Gochujang – Gluten-Free Fermented Chilli Paste | Brown Koji Boy

A deep, fermented chilli paste made with soybeans, chickpeas, rice and koji, finished 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.

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Key Features

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.

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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

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Handcrafted in Goa: Made with traditional fermentation techniques.

Product Attributes:

Fermented in Goa

Weight: 200g per container

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

Shelf Life: Best before 8 months from the packing date.

Care Instructions: ***Please open lid carefully in case of any pressure build up***