Gochujang in the U.S. hasn’t changed since the 1970s. But this new brand, called Potluck, which uses no added sugars or preservatives, tastes completely different than the gochujangs you’ve likely tried. I can’t recommend it enough.
Daniel Modlin is a senior editor of News & Deals for the Food & Drink Group on the commerce team. He has covered food trends, cooking techniques, recipe roundups, gift guides, kitchen retailer sales, and product reviews. His work has recently appeared in The New York Times, The Wall Street Journal, Architectural Digest, Travel + Leisure, and New York Magazine., a Korean chili paste and pantry staple, in my fridge.
According to the founder, Jen Arsenault, the jars were originally supposed to be toothpaste-style tubes like the ones tomato paste or harissa come in. But there was one problem: Unlike those two staples, gochujang is a fermented product, and one day she returned to find all of the tubes exploded in her home. So back to the jars she went.
And this is no mistake. It turns out that H-Mart gochujang, and most gochujang available in the U.S., hasn’t changed since the 1970s. Look closely, and you’ll see that these red jars are filled with preservatives and added sugars that dull the taste.
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