This Korean gochujang is a fermented red pepper paste made with red pepper paste, wheat, soybeans, glutinous rice and koji. It is suitable for adding seasoning and chilli heat to Korean dishes, including bibimbap, stews and marinades. Stir a small amount into sauces or cooking liquids to incorporate its flavour throughout the dish. The 500 g tub is suitable for regular Korean-style cooking, and the label indicates that the product is halal certified.

This traditional Korean soybean paste is made with fermented soybean ingredients and koji, giving it a versatile role in Korean home cooking. Use it as the base for doenjang-jjigae, a Korean soybean paste stew, with vegetables, tofu or mushrooms. It can also be stirred into soups, sauces and marinades to add a savoury fermented soybean element. The 500 g tub is suitable for keeping on hand for a range of Korean-style dishes.