Gochujang is a traditional fermented red chili paste condiment that is made with dried Korean Hong Gochu chili peppers, lacto-fermented soybeans, and sea salt. Our Gochujang features peak season, hand-picked dried jujubes that lend a sweet, caramel-like flavor and a hint of earthiness to balance the spice. It is left to ferment for 90 days where its flavors mellow out and become gentler over time. Left in a cool area away from sun exposure, Gochujang keeps indefinitely and matures beautifully, amplifying its sweetness and luscious texture.
Creative uses:
An excellent base flavor to build and layer with, like in marinades, dressings, and stews.
Add it to any sauce that needs a little heat or earthiness, even meatiness.
Use it to introduce more umami into a dish or as a natural thickening agent for soups.
Makes the foundation for our Chojang (spicy gochujang vinaigrette) and is elemental in other Korean dishes like ddeokbokki (spicy stir fried rice cakes) & kimchi jjigae (kimchi stew).
About Queens:
“Our goal is to make something extraordinary because it tastes like what it is. That means working directly with the very best local farmers and producers to source our ingredients sustainably and practicing traditional methods in fermentation and preservation in order to create products that bring people closer to distinctive Korean flavors without relying on importing that's harsh on the environment. Our products are both traditional and diasporic, meaning we take influences from our Korean and Korean American heritages.
“We are very proud to work with some of the best farmers and producers in Northern California. They include: Fiddlers Green Farm (Brooks, California), Solano Mushroom Farm (Esparto, California), Front Porch Farm (Healdsburg, California), Longer Table Farm (Sebastopol, California), Full Belly Farm (Guinda, California), Star Route Farms (Bolinas, California), and Four Star Seafood & Provisions (San Francisco, California)”
