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Gochujang
Gochujang is a Korean fermented chili paste made from red chili peppers, glutinous rice, fermented soybeans, and salt. It has a sweet and spicy flavor and is commonly used in Korean cuisine.
1. Versatile Ingredient
Gochujang can be used in a variety of dishes, including stews, marinades, sauces, and dips. Its unique flavor adds depth and complexity to any dish.
2. Health Benefits
Gochujang contains capsaicin, which has been shown to have anti-inflammatory and antioxidant properties. It also contains probiotics from the fermentation process, which can improve gut health.
3. Growing Interest in Korean Cuisine
As Korean cuisine gains popularity around the world, so does the use of gochujang. It is now commonly found in grocery stores and restaurants outside of Korea.
4. Vegan and Gluten-Free
Gochujang is a vegan and gluten-free ingredient, making it a popular choice for those with dietary restrictions.
5. Umami Flavor
Gochujang has a unique umami flavor that is often described as savory and meaty. This makes it a popular ingredient in vegetarian and vegan dishes as a substitute for meaty flavors.
1. L'Shana Tova (@notthatkindoftourist)
Food blogger and influencer who shares recipes and ideas featuring Gochujang on her Instagram account.
2. Haley Swindal (@haleyswindal)
Chef and influencer who frequently uses Gochujang in her recipes and shares them on her Instagram account.
3. Judy Kim (@judy.kim)
Food photographer and influencer who frequently incorporates Gochujang in her Korean-inspired dishes and shares them on her Instagram account.
We tracked 218 total in the last 3 months