Just got back from a two week long Korean vacation (and food coma). Made sure to get a grocery haul of Korean staples before leaving and picked up these two gochujangs.
Can someone explain the difference between the two and where they should be used?
Thanks!
by KingRamaXI
6 Comments
Restaurants might care, but for regular folk, they’re pretty much the same thing. If you like the taste better on one of them, you just keep buying that one. Check the ingredients — one probably has a higher gochugaru content. I personally avoid anything that’s under 10%, and the higher the better.
The top one is made with rice, and the bottom is their original recipe. I’ve never tried the top one, but I’d assume you use them in the same way, and they just have a slightly different flavor.
The top one has rice from Korea in it (우리쌀)
Do they taste different? Do you have a preference? I would like to know which one I should try next.
When checking Korean CJ website pictures the top one shows it has 25% less sodium with the same taste.
The top one is labeled 우리쌀 or Our Rice, which I am assuming domestic rice
The bottom is labeled 골드 or gold.
Hmm first one is made with rice (not sure why though) and the bottom one says “gold gochuchang”. I’m not sure what they mean by gold unless it’s just like “premium” or something?