Ingredients · Pantry
Gochujang
Korean fermented chili paste. Sweet, spicy, deep. Sticky, so thin it for air-fryer glazes.
In the air fryer. Mix with oil, honey, or water so sugars don't blacken in the first 5 minutes.
Nutrition
Typical values per 1 tbsp (18g)
30kcal
- Protein
- 1g
- Fat
- 0g
- Carbs
- 6g
- Sodium
- 500mg
Approximate kitchen reference. Not a lab label. Brands and cuts vary.
Origin
Korea. Made from gochugaru, glutinous rice, fermented soybeans, and salt.
Herbal & culinary notes
Capsaicin from chile plus fermented soybean compounds. Capsaicin can feel warming; not a cure-all.
How to store
Refrigerate after opening. Keep the surface covered; use a clean spoon every time.
Food safety
Fermented paste. If you see unusual mold (not the normal deep red paste), discard the jar.
Food hazards
Chile heat can irritate eyes and cuts. Often contains gluten (wheat). Check labels for allergies.
