Gochujang
From Wikipedia, the free encyclopedia
| Gochujang | |
|---|---|
| Hangul: |
고추장
|
| Hanja: | |
| Revised Romanization: | Gochujang |
| McCune-Reischauer: | Koch'ujang |
Gochujang (고추장、苦椒醤) is a spicy Korean condiment, made from glutinous rice powder mixed with powdered fermented soybeans, red chili powder, and salt, and fermented, traditionally in the sun. Other grains can be substituted for the glutinous rice, including normal rice, wheat, and barley. A small amount of sweetener, such as sugar, syrup, or honey is also sometimes added. It is a dark, reddish paste with a rich, spicy flavour.
It has been used in Korea since the 16th century, after chili was first introduced.
It is used extensively in Korean cooking; for example to flavour stews (jjigae), or to marinate meat.
In the Sichuan cuisine of China, a similar paste is called doubanjiang (豆瓣酱).
