O'Food Chili paste from brown rice Gochujang 500 g

✨ O'Food Brown Rice Gochujang Chili Paste for Deep, Rounded Heat 🌶️

This gochujang-style chili paste brings a rich, savory chili flavor with a smooth, rounded heat. It’s an easy way to add depth to everyday cooking—think marinades, stir-fries, soups, and dipping sauces—without needing a long list of spices.

Use a small spoonful to start, then adjust to taste. Stir it into sauces to build body, whisk it with oil and a touch of sweetness for a quick glaze, or mix into dressings for a gently spicy kick that clings well to noodles, rice, and vegetables.

✅ Key features

• Adds both heat and savory depth, so dishes taste fuller with minimal effort
• Thick paste texture blends well into sauces, marinades, and stews without watering them down
• Easy to portion: start small and build heat gradually to suit your preference
• Great for quick weeknight flavor—one ingredient can replace multiple seasonings in a pinch
• Works across cuisines when you want chili warmth plus a fermented-style richness (soups, curries, stir-fries)

🍽️ How to use

• Mix into a simple bibimbap-style sauce with a little sesame oil and vinegar, then toss with rice and vegetables
• Rub onto tofu, chicken, pork, or mushrooms before pan-frying or grilling for a spicy, glossy finish
• Stir into ramen or noodle soup broth for extra body and a deeper chili note
• Whisk into mayonnaise or yogurt for a quick dip for fries, dumplings, or veggie sticks
• Add a spoonful to curry or stew for a warmer, more complex background heat

👩‍🍳 Try our original recipes

• Spinach & Potato Curry with Steamed Rice (Easy One-Pot Curry Paste Method)
  This spinach and potato curry is a comforting, meat-free dinner built around a simple curry paste base.
• Thai soup Tom Yum
  Tom yum is characterised by its distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth.
• Beef Rendang Curry (Indonesian Slow-Cooked Coconut & Spice Stew)
  Rendang is Indonesia’s famous slow-cooked beef cooked down in coconut milk, aromatics, and warm spices until the sauce turns deeply concentrated and clings to every piece.

🧾 Ingredients

Water, corn syrup, natural rice, red pepper powder, sea salt, isomaltoligosaccharides, alcohol, garlic, soybeans, aspergillus oryzae mushroom culture, roasted ground soybeans, sticky brown rice powder, onion, sodium glutamate, yeast extract, seed malt (barley), dextrin.

🧾 Allergens

cereals, gluten, soy.

🧾 Nutrition facts

Energy (kJ) - 882 kJ

Energy (kcal) - 210 kcal

Fats - 1 g of which saturated fat 1 g

Carbohydrates - 46 g of which sugars 16 g

Protein - 4 g

Salt - 14.5 g

✨ Final touch

Did you know gochujang is often used as both a chili seasoning and a sauce base because its thick texture helps flavors cling to food?