Can I use gochujang (Korean chili paste) to season kimchi, and how would that change the process?

Question

Can you use gochujang to season kimchi? Discover how using this chili paste instead of flakes would change the flavor, texture, and fermentation process.

Answer 1

Yes, you can use gochujang to season kimchi, but it will result in a sweeter, slightly less spicy, and more fermented flavor profile compared to kimchi made solely with gochugaru (Korean chili flakes). You may need to adjust other ingredients to balance the flavors.

Detailed Explanation:

Gochujang is a fermented Korean chili paste made from red chili powder, glutinous rice, fermented soybeans, and salt. While gochugaru is the traditional chili powder used in kimchi, gochujang can be incorporated to add depth and complexity. Here's how it changes the process:

1. Flavor Profile: Gochujang contributes a sweet, savory, and slightly funky flavor due to its fermentation process. This contrasts with the cleaner, spicier heat of gochugaru. The kimchi will have a richer, more complex taste.
2. Texture: Gochujang is a paste, so it will add a slightly thicker consistency to the kimchi mixture. This can help the seasoning cling to the vegetables better.
3. Spice Level: Gochujang is generally less spicy than gochugaru. If you're aiming for a high level of heat, you may need to supplement with additional gochugaru or other chili powders.
4. Fermentation: The fermented nature of gochujang can influence the overall fermentation process of the kimchi, potentially leading to a slightly faster or different type of fermentation.
5. Adjusting the Recipe: When using gochujang, reduce the amount of gochugaru in your recipe. Start with a small amount of gochujang and taste as you go, adjusting the other ingredients (fish sauce, garlic, ginger, sugar) to achieve the desired balance of flavors. You might also need to reduce or eliminate any added sugar, depending on the sweetness of your gochujang.

Pro Tip:

When experimenting with gochujang in kimchi, start with a ratio of about 1 part gochujang to 3 parts gochugaru. Taste and adjust the ratio in subsequent batches to find your preferred flavor profile. Different brands of gochujang vary in sweetness and spice level, so always taste your gochujang before adding it to the kimchi.