Gochujang

What it is

Gochujang is a fermented paste of Korean chili powder (gochugaru), glutinous rice, fermented soybean, and salt. Fermentation gives it a complex, savory, umami-rich depth beneath its sweet, slow-building heat — far rounder than a plain hot sauce. It is a staple of Korean cooking and a powerful flavor base.

Heat levels vary by brand (often marked on the tub), so check the label and taste before committing a lot.

Using it on focaccia

Straight gochujang is too thick and intense to spread on dough. Thin it into a brushable glaze with olive oil and a little rice vinegar, soy, or honey to balance. Brush it over the dimpled dough in a thin layer, or swirl it with the oil. Its sugars and fermented solids can catch and burn, so use a light hand, keep an eye on it, and consider adding a final brush or drizzle after baking for bright, unburnt flavor.

It pairs naturally with scallions, sesame, mushrooms, and cheese in a Korean-inspired focaccia — a modern fusion, which is worth naming honestly rather than implying tradition.

Pairings and balance

Gochujang loves fat and sweetness to balance its salt and heat: melted cheese, sesame oil, honey, and alliums all round it out. A gochujang-and-mushroom or scallion focaccia leans on that combination. Because it is salty and fermented, ease off other salt and taste as you build.

Buying and storing

Buy gochujang from a Korean or Asian grocer (or the international aisle) in a tub or squeeze bottle; brands differ in heat and sweetness, so try a mild one first if unsure. It keeps for months refrigerated after opening — press plastic against the surface or keep the lid tight to stop it drying. A little lasts a long time.