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Gochujang

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Title: Gochujang  
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Subject: Tteokbokki, Banchan, Namul, Jangajji, Korean royal court cuisine
Collection: Fermented Foods, Hot Sauces, Korean Condiments
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Gochujang

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

Gochujang[1] (Korean: 고추장, IPA:  Koryo-mar:кочхицай/кочхидян (regional)) is a savory, spicy, and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans, and salt. 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. Its HS code is 2103.90.1030. It can be used with many different things.

Contents

  • History 1
  • Ingredients 2
  • Nutrition and health 3
  • Use 4
  • See also 5
  • References 6

History

Gochujang (hot pepper paste) is believed to have been first used in Korea in the late 18th century, after 16th century trade with Europe, Japan, China, and the Ryukyu Islands introduced chili peppers and fermented soy paste to the region.[2][3] According to the Jungbo Sallim gyeongje (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.[4][5]

Sunchang County is famous for its gochujang.[6]

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 (chapssal, Korean: 찹쌀), include normal short-grain rice (mepssal, Korean: 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 flavor.

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 flavor 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, such as chogochujang (Korean: 초고추장) and ssamjang (Korean: 쌈장). Chogochujang is a variant of gochujang made from gochujang with added vinegar and other seasonings, such as sugar and sesame seeds. It is usually used as a sauce for hoe and hoedeopbap. Similarly, ssamjang is a mixture of mainly gochujang and doenjang, with chopped onions and other spicy seasonings, and is popular with sangchussam (Korean: 상추쌈), which is a lettuce wrap of grilled meat, sliced garlic, green chili peppers. and other vegetables.

Nutrition and health

Gochujang has traditionally been one of the three indispensable household condiments, along with doenjang and ganjang. Gochujang contains a myriad of vitamins and minerals including: vitamin A, vitamin C, and carotene.[7]

Use

Gochujang is used in various dishes like bibimbap and tteokbokki, also in salads, stews, soups and marinated meat dishes.[8] Gochujang makes dishes spicier (contributed by the capsaicins from the chili), but also somewhat sweeter.

See also

References

  1. ^ Gochujang is also romanized as gochoojang, gochuzang, gochoozang, or simply "hot bean paste".
  2. ^ William Shurtleff, Akiko Aoyagi. "History of Fermented Tofu - A Healthy Nondairy / Vegan Cheese (1610-2011)". Soyinfo Center. Retrieved 12 February 2014. 
  3. ^ Quantum leap of kimchi
  4. ^ Common Gochujang Recipe
  5. ^ 고추장 (in Korean). EncyKorea. Retrieved 2013-04-19. 
  6. ^ "Sunchang Gochujang Village (순창전통고추장마을)". Korea Tourism Organization. Retrieved 19 April 2013. 
  7. ^ Korean Food and Health - Korean Hot Pepper Paste
  8. ^ "Gochujang (Hot Pepper Paste)". visitkorea.org. Retrieved 2013-04-19. 
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