Move over, Sriracha—there’s another must-have Asian sauce in town. It’s called gochujang, and until I tasted this brick-red paste, I didn’t know I needed it. Now I do, and I suggest that you do, too.
Gochujang is a Korean condiment, and it’s a flavor bomb. It’s a sludgy, sticky, spicy paste made from chile peppers, glutinous (sticky) rice, and fermented soybeans. It’s sweet, smoky, salty, and a tad funky, thanks to the fermented soybeans. A little dab goes a long way, adding umami-rich flavor and fireworks to sauces, marinades, soups, and stews.
