Gochujang (gochu refers to Korean red pepper) is a staple in Korean cuisine with a very brilliant bright red color that is prepared by fermenting a mixture of barley malt, glutinous/sweet rice, soybeans, chillies, and salt. One of the things I love about food and cooking is all the related nerdy facts and snippets of information. Here’s something new, I learned about gochujang. There’s a special hotness scale also that measures the Gochujang Hotness Unit (GHU) devoted to gochujang and the scale ranges from 0 to 100. Anything below 30 GHU is mild, between 30 to 45 GHU is slightly hot, 45 to 75 is medium hot, 75 to 100 very hot, and anything above 100 is extremely hot. For those of you familiar with the Scoville Heat Units (SHU) used for chillies, this is similar. 5 from 2 reviews 2 Tbsp extra-virgin olive oil fine sea salt 1/2 cup/120 ml water 2 Tbsp gochujang 2 Tbsp apple cider vinegar 1 Tbsp grated fresh ginger 1 tsp light soy sauce ½ tsp packed light brown sugar 2 Tbsp roasted salted peanuts 1 Tbsp chopped chives
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