Gochujang
Gochujang (Korean: 고추장; Korean pronunciation: [kotɕʰudʑɑŋ]) or red chili paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt 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 (earthenware) on an elevated stone platform called jangdokdae in the backyard.
| Alternative names | Red chili paste |
|---|---|
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Main ingredients | Gochu-garu (chili powder), glutinous rice, meju-garu (fermented soybean powder) |
| Other information | HS code: 2103.90.1030 |
| Korean name | |
| Hangul | 고추장 |
|---|---|
| Hanja | 苦椒醬 |
| Revised Romanization | gochu-jang |
| McCune–Reischauer | koch'u-chang |
| IPA | [ko.tɕʰu.dʑaŋ] |
| This article is part of a series on |
| Korean cuisine 한국 요리 조선 료리 |
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The Sunchang Gochujang Festival is held annually in Gochujang Village in Sunchang County, North Jeolla Province, South Korea.
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