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Gochujang is an almost unbelievably beautiful fermentation from Korea and adds a delicious spicy umami flavors to sauces. Chef Diana loves making Pan Fried Tofu with a Gochujang glaze. It's really hard to find a gochujang made in the US that isn't mostly corn syrup...this is the real deal. This version form Keep Well is deep & earthy from fermented soy, and its sweetness comes from malted Pennsylvania grain breaking down rice to unlock its natural sugar. Spicy level 6/10, a little goes a long way.
Ingredients: Water, Organic Soybeans (New Covenant Farm, PA), Gochugaru, Organic Koshihikari Rice (Next Step Produce, MD), Malted Barley (Deer Creek Malthouse, PA), Salt, Koji Spore