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![Spicy Gochujang Seasoning Sauce [ Korean Pantry ] Sweet Fermented Chili Pepper Paste, Perfect Jang Sauce for Dips and Marinades [ JRND Foods] 500g](https://m.media-amazon.com/images/I/81CVvNlisuL._AC_SS450_.jpg)
Several reviewers of Chung Jung One Sunchang Gochujang have rated the product one star due to their belief the primary ingredient in the product is *corn syrup*.
It is NOT.
The English language ingredients label pasted on the product container over the original, Korean language label contains a mistranslation; the first ingredient, properly translated from the Korean, is *rice syrup*, NOT corn syrup. Rice syrup is going to be the first ingredient in any authentic gochujang you buy (and if you purchase another brand that lists corn syrup instead of rice syrup on the English translation of the original Korean, it's likewise a mistranslation).
That being said, there is nothing wrong with eating products using corn syrup (or using corn syrup yourself in cooking/baking).
Corn syrup and high fructose corn syrup (HFCS) are two different things.
Corn syrup consists primarily of *glucose* and water. HFCS is created by adding enzymes to corn syrup which convert the glucose to *fructose*. Fructose (HFCS) is much sweeter by volume than glucose, so manufacturers can use far less HFCS as a sweetener in their products than if they were to use corn syrup. Using HFCS instead of corn syrup considerably reduces the manufacturing cost of the products that require a sweetener.
Of the three types of sugars - sucrose, glucose, and fructose - studies most often report negative side effects from *fructose* - HFCS - than glucose (corn syrup) or sucrose.
Of course, ingestion of sugar (regardless of type) should be limited in a healthy diet.
There is no reason to avoid using products which contain corn syrup (or rice syrup, for that matter). Like corn syrup, rice syrup consists primarily of glucose.
As to the uses of gochujang:
Gochugang is an ingredient most often used in marinades, dipping sauces, soups, and stews. It's not intended to be used as a condiment. You *can* use it that way, if you like - but it's not a substitute for sambal oelek, sriracha, hot sauce, etc.. The flavor profile of gochujang is sweet/smoky/hot (hot to varying degrees, depending upon brand).
The Chung Jung One Sunchang Gochujang is the first gochujang I've tried, and I like it. I bought it to use in a recipe for "Slow-Roast Gochujang Chicken" published online by Bon Appetit. A great recipe to try to learn how this ingredient is used!
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