Does Gochujang Need To Be Refrigerated?

Gochujang is a Korean condiment that has become increasingly popular in recent years. It is a red chili paste that is savory, sweet, and spicy, and adds a burst of flavor to many dishes. But does gochujang need to be refrigerated? And how long does it last? Here’s what you need to know about storing and using this versatile ingredient.

Gochujang should be refrigerated after opening to prevent mold growth and preserve its quality. Unopened gochujang can be stored in a cool, dry place for up to a year. Opened gochujang can last for 6 to 12 months in the fridge, depending on the brand and how often you use it.

What Is Gochujang?

Gochujang is a fermented chili paste that is made from gochu-garu (chili powder), glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt. It also contains a fungus called Aspergillus oryzae, or koji, which helps break down the starch and proteins in the ingredients and create a complex flavor profile.

Gochujang has a thick, sticky texture and a deep red color. It has a balance of spiciness, sweetness, saltiness, and umami that makes it suitable for various dishes. It is commonly used in Korean cuisine, such as bibimbap, tteokbokki, bulgogi, and kimchi jjigae. It can also be used as a marinade, sauce, dip, or seasoning for other cuisines.

How to Store Gochujang

Gochujang is sold in jars, bottles, or tubs, and can be found in the refrigerated section of Korean grocery stores, some well-stocked supermarkets, or online. Before opening, gochujang can be stored in a cool, dry place away from direct sunlight and heat sources. It can last for up to a year if unopened.

After opening, gochujang should be refrigerated to prevent mold growth and preserve its quality. Make sure to seal the container tightly and use a clean spoon or utensil when scooping out the paste. Avoid cross-contamination by not dipping food directly into the jar or bottle. Opened gochujang can last for 6 to 12 months in the fridge, depending on the brand and how often you use it.

How to Tell If Gochujang Is Bad

Gochujang is a fermented product that has a long shelf life if stored properly. However, it can still go bad over time or if exposed to unfavorable conditions. Here are some signs that your gochujang is bad:

• Mold: If you see any fuzzy or slimy growth on the surface or inside the container of gochujang, discard it immediately. Mold can produce toxins that are harmful to your health.
• Color change: If your gochujang turns brownish or blackish instead of red, it means that it has oxidized and lost its freshness. It may also have an off smell or taste.
• Texture change: If your gochujang becomes watery or lumpy instead of smooth and sticky, it means that it has separated or dried out. It may also have lost some of its flavor and spiciness.
• Expiration date: If your gochujang has passed its expiration date or best-by date printed on the label, it may not be safe to consume. Always check the date before using gochujang.

FAQs

How do I make my own gochujang?

You can make your own gochujang at home by following a recipe like this one from Allrecipes. You will need gochugaru (Korean red chili flakes), sticky rice powder and/or dried soybeans, and some sort of sweetener (like honey, malt syrup, rice syrup or maple syrup). You will also need an airtight container and some patience, as homemade gochujang needs to ferment for anywhere from a few days to 6 months.

How do I use gochujang in cooking?

You can use gochujang in many ways in cooking. Here are some ideas:

• Mix it with soy sauce, sesame oil, garlic, ginger, and honey to make a marinade for chicken, beef, pork, tofu, or vegetables.
• Stir it into soups, stews, curries, or sauces to add some heat and flavor.
• Drizzle it over rice bowls, noodles dishes, salads, or roasted vegetables for a quick and easy dressing.
• Blend it with mayonnaise, yogurt, cream cheese, or sour cream to make a dip for chips, crackers, or fresh veggies.
• Spread it on bread, toast, or sandwiches for a spicy kick.

What are some substitutes for gochujang?

If you don’t have gochujang or can’t find it, you can try some of these substitutes:

• Sriracha: This is a Thai chili sauce that is also spicy, sweet, and tangy. It has a thinner consistency and a brighter color than gochujang, but it can work well in most recipes. Use about half the amount of sriracha as gochujang and adjust to your taste.
• Ketchup and red pepper flakes: This is a simple and easy way to mimic the flavor and texture of gochujang. Mix about 1/4 cup of ketchup with 1 to 2 teaspoons of red pepper flakes, depending on how spicy you like it. You can also add some sugar, vinegar, or soy sauce to balance the flavors.
• Tomato paste and chili powder: This is another option that uses common pantry ingredients. Mix about 2 tablespoons of tomato paste with 1 tablespoon of chili powder and some water to thin it out. You can also add some sugar, vinegar, or soy sauce to enhance the taste.

Conclusion

Gochujang is a delicious and versatile condiment that can spice up your dishes and add some Korean flair to your cooking. It is a fermented chili paste that has a balance of spiciness, sweetness, saltiness, and umami. It should be refrigerated after opening to prevent mold growth and preserve its quality. It can last for 6 to 12 months in the fridge if stored properly. You can use gochujang in many ways, such as marinades, sauces, dips, dressings, or seasonings. You can also make your own gochujang at home or use some substitutes if you don’t have it.