If You Want to Cook Korean, This Ingredient is Essential | The Taste Test
Sarah Ahn and Lisa McManus test multiple types of the popular Korean cooking ingredient, gochujang. We walk through both artisanal and standard brands to give you the best choices to cook Korean at home.
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0:00 Intro
1:53 CJ Foods
3:27 Jookjangyeon
5:48 O Foods
7:21 Mother In Law’s
9:07 Kisoondo
10:43 O Foods Sunchang Premium
12:00 Sempio
13:58 Wang
15:56 Official Results
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someone I know last year bought be a container of the Sempio. I LOVED it
Something important to consider: gochujang is originally made with actual fermented soybean paste and needs to be refrigerated. Most commercial gochujang is now made primarily of corn syrup, which is not authentic. It shouldn't be overly sweet. I prefer to use real gochujang and add honey for sweetness.
After tasting 2 or 3 you can’t expect to taste the nuances up to 8 brands. Ridiculous. If by the 3rd sample you can’t taste the huge sweetness in a brand with the most sugar content, your palate is fried. And then to test one with garlic in it? Psh. My pure Korean granny knows which brands she prefers but even she acknowledges that different peppers, different fermentation, DIFFERENT SHELF AGE, all affect each batch even among the same brands. And she used to make her own gochujang back in the day.
Fantastic Video❤️🩷 Always New Suggestions😘😘😘
I've used like 4 of these brands, but currently, I have CJ very hot. I like it better than some of the others I've tried. But what do I know? I'm an old white lady 😂
nice touch using the metal chopsticks.
i would be interested in a deep dive on soy sauces from different countries .
Who was the expert in this video Lisa or Sarah because it seems like Lisa knew more then Sarah Ahn. Don’t bring an expert on a subject and have them less involved while the host talks the most. just a suggestion I like your videos though been a fan for 10 years.
Corn syrup….ew. 🤮
As a Korean I've always paid more attention to the doenjang (which I use more of) brand than the gochujang brand, so this was very informative. Please do a doenjang and Korean soy sauce brand taste test. Loved the tasting team here.
I would like to have them rated 1-8, you recommended all but not in order. Good video it did help alot!
I buy Sempio too because Maangchi recommended it.
Sooo… There was no clear winner?
Loved this!!! More of this please!
Gochujang gives me acid reflux. Darnit.
In the best way possible, I love that Korean cruisine truly uses the same 4 ingredients (gochujang, Gochugaru (chili powder), sesame oil, and a sweetener (corn syrup, sugar, honey)) as a basis for every sauce because it's easily going to be used up in the kitchen. They've just perfected this magical combination that goes with everything and you can make small tweaks like adding soy sauce or miso.
This is a terrific video; more Korean and Asian food and appliance reviews, more Lisa and Sarah, please and thank you!
I taught myself how to use chopsticks when I was in my middle 20s so I could eat Korean food properly. For some reason I can't use those round chopsticks I can use the rectangular wood ones. I'm still reaching for a fork to eat noodles though. Lol
What brand is number six??
So they recommended everything they tatsted???
The very first time I had gochujang, it tasted like baking soda. Needless to say, it was years before I tried it again. The second time was okay, but I doubt I will ever truly enjoy it.
I'm Korean and I've tried plenty of different brands, and I agree the Sunchang/Cheongjeongwon (순창/청정원) gochujang (it's branded in English here as O'Food, mentioned at 6:00) is the best standard gochujang brand out there.
I'd still be super interested in trying out some of the more premium brand as well though!
EDIT: Just saw the ending and wanted to make a correction: both of the O'Food gochujangs are "Sunchang" (순창) style. I don't know why, but only the premium one says Sunchang in English, but they both say Sunchang in Korean. Sunchang is a city in Korea that's known for making great gochujang because of the quality of their peppers.
I make my own gochujang about once a year. My mom reserves it strictly for stews and dishes where the sugary sweetness of the commercial products aren’t needed. The flavor gets better as it ages as well.
This reminded me of something! I just finished reading Forbidden Chef Secrets and honestly, way it explains everything changed how I cook at home
I love watching The Taste Test videos!!!!! More please, especially on some of the foreign ingredients.
At the end of the video Ya'll recommended the entire list?
I mean I get not wanting to say anything negative but dang, maybe rate them, say a top choice?
I literally watched this to be validated in my preference for Sempio haha yay
(And O foods like was a bonus)
Wish the Trader Joe's Gochujang would have been included in this- would love to know how it stacks up. But, next time I get to H Mart I'll know what to try!
I have been using O’Foods Hot red tub for years (love to add a spoonful in a pot of chili). But I might switch to Sempio if the price is comparable.
So every single one is the recommended one? Sempio and CJ are sold as premium super market brand. Nongbunis another one that I usually buy. But none of these I like in my food because they are sweet. So I prefer to use Gochugaru instead 😊
Lisa and Sarah before hearing the taste panel reviews: this one is all right. Not my favorite.
Panel review: My perfect gochujang
Lisa and Sarah after: I agree
I like to add gochujang to my ceviche.
Go to a Korean market and ask the old Korean ladies what they use.
Sarah Ahn, I wish you a bright future.
As soon as i think ATK can’t get any better, you do. Please keep these comparison videos coming,, especially with imported ingredients we love, but may not know how to pick the best flavor. And I love having the authors join in to provide insights.
Loved this video!