Gochujang is a fermented red pepper paste made with glutinous rice, salt, and meju fermented soybean. Centuries of fermentation create layered flavors including umami, sweetness, funkiness, and chili heat. It comes in rich red shades that deepen the color of foods it’s added to. It pairs well with pork and complements the mellower flavors of barbecue sauce, but its intensity means only a little is needed. In an oven-baked pork spare rib recipe, gochujang is mixed into store-bought BBQ sauce with minced garlic, sesame oil, and ginger to create a Korean-style sauce. The result adds a subtle spicy kick without overpowering the sauce.
"Gochujang is a fermented red pepper paste also comprising glutinous rice, salt and meju (fermented soybean). As a result of the centuries-old fermentation process, gochujang offers symphonic layers of flavor; umami, sweetness, funkiness, and chili heat. In color, it can come in various rich shades of red, which in turn intensifies the color of food it's added to."
"Gochujang is a popular accompaniment to pork, so adding it to a pork rib recipe is a no-brainer. Its flavor qualities also perfectly complement the mellower flavors of barbecue sauce, but - it's intense, so a little goes a long way. In our scrumptious spicy oven-baked pork spare rib recipe, gochujang is integrated simply by adding a few tablespoons of the red paste to your normal BBQ sauce."
"Along with some minced garlic, sesame oil, and ginger, simple BBQ flavors transform into an addictive Korean-style sauce. Recipe developer Cecilia Ryu explains that, "The gochujang is not too overpowering, and adds a nice subtle, spicy kick to the sauce.""
""This recipe is so amazing because it comes together so quickly. Using store bought [barbecue] sauce, instead of making your own, really cuts down the time when making this recipe," explains Ryu. Gochujang's greatest strength is that it already has its own balance of contrasting and complementary flavors,"
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