Kochujang
   HOME

TheInfoList



OR:

''Gochujang'' or red chili paste * is a savory, sweet, and spicy
fermented Fermentation is a type of anaerobic metabolism which harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products. Organic compound, Organic molecules, such as glucose or other sugars, are Catabo ...
condiment A condiment is a preparation that is added to food, typically after cooking, to enhance the Flavoring, flavour, to complement the dish or to impart a specific flavor. Such specific flavors generally add sweetness or pungency, or sharp or piquant ...
popular in
Korean cooking Korean cuisine is the set of foods and culinary styles which are associated with Korean culture. This cuisine has evolved through centuries of social and political change. Originating from ancient Prehistoric Korea, agricultural and nomad ...
. It is made from ''
gochugaru Korean chili peppers or Korean hot peppers, also known as Korean red, Korean dark green, or Korean long green peppers according to color (ripening stages), are medium-sized chili peppers of the species ''Capsicum annuum''. The chili pepper is lon ...
'' (red chili powder),
glutinous rice Domestication syndrome refers to two sets of phenotypic traits that are common to either domesticated plants or domesticated animals. Domesticated animals tend to be smaller and less aggressive than their wild counterparts; they may also hav ...
, ''
meju ''Meju'' () is a brick of dried fermented soybeans. While not consumed on its own, it serves as the basis of several Korean condiments, such as '' doenjang'' (soybean paste), '' ganjang'' (soy sauce), and gochujang (chili paste). ''Meju'' is prod ...
'' (fermented soybean) powder, ''yeotgireum'' (
barley Barley (), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains; it was domesticated in the Fertile Crescent around 9000 BC, giving it nonshattering spikele ...
malt Malt is any cereal grain that has been made to germinate by soaking in water and then stopped from germinating further by drying with hot air, a process known as "malting". Malted grain is used to make beer, whisky, malted milk, malt vinegar, ...
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 ''Onggi'' () is earthenware extensively used as tableware and storage containers in Korea. The term includes both unglazed earthenware, fired near 600 to 700 °C, and pottery with a dark brown glaze fired at over 1100 °C. ''Onggi'' have b ...
'' (earthenware) on an elevated stone platform called ''
jangdokdae In Korean culture, ''jangdokdae'' () or ''jangttokttae'' is an outside space, most frequently a terrace, used to store or ferment food. Foods such as kimchi, soybeans, grains, and bean and red pepper paste, are placed in '' jangdok'' (or ''ongg ...
'' in the
backyard A backyard, or back yard (known in the United Kingdom as a back garden or just garden), is a Yard (land), yard at the back of a house, common in suburban developments in the Western world. It is typically a residential garden located at the ...
.


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 chilli peppers were introduced to Korea. Chili peppers, which originated in the Americas, were introduced to East Asia by Portuguese traders in the early 16th century. There is mention of a type of
chili pepper Chili peppers, also spelled chile or chilli ( ), are varieties of fruit#Berries, berry-fruit plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. They are used as a spice to ...
brought to Korea found in '' Collected Essays of Jibong'', an encyclopedia published in 1614. ''
Farm Management Agricultural science (or agriscience for short) is a broad multidisciplinary field of biology that encompasses the parts of exact, natural, economic and social sciences that are used in the practice and understanding of agriculture. Professiona ...
'', a book from , discussed the cultivation methods of chili peppers. The history of Sunchang gochujang's becoming a regional specialty dates back to the 14th century at the start of the Joseon Dynasty era (1392–1910) when the founder Yi Seong-gye made gochujang from the Sunchang region a part of Korean palace cuisine.
When Yi Seong-gye, who went on to become the founder and first king of Joseon as King Taejo, was on a trip to Manilsa Temple to pray to the mountain god, he is said to have eaten a bowl of barley ''bibimbab'' (spicy mixed rice with vegetables) with ''gochujang'' that he found unforgettably delicious. He loved it so much that he ordered it served to the royal family when he became king. Thus Sunchang ''gochujang'' gained fame as a regional specialty.
In the 18th-century books, '' Somun saseol'' () and '' Revised and Augmented Farm Management'', ''gochujang'' is written as , using hanja characters and . It is also mentioned that
Sunchang County Sunchang County (, ''Sunchang-gun'') is a county in North Jeolla Province, South Korea. It is located in a mountainous region of the province and is connected to the city of Jeonju by a modern double-lane free-way that was completed in 2011. Sunc ...
was renowned for its ''gochujang'' production. China and Japan, the countries with which Korea has historically shared the most culture and trade, do not include gochujang in their traditional cuisines.


Historical recipes

Gochujang ingredients reported in '' Jeungbo sallim gyeongje'' were of powdered and sieved ''
meju ''Meju'' () is a brick of dried fermented soybeans. While not consumed on its own, it serves as the basis of several Korean condiments, such as '' doenjang'' (soybean paste), '' ganjang'' (soy sauce), and gochujang (chili paste). ''Meju'' is prod ...
'' (fermented soybeans), of chili powder, and of glutinous rice flour, as well as
soup soy sauce Soup soy sauce or "''guk-ganjang''" () is a type of Korean soy sauce () made entirely of fermented soybeans (''meju'') and brine. It is also a byproduct of ''doenjang'' production. Both lighter in colour and saltier than other Korean varieties ...
for adjusting the consistency. The gochujang recipe in '' Gyuhap chongseo'', an 1809 cookbook, uses powdered ''meju'' made from of soybeans and of glutinous rice, then adding of chili powder and ''
bap BAP or bap may refer to: Food * Bap (bread), a bread roll * Bap (rice dish), of Korea People * Bap Kennedy (1962–2016), Northern Irish singer-songwriter * Bronze Age Pervert, Romanian-American right-wing writer and podcaster Music * BAP (Germa ...
'' made from of glutinous rice.


Ingredients

''Gochujang's'' primary ingredients are red chili powder (),
glutinous rice Domestication syndrome refers to two sets of phenotypic traits that are common to either domesticated plants or domesticated animals. Domesticated animals tend to be smaller and less aggressive than their wild counterparts; they may also hav ...
powder, powdered fermented soybeans, and
salt In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as r ...
.
Korean chili pepper Korean chili peppers or Korean hot peppers, also known as Korean red, Korean dark green, or Korean long green peppers according to color (ripening stages), are medium-sized chili peppers of the species ''Capsicum annuum''. The chili pepper is lon ...
s, of the species ''
Capsicum annuum ''Capsicum annuum'' is a fruiting plant from the family Solanaceae (nightshades), within the genus Capsicum which is native to the northern regions of South America and to southwestern North America. The plant produces Berry, berries of many color ...
'', are spicy yet sweet, making them ideal for ''gochujang'' production. According to, gochujang is typically made from 25% red pepper powder, 22.2% glutinous rice, 5.5% meju powder (60% cooked soybeans and 40% non-glutinous rice), 12.8% salt, 5% malt, and 29% water. Other recipes use glutinous rice (), normal short-grain rice (), or
barley Barley (), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains; it was domesticated in the Fertile Crescent around 9000 BC, giving it nonshattering spikele ...
. Less common additions include whole wheat kernels,
jujube Jujube (UK ; US or ), sometimes jujuba, scientific name ''Ziziphus jujuba'', and also called red date, Chinese date, and Chinese jujube, is a species in the genus '' Ziziphus'' in the buckthorn family Rhamnaceae. It is often confused wit ...
s,
pumpkin A pumpkin is a cultivar, cultivated winter squash in the genus ''Cucurbita''. The term is most commonly applied to round, orange-colored squash varieties, but does not possess a scientific definition. It may be used in reference to many dif ...
, and
sweet potato The sweet potato or sweetpotato (''Ipomoea batatas'') is a dicotyledonous plant in the morning glory family, Convolvulaceae. Its sizeable, starchy, sweet-tasting tuberous roots are used as a root vegetable, which is a staple food in parts of ...
. A small amount of sweetener, such as sugar, syrup, or
honey Honey is a sweet and viscous substance made by several species of bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of pl ...
, is also sometimes added. The finished product is a dark red paste, with a rich, piquant flavor. The making of ''gochujang'' at home began tapering off when commercial production came into the mass market in the early 1970s. Now, most Koreans purchase ''gochujang'' at grocery stores or markets. It is still used extensively in
Korean cooking Korean cuisine is the set of foods and culinary styles which are associated with Korean culture. This cuisine has evolved through centuries of social and political change. Originating from ancient Prehistoric Korea, agricultural and nomad ...
to flavor stews (''
jjigae ''Jjigae'' () are Korean stews. There are many varieties; they are typically made with meat, seafood or vegetables in a broth seasoned with ''gochujang'' (red chilli paste), ''doenjang'' (soy bean paste), '' ganjang'' (soy sauce) or ''saeu-jeot' ...
''), such as in ''gochujang jjigae''; to marinate meat, such as in ''gochujang
bulgogi Bulgogi ( , , ; , ) is a '' gui'' (Korean-style grilled or roasted dish) made of thin, marinated slices of meat, most commonly beef, grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirl ...
''; and as a condiment for ''
naengmyeon ''Naengmyeon'' * (, in South Korea) or ''raengmyŏn'' (, in North Korea) is a noodle dish of North Korean origin which consists of long and thin handmade noodles made from the flour and starch of various ingredients, including most commonly bu ...
'' and ''
bibimbap Bibimbap * ( ; ), sometimes Romanization of Korean, romanised as bi bim bap or bi bim bop, is a Korean rice dish. The term ''bibim'' means "mixing" and ''Bap (rice dish), bap'' is cooked rice. It is served as a bowl of warm white rice topped wi ...
''. Gochujang is also used as a base for making other condiments, such as ''chogochujang'' () and ''
ssamjang ''Ssamjang'' () is a thick, spicy paste used with food wrapped in a leaf in Korean cuisine. The sauce is made of fermented soy beans ('' doenjang''), red chili paste ('' gochujang''), sesame oil, onion, garlic, green onions, and optionally br ...
'' (). ''Chogochujang'' is a variant of gochujang made by adding vinegar and other seasonings, such as sugar and sesame seeds. It is usually used as a sauce for '' hoe'' and ''
hoedeopbap ''Hoe-deopbap'' * () or raw fish bibimbap is a Korean dish consisting of steamed rice mixed with sliced or cubed '' saengseon hoe'' (raw fish), various vegetables such as lettuce, cucumber and sesame leaves, sesame oil, and '' chogochujang'' (a ...
''. Similarly, ''ssamjang'' is a mixture of mainly gochujang and ''
doenjang ''Doenjang'' * () or soybean paste is a type of fermented bean paste made entirely of soybean and brine used in Korean cuisine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish. History The earliest soyb ...
'', with chopped onions and other spicy seasonings, and it is popular with ''sangchussam'' ().


Gochujang hot-taste unit

Gochujang hot-taste unit (GHU) is a unit of measurement for the pungency (spicy heat) of gochujang, based on the
gas chromatography Gas chromatography (GC) is a common type of chromatography used in analytical chemistry for Separation process, separating and analyzing compounds that can be vaporized without Chemical decomposition, decomposition. Typical uses of GC include t ...
and the
high-performance liquid chromatography High-performance liquid chromatography (HPLC), formerly referred to as high-pressure liquid chromatography, is a technique in analytical chemistry used to separate, identify, and quantify specific components in mixtures. The mixtures can origin ...
of
capsaicin Capsaicin (8-methyl-''N''-vanillyl-6-nonenamide) (, rarely ) is an active component of chili peppers, which are plants belonging to the genus ''Capsicum''. It is a potent Irritation, irritant for Mammal, mammals, including humans, and produces ...
and
dihydrocapsaicin Dihydrocapsaicin is a capsaicinoid and analog and congener of capsaicin in chili peppers (''Capsicum''). Like capsaicin, it is an irritant. It accounts for about 22% of the total capsaicinoid mixture and has the same pungency as capsaicin. P ...
concentrations. Gochujang products are assigned to one of the five levels of spiciness: Mild, Slight Hot, Medium Hot, Very Hot, and Extreme Hot.


Uses

Gochujang is used in various dishes such as ''
bibimbap Bibimbap * ( ; ), sometimes Romanization of Korean, romanised as bi bim bap or bi bim bop, is a Korean rice dish. The term ''bibim'' means "mixing" and ''Bap (rice dish), bap'' is cooked rice. It is served as a bowl of warm white rice topped wi ...
'' and ''
tteokbokki () or simmered rice cake, is a popular Korean food made from small-sized (long, white, cylinder-shaped rice cakes) called () or commonly (). * ''Eomuk'' (fish cakes), boiled eggs, and scallions are some common ingredients paired with ''tteo ...
'', and in
salad A salad is a dish consisting of mixed ingredients, frequently vegetables. They are typically served chilled or at room temperature, though some can be served warm. Condiments called '' salad dressings'', which exist in a variety of flavors, a ...
s,
stews A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, ...
,
soup Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with Stock (food), stock, milk, or water. According to ''The Oxford Compan ...
s, and marinated meat dishes. Gochujang may make dishes spicier (depending on the
capsaicin Capsaicin (8-methyl-''N''-vanillyl-6-nonenamide) (, rarely ) is an active component of chili peppers, which are plants belonging to the genus ''Capsicum''. It is a potent Irritation, irritant for Mammal, mammals, including humans, and produces ...
in the base chili), but also can make them sweeter and smokier.


Further reading

*


See also

* ''
Doenjang ''Doenjang'' * () or soybean paste is a type of fermented bean paste made entirely of soybean and brine used in Korean cuisine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish. History The earliest soyb ...
'' * ''
Ssamjang ''Ssamjang'' () is a thick, spicy paste used with food wrapped in a leaf in Korean cuisine. The sauce is made of fermented soy beans ('' doenjang''), red chili paste ('' gochujang''), sesame oil, onion, garlic, green onions, and optionally br ...
'' * Chili pepper paste *
Biber salçası Biber may refer to: * Biber (surname) * Biber (geology), a timespan in the glacial history of the Alps * ''Biber'' (submarine), a World War II German midget submarine * Biber, a bridge-carrying version of the German Leopard 1 tank * Biber (La ...
* Filfel chuma *
Harissa Harissa (, from Maghrebi Arabic) is a hot chili pepper paste, native to the Maghreb. The main ingredients are roasting#Vegetables, roasted chili pepper, red peppers, Baklouti peppers (), spices and herbs such as garlic paste, caraway seeds, c ...
* ''
Jeow bong Jeow bong or jaew bong (, ; , , ), also called Luang Prabang chili sauce, is a sweet and savory Lao chili paste originating from Luang Prabang, Laos. Jeow bong is made with sundried chilies, galangal, garlic, fish sauce and other ingredients com ...
'' *
Doubanjiang Doubanjiang (, International Phonetic Alphabet, IPA: ), also known as douban, toban-djan, broad bean chili sauce, or fermented chili bean paste, is a hot and savory Chinese bean paste made from fermented Vicia faba, broad beans, chili pepper ...
*
Sambal Sambal is an Indonesian chili sauce or paste, typically made from a mixture of chillis with secondary ingredients such as shrimp paste (terasi), garlic, ginger, shallot, scallion, palm sugar, and lime juice. ''Sambal'' is an Indonesia ...
*
Sriracha Sriracha ( or ; , ) is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, pickled garlic, sugar, and salt. It was first produced in 1932 by a native of Si Racha, a town and district of Thailand, though ...
* Yuzukoshō *
Zhug Sahawiq (Yemeni Arabic: , IPA: aħaːwiq, is a hot sauce originating in Yemeni cuisine. In other countries of the Arabian Peninsula it is also called mabooj (), and bisbaas. In Israel, it is commonly known as zhoug or zhug (from Judeo-Yemenit ...
*
Fermented bean paste Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast Asia. In some cases, such as the production of '' miso'', other varieties of beans, such ...
*
Ají (sauce) ''Ají'' is a spicy sauce that contains ''ají'' peppers, oil, tomatoes, cilantro (coriander), garlic, onions, and water. It is served as a condiment to complement main dishes popular in Latin American cuisines, and prepared by blending ...


Notes


References

{{Hot sauces Chili paste Fermented soy-based foods Korean condiments Korean words and phrases Joseon cuisine