Gochujang (/ktudae/; gochu-jang, [ko.thu.da] from Korean) is a condiment. or red chilli paste is a fermented salty, sweet, and sour spice widely used in Korean cuisine. Salt, glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt) powder, and gochu-garu (chilli powder) are the ingredients. The cooked glutinous rice starch, which was fermented with enzymes that produce sugar, is what gives the food its sweetness. It has long been organically fermented in jangdok (earthenware) over the course of years on a raised stone platform called jangdokdae in the garden.
Every year, Gochujang Village in Sunchang County, North Jeolla Province, South Korea hosts the Sunchang Gochujang Festival.
Before chilli peppers were introduced, it has long been believed that spicy jang (; ) variants were produced with chopi and black pepper. [Reference needed] The Chinese manuscript Shiyi xinjian from the middle of the ninth century refers to the Korean pepper paste as (lit. "pepper paste"). Collected Prescriptions of Native Korean Medicines, a Korean book published in 1433, contains the second-oldest record of pepper paste. Compendia of Medical Prescriptions, a medical encyclopaedia published in 1445, makes another mention to pepper paste.
In the first half of the sixteenth century, Portuguese traders brought chilli peppers, which had their origins in the Americas, to East Asia.
In the 1614 compendium Collected Essays of Jibong, the chilli pepper is first mentioned in Korea. In a book published in 1700 called Farm Management, the cultivation techniques of chili peppers.
Gochujang is written as gochojang using the hanja characters and in the books Somun Saseol and Revised and Augmented Farm Management from the 18th century. Additionally, it is stated that Sunchang was well known for its gochujang manufacture. China and Japan, with whom Korea has historically had the largest cultural and commercial exchanges, do not use gochujang in their traditional dishes.
In Jeungbo sallim gyeongje, the components for gochujang were listed as 18 litres of powdered and sieved meju (fermented soybeans), 540 mLof chilli powder, 1.8 L of glutinous rice flour, and soup soy sauce for regulating consistency.
Gyuhap chongseo, a cookbook published in 1809, calls for powdered meju produced from 18 L (19 US qt) of soybeans and 3.6 L of glutinous rice, then adding 900–1,260 mL ) of chili powder and bap made from 3.6 L of glutinous rice
Red chilli powder (gochugaru; ), glutinous rice powder, powdered fermented soybeans, and salt are the main components of gochujang. The Capsicum annuum species of Korean chilli peppers, which are hot but sweet, are perfect for creating gochujang.
Other recipes call for barley, glutinous rice (chapssal, Korean: ), regular short-grain rice (mepssal), or even glutinous rice. Less frequently, whole wheat kernels, jujubes, pumpkin, and sweet potato are included to create unique varieties. Sometimes, a tiny bit of sweetener—like sugar, syrup, or honey—is also included. The final product has a rich, sour flavour
It Varies according to the requirement of the spice
Extreme Hot > 100
Very Hot 75–100
Medium Hot 45–75
Slight Hot 30–45
Mild < 30
The Top brands of Gochujang that includes
Chung Jung One Gochujang Korean Chili Sauce (Vegan & Gluten-Free
Chung Jung One O’Food Brown Rice Gochujang
Sempio Gochujang
Roland Foods’ Gochujang Hot Chili Paste
Q-Rapha Classic Korean Gochujang
CJ Haechandle Vinegared Gochujang
Bibigo Gochujang Sauce
Sunchang Gochujang
KPOP Foods Gochujang Sauce
Now lets see how the things to keep in mind while buying the best gochujang
There are three essential elements to a good gochujan:
Top-notch ingredients
Strong taste
Supple texture
-Subhangi Dey
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