Gochujang
Gochujang () is a savory, fermented Korean food. 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 as bibmbab (), bulgogi (), and tteokbokki ().
Ingredients
The main ingredients of gochujang are red chili powder, glutinous rice powder mixed with powdered fermented soybeans, and salt. Each serving contains 8.9% of protein, 4.1% lipid, 15.9% of carbohydrate, and 3.5% of fibre. It has more Vitamin B than doenjang and ganjang. It contains 5mg of Vitamin C per gram and 2,445mg of carotene per 100 gram.
One peculiar ingredient is capsaicin which is main cause of hot taste. Some people put salted fish or meat into gochujang.
History
Gochujang (hot pepper paste) has been made since chili was introduced from Japan in 1592, during the middle period of the Chosun Dynasty (). According to Jung-Bo-Sal-Lim-Kyung-Jae (), written in 1766, it was made from beans, sweet from glutinous rice, hot from red peppers, and salty. Since that time, making gochujang became rapidly popular. In Nong-Ga-Wol-Lyung-Ga (), there is content regarding making it.
Types
Different types of gochujang are 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 of gochujang are listed below.
Glutinous rice Gochujang
Made by mixing glutinous rice powder with powdered fermented soybeans red peppers, which are the basic ingredients of Gochujang.
Kaoliang Gochujang
made by adding kaoliang.
Barley Gochujang
made by adding barley. Popularly used as Ssam-Jang (ssamjang) in summer.
Wheat Gochujang
made by adding wheat. Used for making Jji-Gaes (jjigae, stews), and Jang-A-Jji (jangajji, Pickled Vegetables)
Red-bean Gochujang
made by adding red-beans. Used in Cho-Gochujang (cogocujang) thanks to the beautiful red color.
References
icunja, Lee Chun-Ja/ jang Jiang / daeweonsa, Dae Won Sa/ 2003/ pp. 89 - 107
gimcangon, Kim Chan-Gon, hangugmunhwagwangwangbu, the Ministry of Culture and Tourism/ uri minjog munhwa sangjing 100/hansolsubug, Han Sol Su Book/ 2006/ pp. 67 - 69
Korean food