Korean Table

Just One Cookbook's bulgogi recipe calls for half an Asian pear, grated, against a pound and a half of thin-sliced ribeye. That's about a tablespoon of pulp for every six ounces of beef. Skip the pear because the fruit bowl's empty, and the marinade still comes together. Soy sauce, garlic, and sesame oil carry the flavor either way. What actually changes is texture, and that's worth sorting out before the beef is already sitting in a bowl. What the Pear Is Actually Doing Grated Asian pear (배, bae) does two jobs. Its juice keeps thin-sliced beef from drying out over high heat, and an enzyme in the flesh breaks down some of the muscle fiber before the beef ever hits the pan. A lot of recipe sites, including Tasting Table , name that enzyme calpain. That's wrong. Calpain is produced inside muscle cells after an animal is slaughtered. It's not something a piece of fruit contributes. A peer-reviewed study of Korean pear flesh identified the actual compound as a...

In August 2025, Health Canada pulled a batch of Daesang-brand gochujang off shelves in Manitoba, Ontario, and Quebec. The problem wasn't spice level or an expired lot. It was wheat, sitting in a red chili paste, undeclared on the label, with one reported reaction on file. If you've ever squeezed gochujang straight from the tub without checking the ingredient panel, that's the exact question this post is answering: does gochujang have gluten, and which jars actually don't? Why most gochujang isn't gluten-free Gochujang (고추장) is Korea's fermented red chili paste, and the traditional recipe leans on barley malt powder to drive the fermentation that gives it that deep, almost caramelized sweetness. Barley malt has gluten in it, full stop, and that one ingredient is what trips up most commercial jars. Gluten Free Supper puts it plainly: "Traditional gochujang usually has barley malt powder, which isn't gluten-free." Sunchang, the county pictured ...

Short version: gochujang and gochugaru are not the same red jar with two names, and a recipe that says "gochujang (or gochugaru, whatever you've got)" is giving you bad advice. One is a fermented paste. The other is a dried spice. Swap them and the dish changes texture, salt, and sweetness before it changes heat. Why this post exists: gochujang vs gochugaru is one of the most-searched mix-ups in Korean cooking, and it's an honest one to make. Both are ground from the same red chili family, both sit in the same aisle at H Mart, and both show up in half the recipes on this blog. They're related. They're not interchangeable. What's In Each Jar Gochugaru is just dried chili, full stop. Pepperscale's breakdown describes it as chili peppers that are deseeded and ground to a texture "halfway between coarse crushed red pepper flakes and fine cayenne powder." Nothing is added and nothing is cooked. It's a spice, in the same category as paprik...

Does gochujang need to be refrigerated after opening? Yes. The tub says so, and the tub is right. But it's a quality rule more than a safety panic, and the difference matters when you're standing in the kitchen at midnight wondering whether the paste that sat out through dinner is now a biohazard. It isn't. Why this post exists: "does gochujang need to be refrigerated" fills in on Google's autocomplete before you've finished typing it, and the answers online range from "three months, tops" to "basically forever." Both camps are quoting something real. Here's how they fit together. Why the label says fridge, and what happens if you ignore it Flip over a tub of CJ Haechandle, the brand most of us end up with, and read the storage line. One retailer's listing for the 1 kg tub transcribes it as "Store in a cool, dry place. Refrigerate after opening and consume within the recommended period. Keep lid tightly sealed." ...

Grab three tubs of gochujang off three different shelves and you'll get three different pastes. America's Test Kitchen ran a blind panel on supermarket gochujang, and the brand that actually won isn't the one sitting in almost every Asian grocery store in the US. That's CJ Haechandle. The panel's favorite was Wang. That result says something real about what these brands are actually built for. Being the easiest one to find on a shelf isn't the same as being the best one in the jar. CJ Haechandle Is the Default for a Reason CJ Haechandle is what shows up first at H Mart, at most Walmarts that carry a Korean sauce section, and on Amazon, usually in mild, medium, and hot (sometimes labeled "very hot") versions of the same 500g tub. On the ATK panel it read as complex and fermented, with heat described as slow-building but hitting hard once it does. Sodium came in at 383mg per serving, on the lower end of the brands tested. A separate taste test from ...