Nutrition Facts and Calories for Gochujang (2024)

FAQs

Nutrition Facts and Calories for Gochujang? ›

There are 22 calories in a 1 tablespoon (16.000g) serving size of Gochujang. The calorie breakdown is 41% fat, 72% carbs, and 20% protein.

There are 22 calories in a 1 tablespoon (16.000g) serving size of Gochujang. The calorie breakdown is 41% fat, 72% carbs, and 20% protein.

Is it good for your health? Fermented foods are naturally rich in probiotics that are beneficial for digestive health and helps in boosting metabolic rate, which helps in effective weight loss. Fermented soybeans in Gochujang makes it a great source of probiotics that can boost healthy gut microbiomes.

1 tsp of gochujang hot pepper paste (Haechandle) contains 10 Calories. The macronutrient breakdown is 100% carbs, 0% fat, and 0% protein. This has a moderate calorie density, with 167 Calories per 100g.

3 tbsp of gochujang (Unknown) contains 120 Calories. The macronutrient breakdown is 90% carbs, 0% fat, and 10% protein. This has a moderate calorie density, with 211 Calories per 100g.

A small amount of sweetener, such as sugar, syrup, or honey, is also sometimes added. The finished product is a dark, reddish paste with a rich, piquant flavor. The making of gochujang at home began tapering off when commercial production came into the mass market in the early 1970s.

In conclusion, the intake of Gochujang demonstrates potent anti-inflammatory effects, mitigating colitis by preventing the large intestine length reduction of animals with colitis, lowering serum levels of TNF-α and IL-6 cytokines, and inhibiting histological disruption and inflammatory mechanism phosphorylation.

Capsaicin, one of the active components in chili peppers used in making gochujang plays an important role in increasing metabolism and energy expenditure, helping you to lose weight faster.

Gochujag is usually made with gochujang paste, which has as much as 500 mg of sodium per tablespoon. My low sodium sauce has just 4 mg per tablespoon. It's great on bibimbap, or any rice or noodle dish, really.

Gochujang has demonstrated anti-inflammatory effects in the liver by reducing lipid accumulation, liver damage, and inflammatory response along with reorganization of intestinal microflora dysbiosis, independent of salt content and differences in microbial composition.

Can you just eat gochujang? ›

Although it is rarely, if ever, used as a finishing sauce, gochujang can be used straight from the tub. In fact, many Koreans will eat it as is as an accompaniment to raw vegetables (like crudité) and dried anchovies.

Just remember, a little goes a long way. It's best to start with a teaspoon of gochujang, and work your way up from there according to taste.

As we venture further into our discussion, it's time to take a closer look at the carbohydrate content of Gochujang. This flavor-packed Korean chili paste is, as we've mentioned, unfortunately high in carbs, with a whopping 44.44g of net carbs per 100g.

With only 23 calories per cup, kimchi is a low-calorie food. It also contains fiber, which can help you feel full and ward off hunger. One small study found that eating kimchi as part of a monthlong diet helped people with overweight or obesity shed weight and body fat. Eating kimchi may also prevent weight gain.

Calories. Sriracha is a low-calorie condiment. One teaspoon (6.5g) serving of sriracha provides 6 calories, 83% of which come from carbs, 9% from protein, and 9% from fat.

Nutrition Facts for 2 tbsp (35 g)

Risks and Side Effects

You should avoid gochujang if you are allergic or have a sensitivity to any of its ingredients. If you experience any symptoms like hives, itching or swelling after consumption, discontinue use immediately and consult with your doctor. The amount of capsaicin present is generally safe to consume.

Gochujag is usually made with gochujang paste, which has as much as 500 mg of sodium per tablespoon.

Unlike a lot of hot sauces, which are made mainly with chilies and vinegar, gochujang also contains — along with gochu (Korean hot peppers) — sticky glutinous rice, fermented soy beans and salt, which is what gives it that addictive, umami taste.

Try it as a baste on chicken wings or pork ribs, or added to soup broths like in my Spicy Pork Miso Noodle Soup. Gochujang can also be used in marinades for meat dishes like Korean bulgogi, stirred into dipping sauces, or used to punch up stews.