Gochujang is a traditional Korean fermented sauce — a paste made by combining red chili powder, meju (fermented soybean), glutinous rice, and salt, then fermenting and aging the mixture using traditional methods. Its flavour is a complex blend of spicy, sweet, salty, and umami notes. As a Western comparison, think of it as the intense heat of chili combined with the fermented depth of miso and a touch of sweetness. Just as cheese and wine develop complex flavours through aging, Gochujang achieves a depth of taste through fermentation and maturation that sets it far apart from a simple hot sauce. Haechandle's Sun-Dried Gochujang uses Taeyang-cho (sun-dried red pepper) for a richer, more natural colour and aroma.

Yes, Haechandle Delicious Sun-Dried Gochujang 3kg is suitable for both vegans and vegetarians. It contains no animal-derived ingredients (no meat, fish, dairy, or eggs). The key ingredients — red chili powder, starch syrup, wheat flour, glutinous rice, and fermented soybean (meju powder) — are all plant-based. Please note that a small amount of grain alcohol (ethanol derived from grains) is included as a fermentation aid, so those sensitive to alcohol content may wish to take this into account.

Yes, there are allergens you must be aware of. This product contains the following two allergens subject to mandatory labelling under EU food labelling regulations (Regulation (EU) No 1169/2011): ① Gluten — wheat flour and wheat rice are used as ingredients, so individuals with a wheat allergy or coeliac disease should avoid this product. ② Soybeans — meju powder (fermented soybean) is included, so those with a soy allergy should also exercise caution. This product is not gluten-free. Additionally, this product contains a small amount of grain alcohol (ethanol) for preservation purposes and is therefore not completely alcohol-free.

Gochujang is a fermented food that traditionally uses salt to aid preservation, so it does have a relatively high salt content. Haechandle Sun-Dried Gochujang contains approximately 6.3g of salt per 100g, which corresponds to around 126% of the EU daily reference intake (NRI). This product is therefore best used in small amounts as a seasoning paste. A typical serving of one to two tablespoons (approximately 15–30g) per portion means actual intake is limited, but those monitoring their sodium consumption should be mindful of the quantity used. Gochujang is not a sauce consumed in large amounts on its own — it is a flavouring paste used to add depth and complexity to dishes.

Before opening, the product can be stored at room temperature in a cool, dry place away from direct sunlight. Once opened, it must be refrigerated and the surface should be sealed with cling film or a lid to prevent air exposure. When refrigerated, the product can be used for several months after opening. As a fermented food, the colour may deepen slightly over time — this is a natural result of continued fermentation and aging. The 3kg large-format size is ideal for households that cook Korean food regularly, as well as for small restaurants or catering operations. Always use a clean utensil each time to prevent contamination and maintain quality for longer.