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Gochujang - Wikipedia
Wikipedia

Gochujang

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.

Gochujang
Alternative namesRed chili paste
Place of originKorea
Associated cuisineKorean cuisine
Main ingredientsGochu-garu (chili powder), glutinous rice, meju-garu (fermented soybean powder)
Other informationHS code: 2103.90.1030
Korean name
Hangul
고추장
Hanja
苦く椒はじかみ醬
Revised Romanizationgochujang
McCune–Reischauerkoch'ujang
IPA[kotɕʰudʑaŋ]

The Sunchang Gochujang Festival is held annually in Gochujang Village in Sunchang County, North Jeolla Province, South Korea.[5][6]

History

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Shiyi xinjian (食しょく醫い心こころ鑑かん), a mid-9th century Chinese document, recorded the Korean pepper paste as 苦く椒はじかみ醬 (lit. 'pepper paste'). The second-oldest documentation of pepper paste is found in the 1433 Korean book Collected Prescriptions of Native Korean Medicines.[7] Pepper paste is again mentioned in a 1445 medical encyclopedia named Compendia of Medical Prescriptions.[8]

Chili peppers, which originated in the Americas, were introduced to East Asia by Portuguese traders in the early 16th century.[9][10][11] There is mention of a type of chili pepper brought to Korea found in Collected Essays of Jibong, an encyclopedia published in 1614.[12][13] Farm Management, a book from c. 1700, discussed the cultivation methods of chili peppers.[14]

The history of Sunchang gochujang's becoming a regional specialty dates back to the 14th century at the start of the Joseon Dynasty era (1392–1910) when the founder Yi Seong-gye made gochujang from the Sunchang region a part of Korean palace cuisine.

When Yi Seong-gye, who went on to become the founder and first king of Joseon as King Taejo, was on a trip to Manilsa Temple to pray to the mountain god, he is said to have eaten a bowl of barley bibimbab (spicy mixed rice with vegetables) with gochujang that he found unforgettably delicious. He loved it so much that he ordered it served to the royal family when he became king. Thus Sunchang gochujang gained fame as a regional specialty.[15]

In the 18th-century books, Somun saseol (소문사설; 謏聞事ききごと說せつ) and Revised and Augmented Farm Management, gochujang is written as gochojang, using hanja characters 苦く椒はじかみ醬 and 古こ椒はじかみ醬.[16][17] It is also mentioned that Sunchang County was renowned for its gochujang production.[16] China and Japan, the countries with which Korea has historically shared the most culture and trade, do not include gochujang in their traditional cuisines.[citation needed]

Historical recipes

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Gochujang ingredients reported in Jeungbo sallim gyeongje were 18 litres (19 US quarts) of powdered and sieved meju (fermented soybeans), 540 mL (18+1⁄2 US fl oz) of chili powder, and 1.8 L (1+7⁄8 U.S. qt) of glutinous rice flour, as well as soup soy sauce for adjusting the consistency.[17] The gochujang recipe in Gyuhap chongseo, an 1809 cookbook, uses powdered meju made from 18 L (19 US qt) of soybeans and 3.6 L (3+3⁄4 US qt) of glutinous rice, then adding 900–1,260 mL (30+1⁄2–42+1⁄2 US fl oz) of chili powder and bap made from 3.6 L (3.8 US qt) of glutinous rice.[18]

Ingredients

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Traditional jars used for fermenting gochujang

Gochujang's primary ingredients are red chili powder (고추가루; gochugaru), glutinous rice powder, powdered fermented soybeans, and salt. Korean chili peppers, of the species Capsicum annuum, are spicy yet sweet making them ideal for gochujang production. According to [19] gochujang is typically made from 25% red pepper powder, 22.2% glutinous rice, 5.5% meju powder (60% cooked soybeans and 40% non-glutinous rice), 12.8% salt, 5% malt, and 29% water.

Other recipes use glutinous rice (찹쌀; chapssal), normal short-grain rice (맵쌀; mepssal), or barley. Less common additions include whole wheat kernels, jujubes, pumpkin, and sweet potato. A small amount of sweetener, such as sugar, syrup, or honey, is also sometimes added. The finished product is a dark, reddish paste with a rich, piquant flavor.

The making of gochujang at home began tapering off when commercial production came into the mass market in the early 1970s. Now, most Koreans purchase gochujang at grocery stores or markets. It is still used extensively in Korean cooking to flavor stews (jjigae), such as in gochujang jjigae; to marinate meat, such as in gochujang bulgogi; and as a condiment for naengmyeon and bibimbap.

Gochujang is also used as a base for making other condiments, such as chogochujang (초고추장) and ssamjang (쌈장). Chogochujang is a variant of gochujang made by adding vinegar and other seasonings, such as sugar and sesame seeds. It is usually used as a sauce for hoe and hoedeopbap. Similarly, ssamjang is a mixture of mainly gochujang and doenjang, with chopped onions and other spicy seasonings, and it is popular with sangchussam (상추쌈).

Gochujang hot-taste unit

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Gochujang hot-taste unit (GHU) is a unit of measurement for the pungency (spicy heat) of gochujang, based on the gas chromatography and the high-performance liquid chromatography of capsaicin and dihydrocapsaicin concentrations.[20]

Gochujang products are assigned to one of the five levels of spiciness: Mild, Slight Hot, Medium Hot, Very Hot, and Extreme Hot.[20]

Extreme Hot > 100
Very Hot 75–100
Medium Hot 45–75
Slight Hot 30–45
Mild < 30

Uses

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Gochujang is used in various dishes such as bibimbap and tteokbokki, and in salads, stews, soups, and marinated meat dishes.[21] Gochujang may make dishes spicier (depending on the capsaicin in the base chili), but also can make dishes sweeter and smokier.

Further reading

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  • Erin Craig (19 Aug 2020). "Gochujang: The trendy Korean food that burns". BBC Travel. Retrieved 31 May 2023.

See also

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Notes

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  1. ^ UK: /ˈɡoʊtʃuːdʒæŋ, ˈkɔːtʃuːdʒæŋ/ GOH-choo-jang, KAW-choo-jang,[1][2] US: /ˈɡoʊtʃuːdʒɑːŋ/ GOH-choo-jahng;[2] Korean: 고추장, IPA: [kotɕʰudʑaŋ].

References

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  1. ^ "gochujang". OxfordDictionaries.com. Oxford University Press. Archived from the original on April 16, 2017. Retrieved 15 April 2017.
  2. ^ a b "gochujang". Cambridge Dictionaries (Online). Cambridge University Press. n.d.
  3. ^ 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.
  4. ^ "gochujang" 고추장. Doopedia (in Korean). Doosan Corporation. Retrieved 17 April 2017.
  5. ^ "Sunchang Gochujang Village". Korea Tourism Organization. Retrieved 17 April 2017.[permanent dead link]
  6. ^ "Sunchang Gochujang Festival". Korea Tourism Organization. Retrieved 17 April 2017.
  7. ^ Kim, Soon-Hee; Chung, Kyung Rhan; Yang, Hye-Jeong; Kwon, Dae Young (2016). "Sunchang gochujang (Korean red chili paste): The unfolding of authenticity". Journal of Ethnic Foods. 3 (3): 201–208. doi:10.1016/j.jef.2016.09.002.
  8. ^ Kwon, Dae Young; Chung, Kyung Rhan; Yang, Hye-Jeong; Jang, Dai-Ja (2015). "Gochujang (Korean red pepper paste): A Korean ethnic sauce, its role and history". Journal of Ethnic Foods. 2 (1): 29–35. doi:10.1016/j.jef.2015.02.006.
  9. ^ Guide to Korean Culture: Korea's cultural heritage (2015 ed.). Seoul: Korean Culture and Information Service, Ministry of Culture, Sports and Tourism. 2015 [1995]. pp. 131–133. ISBN 9788973755714.
  10. ^ Park, Jae Bok (Spring 1999). "Red Pepper and Kimchi in Korea" (PDF). Chile Pepper Institute Newsletter. Vol. 8, no. 1. p. 3. Archived from the original (PDF) on 7 October 2018. Retrieved 20 March 2017.
  11. ^ Marianski, Stanley; Marianski, Adam (2012). Sauerkraut, Kimchi, Pickles & Relishes. Seminole, FL: Bookmagic. p. 45. ISBN 9780983697329.
  12. ^ Hui, Y. H.; Ghazala, Sue; Graham, Dee M.; Murrell, K. D.; Nip, Wai-Kit, eds. (2004). Handbook of Vegetable Preservation and Processing. New York: Marcel Dekker. pp. 190–191. ISBN 978-0824743017.
  13. ^ Yi, Sugwang. Chibong yusŏl 지봉유설(芝しば峯みね類るい說せつ) 지봉유설 [Topical Discourses of Jibong] (in Korean). Joseon Korea – via Wikisource.
  14. ^ Hong, Manseon. Sallim gyeongje 산림경제(山林さんりん經濟けいざい) [Farm Management] (in Literary Chinese). Joseon Korea. Archived from the original on 2017-03-28 – via DB of Korean classics by ITKC.
  15. ^ "Focus". Korean Culture and Information Service (in Korean). Retrieved 2024-05-18.
  16. ^ a b Yi, Sipil; Yi, Pyo (1940) [1722]. Somun saseol 소문사설(謏問事ごと說せつ) (in Literary Chinese). Joseon Korea.{{cite book}}: CS1 maint: location missing publisher (link)[permanent dead link]
  17. ^ a b Yu, Jungrim; Hong, Manseon (1766). Jeungbo sallim gyeongje 증보산림경제(增補ぞうほ山林さんりん經濟けいざい) [Revised and Augmented Farm Management] (in Literary Chinese). Joseon Korea.
  18. ^ Yi, Bingheogak (1809). Gyuhap chongseo 규합총서(閨ねや閤ごう叢書そうしょ) [Women's Encyclopedia] (in Literary Chinese). Joseon Korea.
  19. ^ Shin, Donghwa; Jeong, Doyoun (March 2015). "Korean traditional fermented soybean products: Jang". Journal of Ethnic Foods. 2 (1): 2–7. doi:10.1016/j.jef.2015.02.002.
  20. ^ a b National Agricultural Products Quality Management Service (September 2016). "Jeontong sikpum pyojun gyugyeok" 전통식품 표준규격 (PDF). Korean Standards & Certifications (in Korean). Korean Agency for Technology and Standards. pp. 88–89. Retrieved 17 April 2017.
  21. ^ "Gochujang (Hot Pepper Paste)". VisitKorea.or.kr.org. Archived from the original on 2014-11-12. Retrieved 2013-04-19.
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