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What is it?

Add sweet heat to your recipes from gochujang (GO-choojahng), a fermented chile and soybean paste from Korea that’s sure to be the next Sriracha. This spicy, pungent, slightly sweet fermented chile paste is made from gochugaru, ground glutinous rice, fermented soybeans, and salt—there is no substitute for it. It can be served on its own as a condiment and is also a common ingredient in Korean soups, sauces, marinades, and braises.

Here are some ways we like to use it:
• Mix into mayonnaise to kick up a roast beef sandwich.
• Combine with sour cream and lime juice to top tacos and chili.
• Add to eggs for an Asian twist on huevos rancheros.
• Stir some into your next Bloody Mary and garnish it with some lemongrass.
• Combine a little gochujang with olive and sesame oils, fresh orange juice, rice vinegar, grated ginger, salt, and pepper for a sweet and spicy vinaigrette that can double as a marinade.
• Toss a little with potatoes before roasting.
• Add to ketchup for a hit of heat.

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