Description Gochujang is an essential rich & spicy ingredient in Korean cuisine, and now it’s available with a gluten free recipe. The fermented soybean paste is mixed with Korean red pepper powder, or gochugaru, to give the gochujang complex rich and spicy flavours. Add a spoonful of gochujang to Korean soups, stews and stir fries. Make a gluten free version of traditional dolsot Korean bibimbap or use to liven up a bowl of plain rice. Mix the gochujang with gluten free soy sauce, a little sesame oil and white rice vinegar to make a sticky glaze for roasted or barbecued meat and vegetables. Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: fermented soybean paste (water, soybeans, rice, salt, alcohol), water, sugar, chilli pepper powder (7.3%), sunflower oil, tomato puree, onion, spirit vinegar, garlic, salt. Allergy Advice: For allergens see ingredients in bold. Size:575g Best before:13 May 27 Minimum shelf life:3 months Categories: Asian Sauces & CondimentsAsian Store-Cupboard StaplesBBQ IngredientsChilli & Hot SauceFoodserviceGluten Free IngredientsGochujangHarissa & Chilli PasteKorean Food & IngredientsSauces & CondimentsThe Big BBQ Edit
