I love Gochujang and you should too

"Ticha you should try this sauce," Jun said. "It is one of Koreans staple foods." I looked at the red bottle and imagined a strong spicy feeling that would take away the enjoyment from the seafood dish I was eating. I waved my hand "No thank you." Little did I know that two years later, Gochujang, would became a favorite staple condiment of my diet.

Ah Gochujang! Korea's favorite sauce. Made from red chili's, glutinuous rice, fermented soy beans and sweeteners, is a swiss army knife of condiments that can be used in various dishes. It has a salty, sweet and mildy sharp spicy taste that I usually feel at the back of my throat.

It's also a great way to increase your spicy food tolerance. I started using one teaspoon serving in my meals when I would eat out. The trick is to pair it with starchy foods like rice, fats like eggs, tofu etc or both. These types of foods when eaten with Gochujang, will dull the burning sensation. This method can be used for other spicy sauces as well!

Once I got a taste for it, I started usng tablespoons of Gochujang in my meals, especially dishes that needed a bit more salt. One of my favorite pairings is Gochujang on barbequed meat. The feeling of a juicy steak melting in your mouth and kick from the sauce is a feeling that can only be described in one word: Heaven.

If you love spicy sauces or are looking for a beginner friendly condiment, Gochujang, Korea's "national" sauce is a worthy addition to your diet!