Gochujang
A jar of gochujang
Korean name
Hangul	고추장
Hanja	고추醬
Revised Romanization	gochujang
McCune–Reischauer	koch'ujang

Gochujang is a savory and pungent fermented Korean condiment. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae (장독대) in the backyard.

[edit] History

It is believed that gochujang (hot pepper paste) was first used in Korea in the late 1700s, after chili was introduced via Japan in the 16th century ^[1]. According to the Jungbo Sallim geongje (증보산림경제, 1765), gochujang was made by adding powdered red chili peppers and glutinous rice powder to soybean paste, and aging this paste under the sun. This recipe is similar to the recipe used today to make gochujang.^[2]

[edit] Ingredients

Traditional earthen jars used for aging gochujang and kimchi

Gochujang's primary ingredients are red chili powder, glutinous rice powder mixed with powdered fermented soybeans, and salt. Major substitutes for the main ingredient, glutinous rice (hangul: 찹쌀), include normal short-grain rice (hangul: 멥쌀), and barley, and less frequently, whole wheat kernels, jujubes, pumpkin, and sweet potato; these ingredients are used to make specialty variations. A small amount of sweetener such as sugar, syrup, or honey is also sometimes added. It is a dark, reddish paste with a rich, piquant flavour.

It has been made at home in Korea since the 16th century, after chili peppers were first introduced. The making of gochujang at home began tapering off when commercial production started in the early 1970s and came into the mass market. Now, homemade gochujang can hardly be found.

It is used extensively in Korean cooking, to flavour stews (jjigae) such as gochujang jjigae, marinate meat such as gochujang bulgogi, and as a condiment for naengmyeon and bibimbap.

Gochujang is also used as a base for making other condiments like chogochujang (초고추장) and ssamjang (hangul: 쌈장). Chogochujang is a variant of gochujang made from gochujang with added vinegar and other seasonings like sugar and sesame seeds. It is usually used as a sauce for hoe and hoedeopbap. Meantime, ssamjang is a mixture of mainly gochujang and doenjang, with chopped onions and other spicy seasonings, and is popular with sangchissahm (hangul: 상치쌈), which is a lettuce wrap of marinated, grilled meat with sliced garlic and green chili peppers.

[edit] Nutrition and health

Gochujang has traditionally been one of the three indispensable household condiments, along with doenjang and ganjang. Gochujang contains protein, fats, vitamin B2, vitamin C, and carotene.^[2]

[edit] Main sauce

Gochujang is largely recommended to add to Korean food, especially bibimbap and tteokbokki. Gochujang plays a role in food, making dishes spicier, but also somewhat more sweet.

[edit] See also

• Fermented bean paste
• Doenjang
• Doubanjiang
• Korean cuisine
• List of Korea-related topics

[edit] References

1. ^ Quantum leap of kimchi
2. ^ ^{a b} Korean Food and Health - Korean Hot Pepper Paste