Gochujang keeps for about Until the printed date in the fridge, and Unnecessary in the freezer. The table below splits those times by opened and unopened โ and a date still in range never overrides what your nose tells you.
Salt and fermentation give gochujang a long life: one to two years refrigerated after opening. Darkening and a firm crust on top are moisture loss, not spoilage. What does ruin it is a wet spoon โ always use a dry one.
Storage times
| Unopened | Opened | |
|---|---|---|
| Room temperature | Until the printed date | Not recommended |
| Fridge | Until the printed date | 1-2 years |
| Freezer | Unnecessary | Unnecessary |
Throw it out if you see this
- Mould on the surface
- An unfamiliar smell
- A swollen container
Storage tips
- Refrigerate once opened
- Only ever use a dry spoon
- Press cling film onto the surface if it dries out
Sell-by and use-by are not the same date
A sell-by date tells the shop how long it may display the product; a use-by date tells you how long it stays safe to eat. They are not interchangeable, and a use-by date is usually later than the sell-by date printed on the same product.
Every printed date assumes the package is unopened and stored at the labelled temperature. Once opened, follow the "opened" column below instead of the printed date โ and if the smell, colour or texture is off, throw it out regardless of what the date says.