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Kochujang is a popular Korean condiment made from glutinous rice powder mixed with both powdered, fermented soybeans and red peppers. It is used in various Korean stews & soups and also used to marinade meat. It can also be eaten as a dip when eating vegetables, similar to the way dwenjang is used as a dipping sauce. It is widely included in ssam (vegetable leaf wrap) while eating hweh as well as to wrap galbi, bulgogi, or samgyupsal. To see visual illustrations, click here. Kochujang is thick in composition and comsuming this chili pepper paste alone can get quite hot & spicy in taste.
Kochujang is usually purchased in jars already prepared at Asian supermarkets and is an essential staple of the Korean kitchen. By adding a few more ingredients to the already prepared paste, a more tasty sauce called ssamjang can be served as a dip or dressing.
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