Gochujang

Gochujang(Korean:고추장) is a savory, fermentedKoreanfood. It is made from red chili, glutinous rice, fermented soybeans and salt. It is used to add flavour to a variety of Korean foods such asbibmbab(Korean:비빔밥),bulgogi(Korean:불고기), andtteokbokki(Korean:떡볶이).

Ingredients

The main ingredients ofgochujangare red chili powder, glutinous rice powder mixed with powdered fermented soybeans, and salt. Each serving contains 8.9% ofprotein,4.1%lipid,15.9% ofcarbohydrate,and 3.5% offibre.It has moreVitamin Bthandoenjangandganjang.It contains 5mg ofVitamin Cper gram and 2,445mg ofcaroteneper 100 gram.

One peculiar ingredient iscapsaicinwhich is main cause of hot taste. Some people put salted fish or meat intogochujang.

History

Gochujang(hot pepper paste) has been made since chili was introduced from Japan in 1592, during the middle period of theChosun Dynasty(Korean:조선 왕조). According toJung-Bo-Sal-Lim-Kyung-Jae(Korean:증보살림경제), written in 1766, it was made from beans, sweet from glutinous rice, hot from red peppers, and salty. Since that time, makinggochujangbecame rapidly popular. InNong-Ga-Wol-Lyung-Ga(Korean:농가월령가), there is content regarding making it.

Types

Different types ofgochujangare made by adding different ingredients in the production process. Recipes are slightly different depending on the parts of Korea it comes from. The most common types ofgochujangare listed below.

Glutinous rice Gochujang

Made by mixingglutinous ricepowder with powdered fermentedsoybeansred peppers, which are the basic ingredients of Gochujang.

Kaoliang Gochujang

made by addingkaoliang.

Barley Gochujang

made by addingbarley.Popularly used asSsam-Jang(쌈장) in summer.

Wheat Gochujang

made by adding wheat. Used for makingJji-Gaes (찌개, stews), andJang-A-Jji(장아찌, Pickled Vegetables)

Red-bean Gochujang

made by adding red-beans. Used inCho-Gochujang(초고추장) thanks to the beautiful red color.

References

이춘자, Lee Chun-Ja/ 장 tương / 대원사, Dae Won Sa/ 2003/ pp. 89 – 107
김찬곤, Kim Chan-Gon, 한국문화관광부, the Ministry of Culture and Tourism/ 우리 민족 문화 상징 100/한솔수북, Han Sol Su Book/ 2006/ pp. 67 - 69