PASTE CHILLI KOREAN (GOCHUJANG) 1KG (OBAP UGCO1)

Authentic Korean Gochujang – A Fermented Flavour Powerhouse for Bold and Balanced Cooking

\n PASTE CHILLI KOREAN (GOCHUJANG) 1KG (OBAP UGCO1) is a rich, thick, and deeply savoury fermented red chilli paste essential\n to Korean cuisine. Crafted in the traditional style and packed in a generous 1KG tub for culinary enthusiasts, food service businesses, and\n adventurous home cooks across New Zealand, this gochujang paste delivers the signature balance of heat, sweetness, and umami\n that defines Korean food.\n

\n Produced under the brand OBAP, a respected name in Korean food manufacturing, this version of gochujang is made from\n high-quality ingredients such as fermented soybeans, glutinous rice, red pepper powder, and salt—without unnecessary\n additives. The fermentation process develops the depth and complexity that make gochujang more than just a hot sauce—it's a foundation for\n building bold and addictive flavours.\n

\n This paste is suitable for everything from everyday marinades to restaurant-grade sauces and is quickly becoming a favourite in New\n Zealand's growing Asian fusion and plant-based culinary scene.\n

What is Gochujang?

\n Gochujang is a traditional Korean fermented red chilli paste that has been used for centuries in Korean\n households and royal kitchens alike. It is known for its complex, savoury flavour, which comes from the fermentation of\n starch (usually rice), chilli powder (gochugaru), fermented soybeans (meju), and salt.\n

\n The result is a deep red paste with a thick, sticky consistency, a mild-to-medium heat level, and a strong umami backbone.\n Gochujang is not just spicy—it’s sweet, salty, and earthy, offering a one-of-a-kind taste that enhances the profile of any\n dish.\n

The 1KG size of this OBAP variant is ideal for:

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• Professional kitchens or caterers creating Korean dishes
  
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• Bulk cooking or family meal prep
  
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• Sauces, soups, stews, and marinades
  
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Key Features of OBAP Gochujang

\n This premium OBAP gochujang is crafted using time-tested fermentation methods and carefully sourced ingredients.\n It is designed for convenience, flavour impact, and versatility in both traditional and contemporary recipes.\n

Key product features include:

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• Weight: 1KG
  
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• Texture: Smooth, dense, sticky paste
  
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• Colour: Deep crimson red
  
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• Flavour Profile: Spicy, sweet, salty, fermented umami
  
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• Format: Plastic tub with resealable lid for repeated use
  
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• Application: Ready to use out of the tub
  
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\n It is ideal for making Korean classics, experimenting with fusion cuisine, or adding bold flavour to\n everyday meals with minimal effort.\n

Traditional Culinary Applications

Bibimbap

\n One of Korea’s most iconic dishes, bibimbap (mixed rice bowl), is incomplete without a spoonful of gochujang. Stirred into\n rice with sautéed vegetables, sesame oil, and egg, the gochujang binds the components with a spicy-sweet note that elevates the entire dish.\n

Tteokbokki

\n This popular Korean street food made with chewy rice cakes (tteok) is simmered in a gochujang-based sauce along with fish cakes and\n scallions. The paste gives it its characteristic fiery red colour and glossy texture.\n

Bulgogi Marinade

\n For spicy Korean BBQ, gochujang forms the core of marinades for beef, pork, or chicken. Combined with soy sauce, garlic, sugar, and sesame\n oil, it penetrates meats with deep flavour and ensures rich caramelisation when grilled.\n

Jjigae (Korean Stew)

\n Gochujang is often added to kimchi jjigae, doenjang jjigae, and other stews for body, heat, and tang. It’s\n perfect for thickening broths and giving depth to plant-based soups and hotpots.\n

Samgyeopsal Dipping Sauce

\n Serve gochujang mixed with vinegar, sesame oil, or minced garlic as a tangy condiment for Korean grilled pork belly or lettuce wraps (ssam).\n

Fusion and Global Applications

\n Gochujang is extremely versatile in fusion and non-Korean recipes, thanks to its concentrated umami and complex profile.\n

Gochujang Mayo or Aioli

Blend with mayonnaise or plant-based mayo to create a zesty, bold spread or dipping sauce for:

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• Burgers
  
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• Sushi rolls
  
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• Bao buns
  
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• Chips or wedges
  
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Stir-Fries and Noodles

\n Use it as a base sauce for stir-fries with vegetables, noodles, or tofu. Gochujang provides both colour and a balance of sweet-spicy\n flavour\n that clings beautifully to ingredients.\n

Marinades and Glazes

It’s ideal for creating sticky glazes on grilled meats, roasted veggies, or oven-baked tofu:

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• Honey-gochujang chicken
  
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• Gochujang-glazed cauliflower
  
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• Grilled eggplant with gochujang sesame glaze
  
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Tacos and Wraps

\n Add a Korean twist to tacos by mixing gochujang into slaws, sour cream, or hummus, then layering with grilled tofu, beef, or mushrooms.\n

Pizza, Pasta, and Beyond

\n Use it in small quantities as part of pizza bases, pasta sauces, or dressings for grain bowls to create cross-cultural,\n chef-inspired creations.\n

Cooking Tips and Usage Suggestions

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• Start small: Gochujang is intense. Start with a teaspoon and build up to taste.
  
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• \n Dissolve in liquids: Because of its thick consistency, mix gochujang into water, broth, or oil to distribute evenly in\n dishes.
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• \n Balance with sugar or vinegar: Its natural savoury-sweet profile pairs well with bright acids or sweeteners.
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• Mix into sauces: Combine with soy sauce, garlic, sesame oil, or miso for layered sauces.
  
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• \n Add at the right time: Introduce it towards the middle of the cooking process for better flavour development.
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This paste holds up to high heat but can also be used as a raw condiment, especially in dipping sauces or spreads.

Health Benefits and Nutritional Information

Gochujang is not just flavourful—it also carries nutritional value, particularly from its fermented components.

Nutritional Snapshot (per 20g serving approx.)

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• Calories: 45–60 kcal
  
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• Carbohydrates: 8–10g
  
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• Sugars: 4–6g
  
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• Protein: 1–2g
  
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• Fat: 1g or less
  
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• Sodium: 300–500mg
  
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• Probiotics: Trace amounts from fermentation
  
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Potential Health Benefits

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• Digestive health from fermented soy and rice components
  
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• Appetite regulation due to complex flavour and low sugar spikes
  
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• Capsaicin benefits from chilli powder, which may aid metabolism
  
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• Satiating flavour that reduces the need for added salt or sugar
  
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\n Gochujang is typically gluten-free depending on the processing, and naturally vegan, making it suitable\n for diverse dietary needs in New Zealand homes.\n

Korean Cuisine in New Zealand: Why It’s Trending

\n Korean food has gained remarkable popularity in New Zealand, especially in urban areas like Auckland, Wellington, and Christchurch.\n Gochujang plays a starring role in this culinary wave due to its:\n

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• Authentic appeal for Korean expats and food lovers
  
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• High adaptability in multicultural kitchens
  
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• Plant-based applications, aligning with NZ’s growing vegan market
  
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• Restaurant-grade quality in a format suitable for homes
  
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\n Gochujang is becoming a must-have pantry staple—not just for Asian dishes, but for adding boldness and character to\n everyday meals.\n

Ideal For:

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• Korean food enthusiasts
  
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• Vegetarian and vegan households
  
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• BBQ lovers and grillers
  
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• Chefs and commercial kitchens
  
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• Street food vendors and food trucks
  
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• Health-conscious home cooks
  
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• Fusion recipe developers and bloggers
  
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\n Whether you're making a traditional dish or reinventing something new, PASTE CHILLI KOREAN (GOCHUJANG) 1KG (OBAP UGCO1) is\n the flavour tool to reach for.\n