Gochujang Style Paste

Gochujang is a traditional Korean fermented paste made from chilli powder, glutinous rice, fermented soybeans, and salt. The fermentation process gives it a complex, savoury, and spicy flavour profile. It is a staple condiment in Korean cuisine, used to add depth and heat to a wide variety of dishes.

Manufacturers use gochujang primarily as a flavouring agent, adding a characteristic spicy, sweet, and umami taste to foods. It is commonly found in sauces, marinades, stir-fries, soups, and microwave meals, particularly those with Korean or Asian-inspired flavour profiles.

Gochujang is a food ingredient, not a regulated food additive, and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. Its health implications are related to its nutritional content, including sodium from salt and potential capsaicin content from chillies. As with many fermented foods, it may contain beneficial compounds, but scientific evidence on specific health benefits at typical consumption levels is limited. Evidence regarding the health effects of capsaicin is mixed, with some studies suggesting potential benefits and others indicating no significant effect.