Wholly Gochujang, Premium Unpasteurized Gluten-free Chemical Free Vegan Artisanal Korean Hot Pepper Paste from Non-GMO Soybeans (Spicy, 19.7 oz)

My go to gochujang. Great ingredients, unlike the store bought stuff which is full of rice starch sugars and taste too sweet. IMO you can always add sugars but cant take them out.Its not nec like the stuff mom makes as it is notably lower in viscocity, and tastes as one must expect fermented store bought items to taste- deeper earthy notes are sacrificed for consistency in flavor among product batches.A little appears to go a long way as it is full heat and flavor. Def on the spicy side - which is what i love. Great gift for your K food enthusiasts.

Appreciate the gluten free and no corn syrup option for this, but I didn't enjoy the taste as much as the "unhealthier" brands I've had. Also, the price point is just a bit too high for what you get/taste... so I don't know if I will order it again.

I read the reviews and in spite of the price took a big leap of faith. Glad I did because one taste straight from the jar took me back over 30 years to the Seoul kitchen of my elderly landlady who made her own bean paste, soy sauce and tofu. Over the years I've purchased various commercial offerings as well as locally produced ones which weren't bad but were too sweet and lacked the character and smooth flavor of Halmoni's. This is a jar of savory ambrosia with plenty of assertive heat balanced with just the right touch of sweetness and saltiness masterfully balanced with a full-bodied smoothness that has earned it a secure place in this vegetarian kitchen. Added to stir fried vegetables, or used sparingly as a secret ingredient in sandwiches, savory oatmeal, other grains and egg cookery, it's not just for Korean style dishes.

I've tried a few different brands of gochujang from my local H-Mart. Generally they've been extremely salty and as thick as miso. Using enough to get any kind of "kick" can be difficult due to the tremendous amount of sodium, and mixability is tricky due to the thickness. (Naturally, depending on what you're making the latter may or may not be an issue.)Wholly Gochujang, as compared to what I bought at H-Mart, is both far less salty, and much thinner. From a flavor perspective I find I get a lot more upfront fermented and spicy flavors, and I can easily increase the intensity without over-salting my dish. I also appreciate the thinner consistency, which lets me much more easily mix it into various dishes without having to thin it down or worry about clumps.This product is a bit pricey, which is why I've deducted one star. I definitely believe in the idea that you get what you pay for, and I have no problem at all spending more for higher quality foods, but as a relative newbie to the world of Korean cooking (just a few years in) I don't yet have a sense of quality vs. value for gochujang. This seems like a very good product but time will tell on whether or not the extra price is really worth it.I've used this with great success in a few different preparations and I'm definitely looking forward to further experimentation.

VERY disappointed.We stumbled across Gochujang with a Blue Apron order recently and fell in love. The deeply layered flavor of that little bit of Gochujang was incredible, so we wanted to order some "good" stuff. This product is well marketed, and we fell for it. Here's the truth:There is just no flavor in this product. It tastes like chili powder in soy paste. No layers (where the stuff from our Blue Apron order was smoky, slightly sweet, dark, earthy, with a long lip sizzle... this stuff was just... chili powder).Since it's a food product, we can't return it, but we would if we could.

This taste like a gochujang ketchup hybrid. It's ok for making sauces where you would add sugar but it definately not the traditional taste of gochujang. Still on the hunt for a good natural gochujang.

I LOVE this product. It has great flavor and I am happy that it uses brown rice syrup instead of corn sweetener (though I get that many will say there isn't much difference from a health perspective). I am a westerner that discovered Gochujang only recently. Granted, I have only sampled several brands that are available locally, but for me this one has a 'certain something' that sets it apart from the others I've tried. I mix it with rice vinegar (5 parts to three of vinegar) and use it as a dipping sauce for veggies as a healthy-ish snack. It doesn't even need added sugar as recipes for chojang usually call for. I can't get enough. I wish my spouse liked spicy food as much as I or I'd be scouring the web for more recipes that call for this stuff.

Tastes a little weird to me and I like a lot of things as does my husband. I just use a tiny bit of it in my marinades just so I can use it up and waste it