Gochujang, the Korean chili paste, is a sensation among lovers of spicy foods and Korean food aficionados. But what is it made of, exactly? Read on to learn more about gochujang, from its history to its ingredients.
What Is Gochujang Made Of?
Gochujang is a thick, spicy red paste made from a combination of ingredients that includes glutinous rice, yeotgireum (barley malt), gochugaru (chili powder), mejugaru (fermented soybean powder) and salt.
To make gochujng, barley malt is first soaked and strained. Then the liquid is mixed with rice flour and boiled until it achieves a slightly thick consistency. At this point, gochugaru, mejugaru and sea salt are added and mixed until reaching a creamy consistency. Finally, the gochujang is left to ferment outdoors for four to six months in earthenware known as onggi or hangari.
Other Interesting facts About Gochujang
The fermentation of gochujang requires cool temperatures and sunlight. When the sun shines, the lid of the onggi/hangari is removed to let the sun rays come in contact with the fermenting paste. Then, at night, or when it rains, the earthen ware is covered again.
As you can see, his process requires a lot of attention and dedication. That’s why many Koreans prepare a year’s worth of gochujang between November and March, when the weather conditions are ideal.
It’s important to note that gochujang is not used as a standalone condiment or dip, but rather as a base ingredient to make sauces or punch up dishes.
To learn more about Korean cuisine, check out our previous blogs: “Bulgogi, a Symbol of Korean Cuisine,” and “What Is Purple Rice?”
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