salt and red pepper powder with a mixture of rice powder, barley, flour and malted barley. It has become one of Korea's most important traditional condiments since the introduction of chilli in Korea several centuries ago.

Chilli paste spices up stews, soups, fried foods, salads, grills and herbs. It is also used in seasoned chili paste, a sauce that enhances side dishes and is served with raw fish, cold spicy noodles or bibimbap.

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