Gochujang has experienced a popularity boom in the US recently. The Korean chili paste is a delicious combination of spicy, sweet, and savory, and brings a delicious depth of flavor to everything from bibimbap (a popular Korean rice dish) to tteokbokki (spicy rice cakes) to Western-style dishes, like mac and cheese and fried chicken.
By 2030, Industry Arc estimates that the gochujang market alone could exceed a value of $908 million. “Gochujang is a key ingredient in many Korean dishes, and as more people become exposed to Korean cuisine, the demand for Gochujang is likely to increase,” reports Industry Arc. But the market research platform also cited the rising demand for spicy food as a key market driver.
In 2020, one Mintel survey revealed that around 75 of Americans like spicy flavors. Food experts have also spotted the change. Last year, a food trend report from Nestle USA stated that the increasing demand for spice was “because of the increasing diversity of the world and younger generations.” It continued: “There is more food accessibility to cuisine from around the world, and as spiciness is seen more often in non-western cuisines, the embracing, and melding of cultures has led to this incredible food moment in time.”
Gochujang is far from the only chili paste on the market. Harissa, aji amarillo paste, and sambal oelek are just a few more examples of flavor-packed pastes that are increasing in popularity—and all can add a delicious kick to your favorite dishes. Find out more about how to cook with different chili pastes below.
What is a chili paste?
The term “chili paste” doesn’t really have a strict definition, but it’s generally used to refer to condiments that are a little thicker than a hot sauce, which tends to be more liquid-like in texture. Chili pastes can vary in texture, flavor, and heat level, but they all have one ingredient in common: chili peppers, of course. Some also combine ingredients like herbs and spices, while others are made with just salt and vinegar. Most chili pastes are used in the same way; they’re added to dishes to enhance taste, bring a little heat and spice, and add a few more complex flavor layers to the dish.
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How many types of chili paste are there?
It’s hard to say how many types of chili paste there are in the world because so many cultures have their own versions and variations.
However, some of the most popular chili pastes include gochujang, of course, which is made with red chili powder, glutinous rice, soybeans, and salt. Its signature umami taste comes from the process in which it’s made: fermentation.
There’s also the Tunisian chili paste harissa, which is usually made with dried red chilies, garlic, lemon juice, and spices like cumin, which gives it a tangy, spicy, earthy flavor, and Indonesian paste sambal oelek, which blends hot red chili peppers with salt and vinegar to achieve a fresh, zingy, spicy flavor.
A few more examples include shatta, a fresh Levantine chili paste similar to harissa; ají amarillo paste, a Peruvian paste made with ají amarillo peppers; and la jiao jiang, a very hot chili paste from China.
8 vegan recipes with chili paste, from gochujang to harissa
Find more examples of tasty, fiery chili pastes below in eight delicious flavor-packed recipes.
Clare Winfield
1 Vegan Korean-Inspired BLT With Spicy Gochujang Mayonnaise
The flavor in this vegan BLT from the My Vegan Travels cookbook is next-level, and that’s pretty much all down to the homemade gochujang mayonnaise (as well as the extra pickled red chilis). You won’t want to make this classic recipe any other way ever again—trust us.
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Euphoric Vegan
2 Sambal Potatoes & Green Beans
Sambal oelek brings this very simple combination of potatoes and green beans from Euphoric Vegan to life. It’s a delicious injection of flavor, especially when combined with tamarind, vegan fish sauce, galangal, and lemongrass paste. “Serve with some roasted peanuts, spring onions, and fresh chili for a delicious side dish,” recommends recipe developer Cassidy.
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So Vegan
3 Vegan Harissa-Spiced Tofu Scramble
On its own, tofu scramble is incredibly mild, which means that it is the perfect blank canvas for adding a little spice. In this recipe from the So Vegan in 5 cookbook, harissa brings a punch of delicious flavor to the brunch favorite.
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Maggie Zhu
4 Vegan Sichuan Eggplant Stir-Fry With Sweet and Spicy Sauce
This flavor-laden stir-fry is the perfect, nourishing, easy-to-make midweek dish. The sauce is made with doubanjiang, which is a chili and bean paste from China. It’s made with a mix of fermented broad beans, chili peppers, soybeans, salt, and flour, and it’s deliciously hot and savory.
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Nico Vera
5 Vegan Afro-Peruvian Carapulcra
Taken from The Vegan Peruvian Kitchen cookbook, this delectable carapulcra gets its creamy texture from peanut butter, smoky flavors from toasted dry chickpeas, and its heat from two spicy Peruvian chili pastes: aji amarillo paste and aji panca paste.
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Pick Up Limes
6 Creamy Vegan Harissa Pasta
Blend Tunisian flavors with Italian pasta in this deliciously creamy vegan harissa linguine recipe. It’s the perfect comforting midweek meal, as it “strikes the perfect balance between creamy and spicy, thanks to the harissa sauce,” notes recipe blog Pick Up Limes.
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Cupful of Kale
7 Vegan Gochujang Cauliflower Wings
Gochujang is again the star of the show in this tasty cauliflower wing recipe from Cupful of Kale. According to recipe developer Tamsin, this dish is “so addictive, full of umami flavor, and the perfect appetizer!”
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Vegan Richa
8 Berbere Sheet Pan Dinner
Berbere is a spice paste from Ethiopia, and it’s made with a blend of chili peppers alongside ingredients like coriander, garlic, ginger, fenugreek, and Ethiopian holy basil seeds. It’s a little fiery, slightly sweet, and incredibly aromatic. In this dish, Vegan Richa combines it with vegetables, beans, and tofu to create a deliciously easy and super tasty dinner-time dish.
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This post was originally published on VegNews.com.