Gochujang
| Gochujang | |
A jar of gochujang
|
|
| Korean name | |
|---|---|
| Hangul | |
| Hanja | |
| Revised Romanization | gochujang |
| McCune–Reischauer | koch'ujang |
Gochujang (Korean: 고추장, IPA: [kotɕʰudʑaŋ] Koryo-mar:кочхицай/кочхидян (regional)) is a savory, spicy, and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans, and salt. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae (장독대) in the backyard.
Its HS code is 2103.90.1030.
According to the Jeungbo Sarim gyeongje (증보산림경제, 1765), gochujang was made by adding powdered red chili peppers and glutinous rice powder to soybean paste and aging this paste under the sun. This recipe is similar to the recipe used today to make gochujang.
Sunchang County is famous for their gochujang.
Gochujang is strongly rooted in traditional daily life in Korea. Both commoners and nobles used gochujang as an indispensable source of food and nutrition. China and Japan, the countries with which Korea has historically shared the most culture and trade, do not include gochujang in their traditional cuisines. However, the first known record of gochujang is in a Chinese document called Sikui-simgam (食醫心鑒), and appears as Chojang (椒醬). The record explains that people in ancient Korea commonly ate gochujang with boiled chickens, doenjang, green onion, and ginger, and that they believed it to be highly nutritious. Similar content was found in several other historical documents in China, such as a tenth-century document called Sasi-chanyo (四時纂要). Additionally, a book from the late 14th century, Siknyo-chanyo (食療瓚要), explained that people who had a weak stomach or symptoms of a stroke would often eat gochujang or chicken braised with gochujang to combat symptoms. Hangyank, Korean traditional medicine (鄕藥), recommends eating soup made with gochujang to treat weakened stomachs.
...
Wikipedia