But what exactly is it? Is it just Korean chili sauce? Can you use it like Sriracha or ketchup?
For many Pinoys, their first experience with Gochujang is a bit of a shock. They dip a piece of samgyupsal into it and... it's not what they expected.
This is your complete guide to Gochujang—what it is, what it isn't, and how to properly use it to make your favorite Korean dishes at home.
What is Gochujang?
At its core, Gochujang is a thick, fermented Korean chili paste. It's not just chili; it's a complex blend of:
Gochugaru (고춧가루): Korean chili powder, which gives it the spice and red color.
Glutinous Rice: This gives the paste its sticky texture and a subtle sweetness.
Fermented Soybeans (Meju): This is the secret ingredient! It adds a deep, savory, and "funky" umami flavor (similar to miso or even bagoong).
Salt: For preservation and flavor.
These ingredients are fermented for months, creating a flavor that is spicy, sweet, and savory (umami) all at the same time.
The Most Important Rule: Don't Eat It Plain!
Here is the biggest mistake Pinoys make: Gochujang is not a dipping sauce.
It is a base ingredient or a condiment base. It's meant to be mixed with other ingredients to create a balanced sauce, marinade, or stew. Eating it plain is like eating a cube of Knorr beef bouillon—it's too salty, too strong, and not very pleasant.
So, what should you use for your samgyupsal dip?
You should be using Ssamjang (쌈장), which is a dipping sauce made from Gochujang, Doenjang (soybean paste), sesame oil, and garlic. You can also make your own simple version, as we show in our [DIY Samgyupsal Guide].
Gochujang vs. Gochugaru: What's the Difference?
This is another common point of confusion for beginners.
| Feature | Gochujang (Paste) | Gochugaru (Powder) |
| What it is | A thick, fermented paste | A dry, ground powder/flake |
| Ingredients | Chili, fermented soybeans, rice | 100% Korean dried chili |
| Flavor | Spicy, sweet, savory (umami) | Just spicy (can be smoky) |
| Best For | Marinades (bulgogi), stews (tteokbokki), mixing sauces | Making Kimchi, spicy side dishes (banchan) |
| Pinoy Analogy | Like bagoong or tomato paste (a flavor base) | Like cayenne powder or chili flakes |
Quick Tip: For making Kimchi, you must use Gochugaru. Using Gochujang will result in a sticky, gooey mess.
How Do You Actually Use Gochujang?
Think of Gochujang as your "secret weapon" to add instant Korean flavor. You always mix it with other liquids to thin it out and balance its flavor.
Here are the 3 easiest ways to use it:
1. As a Marinade Base:
This is the most common use. Gochujang creates a delicious, spicy-sweet glaze on meats.
Simple Marinade Mix: Mix Gochujang with soy sauce, sugar, sesame oil, and minced garlic.
Get the recipe: [4 Easy Samgyupsal Marinade Recipes (Pinoy-Style)]
2. As a Stew or Sauce Base:
Gochujang provides the rich red color and savory spice for many classic dishes.
Tteokbokki (Spicy Rice Cakes): Gochujang is the main flavor. You dissolve it in broth with sugar to create the iconic sauce.
Get the recipe: [How to Make Tteokbokki with Gochujang]
3. As a Dipping Sauce (When Mixed!):
You can make a simple, all-purpose dipping sauce, Chogochujang (초고추장), by mixing it with vinegar and sugar.
Simple Dip Recipe: Mix 2 tbsp Gochujang + 1 tbsp vinegar + 1 tsp sugar.
This is great for dipping jeon (Korean pancakes) or even fried lumpia!
Where to Buy Gochujang in the Philippines
You can find Gochujang in the "International Foods" or "Korean" aisle of any major supermarket like SM, Walter Mart, or Shopwise. It's also available in any Korean Mart and online on Shopee or Lazada.
Look for brands like CJ Haechandle, Sajo, or Daesang Chungjungone. They all come in the signature red tub and are good for beginners.
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