Gochujang is a fermented and pungent hot-pepper paste of Korean origin. This pepper paste is widely used as a condiment in many of the Korean dishes. The paste is generally prepared by combining the rice cake powder, or steamed barley or rice, or rice porridge with salt, red pepper powder, and fermented soybean powder. The spicy taste of this pepper paste is balanced by the addition of malt, sugary rice, spicy red pepper and soybean paste. Apart from being used independently for its a unique taste, the paste can complement any typical Korean dish and add an extra flavor to a variety of dishes like fish, roast meat, and salads.
Many food experts affirm that Gochujang is a popular and truly Korean condiment amongst condiments like ganjang (soy sauce), and doenjang (soybean paste). This condiment is widely used in many fried foods, stews, and salads. It is also used as a main ingredient in the preparation of popular Korean dishes like bibimguksu, bibimbap, and tteobokki.
Gochujang History
It is believed that this condiment originated in the times of Korea's Joseon dynasty during 16th century and is still widely used in preparation of many authentic Korean dishes. As per the historical anecdotes this fermented hot –pepper paste was prepared for the first time by pounding red –chili peppers and combining them with soybean paste and glutinous rice powder and this paste was aged under sun. This recipe resembles the one which is widely followed today. Until 1970’s it was largely confined to home preparations but now it is rarely cooked in homes.
Fermented Gochujang Ingredients
Typically, a pepper paste is prepared using ingredients like glutinous rice, red chili powder, salt and fermented soybean. Healthy variants of the condiment are prepared by substituting the glutinous rice with pumpkin, barley, short grain rice, jujubes, and sweet potato. At times, a small amount of honey, and sugar syrup is added to sweeten the paste. The dark reddish color of the paste is due to the unique ratios of its combining ingredients. This pepper paste is also used as a base for cooking ssamjung and chogochujang. The chogochujang is mainly prepared by varying the combining ingredients of gochujang at different proportions and is seasoned with sesame seeds and sugar.
Health Benefits of Fermented Gochujang
This pepper paste is loaded with nutrients like fat, vitamin B2, carotene, vitamin C, protein and more. As pepper is loaded with capsaicin (which also imparts hot taste to it) which is known to have anti-bacterial effects , it helps in recovery of many body parts by cleansing the system, preventing obesity and stabilizing body fat. The pepper paste is also loaded with vitamin C and beta-carotene which are known to possess antimutagenic and anticarcinogenic properties.
Gochujang Trivia
This hot-pepper paste along with kimchi was registered in 2011 with Codex Alimentarius Commission which deals with promotion of quality of food ingredients at International level.