At the heart of this Tteokbokki sauce is Gochujang, which makes up 35% of the total ingredients. Gochujang is a traditional Korean fermented condiment made by combining red chilli powder, glutinous rice, meju (fermented soybean), and salt, then naturally fermenting the mixture over an extended period in earthenware jars. For centuries, Korean households have aged Gochujang through the changing temperatures of all four seasons, developing a uniquely complex flavour where heat, sweetness, and umami converge.
During fermentation, the proteins in the soybeans are broken down into amino acids by natural enzymes — the source of the sauce's deep umami. This sauce is further enriched with fermented soybean peptide, adding another layer of flavour complexity. Anchovy broth and squid extract complete the profile with a distinctly Korean seafood-derived umami.
Think of the fermented foods familiar across Europe — aged French cheese, Italian balsamic vinegar, German sauerkraut — all deepened by time. In the same way, Korean Gochujang transcends a simple spicy paste through natural fermentation, developing a multi-dimensional flavour. This sauce takes that traditionally fermented Gochujang as its foundation, carefully balanced to deliver an authentic Korean Tteokbokki experience in every bowl.
