Gochujang (Red Pepper Paste)
Gochujang is a traditional Korean fermented paste made by mixing ingredients such as red chili powder, glutinous rice, and meju powder (fermented soybean powder). It is presumed to have originated based on the existing doenjang (soybean paste) culture after chili peppers were introduced following the Imjin War, and its recipe was first recorded in the "Jeungbo Sallim Gyeongje" published around 1760. As a key seasoning that provides spiciness and umami, it is used in various Korean dishes such as bibimbap, tteokbokki, and dakgalbi. Its capsaicin content is known to promote digestion and provide anti-cancer effects, and it has recently been gaining global attention for its unique flavor and versatility. Registered under the proper name "Gochujang" by the Codex Alimentarius Commission, it has established itself as a representative food that promotes the taste of Korea in the global market.
View Full Details →