Gochujang - Gluten-Free Fermented Chilli Paste - Nutty, Spicy, Crispy Heat - Brown Koji Boy - 200gm

A deep, fermented chilli paste made with soybeans, rice and koji, spiced with byadgi mirch for a rounded heat and subtle smokiness. Rich, savoury and layered, this is umami-packed heat without sharp edges.

Use it to build flavour — in marinades, noodles, rice, sauces or stews — or to finish dishes that need fermentation-driven depth.

A BKB take on a classic: bold, balanced and naturally gluten-free.

Gluten-Free
Made without wheat, with no compromise on texture or flavour.

Deep, Rounded Heat
Byadgi chillies bring warmth and subtle smokiness without sharpness.

Umami-Rich Fermentation
Layered depth from koji and slow fermentation.

Highly Versatile
Works across marinades, stir-fries, sauces, broths and finishing.

Ingredients: Koji Syrup (Rice Koji, Black Rice, Water, Salt), Water, White Soybean Miso (White Soybean, Rice Koji, Salt), Roasted Koji Syrup (Rice Koji, Water), Chilli Powder, Salt, Rice Flour.

How to Use

• Use as a marinade for vegetables, tofu or meat
• Stir into noodles, fried rice or grain bowls
• Build sauces, stews or gravies around it
• Mix into dips, mayo or dressings
• Add a spoon to finish dishes that need depth

Fermented in Goa

Storage: Keep refrigerated at all times. Contains live active cultures.

Shelf Life: Best before 8 months from the packing date