CJ HaechandleMedium Hot Chilli Pepper Paste (Square) Gochujang, Brown, 500 g, (Pack of 1)

I'm no stranger to Gochujang, and have been a loyal Chung-Jung One fan for many years. I am a bit of a purist and quite firmly opposed to the white-washed/non-traditional Gochujang you mostly see in the supermarkets and online from non-Korean brands. I somehow have never heard of CJ Haechandle but after coming across it i was intrigued by the authenticity and focus on traditional ingredients and production method, and seemed at face-value to be a decent challenger to my go-to brand.The packaging is very similar to Chung Jung One, with the familiar removable clip-on lid, as is the label design. When removing the plastic seal, I was kind of surprised by the colour - I was expecting a deep burgandy red, but it was much darker then what i've seen before - closer to maroon or plum. I gave it a bit of a stir as the top layer can often oxidize a little more, but it seemed to be a similar colour throughout. The product was in date and the smell was incredible so i was undeterred by this.I decided the best way to test the flavor was to use a very Gochujang-forward dish, that is tastefully cooked but mostly untainted by other flavors or seasonings. I chose Dwaejigogi-bokkeum, a spicy pork stir fry that has few ingredients and allows the 'Jang to really come through and sing. And oh boy did it sing.This paste had an incredibly deep and complex flavor - First you get the fruitiness of the red pepper, accented by the additional sweetness of the corn syrup, then the taste morphs into the familiar funk of Koji culture and fermented soybean all being underpinned by a deep and satisfactory umami that lingers on the pallette.And you just can't wait to take another bite. As for spice, I find this quite mild and it is a background heat. Add more chili if you like it hot.Any gochujang is going to be complex - you are getting spicy, sweet, savory and fermented flavors all in one so there is a lot going on, but what stands out about this is that it's just so harmoniously balanced. Many I've had are far too sweet, or have too much of a fermented taste that dulls the overall taste experience. But CJ Haechandle justs tastes right. That's the only way i can put it. It's perfectly balanced.I think you will struggle to find a better tasting Gochujang right out the pot. Chung Jung One is still decent, but this takes the cake for me. It's my new favorite

First time I've used gochujang for cooking and it was great! Very flavourful. Great value for money too as it's such a large tub. I added way too much but I know for next time.

I love this gochujang, it's so flavoursome, thick, gooey and punchy. In my photo is gochujang and maple flavoured golden syrup glazed chicken legs. 25 minutes on 190C in my air fryer, delicious! I've also made pork & homemade kimchi stir fry with some, it adds so much more to a dish.

Interesting sauce, used it yesterday as a base for a sauce for chicken and rice. The smell while cooking actually irritated my nose and sinuses to the point of choking me a little, others in the house said that it smelled quite nice from a distance, perhaps I used too much (around 3-4 large teaspoonfuls) I also added some soy sauce, garlic puree and tomato sauce to sweeten and spread it out without watering it down further as I initially used water to disperse it as it's quite thick and viscous. Even with adding all the above to it, it was still a rather hot encounter, however something I could get used to in smaller quantities, even adding a little to my stir-fry has already been suggested by others.

This a a standard Korean spicy/sweet paste. The tub contains a decent amount for the price.

Firstly, I should state that I am not a huge fan of spicy/fiery foods. Whilst this gochujang has heat, I find that it is the perfect mix of sweet, savoury and spicy flavours; overall a really well-balanced chili paste.I would recommend using gochujang as a base ingredient in marinades, stews, stir-fries, sauces for noodles etc. I originally bought this gochujang to make bulgogi but have found that I am now adding it to a number of non-Korean dishes in order to add a greater depth to the flavour.My current favourite use for gochujang is 'Roasted Chicken Wings' from 'Seoul Food Korean Cookbook' (available on Amazon) - a marinade using gochujang, ginger, garlic, soy sauce, honey and a few other condiments - seriously delicious!Tips for using:- Store in the fridge after opening- A little goes a long way - especially if you're not a huge fan of heat (equally, if you are a fan, you can always use more)- Try adding to your day-to-day dishes

Very authentic taste!

Lovely consistency to this paste. I had this in a pasta dish with chicken and it is beautiful, although I would say it tastes spicier than a medium hot.