Another good style of "hot sauce", Gochujang. Been seeing it more commercialized lately.
Gochujang, is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. Traditionally, it has been naturally fermented over years in jangdok (earthenware) on an elevated stone platform, called jangdokdae, in the backyard.
I'll say it's a funky, spicy, bbq sauce.
You also use it if you make your own Kimchi. Yet another use for mason jars.
Edited by simplegood78, 15 November 2021 - 10:49 PM.