Our latest obsession: Gochujang

Contributed by Dennis Morrisroe and Amy Barrile
General Manager and Executive Chef / Staff Sommelier, Customer Concierge, Foodie and Chef’s wife

It’s easy to feed a cook’s obsession here at Sunnyside Farms Market. Curiosity turns into experimentation, and with the freshest ingredients at our fingertips experimentation becomes the challenge… here, obsession is born.

The traditional comfort foods of the holidays give way to a craving for silky and spicy broths, the bite and zing of fermented deliciousness, and the fragrant herbs that give that verdant lift to the senses. Which brings us to this magical ingredient: Gochujang.

Used in countless of Korean dishes, Gochujang is made from Korean chili powder, rice powder and fermented soybeans, hence giving Gochujang its name (“gochu” translates to Korean chili peppers, and “jang” to fermented). Found in historical texts dating all the way back to 233 A.D., the gochujang pepper is said to have been originally brought to South Korea by migratory birds and is recognized as its own species of red pepper, Gochugaru. The fermentation process makes Gochujang a healthy probiotic that assists with digestion and boosts immunity. Those sun-dried red peppers are also loaded with antioxidants, so it’s considered a superfood with loads of benefits — but how does it taste?

Think of it as Sriracha sauces with muscle, its thick texture and rich and complex flavor profile is due to its months-long fermentation process. And because of its thick tomato paste-like texture, it can provide backbone and spice to everything from marinade to a marinara. The combination of sweet, tangy, and spicy flavors in this Korean chili paste lends it to pairing well with everything from veggies to carbs and proteins. We particularly like Gochujang as a fish glaze or brushed on chicken thighs, right off the grill. Short ribs and Gochujang are made for each other as well, as it is wonderfully versatile as a marinade or sauce. Mix it with mayo for a quick and delicious spicy aioli, whisk into salad dressings, drizzle on eggs… a dollop in chicken noodle soup adds an element of flavorful mystery.

With such a multitasking ingredient it’s easy to experiment, and with its indescribable umami, Gochujang is even easier to obsess over.

What to drink with Gochujang?

Lighter beers or soju are traditionally served with Korean food, due to their neutrality and palate cleansing properties. Try a lager or a dry sake for an easy pairing.
If you prefer to drink wine, look for minerality in whites and acidity in reds; stay away from full bodied, highly extracted varietals. For example, a bold Cabernet might overpower the delicious red chile ‘zazz’, while an oaky Chardonnay won’t be able to compete with such a racy ingredient.
Top picks would be a zippy Sancerre or Dry Riesling for a white, and a Barbera or Carignane for a red wine choice. If you want to really bring out the spice and prefer a bolder red, pick up a Malbec or a nice Zinfandel. The high alcohol content and robust qualities of these wines will make your spices sing!

Our Brightside Wine Picks

Dr. Loosen Dry Riesling: This traditional German Riesling is the little black dress for spicy and complex dishes. The delightful racy acidity laced with pear and lemon notes dances with a hint of melon, on to a crisp, dry finish. Dennis picked this wine pairing with his dish for its clean finish and citrus notes, and It’s a steal at $15.00.

Domaine Bomary Carignan: I was in the mood for red wine and I wanted to pick up the savory notes of the dish, so I choose this Carignan from Languedoc. The earthy and leathery quality comes without overpowering the black fruit in the wine, while bringing out the wonderful soy-hoisin quality of my meal. This wine is made by Durango native Bo Pruski, who fell in love with France and his wife while traveling and thus decided to pursue winemaking. I am thrilled to say he achieved success with this freshman vintage, earning him 91 pts from Robert Parker. Stocked at Brightside for $24.50