 | |
| 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 | gochujang |
| McCune–Reischauer | koch'ujang |
| IPA | [kotɕʰudʑaŋ] |
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| This article is part of a series on |
| Korean cuisine 한국 요리 조선 료리 |
|---|
Gochujang[a] or red chili paste[3] 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.[4] Traditionally, it would be naturally fermented over years in jangdok (earthenware) on an elevated stone platform called jangdokdae in the backyard.
The Sunchang Gochujang Festival is held annually in Gochujang Village in Sunchang County, North Jeolla Province, South Korea.[5][6]
- ^ "gochujang". OxfordDictionaries.com. Oxford University Press. Archived from the original on April 16, 2017. Retrieved 15 April 2017.
- ^ a b "gochujang". Cambridge Dictionaries (Online). Cambridge University Press. n.d.
- ^ National Institute of Korean Language (30 July 2014). 주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안 (PDF) (in Korean). Archived from the original (PDF) on 23 January 2019. Retrieved 25 February 2017.
- 주요 한식명 로마자 표기 및 표준 번역 확정안 공지. National Institute of Korean Language (in Korean). 2014-05-02.
- ^ "gochujang" 고추장. Doopedia (in Korean). Doosan Corporation. Retrieved 17 April 2017.
- ^ "Sunchang Gochujang Village". Korea Tourism Organization. Retrieved 17 April 2017.[permanent dead link]
- ^ "Sunchang Gochujang Festival". Korea Tourism Organization. Retrieved 17 April 2017.
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