Enjoy the savory and spicy blend of Barley Gochujang! Korean barley is added to Gochujang, one of Korea’s most well-known and unique fermented sauces, for a thick savory and spicy sauce. This complex seasoning is a favorite ingredient for Korean cooking that combines the rustic, savory taste of barley with the distinctive taste of Korean red pepper, soy sauce, and other seasonings.
This savory and spicy barley gochujang has a delicious, rich taste perfect for Korean soups and stews like kimchi jjigae, spicy fish stew, or soybean stew. It transforms and deepens the taste and aroma of the broth by adding layers of flavor. It can also be used for vegetable side dishes, bibimbap, tteokbokki, stir-fried rice, grilled foods, etc. It’s also used for making dip (ssamjang) at KBBQ!
High-quality traditional gochujang largely depends on the quality and freshness of its natural ingredients. This red pepper paste is made using only the best locally-grown ingredients such as 100% domestic Korean red peppers, glutinous rice flour, red pepper chili powder, salt, and high-quality soy sauce. The red pepper chili powder is pre-picked in the fall season, then stripped off the seeds and finely ground into deep, red powder. The paste is then dipped in glutinous rice flour and soy sauce, giving it that iconic flavor and fine, glossy sheen and texture.
The paste is finally sealed in traditional Korean pots for fermentation. The pots have small-lipped openings to prevent foreign materials and excess air from entering and compromising the fermentation process. This process also utilizes a specialized state-of-the-art automated sanitation system from the first to the last process to ensure clean, high-quality products.
12.5% barley rice (domestic), 15.42% red pepper powder (domestic), 8.33% glutinous rice (domestic), 7.5% refined salt (domestic), 5% fermented soybean powder (domestic large soybeans), alcoholic liquor, taffy oil, starch syrup, garlic, purified water