gochujang
Sign in to saveGochujang or red chili paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochugaru (red chili powder), chapssal (glutinous rice), meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. Traditionally, it would be naturally fermented over years in jangdok (earthenware) on an elevated stone platform called jangdokdae in the backyard.
Key facts
- Food.name
- Gochujang
- Food.image
- Korean chili pepper paste GOCHUJANG.jpg
- Food.alternate_name
- Red chili paste
- Food.place_of_origin
- Korea
- Food.associated_cuisine
- Korean cuisine
- Food.main_ingredient
- Gochu-garu (chili powder), glutinous rice, meju-garu (fermented soybean powder)
- Food.other
- HS code: 2103.90.1030
- Korean name/auto.child
- yes
- Korean name/auto.hangul
- 고추장
- Korean name/auto.hanja
- 고추醬
via Wikipedia infobox
Article
9 sectionsContents
- History
- Historical recipes
- Ingredients
- Gochujang hot-taste unit
- Uses
- Further reading
- See also
- Notes
- References
Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochugaru (red chili powder), chapssal (glutinous rice), meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. Traditionally, it would be naturally fermented over years in jangdok (earthenware) on an elevated stone platform called jangdokdae in the backyard.
== History == Shiyi xinjian (), a mid-9th century Chinese document, recorded the Korean pepper paste as (, ). The second-oldest documentation of pepper paste is found in the 1433 Korean book Collected Prescriptions of Native Korean Medicines. Pepper paste is again mentioned in a 1445 medical encyclopedia named Compendia of Medical Prescriptions. However, all these sources are from the time before the actual chili peppers were introduced to Korea.